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Ingredients
For the Pancakes:
- 1 cup shredded carrots
- 1 cup shredded zucchini (squeezed to remove excess water)
- 1 cup shredded potatoes or sweet potatoes (optional)
- ½ cup thinly sliced green onions
- ½ cup corn kernels (fresh, frozen, or canned)
- ½ cup all-purpose flour (or chickpea flour for a gluten-free option)
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika or chili powder (optional, for a spicy kick)
- Salt and black pepper to taste
- 2–3 tbsp vegetable oil for frying
For the Dipping Sauce (Optional):
- ½ cup sour cream or Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp chopped fresh dill or parsley
- Salt and pepper to taste
Instructions
Step 1: Prepare the Vegetables
- Shred the carrots, zucchini, and potatoes using a grater.
- Place the shredded zucchini and potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy pancakes.
Step 2: Mix the Batter
- In a large mixing bowl, combine the shredded vegetables, green onions, and corn.
- Add the flour, eggs, garlic powder, onion powder, paprika, salt, and pepper. Mix well until all the ingredients are evenly coated and the batter holds together.
Step 3: Cook the Pancakes
- Heat 1–2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
- Scoop about ¼ cup of the vegetable mixture into the pan and flatten it with a spatula to form a pancake.
- Cook for 3–4 minutes on each side, or until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more oil as needed.
Step 4: Make the Dipping Sauce
- In a small bowl, combine sour cream or yogurt, lemon juice, fresh dill or parsley, salt, and pepper. Mix well and refrigerate until ready to serve.
Serving Suggestions
- Serve the pancakes warm with the dipping sauce on the side.
- Pair them with a fresh salad for a light meal.
- Add a poached or fried egg on top for a hearty breakfast option.
Tips for Crispy Pancakes
- Squeeze the Vegetables: Removing excess moisture from the zucchini and potatoes is key to achieving a crispy texture.
- Preheat the Oil: Make sure the oil is hot before adding the batter for even browning.
- Don’t Overcrowd: Cook in small batches to avoid lowering the pan’s temperature.
Enjoy these Crispy Vegetable Pancakes—a crunchy, flavorful way to sneak more veggies into your day! 🥞