Vegetable Pancakes are a savory and nutritious way to enjoy a variety of fresh veggies in a light and crispy form. These pancakes are made by combining grated vegetables like zucchini, carrots, and potatoes with a simple batter, then pan-frying them to golden perfection. They’re perfect as a side dish, a snack, or even a light meal. Packed with flavor and texture, these veggie-packed pancakes are versatile and can be enjoyed with sour cream, a dipping sauce, or even as a base for a hearty breakfast with eggs. A delicious way to sneak in some extra vegetables, these pancakes are sure to be a hit with both kids and adults.
Ingredients:
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1 medium potato, grated
- 1 small onion, finely chopped
- 1/2 cup all-purpose flour (or gluten-free flour)
- 2 large eggs, beaten
- 1/2 tsp baking powder
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp olive oil or vegetable oil (for frying)
- Sour cream or dipping sauce, for serving
Instructions:
- Prepare the vegetables: Grate the zucchini, carrot, and potato into a large bowl. Use a clean kitchen towel or paper towels to squeeze out any excess moisture from the vegetables.
- Mix the batter: Add the chopped onion, flour, beaten eggs, baking powder, garlic powder, salt, and pepper to the grated vegetables. Stir until well combined and the mixture forms a thick batter.
- Fry the pancakes: Heat the oil in a large skillet over medium heat. Scoop about 1/4 cup of the vegetable batter for each pancake and drop it into the skillet. Flatten the batter slightly with a spatula and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Serve: Remove the pancakes from the skillet and drain them on a paper towel-lined plate. Serve hot with sour cream, a dipping sauce, or your favorite toppings.
These Vegetable Pancakes are a versatile and delicious way to enjoy veggies, perfect for any meal or as a healthy snack!
