Ingredients

For the Pancakes

• Zucchini – 1 medium (approx. 300g), grated
• Onion – 1/2, finely chopped
• Olive oil or vegetable oil – for frying
• Garlic – 2 cloves, minced
• Carrot – 1 medium (approx. 70g), grated
• Eggs – 2 (plus 1 additional if you prefer a softer texture)
• Salt – 1/2 teaspoon
• Black pepper – to taste
• All-purpose flour – 2-3 tablespoons
• Oatmeal – 1 tablespoon
• Spring onion – 1, finely chopped (optional, for garnish)

Cooking Instructions

• Frying time: 2-3 minutes on each side
• Total prep and cook time: 20-25 minutes

How to Make Savory Zucchini and Carrot Pancakes

Step-by-Step Instructions

1. Prepare the Vegetables
   • Begin by grating the zucchini and carrot. Place the grated zucchini in a clean kitchen towel or cheesecloth, and gently squeeze out any excess moisture. Removing the water helps prevent sogginess in the pancakes.
   • Finely chop the half onion and mince the garlic cloves.
2. Parboil the Vegetables (Optional)
   • If you prefer a softer texture, you can parboil the zucchini, onion, and garlic for about 5 minutes before mixing. This step is optional but recommended if you want a more tender pancake.
3. Prepare the Pancake Batter
   • In a large mixing bowl, combine the grated zucchini, grated carrot, finely chopped onion, and minced garlic.
   • Crack the eggs into the bowl (using 2 or 3, depending on your preference) and beat them into the mixture.
   • Add the salt, black pepper, flour, and oatmeal, stirring well until all ingredients are evenly distributed and a batter forms. If the mixture seems too wet, add an additional tablespoon of flour.
4. Fry the Pancakes
   • Heat a non-stick skillet over medium heat and add a drizzle of olive oil or vegetable oil, just enough to lightly coat the pan.
   • Scoop about 2 tablespoons of the batter for each pancake and place it onto the skillet, flattening gently with the back of the spoon.
   • Cook each pancake for about 2-3 minutes on each side, or until golden brown and crispy. Add a bit more oil if needed between batches to maintain a crispy texture.
5. Serve
   • Transfer the cooked pancakes to a plate lined with a paper towel to drain any excess oil.
   • Serve hot, garnished with finely chopped spring onion if desired. Enjoy plain, or with a dollop of Greek yogurt, sour cream, or a side of fresh salsa for added flavor.

Nutrition Facts (per serving, approx.)

• Calories: 180
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 110mg
• Sodium: 210mg
• Total Carbohydrates: 22g
  • Dietary Fiber: 3g
  • Sugars: 4g (from natural vegetables)
• Protein: 7g
• Vitamin A: 40% DV
• Vitamin C: 20% DV
• Calcium: 6% DV
• Iron: 10% DV

(Note: Nutrition values are approximations and may vary based on portion sizes and specific ingredients used.)

Frequently Asked Questions (FAQs)

Q1: Can I use other vegetables instead of carrots?

Yes, you can substitute carrots with other veggies like grated sweet potatoes, potatoes, or bell peppers. Just make sure to adjust for moisture content and squeeze out excess liquid if needed.

Q2: Can I make these pancakes gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend, or try chickpea flour for extra protein and a unique flavor.

Q3: Can I bake these instead of frying?

Yes, you can bake these pancakes! Preheat your oven to 200°C (400°F), place spoonfuls of the batter on a parchment-lined baking sheet, flatten slightly, and bake for 15-20 minutes, flipping halfway through.

Tips for Making the Best Savory Zucchini and Carrot Pancakes

1. Squeeze Out Moisture
   • Zucchini naturally contains a lot of water, so squeezing out as much moisture as possible is crucial. This prevents the batter from becoming too wet and ensures crispy pancakes.
2. Add Herbs for Extra Flavor
   • Fresh herbs like parsley, basil, or dill add a nice touch of flavor to these pancakes. Add a handful of chopped herbs to the batter for a fresh, aromatic twist.
3. Adjust Thickness to Your Preference
   • For thinner, crisper pancakes, use a bit more oil and flatten the batter in the pan. If you prefer thicker, fluffier pancakes, reduce the amount of oil and cook them slightly longer on lower heat.
4. Use a Non-Stick Pan
   • A good non-stick skillet or well-seasoned cast-iron skillet will help prevent the pancakes from sticking and give them a crispy finish without needing too much oil.

Storage Tips

Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat for a few minutes on each side, or microwave briefly.

Freezing: To freeze, place cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Store for up to 2 months.

Reheating from Frozen: Reheat directly from frozen by placing the pancakes in a preheated oven at 180°C (350°F) for about 10 minutes, or until heated through and crispy.

Conclusion

These Savory Zucchini and Carrot Pancakes are a delightful, nutritious, and easy-to-make addition to any meal. Packed with vegetables, oats, and just a touch of flour, these pancakes are wholesome yet indulgent. They’re perfect for meal prep, making them convenient for busy mornings or quick lunches, and they’re customizable based on your preferred herbs and spices. With their crisp edges and soft interiors, these pancakes are as delicious as they are nourishing, offering a great way to enjoy more veggies in a fun, flavorful way.

Whether enjoyed with a side of yogurt, a sprinkle of fresh herbs, or even a touch of hot sauce, these pancakes are sure to become a household favorite.