Vegetable pancakes: zucchini and carrots

Vegetable pancakes: zucchini and carrots
Vegetable pancakes: zucchini and carrots

You can cook vegetable pancakes all year. This simple dish is especially good for breakfast.

 

Preparation time:  50 minutes.

The recipe is well suited for: breakfast.

  Ingredients:

1 cup flour;

1 tsp baking powder;

1 tsp ground coriander;

3/4 tsp salts;

1 cup milk;

1 egg;

1/4 tsp lemon peels;

1/4 tsp pepper;

2 large carrots, grated (about 1.5 cups);

1 zucchini grated (about 2 cups);

Half the beam of green onions, finely chopped;

1 garlic clove, crushed;

1/2 cup of yogurt;

1 tbsp fresh mint leaves, finely chopped;

1 tbsp olive oil;

Vegetable oil for frying.

 

For the dough:

Mix the flour, baking powder, ground coriander and 1/2 tsp salt in a bowl. In another bowl mix the milk, eggs, lemon zest and pepper. Add dry ingredients in the liquid and mix. You should get the dough a little thicker than cream.

Put the grated carrots, zucchini and green onions in the dough and let sit for 30 minutes.

Vegetable pancakes Ingredients

For the sauce: Mix the chopped garlic with 1/4 tsp salt.  Mix the garlic, yogurt, mint leaves and 1 tbsp olive oil (Extra Virgin) in a bowl. Cover and refrigerate until serving.

Preheat vegetable oil a frying pan with a thick bottom and fry the pancakes for 2-3 minutes on each side, until they are crispy.

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