Vegetable Pancakes (Crispy Savory Fritters)
These easy vegetable pancakes are a great way to turn simple veggies into a golden, crispy snack or light meal. They’re quick to make, flavorful, and delicious with a creamy dip.
Ingredients
- 1 small onion, finely chopped
- 3 spring onions (scallions), chopped
- 2 medium carrots, finely shredded
- 1 zucchini, finely shredded
- 1/2 cup spinach, chopped (optional)
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 2 tbsp vegetable oil (for frying)
Instructions
1) Prep the vegetables
- Grate the carrots and zucchini finely.
- Wrap them in a clean kitchen towel and squeeze firmly to remove excess water—this step helps keep the pancakes crisp instead of soggy.
- Chop the onion, spring onions, and spinach (if using). Set everything aside.
2) Make the batter
- In a large bowl, whisk the eggs until fully combined.
- Add the flour and milk gradually, whisking as you go to create a smooth batter with no lumps.
- Season with garlic powder, paprika, salt, and pepper.
3) Mix everything together
- Fold the shredded carrots, shredded zucchini, onion, spring onions, and spinach into the batter. Stir until the vegetables are evenly coated.
4) Fry the pancakes
- Warm a non-stick skillet or griddle over medium heat and add about 1 tablespoon of oil.
- Scoop roughly 1/4 cup of the mixture per pancake into the pan, then gently flatten it with the back of a spoon.
- Cook for 2–3 minutes per side, or until the pancakes are golden, crisp, and set in the middle.
- Continue with the remaining mixture, adding a little more oil as needed.
Serving Ideas
Serve the pancakes hot, stacked on a plate. They taste excellent with:
- Sour cream or yogurt
- A fresh salad
- Your favorite dip or sauce
Enjoy!
