Carrot Zucchini Pancakes

These savoury Carrot and Zucchini pancakes make a perfect light lunch of dinner served with a Farm Fresh green salad.

Carrot Zucchini Pancakes

2 Carrots* (150g), grated

Half onion*, finely chopped

2 Zucchini* (550g), peeled & grated

2 Eggs*

100g Flour

1 ¾ t Baking powder

Salt & pepper


Add grated carrot and chopped onion to a bowl, cover with boiling water and let sit 5min. Drain.

Peel & grate the zucchini on coarse grater, squeeze some of the extra liquid out.

Mix with drained carrots & onions.
Beat 2 eggs until frothy, add salt & pepper to taste. Tip into vegetable mixture & mix gently.

Add flour & baking powder to mixture, stir gently until fully combined being careful not to overmix.

Heat a frying pan over medium heat, add oil. Fry ⅓ cup of mixture until golden brown on underside, flip and finish cooking.

Serve hot, garnished with sour cream and chopped fresh herbs.

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