Vegetable pancakes are a perfect option to enjoy a healthy and tasty dish, ideal for any time of the day.
A delicious recipe, based on simple and natural ingredients, perfect for a healthy breakfast, light lunch or a quick dinner.
Read on to find out how to prepare these exquisite vegetable pancakes, with some additional tips to perfect your dish.
Don’t miss this healthy and nutritious recipe!
Ingredients
2 Zucchini or pumpkin (grated)
2 Potatoes (grated)
1 tbsp Salt
180 gr Flour (you can opt for wholemeal or gluten-free flour)
1.5 Cups of milk
3 Chicken eggs
Green onion (finely chopped)
Fresh parsley (chopped)
3 tbsp Olive oil
Step-by-Step Preparation
Prepare the vegetables:
Wash and grate the zucchini and potatoes. Then, place them in a colander, sprinkle with salt, and let them sit for 10 minutes. This will help draw out any excess water.
Squeeze them well with a clean cloth to prevent the pancakes from becoming soggy.
Make the batter:
In a large bowl, beat the eggs with the milk until smooth.
Add the flour little by little, whisking continuously to avoid lumps.
Stir in the grated vegetables, spring onions, and chopped parsley. Mix well.
Cook the pancakes:
Heat a nonstick skillet over medium-high heat with a tablespoon of olive oil.
Using a ladle, spoon portions of the batter into the pan, shaping them into pancake shapes.
Cook each side for 3-4 minutes, or until golden and crisp.
Repeat the process, adding a little oil as needed.
Serve:
Serve the pancakes warm. You can accompany them with a yogurt sauce, a fresh salad or even a homemade tomato sauce.
Tips to Perfect Your Pancakes:
Add more flavor: Add spices such as black pepper, garlic powder or a pinch of cumin to intensify the flavor.
Crispy touch: Add some grated cheese in the mixture or sprinkle on top before serving.
Lighter version: If you prefer to avoid frying, cook the pancakes in the oven, placing the mixture in small portions on parchment paper at 200° C for 15-20 minutes, turning them halfway through.
Freezing: If you make more than necessary, freeze them in airtight bags. To reheat them, use a frying pan or oven.
Benefits of this recipe:
Zucchini and potatoes are rich in fiber and essential nutrients. These pancakes are an ideal way to incorporate vegetables into the diet, with a soft texture and a flavor adaptable to any accompaniment.
