Vegetable Pancakes

Vegetable Pancakes

Vegetable Pancakes


1 zucchini
2 medium potatoes
1 large onion
Vegetable oil (for frying)
Salt (as needed)
3 eggs
200ml milk
Flour 130g
Baking powder 5g
Coriander option). )
Herbs (optional)

Vegetable Pancakes

Vegetable Pancakes


Grate the zucchini, potatoes, and onions. Squeeze excess water from the grated vegetables using a clean kitchen towel or paper towel.

Add eggs and milk to a mixing bowl and mix until well combined.

In a separate bowl, mix the grated vegetables with the flour, baking powder, salt, chopped coriander (if using), and your favorite herbs.

Gradually pour the egg and milk mixture into the vegetable mixture and stir until a thick dough forms.

Heat the vegetable oil in a frying pan or skillet over medium heat.

Add some of the batter to the hot oil and flatten it slightly with the back of a spoon to make pancakes. Fry until golden brown and crispy on both sides, about 3 to 4 minutes per side.

Once baked, place the pancakes on a plate lined with paper towels to drain excess oil.

Serve warm vegetable pancakes with your favorite dipping sauces and toppings.

Enjoy delicious vegetable pancakes.

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