Zucchini and Carrot Pancakes
Crispy, golden, and loaded with fresh vegetables, these Zucchini and Carrot Pancakes are a delicious way to bring healthy comfort food to your table. Grated zucchini and carrots are combined with Parmesan cheese, fresh parsley, and a touch of garlic for a flavor-packed batter that’s pan-fried to perfection. Squeeze out every bit of moisture from the veggies to achieve the ultimate crispy texture—no soggy pancakes here! Ready in just 35 minutes, these savory pancakes are perfect for a quick lunch, light dinner, or even as an impressive appetizer. Serve them warm with a dollop of tangy Greek yogurt or sour cream for the perfect finishing touch. This versatile crowd-pleaser is a creative and nutritious twist on traditional fritters, brimming with wholesome ingredients and packed with flavor.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Carrots
- 2 large Eggs
- 0.5 cup All-purpose flour
- 0.25 cup Parmesan cheese
- 2 tablespoons Fresh parsley
- 1 medium Garlic clove
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Grate the zucchini and carrots using a box grater. Place the grated vegetables in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial to ensure the pancakes are not soggy.
Transfer the squeezed zucchini and carrots into a large mixing bowl. Add the eggs, flour, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined into a batter.
Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Scoop about 2 tablespoons of the batter per pancake into the skillet, flattening each gently with the back of a spoon to form a round shape.
Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more olive oil to the pan as needed.
Place the cooked pancakes on a plate lined with paper towels to absorb any excess oil.
Serve warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 5309 mg | 231% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 34.0 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 410 mg | 32% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1562 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.
