Easy Zucchini Carrot Pancakes Recipe

I am excited to share my take on Carrot And Zucchini Fritters This recipe packs grated zucchini and carrots with lightly beaten eggs, Parmesan cheese, and green onions all combined into a delightful mix Joined by hints of garlic powder and olive oil it results in a dish that is crisp on the outside and tender within Enjoy every bite of this vibrant creation.

I recently tried this Easy Zucchini Carrot Pancakes recipe and it turned out to be a real game-changer. When I mixed grated zucchini (don’t forget to squeeze out the extra water) with grated carrots, and added in lightly beaten eggs and a half cup of all-purpose flour, I knew I was onto something good.

I threw in a bit of Parmesan cheese for a subtle kick and chopped green onions for a slight crunch. A bit of salt, pepper and garlic powder made the flavors pop.

I pan-fried everything in just a few tablespoons of olive oil and the result was crispy on the outside and soft, veggie-packed on the inside. I love how versatile this dish is; it can work as breakfast, lunch or even a quick snack.

I was surprised by how something so simple could taste so amazing in a healthy yet satisfying way.

Why I Like this Recipe

I love these zucchini carrot pancakes for a bunch of reasons. First of all, they’re super easy to make and they always come out crispy on the outside and soft on the inside. I love that I can have them for any meal, whether it is breakfast, lunch, or even as a quick snack.

When I’m making them, I start by grating two medium zucchinis (I always remember to squeeze out all that extra water, cause if not they get too soggy) and two carrots. I mix them with two lightly beaten eggs in a big bowl. Then I stir in about half a cup of flour and sometimes add a quarter cup of Parmesan cheese if I feel like it for a little extra kick of flavor. I also throw in two chopped green onions, a half teaspoon of salt, a quarter teaspoon of black pepper and half a teaspoon of garlic powder. I let that mixture sit for a couple of minutes so the flour gets to absorb all the veggie juices and everything can come together nice and easy.

Next I heat up 2 or 3 tablespoons of olive oil in a large skillet over medium heat. I spoon roughly a quarter cup of the mix into the pan and flatten it a bit with my spatula to form a pancake, then fry it for about 3 to 4 minutes on each side until it turns crispy and golden brown. If needed, I add a bit more olive oil to get them perfectly crispy. Finally, I drain them on paper towels and I’m ready to eat warm and enjoy the meal.

Here are some things I really like about this recipe:
1. I really dig how it manages to be crunchy on the outside yet super soft and full of flavor on the inside.
2. I like that it only requires simple ingredients that I probably already have in my kitchen.
3. I value that it’s a pretty healthy option since it’s loaded with vegetables and not overloaded with extra fat.
4. I enjoy the fact that it is versatile enough to be served at any time of the day and even fun to make.
5. I appreciate that a few tweaks like adding Parmesan cheese or extra green onions let me adjust the flavor to exactly how I like it.

Ingredients

• Zucchini: light vegetable packed with fiber and vitamins for healthy crisp texture.
• Carrots: naturally sweet root vegetable, high in fiber and vitamin A for vibrant color.
• Eggs: protein-rich binder that helps hold ingredients, creating fluffy pancakes.
• Flour: offers structure and necessary carbohydrates for a satisfying bite.
• Parmesan: optional but flavorful, provides umami taste and a hint of saltiness.
• Green onions: add brightness and mild crunch while boosting overall flavor.
• Olive oil: healthy fat that crisps pancakes without overpowering natural vegetable flavors.
• Garlic powder: adds punchy, aromatic flavors enhancing savory, homey taste.
• Salt: essential seasoning that elevates and balances all flavors in the dish.

Ingredient Quantities

• 2 medium zucchinis, grated (make sure you squeeze out the extra water)
• 2 medium carrots, grated
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese (optional but adds a nice flavor)
• 2 green onions, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2-3 tablespoons olive oil for frying

How to Make this

1. Grate the zucchinis and carrots then squeeze out as much water as you can, its important for the pancakes to hold together.

2. In a large bowl, combine the grated veggies with the lightly beaten eggs.

3. Stir in the flour and if you want, add the grated Parmesan cheese for extra flavor.

4. Mix in the chopped green onions, salt, pepper, and garlic powder and make sure everything is evenly distributed.

5. Let the mixture sit for a couple of minutes so that the flour can absorb the juices from the veggies.

6. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

7. Spoon about 1/4 cup of the mixture onto the skillet and flatten it slightly with your spatula to form a pancake.

8. Fry the pancake for about 3-4 minutes on each side or until its crispy and golden brown on the outside.

9. Remove the pancake and drain it on paper towels, adding more oil to the pan if needed.

10. Serve your Zucchini Carrot Pancakes warm for breakfast, lunch or a tasty snack. Enjoy!

Equipment Needed

1. Box grater – used for shredding the zucchinis and carrots; it’s essential for breaking down the veggies to help the pancakes stick together.
2. Clean kitchen towel or cheesecloth – needed to squeeze out the excess water from the grated vegetables, which is key for the pancake texture.
3. Large mixing bowl – for combining the grated veggies, eggs, flour, and seasonings.
4. Whisk (or fork) – for lightly beating the eggs before adding them to the bowl.
5. Measuring cups and spoons – important for accurately measuring the flour, Parmesan cheese, salt, pepper, and garlic powder to balance the nutritional values and flavors.
6. Knife and cutting board – for chopping the green onions into small pieces.
7. Large skillet (or frying pan) – used to heat the olive oil and fry the pancakes until they’re crispy and golden brown.
8. Spatula – necessary for flattening the pancake mixture in the skillet and flipping the pancakes for even cooking.
9. Paper towels – used to drain any extra oil from the pancakes after frying, keeping them less greasy.

FAQ

Easy Zucchini Carrot Pancakes Recipe Substitutions and Variations

• Eggs: For a vegan twist, you could try making flax eggs by mixing 1 tablespoon of flaxseed with 3 tablespoons of water for each egg.
• All-purpose flour: You can swap this out with a gluten free flour blend or even whole wheat flour if you want a healthier touch.
• Parmesan cheese: If you’re not into dairy or dont have it on hand, using Pecorino Romano or even shredded cheddar can give a similar cheesy flavor.
• Green onions: If you dont have any, you can substitute with chives or a small amount of finely chopped red onion.
• Olive oil: In a pinch, avocado oil or even coconut oil can work pretty well for frying these pancakes.

Pro Tips

1. Squeeze out all the water from the zucchinis real good so your pancakes don’t fall apart later
2. Let the mix sit for a couple minutes before frying so the flour has time to soak up all the veggie juices
3. Heat the skillet properly and don’t overcrowd it so each pancake gets that nice, crispy outside
4. Try adding a bit more Parmesan cheese if you like a stronger flavor sometimes a little extra really makes a difference