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 from the grated zucchini, potato, and carrot using a clean kitchen towel or cheesecloth.
Prepare the Batter:
- Beat Eggs:
- In a large mixing bowl, beat the eggs.
- Mix Wet Ingredients:
- Add 350 ml of milk to the eggs and mix well.
- Combine Dry Ingredients:
- Add 150 g of flour and 5 g of baking powder to the mixture.
- Mix well until the batter is smooth and there are no lumps.
Add Vegetables and Herbs:
- Incorporate Vegetables:
- Add the grated and squeezed zucchini, potato, and carrot to the batter.
- Add Herbs:
- Stir in the chopped green onion and parsley.
- Season:
- Season with additional salt to taste.
Cook the Pancakes:
- Heat Oil:
- Heat a bit of vegetable oil in a frying pan over medium heat.
- 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:
- Drain Excess Oil:
- Remove the pancakes from the pan and drain on paper towels to remove excess oil.
- 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!