Description
Golden and crispy veggie pancakes made with fresh zucchini, carrot, and green onions. Perfect for a quick vegetarian meal that is comforting, budget-friendly, and full of flavor.
Ingredients
Scale
- 2 medium zucchini, shredded and squeezed dry (about 2 cups)
- 1 large carrot, shredded (about 1 cup)
- 3 green onions, finely sliced
- 1 cup all purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil (for cooking)
- 1/2 cup plain yogurt (for serving)
Instructions
- Preheat a nonstick skillet over medium heat.
- In a large bowl, combine shredded zucchini, shredded carrot, green onions, flour, eggs, salt, black pepper, and garlic powder. Mix well.
- Add 1 tablespoon olive oil to the skillet and swirl to coat.
- Scoop about 1/4 cup of batter into the skillet for each pancake and gently flatten.
- Cook for 3 to 4 minutes per side until golden brown and crisp, adding remaining olive oil as needed for batches.
- Transfer to a paper towel lined plate to remove excess oil.
- Serve warm with plain yogurt on the side.
Notes
- Squeeze zucchini thoroughly to avoid soggy pancakes.
- Do not overcrowd the pan for even crisping.
- Keep cooked pancakes warm in a low oven while finishing batches.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
Keywords: veggie pancakes, savory vegetable pancakes, zucchini carrot pancakes, vegetarian pancakes