Italian Vegetable Pancakes
Crisp, golden, and bursting with Mediterranean flavor, these Italian Vegetable Pancakes are a delightful way to enjoy a medley of fresh, wholesome ingredients. Packed with grated zucchini, carrots, savory Parmesan cheese, and aromatic fresh basil, these pancakes strike the perfect balance between healthy and indulgent. A touch of minced garlic and a hint of black pepper add depth to every bite, while a quick pan-fry in olive oil gives them a satisfying crunch. Perfect as a light lunch, appetizer, or side dish, these veggie-packed pancakes come together in just 40 minutes and can be served with sour cream or marinara sauce for an extra layer of flavor. Easy to make, kid-friendly, and irresistibly tasty, this recipe is your new go-to for a quick and nutritious meal with an Italian twist!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Carrots
- 0.5 cup All-purpose flour
- 2 large Eggs
- 0.5 cup Parmesan cheese
- 2 tablespoons Fresh basil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
Instructions
Grate the zucchini and carrots using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is essential to prevent soggy pancakes.
Finely mince the garlic and chop the fresh basil.
In a large mixing bowl, combine the grated zucchini, grated carrots, minced garlic, chopped basil, Parmesan cheese, flour, eggs, salt, and black pepper. Mix until everything is well incorporated.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Scoop about 2 tablespoons of the vegetable mixture for each pancake and flatten it slightly in the skillet with a spatula. Cook each pancake for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes.
Repeat until all the mixture is used, adding more olive oil to the pan as needed.
Serve warm with a dollop of sour cream or a marinara dipping sauce, if desired.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 6646 mg | 289% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 34.0 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 638 mg | 49% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1537 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
