Best 2 Zucchini And Carrot Pancakes Recipes

Zucchini and carrot pancakes are a delicious and nutritious way to enjoy these summer vegetables. They are easy to make and can be served for breakfast, lunch, or dinner. These pancakes are also a great way to use up leftover zucchini and carrots. They are packed with flavor and can be made with a variety of ingredients, making them a versatile dish that can be enjoyed by people of all ages.

Here are our top 2 tried and tested recipes!

ZUCCHINI, CARROT AND POTATO PANCAKES

Zucchini, Carrot and Potato Pancakes image

Provided by Food Network

Categories side-dish

Time 32m

Number Of Ingredients 11

Ingredients

1 large zucchini
2 large russet potatoes, (10 to 11 ounces each)
2 carrots
1 medium onion, minced
2 cloves garlic, minced
2 eggs
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 teaspoons cumin
Salt and pepper
Canola oil, for frying

Steps:

With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
Mix all ingredients together.

ZUCCHINI AND CARROT PANCAKES

Zucchini and Carrot Pancakes image

These a wonderful with pure maple syrup for breakfast! Visit my vegan food blog for more recipes and healthy tips: www.thecleaneatingmama.com XxOo - Tasha

Provided by Tasha Kaye

Categories Pancakes

Time 30m

Number Of Ingredients 9

Ingredients

2 medium organic carrots, grated
1 medium organic zucchini, about 8 inches long, grated
1/2 c yellow onion, chopped
2 large garlic cloves, diced
1 large handful of fresh basil leaves sliced into thin ribbons
1 Tbsp coconut oil, or olive oil (for the pan)
1/3 c unbleached white flour (or your flour of choice) + more for dredging
1 Tbsp dried dill
salt and pepper to taste

Steps:

1. Grate carrot and zucchini in a large bowl. Take a clean towel and place mixture on the towel and wring extra moisture out. Place back in the bowl. Add the remaining ingredients, MINUS the coconut oil, and only 1/3 cup flour. Mix with your hands until you can make a ball and it will not fall apart. You may have to add more flour to achieve the desired consistency. On a separate plate, sprinkle some flour with some salt and pepper - this is for dredging the mixture.
2. In a large skillet, add coconut oil and heat on medium heat. Let warm up for a minute. Take the mixture and divide it into fourths. Take one serving of the mixture, roll it into a ball and roll into the flour mixture on the plate. Carefully place into the skillet, flattening until your desired size and thickness. Do this for all 4 servings. Let cook for 8-10 minutes on each side. You may have to add more oil when you flip. Make sure they do not burn. Simple and delicious!

Tips:

To ensure even cooking, grate the zucchini and carrots finely.
Squeeze out any excess moisture from the grated vegetables to prevent the pancakes from becoming soggy.
Use a non-stick skillet or griddle to prevent the pancakes from sticking.
Cook the pancakes over medium heat to allow them to cook through without burning.
Serve the pancakes immediately with your favorite toppings, such as sour cream, yogurt, or maple syrup.

Conclusion:

Zucchini and carrot pancakes are a delicious and healthy way to enjoy these summer vegetables. They are easy to make and can be served for breakfast, lunch, or dinner. With their vibrant color and delicious flavor, these pancakes are sure to be a hit with the whole family. Plus, they are packed with nutrients like vitamins A, C, and potassium, making them a great choice for a healthy meal.