These savory Potato Zucchini Cabbage Pancakes are a delicious and nutritious twist on traditional vegetable pancakes. Packed with fresh veggies and herbs, they make a great side dish, appetizer, or light meal. Perfectly crispy on the outside and tender on the inside, these pancakes are sure to become a family favorite.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Ingredients:
- 5 eggs
- Salt and black pepper, to taste
- 2 tablespoons flour
- 1 onion, finely chopped
- 1 carrot, grated
- 350 grams cabbage, shredded
- 4 cloves of garlic, minced
- Seasoning for cabbage
- Fresh parsley, chopped
- Olive oil for cooking
Directions:
- Prepare the Vegetables:
- Grate the zucchini and potatoes.
- Finely chop the onion.
- Grate the carrot.
- Shred the cabbage.
- Mince the garlic.
- Chop the fresh parsley.
- Make the Batter:
- In a large mixing bowl, beat the eggs and season with salt and black pepper.
- Add the flour to the beaten eggs and mix well until you get a smooth batter.
- Combine Ingredients:
- Stir the chopped onion, grated carrot, shredded cabbage, minced garlic, seasoning for cabbage, and chopped parsley into the batter. Mix everything thoroughly.
- Cook the Pancakes:
- Heat a non-stick skillet or frying pan over medium heat and add a drizzle of olive oil.
- Scoop a portion of the pancake batter into the skillet, spreading it slightly to form a round pancake shape.
- Cook the pancake for about 3-4 minutes on each side or until golden brown and cooked through.
- Repeat the process with the remaining batter, adding more olive oil to the skillet as needed.
- Serve:
- Once all the pancakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve the Potato Zucchini Cabbage Pancakes hot with your favorite dipping sauce or enjoy them plain.
Serving Suggestions:
- Serve these pancakes with a dollop of sour cream or Greek yogurt.
- Pair them with a fresh salad for a light meal.
- Enjoy them with a spicy salsa or avocado dip for added flavor.
Cooking Tips:
- Make sure to squeeze excess moisture from the grated zucchini and potatoes to ensure the pancakes hold together well.
- Adjust the seasoning to taste, adding herbs and spices you enjoy.
- Use a non-stick skillet to prevent sticking and ensure easy flipping.
Nutritional Benefits:
- Rich in vitamins A and C from the vegetables.
- High in fiber, aiding digestion.
- Contains protein from the eggs.
- Low in calories and fat, making them a healthy choice.
Dietary Information:
- This recipe is vegetarian.
- Can be made gluten-free by using gluten-free flour.
- Dairy-free and nut-free, making it suitable for various dietary restrictions.
Storage:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat or in the oven at 180°C (350°F) until warm.
Why You’ll Love This Recipe:
- Easy to make and customizable with your favorite veggies.
- Perfect for meal prep and leftovers.
- Great for kids and adults alike.
- Versatile as a snack, appetizer, or main dish.
Conclusion:
These Potato Zucchini Cabbage Pancakes are a versatile and healthy addition to any meal. Their crispy texture and savory flavor make them a crowd-pleaser, while their nutritional benefits ensure you’re making a wholesome choice. Enjoy them hot off the skillet with your favorite dipping sauce, and they might just become a staple in your kitchen!