Potato, Zucchini, Carrot Pancakes.jpg

Zucchini & Carrot Pancakes

Eating your vegetables has never been so much fun! These light, crispy, and colorful pancakes are easy to make and taste great. You can enjoy them as a snack or as a slider filling, along with shredded cheese between the buns.
 

Prep Time - 20 Minutes

Cook Time - 30 Minutes

Serves 2

Ingredients
  • 2 medium zucchini
     

  • 2 medium carrots
     

  • 1 teaspoon salt, divided
     

  • 2 medium eggs
     

  • ¼ cup chopped green onions
     

  • 2 small garlic cloves, crushed
     

  • 1 tablespoon chopped flat-leaf parsley
     

  • 1 teaspoon ground black pepper
     

  • ½ cup all-purpose flour
     

  • 4 tablespoons unsalted butter, melted

Directions

Omnipan – Large

  1. Preheat the oven to 400°F/204°C.
     

  2. Grate the zucchini and carrots separately with the large grating side of a box grater. (Or use the shredder attachment on a food processor.)
     

  3. Put ½ teaspoon salt on the grated zucchini and leave it for 10 minutes. After 10 minutes, squeeze out the excess water from the zucchini.
     

  4. In a large bowl, beat the eggs lightly. Add the zucchini, carrots, ½ teaspoon salt, green onions, garlic, parsley, and black pepper. Mix well to combine.
     

  5. Add ¼ cup flour first and mix. Keep adding 1 tablespoon flour at a time and mix lightly, until loose dough has formed. Do not over-mix. Add the melted butter and mix lightly.
     

  6. Make 5 small pancakes by forming round patties by hand. Place them in the large Omnipan. Place the Omnipan without the lid in the preheated oven. Bake for 25 to 30 minutes, or until the pancakes have turned golden brown. Turn them halfway through baking. Serve hot.

Serving Suggestions

Serve these pancakes with ketchup, sour cream, or plain Greek yogurt. You can spice up the yogurt with a pinch of black pepper, paprika, salt, and garlic powder.
 

Sprinkle them with any shredded cheese of your choice and use them as a filling for sliders or sandwiches.

Notes
  • Replace the butter with olive oil for a vegan treat.
     

  • Do not add all the flour at once. The key is to make a light dough. The amount of flour needed depends upon the moisture in the vegetables.
     

  • Once you make the dough, immediately make the pancakes. Keeping the dough longer can make the dough watery, as the vegetables can release more moisture.

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