Ingredients
Vegetables and Herbs
- 2 cups (packed) zucchini, grated
- 2 cups (packed) carrots, peeled and grated
- 1/2 cup green onions, sliced
- 1 tbsp fresh parsley, chopped
Batter
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt (for zucchini draining)
- 1/2 tsp black pepper
For Frying
- Olive oil, for frying
Optional Toppings
- Sour cream or plain Greek yogurt
Instructions
- Shred and Drain Zucchini: Using a food processor with a grater attachment (or a box grater), shred the zucchini and place it in a fine mesh strainer set over a bowl. Sprinkle the zucchini with salt and toss gently. Let it sit for 10 minutes to draw out excess moisture.
- Prepare Other Ingredients: While the zucchini rests, peel and grate the carrots, slice the green onions, chop the parsley, and get the eggs, flour, baking powder, and black pepper ready. Place all these ingredients in a large mixing bowl (do not add olive oil, additional salt, or toppings yet).
- Squeeze Zucchini and Add: After 10 minutes, use your hands to squeeze the grated zucchini, removing as much liquid as possible (it doesn’t have to be completely dry). Add the zucchini to the bowl with the other ingredients.
- Mix the Batter: Stir all the ingredients together until the mixture is evenly combined and no dry flour remains.
- Heat Oil in Skillet: Heat a large skillet over medium-high heat and add about a tablespoon of olive oil. Swirl to coat the surface evenly.
- Shape and Cook Pancakes: Scoop 1/3 cup of the batter for each pancake into the skillet. Use a spatula to gently press each mound down into a flat pancake shape. Place as many as you can fit without touching.
- Pan Fry Until Golden: Cook each pancake for 3-4 minutes per side, or until golden-brown and cooked through. Transfer finished pancakes to a plate lined with a paper towel. Repeat with remaining batter, adding more oil as needed.
- Garnish and Serve: Sprinkle with extra parsley if desired and serve right away, topped with sour cream or plain Greek yogurt for extra creaminess.
Notes
- Salting the zucchini before mixing removes excess liquid and flavors the pancakes; extra salt is usually not needed in the batter.
- One-third cup of mixture per pancake yields about 8 pancakes. Adjust for larger or smaller pancakes as desired.
- Form pancakes all at once and fry in batches for efficiency.
- These pancakes taste best served immediately while they’re crisp and hot.
- Nutritional information is per pancake (out of 8) and does not include optional toppings.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 3g
- Sodium: 310mg
- Fat: 4g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 33mg
