I’ve recently been watching Anthony Bordain’s series called “No Reservations” on the travel channel, and I’ve learned a lot about food cultures in other countries.
One of the biggest differences to me between culture in the US and other countries is the preference for sweet vs. savory breakfast. It makes sense, really, to fill up on healthy protein, and satisfying vegetables instead of a muffin or bread, but America hasn’t really caught on yet.
So this morning I took a try at an Asian breakfast: dumplings, zucchini and carrot pancakes, and spicy tofu soup. Looks delicious, right?!
Zucchini and Carrot Pancakes
- 2 zucchini (grated and strained)
- 1 carrot (grated)
- 2 scallions
- 1/4 white onion
- 1 egg
- 4 tbsp flour
Just grate and chop the veggies, season them with salt and pepper, and combine them in a bowl with the egg and flour. Adjust the flour amount based on your preference or how they cook. Pan fry with oil at medium-high heat.