Crispy Vegetable Pancakes Recipe
Introduction
Crispy vegetable pancakes are a delightful way to enjoy a mix of fresh vegetables in a golden, crunchy form. Perfect as a snack or a light meal, these pancakes combine simple ingredients for a tasty and satisfying dish.
Ingredients
- 2 cups mixed vegetables, finely grated or chopped
- 1 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- Oil for frying
Instructions
- Step 1: In a large bowl, combine the grated vegetables, flour, eggs, salt, and pepper. Mix thoroughly until you form a thick batter that holds together.
- Step 2: Heat a generous amount of oil in a frying pan over medium heat. Spoon the batter into the pan, flattening it gently to form pancakes. Cook for 3-4 minutes on each side or until golden brown and crispy.
- Step 3: Remove the pancakes and drain on paper towels. Serve warm with your favorite dipping sauce or a dollop of sour cream.
Tips & Variations
- Try adding finely chopped herbs like parsley or chives for extra flavor.
- Substitute all-purpose flour with chickpea flour for a gluten-free option.
- For a richer texture, add a small amount of grated cheese to the batter.
- Use a mix of vegetables such as zucchini, carrots, and onions for varied taste and color.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to maintain their crispiness or warm gently in the oven. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the vegetable pancakes ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before frying. Cooked pancakes also keep well for a couple of days in the fridge.
What vegetables work best for these pancakes?
Vegetables with a mild flavor and some moisture work best, such as zucchini, carrots, onions, and cabbage. Be sure to grate or chop them finely so the pancakes hold together well.
PrintCrispy Vegetable Pancakes Recipe
Crispy Vegetable Pancakes are a delightful and savory dish made with a simple batter of flour, eggs, and fresh vegetables. Pan-fried to golden perfection, these pancakes offer a crunchy exterior with a soft, flavorful interior. Perfect as a snack, appetizer, or side dish, they bring a tasty twist to incorporating vegetables into your meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 8–10 pancakes) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: International
- Diet: Vegetarian
Ingredients
Vegetables
- 2 cups mixed vegetables (grated carrots, shredded zucchini, finely chopped bell peppers)
Batter
- 1 cup all-purpose flour
- 2 large eggs
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon baking powder (optional, for extra fluffiness)
- 1/4 cup water or milk (adjust as needed for batter consistency)
For frying
- 3 tablespoons vegetable oil or olive oil
Instructions
- Prepare the vegetables: Wash and finely grate or chop your chosen vegetables. Make sure they are evenly sized so they cook uniformly in the pancake.
- Make the batter: In a large bowl, whisk together the flour, eggs, salt, pepper, and baking powder until smooth. Gradually add water or milk to achieve a thick but pourable batter consistency.
- Combine vegetables with batter: Fold the prepared vegetables into the batter gently, ensuring that they are evenly distributed throughout the mixture.
- Heat the pan and oil: Place a non-stick skillet or frying pan over medium heat. Add the oil and let it heat up until shimmering but not smoking.
- Cook the pancakes: Spoon about 2-3 tablespoons of batter into the pan for each pancake. Flatten slightly with the back of the spoon. Cook for 3-4 minutes on one side until the edges appear set and the bottom is golden brown.
- Flip and cook other side: Carefully flip the pancake and cook for another 3-4 minutes until the second side is equally golden and crispy.
- Drain and serve: Remove the pancakes from the pan and place them on a paper towel-lined plate to drain excess oil. Serve warm, optionally with dipping sauces such as soy sauce or sour cream.
Notes
- Ensure vegetables are well-drained to prevent watery batter and soggy pancakes.
- You can customize the vegetables based on preference or seasonal availability.
- Adding baking powder is optional but gives a lighter texture.
- Serve immediately for best crispiness; pancakes can be reheated in a skillet.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
Keywords: vegetable pancakes, crispy pancakes, savory pancakes, vegetable snacks, pan-fried pancakes
