Easy Zucchini Carrot Pancakes Recipe

I have recently perfected my recipe for Carrot And Zucchini Fritters. With grated zucchinis and carrots, eggs, and a sprinkle of garlic and parsley, these fritters mix a delightful combination of textures and flavors. I love how the crispy exterior hides a soft, vegetable-packed center that keeps me coming back for more.

I’ve always been a fan of a dish that’s both simple and bursting with flavor, so these Easy Zucchini Carrot Pancakes really hit the spot. I start off with 2 medium zucchinis which I grate and squeeze until I have about 3 cups of goodness, along with 2 medium carrots that bring roughly 1 1/2 cups when grated.

I mix in 2 large eggs, 1/2 cup all-purpose flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper and sometimes even add a clove of minced garlic if I’m feeling a bit adventurous. A couple of tablespoons of oil is all it takes to get them crispy on the outside while keeping the inside soft and full of veggies.

This recipe reminds me of those healthy treats like carrot pancakes or vegetable batter fritters that you might find in your favorite Tasty Vegetarian Recipes collection. Enjoy the simplicity and flavor!

Why I Like this Recipe

I really love this recipe for a few reasons. First, the pancakes come out super crispy on the outside while staying soft and full of veggies on the inside. I love that mix of textures cause it makes every bite interesting. Second, it’s so simple to make. I don’t have to deal with complicated steps or lots of fancy ingredients, which makes it perfect for a busy day. Third, I like that I can eat these pancakes anytime – whether its breakfast, lunch or just a snack, they always hit the spot. And lastly, I feel good about eating them since i know they’re packed with fresh vegetables, which makes them both tasty and a little healthier than other fried foods.

Ingredients

These ingredients are the reason why these pancakes turned out sooo delicious and healthy.

They not only provide nutrition but also add a nice texture and flavor.

Every ingredient contributes in its own way, whether it be fibre, protein or simply a burst of taste.

Its a simple mix that gives you a hearty meal with a lot of benefits.

Check out these key ingredients:

• Zucchini: Offers vitamin boost plus fibre, making for a moist, light pancake.
• Carrots: Rich in beta carotene and fiber, adding subtle sweetness and crunch.
• Eggs: Bind ingredients hardly and deliver a solid protein boost.
• Flour: Provides structure and necessary carbs for a filling treat.
• Garlic: Optional but gives a hint of savory flavor and aroma.

Ingredient Quantities

• 2 medium zucchinis (about 3 cups grated, squeezed well)
• 2 medium carrots (roughly 1 1/2 cups grated)
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 clove garlic, minced (optional)
• 2 tablespoons chopped fresh parsley (optional)
• 2-3 tablespoons oil for pan frying

How to Make this

1. Grate the zucchinis and carrots, then squeeze out as much extra water as you can using a clean towel or your hands.

2. In a large bowl, beat the eggs and stir in the grated veggies.

3. Mix in the flour, salt, and pepper evenly, then add the minced garlic and chopped parsley if you choose.

4. Give the mixture a good stir until everything is combined.

5. Heat 2 to 3 tablespoons of oil in a frying pan over medium heat.

6. Scoop a generous spoonful of the batter into the pan and flatten it into a pancake shape with the back of the spoon.

7. Cook the pancake for about 3 minutes on one side until it’s golden and crispy.

8. Flip the pancake carefully and fry the other side for another 3 minutes or until it’s crispy on both sides.

9. Once done, place the pancake on a paper towel-lined plate to drain any extra oil.

10. Repeat with the remaining batter and serve warm for breakfast, lunch, or a snack.

Equipment Needed

1. A box grater for shredding the zucchinis and carrots
2. A clean kitchen towel or just your hands for wringing out the extra water
3. A large mixing bowl for beating eggs and mixing in the veggies
4. A whisk or fork to beat the eggs nicely
5. Measuring cups and spoons to measure the flour, salt, pepper and oil
6. A sharp knife for mincing the garlic and chopping the parsley
7. A frying pan for cooking the pancakes
8. A spatula or a large spoon for scooping, flattening and flipping the pancakes
9. Paper towels to line a plate so you can drain any extra oil
10. A stove to heat the oil and cook the pancakes

FAQ

Easy Zucchini Carrot Pancakes Recipe Substitutions and Variations

• If you need to substitute eggs, try using 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water instead of 2 large eggs. Let it sit for a few minutes.
• You can swap the all-purpose flour with whole wheat flour or even almond flour if you’re looking for a healthier or gluten-free option. Keep in mind that the texture might be a bit different.
• Don’t have fresh garlic? Use around 1/8 teaspoon of garlic powder per clove as a quick alternative.
• If you’re out of carrots, grated parsnips work as a substitute since they offer a similar texture and sweetness.
• For fresh parsley, you can use cilantro or basil for a different but still tasty flavor twist.

Pro Tips

1. When you grate the veggies, try using a clean cloth or even a paper towel to squeeze out most of the water – it really helps your pancakes get crispy and not soggy.
2. Make sure your pan is well-heated on medium heat; too hot and the pancakes might burn on the outside before cooking through, too cool and they’ll end up mushy.
3. Don’t overcrowd the pan when frying – give each pancake some space so they can get a nice golden crust all around.
4. If you’re into more flavor, add in the garlic and parsley as suggested, or even experiment with other herbs; just keep an eye on seasoning since the veggies already bring a lot of taste to the mix.