Zucchini And Carrot Pancakes Recipes

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ZUCCHINI, CARROT AND POTATO PANCAKES



Zucchini, Carrot and Potato Pancakes image

Provided by Food Network

Categories     side-dish

Time 32m

Number Of Ingredients 11

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 CARROT PANCAKES



Zucchini Carrot Pancakes image

Cheerful specks of orange and green make these light pancakes otherworldly and beautiful! A good way to get the kids to eat veggies! Adapted from Mollie Katzen's Sunlight Cafe cookbook.

Provided by Sharon123

Categories     Breakfast

Time 30m

Yield 4-5

Number Of Ingredients 18

4 large eggs
3/4 teaspoon salt
1/8 teaspoon black pepper
2 cups grated zucchini (packed)
2 cups grated carrots (packed)
1/2 cup scallion, finely minced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon dried basil
1/3 cup all-purpose flour
cooking spray
butter (optional)
fresh mint leaves
sour cream
yogurt
tomato jam
ketchup
mango ketchup

Steps:

  • Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
  • Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
  • Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
  • When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
  • Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
  • For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!

Nutrition Facts : Calories 149.2, Fat 5.4, SaturatedFat 1.6, Cholesterol 211.5, Sodium 552.6, Carbohydrate 16.9, Fiber 3, Sugar 4.3, Protein 8.9

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