These Vegetable Pancakes are a delicious and nutritious way to enjoy fresh vegetables. The combination of grated zucchini, potato, and carrot, along with herbs and a light batter, makes for a satisfying dish that can be enjoyed as a snack, side dish, or even a main course.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
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)
Directions
- 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 dipping sauce.
- Pair with a fresh salad for a light meal.
- Enjoy as a side dish with grilled meats or fish.
Cooking Tips:
- Ensure the grated vegetables are well-drained to prevent the pancakes from being too watery.
- Adjust the seasoning to taste before cooking the pancakes.
- Use a non-stick pan to make flipping the pancakes easier.
Nutritional Benefits:
- Zucchini: Rich in vitamins A and C, and provides dietary fiber.
- Potatoes: A good source of potassium and vitamin C.
- Carrots: Add beta-carotene, which is good for eye health.
Dietary Information:
- Vegetarian: This recipe is vegetarian-friendly.
- Gluten-Free Option: Use gluten-free flour to make this recipe gluten-free.
- Dairy-Free Option: Substitute milk with a plant-based alternative.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a frying pan over medium heat or in the oven until warmed through.
Why You’ll Love This Recipe:
- Quick and Easy: Simple ingredients and straightforward steps make this recipe easy to prepare.
- Delicious: The combination of fresh vegetables and a light, savory batter creates a delicious and satisfying flavor.
- Versatile: Perfect as an appetizer, snack, side dish, or main course.
- Healthy: Packed with vegetables, this recipe is a nutritious choice for any meal.
Conclusion:
These Vegetable Pancakes are a delightful and versatile dish that can be enjoyed in many ways. With their crispy exterior and flavorful interior, they are sure to become a favorite in your household. Enjoy these delicious pancakes hot from the pan for the best flavor and texture.
Happy cooking!