These Savory Vegetable Pancakes are an excellent way to bring a variety of veggies into one dish. They are crispy, flavorful, and make a perfect meal for breakfast, lunch, or dinner. This recipe is versatile, allowing you to customize the ingredients to your liking while maintaining a balance of nutrition and taste. Quick and easy to prepare, these pancakes are sure to become a regular feature in your meal rotation.
Preparation Time:
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Ingredients:
- Zucchini: 1, grated (approximately 1 cup, 150g)
- Potato: 1, grated (approximately 1 cup, 150g)
- Carrot: 1, grated (approximately 3/4 cup, 100g)
- Salt: to taste
- Eggs: 3 large
- Milk: 1.5 cups (350 ml)
- Flour: 1 1/4 cups (150 g)
- Baking powder: 1 teaspoon (5 g)
- Green onion: 1/4 cup, chopped (approximately 2-3 stalks)
- Parsley: 1/4 cup, chopped (approximately 15g)
- Vegetable oil: for frying
Directions:
- Prepare the Vegetables:
- Grate the zucchini, potato, and carrot.
- Sprinkle with salt and let sit for a few minutes.
- Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- Prepare the Batter:
- In a large mixing bowl, beat the eggs.
- Add the milk and mix well.
- Sift in the flour and baking powder, stirring until smooth.
- Fold in the grated vegetables, green onion, and parsley. Season with additional salt to taste.
- Cook the Pancakes:
- Heat vegetable oil in a frying pan over medium heat.
- Pour a small amount of batter into the pan, forming pancakes.
- Cook until bubbles form on the surface and the edges set. Flip and cook until golden brown on both sides.
- Remove from the pan and drain on paper towels to remove excess oil.
Additional Information:
- Serving Suggestions:
- Serve with sour cream or yogurt for dipping.
- Pair with a fresh green salad.
- Enjoy with bacon or sausage for breakfast.
- Cooking Tips:
- Ensure the oil is hot before adding batter for a crispy texture.
- Don’t overcrowd the pan to allow even cooking.
- Adjust pancake size to your preference.
- Nutritional Benefits:
- Zucchini, Potato, and Carrot: Rich in vitamins and minerals.
- Eggs: High in protein and essential nutrients.
- Herbs: Add flavor and health benefits.
- Dietary Information:
- Vegetarian: Yes
- Gluten-Free Option: Substitute with gluten-free flour.
- Nutritional Facts (per serving):
- Calories: ~200 kcal
- Protein: 7g
- Carbohydrates: 24g
- Fat: 9g
- Fiber: 2g
- Storage:
- 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: Enjoy a variety of vegetables in one dish.
- Quick and Easy: Simple to prepare and cook.
- Delicious and Satisfying: Perfect for any meal of the day.
- Customizable: Adjust ingredients to suit your taste and dietary needs.
Conclusion:
These Savory Vegetable Pancakes are a must-try for anyone looking to enjoy a tasty, veggie-packed meal. Their versatility allows them to be served for any meal of the day, and they’re sure to be a hit with the whole family. Easy to prepare, full of nutrients, and deliciously satisfying, these pancakes will quickly become a staple in your kitchen. Give this recipe a try and enjoy the perfect balance of flavor and nutrition.
Frequently Asked Questions (FAQs):
- Can I use other vegetables in this recipe?
- Yes, you can customize the recipe with vegetables like bell peppers, spinach, or sweet potatoes.
- How can I make this recipe gluten-free?
- Substitute regular flour with gluten-free flour to make these pancakes gluten-free.
- Can I make these pancakes ahead of time?
- Yes, you can make them ahead and store them in the refrigerator for up to 2 days.
- Can I freeze these pancakes?
- Yes, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe container. Reheat before serving.
- What can I serve with these pancakes?
- Serve with sour cream, yogurt, or a side salad. They also pair well with eggs and bacon for breakfast.
- Can I bake these pancakes instead of frying?
- Yes, you can bake them at 180°C (350°F) for about 20 minutes, flipping halfway through.
- How do I prevent the pancakes from being soggy?
- Make sure to squeeze out as much moisture as possible from the grated vegetables before adding them to the batter.
- What type of milk should I use?
- You can use any type of milk, including dairy-free options like almond or soy milk.
- Can I add cheese to the batter?
- Yes, adding grated cheese like cheddar or Parmesan will enhance the flavor.
- How do I store leftover batter?
- Store leftover batter in an airtight container in the refrigerator for up to 1 day. Stir well before using.