Description
These Easy Zucchini Carrot Pancakes are a delightful and nutritious twist on traditional pancakes, combining freshly grated zucchini and carrots with simple pantry staples. Crispy on the outside and tender on the inside, they make a perfect quick breakfast or snack. Served with optional sour cream or Greek yogurt, they bring a fresh and wholesome flavor to your table.
Ingredients
Units
Scale
Vegetables
- 2 cups (packed) zucchini, grated
- 2 cups (packed) carrots, peeled and grated
- 1/2 cup green onions, sliced
- 1 tbsp fresh parsley, chopped
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
Wet Ingredients
- 2 eggs, beaten
- Olive oil for frying
Optional Toppings
- Sour cream or plain Greek yogurt
Instructions
- Grate and drain the zucchini: Using a food processor with a grater attachment or a box grater, shred the zucchini. Place it in a fine mesh strainer set over a bowl, sprinkle with salt, and gently toss. Set aside for 10 minutes to draw out excess moisture.
- Prepare other ingredients: While the zucchini rests, shred the carrots, slice the green onions, chop the parsley, beat the eggs, and measure the flour, baking powder, and black pepper. Add all these ingredients (except salt and olive oil) into a large mixing bowl.
- Squeeze excess liquid from zucchini: After 10 minutes, use your hands to squeeze the grated zucchini to remove as much liquid as possible, but don’t worry if it’s not completely dry. Add the zucchini to the bowl with other ingredients.
- Combine the batter: Mix all ingredients thoroughly until well incorporated into a uniform batter.
- Heat and prepare skillet: Place a large skillet over medium-high heat and add a tablespoon of olive oil, swirling to coat the surface evenly.
- Form and cook pancakes: Using a ⅓ cup scoop, drop portions of the batter onto the skillet and gently press down with a spatula to form pancakes about 8 in total without them touching each other.
- Pan-fry until golden: Cook each side for 3-4 minutes until golden brown and crispy. Transfer cooked pancakes to a plate lined with paper towels to drain excess oil.
- Repeat cooking process: Add another tablespoon of olive oil to the skillet and continue cooking remaining batter until all pancakes are done.
- Serve and garnish: Garnish pancakes with additional fresh parsley and serve warm, optionally with sour cream or plain Greek yogurt. Best enjoyed immediately for optimal texture and flavor.
Notes
- Since the zucchini is salted initially to remove excess moisture, no additional salt is needed in the batter except black pepper. Adjust salt to taste after cooking if preferred.
- Using ⅓ cup of batter per pancake yields approximately 8 pancakes total. You may adjust scoop size to make larger or smaller pancakes and can also form all pancakes before frying.
- Nutrition info is calculated per pancake excluding optional toppings.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 3g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
