Description
Delight in these easy zucchini carrot pancakes that blend fresh grated vegetables with simple pantry staples for a nutritious and flavorful meal. These golden-brown, pan-fried pancakes are crispy on the outside and tender inside, perfect for breakfast, brunch, or a light dinner. Serve with sour cream or Greek yogurt for a creamy finish.
Ingredients
Units
Scale
Vegetables
- 2 cups (packed) zucchini, grated
- 2 cups (packed) carrots, peeled and grated
- 1/2 cup green onions, sliced
- 1 tbsp fresh parsley, chopped
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
Wet Ingredients
- 2 eggs, beaten
Cooking
- Olive oil for frying
Optional Toppings
- Sour cream or plain Greek yogurt
Instructions
- Prepare the vegetables: Using a food processor with a grater attachment or a box grater, shred the zucchini. Place it in a fine mesh strainer over a bowl, sprinkle with salt, and toss gently. Let it sit for 10 minutes to draw out moisture.
- Mix other ingredients: While the zucchini rests, peel and grate the carrots, slice the green onions, chop the parsley, and measure the flour and baking powder. Place these, along with beaten eggs and black pepper (but exclude the additional salt), into a large bowl.
- Drain zucchini: After 10 minutes, use your hands to squeeze the grated zucchini to remove excess liquid, ensuring it’s not completely dry. Add it to the bowl with other ingredients.
- Combine batter: Stir all ingredients together until well incorporated, forming a thick, combined mixture suitable for shaping pancakes.
- Heat skillet and add oil: Place a large skillet over medium-high heat. Add a tablespoon of olive oil and swirl to coat the pan’s surface evenly.
- Form pancakes: Scoop about ⅓ cup of the mixture per pancake into the pan and gently press down with a spatula to shape pancakes. Ensure they don’t touch, allowing proper space to fry evenly.
- Pan-fry pancakes: Cook for approximately 3-4 minutes on each side until both sides are golden brown and crispy. Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil.
- Repeat frying: Add more olive oil to the skillet as needed and continue frying remaining batter until all pancakes are cooked.
- Serve: Garnish pancakes with additional fresh parsley. Serve warm with optional sour cream or plain Greek yogurt. Enjoy immediately for the best taste and texture.
Notes
- Since the zucchini is salted initially to expel moisture, you don’t need to add extra salt to the batter. Add salt to taste after cooking if desired.
- Using ⅓ cup of batter per pancake yields about 8 pancakes. You can adjust the size by using more or less batter.
- You may form all pancakes at once on a plate before frying for convenience.
- Nutritional information provided is for one zucchini carrot pancake out of eight and excludes optional toppings.
Nutrition
- Serving Size: 1 pancake (approx. 1/8 of recipe)
- Calories: 110
- Sugar: 3g
- Sodium: 260mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
