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Looking for an easy, healthy, and delicious dish that’s perfect for any meal? These zucchini pancakes are the answer! With fresh vegetables, a crispy texture, and bold flavors, they’re sure to become a favorite. Let’s dive into this easy-to-follow recipe with ingredient notes, variations, serving suggestions, and storage tips.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, perfect for busy days.
- Nutritious: Packed with vegetables and light on seasoning.
- Customizable: Easily adapt to suit your taste and dietary preferences.
- Kid-Friendly: Mild flavors and a crispy texture make it a hit with kids.
Ingredients
- Zucchini: Fresh and julienned, it provides a tender texture and mild flavor.
- Carrot: Adds natural sweetness and a vibrant color to the pancakes.
- Onion: Sliced finely into julienne strips with a knife for depth and a hint of crunch.
- Water: Helps create a cohesive batter for binding the vegetables.
- All-purpose flour: Provides structure to hold the pancake together.
- Cornstarch: Adds an extra crispy texture to the finished pancakes.
- Baking powder: Ensures the pancakes are light and airy.
- Turmeric: Adds a warm golden hue and subtle earthiness, along with health benefits.
- Black pepper: Enhances the flavor with a gentle kick of spice.
- Salt: Brings out the natural flavors of the vegetables.
- Olive oil: Used for frying, it adds a rich, aromatic finish to the pancakes.
How To Make Zucchini Pancakes
- Prepare the Vegetables
- Use a julienne slicer or peeler to cut the zucchini and carrot into thin strips.
- Julienne the onion finely with a sharp knife. This gives the pancake texture and flavor.
Mix the Batter
- In a large mixing bowl, combine the zucchini, carrot, and onion.
- Add water, flour, cornstarch, baking powder, turmeric, pepper, and salt.
- Mix thoroughly until the vegetables are evenly coated in a smooth batter.
Cook the Pancakes
- Heat a non-stick skillet over medium heat and add a generous drizzle of olive oil.
- Pour a portion of the batter into the skillet and spread it evenly to cover the surface.
- Cook for 4–5 minutes on one side until golden and crisp.
- Flip carefully and cook for another 3–4 minutes.
- Remove from the pan and place on a paper towel to drain excess oil.
Serve Hot
- Garnish with fresh herbs like parsley or dill. Serve with yogurt, tzatziki, or your favorite dip.
Ingredient Notes
- Zucchini: If your zucchini is very watery, gently squeeze out excess moisture before mixing.
- Onion: Red onions or shallots work well for a slightly sweeter flavor.
- Cornstarch: If unavailable, substitute with potato starch for a similar crispy result.
Variations
- Cheesy Pancakes: Add ¼ cup of grated Parmesan or cheddar to the batter.
- Spicy Kick: Mix in a pinch of chili flakes or cayenne pepper for some heat.
- Herbaceous Twist: Fold in chopped fresh herbs like basil, cilantro, or chives for extra flavor.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend.
Serving Suggestions
- Light Meal: Pair the pancakes with a fresh green salad for a satisfying lunch or dinner.
- Appetizer: Cut them into smaller pieces and serve with a dipping sauce for a party platter.
- Breakfast: Top with a poached egg and avocado slices for a hearty start to the day.
Storage Tips
- Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet over medium heat to regain crispiness, or use an oven at 180°C (350°F) for 5–7 minutes.
- Freezing: Place pancakes between layers of parchment paper and freeze in a sealed container for up to 2 months. Thaw and reheat as needed.
Zucchini pancakes are a delightful way to use up fresh produce while creating a dish that’s crispy, flavorful, and endlessly versatile. Whether you’re cooking for yourself or sharing with friends and family, these pancakes are guaranteed to please. Enjoy experimenting with variations and serving ideas to make them your own!
Other Zucchini Recipes You May Enjoy
Roasted Zucchini with Wild Garlic Sauce and Feta
Zucchini Pancakes
Zucchini pancakes are a quick and versatile dish that combines fresh vegetables, a crispy texture, and bold flavors. Perfect for any meal, these pancakes are easy to prepare and customizable to suit your tastes. Whether served as a light meal, appetizer, or hearty breakfast, they pair beautifully with yogurt or your favorite dipping sauce. With simple ingredients and endless variations, this recipe is a must-try for anyone looking to enjoy a healthy and delicious treat!
Ingredients
- 1 medium zucchini, julienned
- 1 medium carrot, julienned
- 1 small onion, julienned (using a knife)
- 130 ml (½ cup + 2 tbsp) water
- 130 g (1 cup) all-purpose flour
- 2 tbsp cornstarch
- ½ tsp baking powder
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp salt
- Olive oil, for frying
Instructions
- Use a vegetable peeler or julienne slicer to cut the zucchini and carrot into thin strips.
- Julienne the onion by slicing it thinly with a knife.
- In a large mixing bowl, add the zucchini, carrot, and onion.
- Pour in the water, then add the flour, cornstarch, baking powder, turmeric, pepper, and salt.
- Mix well until the vegetables are fully coated in a smooth batter.
- Heat a generous amount of olive oil in a large skillet over medium heat.
- Pour the batter into the skillet, spreading it to cover the entire surface.
- Cook for 4–5 minutes on one side until golden brown and crisp.
- Carefully flip the pancake with a wide spatula and cook the other side for an additional 3–4 minutes.
- Transfer the pancake to a plate. Repeat with the remaining batter if needed.
- Serve immediately, optionally with a side of yogurt or fresh herbs for garnish.
Nutrition
Calories: 180kcal
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