These Savory Vegetable Pancakes are a delicious and nutritious way to enjoy a variety of veggies in a single dish. Perfect for breakfast, lunch, or dinner, they are easy to make and full of flavor.
Ingredients:
- 1 zucchini
- 1 potato
- 1 carrot
- Salt (to taste)
- 3 eggs
- 350 ml milk
- 150 g flour
- 5 g baking powder
- Green onion, chopped
- Parsley, chopped
- Additional salt (to taste)
- Vegetable oil (for frying)
Instructions:
Prepare the Vegetables:
- Grate Vegetables: Grate the zucchini, potato, and carrot.
- Remove Excess Moisture: Sprinkle the grated vegetables with a bit of salt and let sit for a few minutes. Squeeze out the excess juice using a clean kitchen towel or cheesecloth.
Prepare the Batter:
3. Beat Eggs: In a large mixing bowl, beat the eggs.
4. Mix Wet Ingredients: Add 350 ml of milk to the eggs and mix well.
5. Combine Dry Ingredients: Add 150 g of flour and 5 g of baking powder to the mixture. Mix until the batter is smooth and lump-free.
6. Add Vegetables and Herbs: Stir in the grated and squeezed vegetables, along with the chopped green onion and parsley. Season with additional salt to taste.
Cook the Pancakes:
7. Heat Oil: Heat a bit of vegetable oil in a frying pan over medium heat
. 8. Cook Pancakes: Pour a small amount of batter into the pan to form pancakes. Cook until bubbles form on the surface and the edges start to look set, then flip and cook until golden brown on both sides.
Serve:
9. Drain Excess Oil: Remove the pancakes from the pan and drain on paper towels to remove excess oil.
10. Serve Hot: Serve hot and enjoy your meal.
Serving Suggestions:
- Serve with a side of sour cream or yogurt for dipping.
- Pair with a fresh green salad for a light meal.
- Enjoy as a savory breakfast with a side of bacon or sausage.
Cooking Tips:
- Ensure the oil is hot before adding the batter to achieve a crispy texture.
- Do not overcrowd the pan to allow even cooking.
- Adjust the size of the pancakes to your preference, making them smaller for appetizers or larger for main courses.
Nutritional Benefits:
- Zucchini, Potato, and Carrot: Provide essential vitamins and minerals.
- Eggs: High in protein and nutrients.
- Herbs: Add flavor and additional health benefits.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free Option: Substitute with gluten-free flour.
Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet or oven to maintain crispiness.
Why You’ll Love This Recipe:
- Versatile and Nutritious: A great way to enjoy a variety of vegetables.
- Quick and Easy: Simple to prepare and cook.
- Delicious and Satisfying: Full of flavor and perfect for any meal.
Conclusion:
Enjoy these Savory Vegetable Pancakes for a nutritious and delicious addition to any meal. Easy to make and packed with flavor, they are sure to become a favorite in your kitchen. Happy cooking and bon appétit!