These Zucchini, Potato, and Carrot Pancakes are a delightful blend of fresh vegetables and aromatic herbs, making them a nutritious and delicious option for any meal. Perfect for breakfast, brunch, or a light dinner, these pancakes are easy to prepare and sure to be loved by both kids and adults alike.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 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)
Instructions:
- Prepare the Vegetables:
- Grate the zucchini, potato, and carrot.
- 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.
- Prepare the Batter:
- In a large mixing bowl, beat the eggs.
- Add 350 ml of milk to the eggs and mix well.
- 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:
- Add the grated and squeezed zucchini, potato, and carrot to the batter.
- Stir in the chopped green onion and parsley.
- Season with additional salt to taste.
- Cook the Pancakes:
- Heat a bit of vegetable oil in a frying pan over medium heat.
- 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:
- Remove the pancakes from the pan and drain on paper towels to remove excess oil.
- Serve hot and enjoy your meal!
Serving Suggestions:
- Serve these vegetable pancakes with a dollop of sour cream or yogurt.
- A side of fresh salad or steamed vegetables complements the pancakes well.
- These pancakes also pair nicely with a dipping sauce like tzatziki or a spicy mayo.
Cooking Tips:
- Make sure to squeeze out as much liquid as possible from the grated vegetables to avoid soggy pancakes.
- You can add other herbs like dill or cilantro for additional flavor.
- If the batter is too thick, add a little more milk to reach the desired consistency.
Nutritional Benefits:
- These pancakes are packed with vitamins and minerals from the zucchini, potato, and carrot.
- Eggs provide a good source of protein.
- The dish is relatively low in fat if you use minimal oil for frying.
Dietary Information:
- This recipe is vegetarian.
- To make it gluten-free, you can substitute the flour with a gluten-free flour blend.
- For a dairy-free version, use a plant-based milk alternative.
Storage:
- Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in a frying pan over medium heat or microwave until warmed through.
Why You’ll Love This Recipe:
- It’s a great way to incorporate more vegetables into your diet.
- These pancakes are versatile and can be served as a main dish, side dish, or even a snack.
- The combination of zucchini, potato, and carrot creates a flavorful and nutritious meal.
Conclusion:
Zucchini, Potato, and Carrot Pancakes are a delightful and healthy addition to any meal. They are easy to make and packed with nutritious ingredients, making them a perfect choice for a wholesome and tasty dish. Enjoy these savory pancakes with your favorite sides and sauces for a satisfying meal!