Ingredients
- 1 small onion, finely diced
- 3 spring onions, sliced
- 2 medium carrots, finely grated
- 1 zucchini, finely grated
- 1/2 cup chopped spinach (optional)
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil, for frying
Instructions
1. Prepare the Vegetables
- Grate the carrots and zucchini.
- Place the grated vegetables in a clean kitchen towel and squeeze out as much liquid as possible. This helps keep the pancakes crisp rather than soggy.
- Finely chop the onion, spring onions, and spinach (if using). Set all the vegetables aside.
2. Make the Batter
- In a large bowl, beat the eggs until well combined.
- Gradually add the flour and milk, whisking continuously until the mixture is smooth with no lumps.
- Season the batter with garlic powder, paprika, salt, and pepper, stirring until evenly mixed.
3. Combine Vegetables with Batter
- Add the grated carrots, grated zucchini, chopped onion, spring onions, and spinach to the bowl.
- Stir until all the vegetables are thoroughly coated in the batter.
4. Cook the Vegetable Pancakes
- Heat a non-stick skillet or griddle over medium heat and add about 1 tablespoon of vegetable oil.
- Spoon roughly 1/4 cup of the mixture into the pan for each pancake, gently flattening it with the back of a spoon.
- Cook for 2–3 minutes per side, or until the pancakes are golden brown and crisp around the edges.
- Repeat with the remaining batter, adding more oil to the pan as needed.
5. Serve
- Stack the warm vegetable pancakes on a serving plate.
- Enjoy them immediately with a spoonful of sour cream or yogurt.
- They’re delicious alongside a fresh salad or your favorite dipping sauce.
Enjoy your crispy vegetable pancakes!
