Nancy's Ramen Vegetable Pancakes

¼ cup of canola oil

1 3 oz. pkg. of Chicken Flavor Ramen noodles with seasoning packet

1 medium zucchini, unpeeled and shredded

½ red onion, shredded

6 baby carrots, shredded

2 eggs, beaten

2 tablespoons of flour

Salt and Pepper to taste

2 tablespoons light soy or dipping sauce (optional)

1. Cook the ramen noodles according to package instructions. Drain.

2. Stir in ½ the seasoning packet and stir.

3. Add the shredded vegetables and stir.

4. Add the beaten eggs and stir.

5 Add the two tablespoons of flour and mix.

6. Heat oil in a small omelet sized skillet.

7. With a cookie scoop, fill with the mixture.

8. Drop into the oil and flatten a little.

9. Salt and pepper if you wish.

10. Fry one at a time in medium hot oil for about 60 seconds on each side.

11. Remove pancake and place on paper towel.

12. Return each pancake to a sheet of aluminum foil.

13. When they have all been browned in the oil, move the aluminum foil to a 250 degree oven to continue cooking.

14. Leave them there about 15 minutes.

15. Serve with light soy sauce for dipping, if you wish.

16. Serve with meat and another vegetable.