Looking for a savory and nutritious twist on the classic pancake? These Zucchini and Carrot Pancakes are a fantastic choice for a wholesome breakfast, light lunch, or even a satisfying snack. Packed with the goodness of fresh vegetables, these pancakes combine tender zucchini and sweet carrots into a delightful, golden-brown treat.
Not only are they delicious, but they’re also incredibly versatile. The zucchini adds a subtle moisture and mild flavor, while the carrots bring a touch of natural sweetness and vibrant color. Together, they create a pancake that’s both tasty and rich in essential vitamins and minerals.
With a hint of seasoning and a quick sauté, these pancakes come together effortlessly, making them a perfect option for busy mornings or a light meal. Whether you enjoy them with a dollop of Greek yogurt, a sprinkle of herbs, or simply on their own, these Zucchini and Carrot Pancakes are sure to become a new favorite in your kitchen. Ready to make a meal that’s both nutritious and satisfying? Let’s get started!
Ingredients:
olive oil
1 zucchini
1 salt to taste
1 onion
1 carrot
water
1 eggs
1 teaspoon of baking powder
paprika to taste
black pepper to taste
fried garlic to taste
50g wheat flour
How to do it:
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.
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!
