Crispy Vegetable Pancakes Recipe
Introduction
Crispy Vegetable Pancakes are a delightful way to enjoy a medley of fresh vegetables in a crunchy, savory form. Perfect as a snack or a light meal, these pancakes are easy to make and bursting with flavor.
Ingredients
- 2 cups mixed vegetables, grated or finely chopped (such as carrots, zucchini, and cabbage)
- 1 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- Oil for frying
Instructions
- Step 1: In a large bowl, combine the grated vegetables with the flour and eggs. Season with salt and pepper, then mix thoroughly to form a thick batter.
- Step 2: Heat a thin layer of oil in a non-stick skillet over medium heat. Spoon the batter into the pan, flattening slightly to form small pancakes.
- Step 3: Cook for about 3-4 minutes on each side, or until golden brown and crisp. Remove and drain on paper towels before serving.
Tips & Variations
- Try adding fresh herbs like parsley or chives to the batter for extra flavor.
- Use gluten-free flour if you want a gluten-free version.
- Serve with a dollop of sour cream or your favorite dipping sauce for added taste.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to maintain their crispiness, or warm briefly in the oven. Avoid microwaving to keep them crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for these pancakes?
Yes, but make sure to thaw and drain any excess moisture thoroughly before mixing into the batter to prevent sogginess.
How can I make these pancakes vegan?
Replace the eggs with a flax or chia egg substitute (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) and use plant-based milk if needed to adjust consistency.
PrintCrispy Vegetable Pancakes Recipe
Crispy Vegetable Pancakes are a delightful and savory dish featuring a medley of fresh vegetables combined with flour and eggs to create a batter, then pan-fried to golden perfection. Perfect for breakfast, brunch, or as a snack, these pancakes are crispy on the outside and tender on the inside.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 cup grated carrots
- 1 cup grated zucchini (squeeze out excess moisture)
- 1/2 cup finely chopped green onions
- 1/2 cup finely chopped bell peppers
Batter
- 3/4 cup all-purpose flour
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons water (if needed to adjust batter consistency)
For Cooking
- 2 tablespoons vegetable oil or olive oil for frying
Instructions
- Prepare the Vegetables: Grate the carrots and zucchini, then squeeze out as much moisture as possible from the zucchini using a clean kitchen towel. Finely chop the green onions and bell peppers.
- Mix the Batter: In a large bowl, combine the grated and chopped vegetables with the flour, eggs, salt, pepper, and garlic powder if using. Stir well to form a thick batter. Add water tablespoon by tablespoon if the batter is too thick to mix evenly.
- Heat the Pan: Place a non-stick skillet or frying pan over medium heat and add the vegetable oil. Allow the oil to heat until shimmering but not smoking.
- Cook the Pancakes: Spoon about 2-3 tablespoons of batter per pancake onto the pan, flattening slightly with the back of the spoon to form rounds. Fry each pancake for about 3-4 minutes on one side until golden and crispy, then carefully flip and cook the other side for another 3-4 minutes.
- Drain and Serve: Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce or sour cream.
Notes
- Ensure zucchini is well-drained to prevent soggy pancakes.
- You can add herbs like parsley or cilantro for extra flavor.
- Adjust seasoning to taste, adding spices such as paprika or cumin if desired.
- These pancakes can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.
- Leftover pancakes reheat well in a skillet or oven to retain crispiness.
Keywords: Crispy vegetable pancakes, savory pancakes, vegetable fritters, breakfast pancakes, easy vegetable recipe
