These delicious zucchini and carrot pancakes are a fantastic way to incorporate veggies into your meal while enjoying a tasty dish. Perfect for breakfast, brunch, or even as a light dinner, these pancakes are both nutritious and satisfying.

With a crispy exterior and a soft, flavorful interior, they’re enhanced by the addition of onions, spices, and mozzarella cheese. Serve them with your favorite dipping sauce or a dollop of yogurt for an extra touch.

Let’s get started on making this delightful recipe!

Ingredients:

• 500g zucchini
• salt to taste
• 1 onion
• 170g carrot
• Hot water
• 2 eggs
• 1 teaspoon of baking powder
• paprika to taste
• black pepper to taste
• fried garlic to taste
• 100g wheat flour
• chives to taste
• 50g mozzarella
• 2 tablespoons of olive oil
  
  

Way of doing:

Grate the zucchini, then transfer to a bowl, add the salt and mix.
Let it rest for 10 minutes.
Cut the onion into cubes.
Grate the carrot.
In a bowl add the onion, carrot, salt, hot water and stir.
Let it rest for 5 minutes.
Drain all the water, using a sieve, press with a spoon, so that all the water comes out.
Then transfer to a bowl.
Take a portion of the zucchini and squeeze it to remove all the liquid, then place it in the bowl containing the other ingredients.
Continue this process until the zucchini is finished.
Add the eggs, baking powder, paprika, black pepper, fried garlic, salt, wheat flour and mix everything very well.
Finally add the chives, mozzarella and mix again.
In a pan add the olive oil, spread it with a brush, add portions of the mixture and let it fry for 3 minutes on both sides.

Help yourself!