Marinated Vegetables - cooking recipe

Ingredients

1 1/2 c. broccoli flowerets
1 1/2 c. cauliflower flowerets
2 large Vidalia onions
1 c. sliced yellow squash
3/4 c. sliced carrots
2 c. boiling water
1 c. sugar
1/2 c. cider vinegar
1/2 c. mayonnaise
2 tsp. celery seed
1 (14 oz.) can artichoke hearts, drained and quartered
2 c. cooked small shell pasta
2 carrots (about 1 c. grated)
1/2 zucchini (about 1/2 c. grated)
2 scallions
1/2 c. flour
1/2 tsp. baking powder
salt and pepper
1 egg
1/4 c. milk
2 Tbsp. oil

Preparation

Grate carrots and zucchini.
Slice scallions.
Combine flour, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Beat together the egg, milk, carrots, zucchini and scallion.
Stir wet ingredients into dry until just combined.
Heat 1 tablespoon oil in a frying pan over medium heat.
Pour batter by tablespoonfuls into pan, making a few pancakes at a time.
Cook until golden, about 2 minutes on each side.
Add remaining oil to pan as needed. Serve at once.