Carrot-Zucchini Vegetable Pancakes
Ready In: 30 mins
Serves: 16
Ingredients
- 3 cups shredded carrots
- 3 cups shredded zucchini
- 1 1⁄2 cups sliced green onions
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 eggs
- 1⁄2 cup milk
- 1 cup grated mozzarella cheese (optional) or 1 cup ricotta cheese (optional)
- 1⁄4 cup soft breadcrumbs (optional)
- 2 tablespoons vegetable oil, for frying
- sour cream, to serve
Directions
- In a large frying pan or wok, melt butter and olive oil over medium high heat. Add carrots, zucchini and onions (in batches if necessary), and saute until tender, about 2-3 minutes. Stir in the parsley; set aside.
- In a large bowl, whisk together the flour, baking powder, salt and pepper.
- In another bowl, beat together the eggs and milk.
- Add the egg mixture to the flour mixture, stirring to combine; do not over mix. Fold in the veggies (and the cheese and breadcrumbs, if using).
- Preheat a large frying pan or griddle over medium to medium high heat. Carefully add a tablespoon of oil to the pan, swirling to coat.
- Use a ladle to pour the batter into the pan, making a few pancakes at a time.
- Cook about 2 minutes per side, until golden brown.
- Add remaining oil to the pan as needed.
- Serve warm or at room temperature, with a dollop of sour cream.
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