Crispy 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
Scale
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
Find it online: https://famdishes.com/crispy-vegetable-pancakes-recipe/
