Step-by-Step Instructions
- Prepare the Vegetables
- Start by grating the zucchini and carrots using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to ensure your pancakes are crispy rather than soggy.
- In a large mixing bowl, combine the grated zucchini, grated carrots, chopped onion, chopped bell peppers, and minced garlic. Mix until well combined.
- Make the Batter
- In a separate bowl, whisk together the eggs. Add the flour, grated Parmesan cheese, baking powder, salt, black pepper, oregano, and smoked paprika. Stir until you have a smooth batter.
- Pour the batter over the vegetable mixture and stir until all the vegetables are evenly coated with the batter.
- Cook the Pancakes
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, scoop about 1/4 cup of the vegetable mixture into the skillet, pressing it down gently to form a pancake.
- Cook the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. You may need to cook them in batches depending on the size of your skillet.
- Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
- Serve and Enjoy
- Serve the vegetable pancakes hot, with a dollop of sour cream or yogurt on the side for dipping. They also pair well with a simple salad or a side of fresh fruit for a complete meal.
Tips for Perfect Vegetable Pancakes
- Mix of Vegetables: Feel free to customize the vegetables based on what you have on hand. Grated sweet potatoes, chopped spinach, or even corn kernels can be great additions.
- Crispy Edges: For extra crispy edges, make sure the oil is hot before adding the pancakes to the skillet. Don’t overcrowd the pan, as this can cause the pancakes to steam rather than fry.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend if you’re looking for a gluten-free version of these pancakes.
ENJOY IT 💛
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