Vegetable Pancakes (Crispy Veggie Fritters)
These easy vegetable pancakes are a quick, savory option made with shredded veggies, eggs, and a simple batter. They cook up golden and crisp on the outside while staying tender inside—perfect for breakfast, lunch, or a light dinner.
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 pepper, to taste
- 2 tbsp vegetable oil, for frying (plus more as needed)
Instructions
1) Prep the vegetables
- Grate or finely shred the carrots and zucchini.
- Wrap them in a clean kitchen towel and squeeze out as much liquid as possible to prevent soggy pancakes. Set aside.
- Chop the onion, spring onions, and spinach (if using).
2) Mix the batter
- In a large bowl, whisk the eggs until fully beaten.
- Add the flour and milk gradually, whisking until the mixture is smooth and free of lumps.
- Season with garlic powder, paprika, salt, and pepper.
3) Combine everything
- Add all prepared vegetables to the bowl and stir until the veggies are evenly coated with batter.
4) Fry the pancakes
- Warm a non-stick skillet or griddle over medium heat and add about 1 tablespoon of oil.
- Spoon around 1/4 cup of the vegetable batter per pancake into the pan, gently flattening with the back of a spoon.
- Cook for 2–3 minutes per side, or until crispy and golden brown.
- Continue with the remaining mixture, adding a little more oil when needed.
5) Serve
- Serve the pancakes hot, stacked on a plate. They’re delicious with sour cream or yogurt, plus a fresh salad or your favorite dipping sauce.
