1 large zucchini, grated (about 2 cups)
2 large carrots, grated (about 1 1/2 cups)
1/4 cup finely diced garlic scapes* or scallions
1/4 cup chopped cilantro
1 cup milk, more as needed
1 large egg
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon pepper
Oil for coating skillet
1. Squeeze zucchini gently over the sink to remove most of its juice. Put in a large bowl.
2. Combine carrots, scallions or garlic scapes, milk, egg, and cilantro with zucchini, stir. Add flour, baking powder, and salt and pepper. Mix well.
3. Heat a large, flat pan over medium-high heat and add oil to lightly cover. Scoop 1/4 cup of batter in pan. Cook until the edges turn brown, about 2-3 minutes. Flip and cook another minute or two, until golden un-derneath.
4. Serve and enjoy!
Recipe adapted from What's Cooking? USDA Mixing Bowl