Zucchini and Carrot Pancakes

If you’re on the lookout for a nutritious, easy-to-make, and delicious snack or meal idea, zucchini and carrot patties are a perfect choice. They’re packed with flavor, full of vitamins, and incredibly versatile. Whether you're serving them as a quick weeknight dinner or as a light appetizer for a party, these patties are sure to impress. Plus, they’re vegetarian-friendly and can easily be made gluten-free!

 

Ingredients

 

 

3 tablespoons canola oil

 

2 cups zucchini, grated, squeezed

 

1 cup carrot, grated

 

1 cup all-purpose flour

 

2 eggs

 

1/3 cup Parmesan cheese, grated

 

1/2 teaspoon garlic powder

 

1 teaspoon salt

 

1/2 teaspoon black pepper

 

1/2 tablespoon dill

 

Sour cream, plain yogurt (optional)

Instructions

Step 1

Grate zucchini and carrots using large holed side.

 

Squeeze as much liquid out of zucchini as you can.

Step 2

Combine zucchini, carrots, eggs, Parmesan cheese, flour, garlic powder, salt, pepper, dill in large bowl, mix well.

Step 3

Preheat large cooking pan over medium heat. Add oil.

 

Using medium cookie scoop, spoon mixture into pan.

Step 4

Cook on each side until golden brown.

 

Serve with yogurt or sour cream.

Nutrition Facts

Servings: 8

Calories: 150kcal, Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 50mg, Sodium: 380mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 1.6g, Protein: 5g

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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