Crispy Vegetable Pancakes (Print Version)
# Ingredients:
→ Vegetables
01 -
1 medium carrot, peeled
02 -
1 medium potato, peeled
03 -
1 medium zucchini
04 -
2 large eggs
→ Dry Ingredients
05 -
1 teaspoon salt
06 -
2 tablespoons all-purpose flour
→ For Cooking
07 -
2-3 tablespoons olive oil
# Instructions:
01 -
Use a fine grater to shred the carrot, potato, and zucchini into thin strands.
02 -
In a large mixing bowl, combine the grated vegetables. Add eggs, salt, and flour, then mix thoroughly until all ingredients are well incorporated.
03 -
Heat olive oil in a non-stick pan over medium heat. Spoon portions of the vegetable mixture into the pan, forming small pancakes about 8 cm in diameter. Flatten slightly with the back of a spoon. Cover and fry for approximately 4 minutes per side, until golden brown and crispy.
04 -
Transfer cooked pancakes to paper towels to absorb excess oil. Serve immediately while hot and crispy.
# Notes:
01 -
These pancakes can be made ahead and reheated in a 180°C oven for 5 minutes. For extra flavor, add 1/2 teaspoon of ground cumin or paprika to the batter.