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.
1 cup flour;
1 tsp baking powder;
1 tsp ground coriander;
3/4 tsp salts;
1 cup milk;
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.
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.