These delicious Vegetable Pancakes with Cheese are a perfect blend of grated vegetables and cheese, fried to crispy perfection. They make for a delightful snack, side dish, or even a light meal.
Ingredients:
- 3 potatoes
- 2 zucchini
- 1 onion
- 1 carrot
- 4 eggs
- 1 tomato
- 50 grams (1.8 oz) Parmesan cheese
- 100 grams (3.5 oz) cheese (your choice)
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions:
Prepare the Vegetables:
- Grate the potatoes, zucchini, onion, and carrot using a coarse grater.
- Place the grated vegetables in a large bowl.
Remove Excess Moisture:
- Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to ensure the pancakes are crispy.
Mix the Ingredients:
- In a large mixing bowl, combine the grated vegetables with the eggs.
- Add the grated Parmesan cheese and the other cheese, mixing well.
- Season with salt and black pepper to taste.
Prepare the Pancakes:
- Heat a generous amount of vegetable oil in a large frying pan over medium-high heat.
- Scoop spoonfuls of the vegetable mixture and place them in the hot oil, flattening them slightly with the back of the spoon to form pancakes.
Fry the Pancakes:
- Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
Serve:
- Arrange the pancakes on a serving platter.
- Garnish with slices of fresh tomato.
- Serve hot and enjoy!
Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt.
- Pair with a fresh green salad for a light meal.
- Enjoy with your favorite dipping sauce, such as ketchup or aioli.
Cooking Tips:
- Ensure to squeeze out as much moisture as possible from the grated vegetables to achieve a crispy texture.
- Use a non-stick pan to prevent the pancakes from sticking.
- Adjust the seasoning to your preference, adding herbs like parsley or chives for extra flavor.
Nutritional Benefits:
- Rich in vitamins and minerals from the variety of vegetables.
- Good source of protein from the eggs and cheese.
- Contains healthy fats from the vegetable oil.
Dietary Information:
- Vegetarian
- Gluten-Free (ensure all ingredients used are certified gluten-free)
Storage:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat to retain crispiness.
Why You’ll Love This Recipe:
- It’s a tasty way to incorporate more vegetables into your diet.
- Easy to make with simple, everyday ingredients.
- Versatile and can be served as a snack, side dish, or main course.
- Crispy, cheesy, and full of flavor!
Conclusion:
These Vegetable Pancakes with Cheese are a delicious and versatile dish that’s perfect for any occasion. With a blend of grated vegetables and cheese, they offer a crispy texture and savory flavor that’s sure to please. Enjoy them hot off the pan with your favorite garnishes and dipping sauces!