Zucchini Carrot Pancakes
Crispy, golden, and bursting with wholesome flavors, these Zucchini Carrot Pancakes are the perfect way to elevate your veggie game! Packed with freshly grated zucchini, sweet carrots, and a touch of parmesan cheese, these savory pancakes are seasoned to perfection with garlic, green onions, and a hint of black pepper. Easily prepared in just 30 minutes, this recipe combines simplicity with crowd-pleasing appeal, making it an excellent choice for breakfast, brunch, or even a light dinner. Pan-fried to a perfect crisp in olive oil, these veggie pancakes are as versatile as they are delicious—a fantastic way to sneak in some extra vegetables. Serve them warm with a dollop of sour cream or your favorite dip for an irresistible dish that will have everyone coming back for seconds. Perfect for SEO: zucchini pancakes, carrot pancakes, veggie pancakes, quick savory pancakes, easy vegetable recipes.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium carrots
- 0.5 cup all-purpose flour
- 1 large egg
- 0.25 cup parmesan cheese, grated
- 2 stalks green onions, chopped
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Grate the zucchini and carrots using a box grater or a food processor.
Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. Repeat if necessary to ensure the zucchini is dry.
In a large mixing bowl, combine the grated zucchini, grated carrots, all-purpose flour, egg, grated parmesan cheese, chopped green onions, minced garlic, salt, and black pepper. Mix thoroughly until well combined.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
Scoop about 2 tablespoons of the zucchini-carrot mixture into the skillet and gently flatten it with the back of a spoon to form a pancake. Repeat for additional pancakes, ensuring they are evenly spaced in the skillet.
Cook for 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat if necessary to prevent burning.
Remove the cooked pancakes onto a plate lined with paper towels to absorb any excess oil. Add the remaining 1 tablespoon of olive oil to the skillet and repeat the process until all the mixture is used up.
Serve the zucchini carrot pancakes warm, optionally garnished with additional chopped green onions or a dollop of sour cream.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5455 mg | 237% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 34.4 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 386 mg | 30% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1510 mg | 32% | |
*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.
