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Zucchini is a key ingredient in savory carrot zucchini pancakes, and for good reason. Its moisture content is a critical factor that enhances the texture of the pancakes. When grated, zucchini releases water, which, when cooked, helps create a tender and moist pancake. The mild flavor of zucchini allows it to blend seamlessly with other ingredients, making it an excellent addition to both sweet and savory dishes.

Carrot Zucchini Pancakes

Discover the deliciousness of savory carrot zucchini pancakes, a versatile dish perfect for any meal of the day! These nutrient-packed pancakes combine grated carrots and zucchini for a flavor-rich and healthy option that even kids will love. With their impressive nutritional benefits and simple preparation, they make a fantastic choice for busy mornings or light dinners. Explore this simple recipe and enjoy the balance of taste and health in every bite!
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Ingredients
  

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup grated carrots (approximately 2 medium carrots)

1/2 cup all-purpose flour

1/4 cup cornmeal

2 large eggs

1/4 cup grated Parmesan cheese (optional)

1/4 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons fresh parsley, finely chopped (or your choice of herbs)

2 tablespoons olive oil (for frying)

Instructions
 

Prepare the Vegetables: Begin by grating the zucchini and carrots. Place them in a clean kitchen towel or cheesecloth and squeeze to remove as much moisture as possible. This step is essential to prevent the pancakes from becoming soggy.

    Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Whisk thoroughly to ensure an even distribution of the dry ingredients.

      Combine Wet Ingredients: In a separate bowl, crack the eggs and beat them well. Add the grated zucchini and carrots, along with the chopped parsley. If you’re opting for Parmesan cheese, fold it into this mixture as well.

        Combine the Mixtures: Gradually pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon until just combined; the batter should be thick yet pourable. Avoid over-mixing to keep the pancakes light and fluffy.

          Heat the Pan: In a large skillet, heat the olive oil over medium heat. To check if the oil is hot enough, drop a small spoonful of batter into the pan—if it sizzles immediately, you're ready to start cooking!

            Cook the Pancakes: For each pancake, use about 1/4 cup of batter. Carefully place it in the skillet and gently flatten it with the back of a spatula for even cooking. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side.

              Keep Warm: Once cooked, transfer the pancakes to a baking sheet and place them in a warm oven set to about 200°F (93°C) to keep them warm while you finish cooking the remaining batter.

                Serve: Enjoy these savory carrot zucchini pancakes warm, topped with a dollop of sour cream, a swirl of yogurt, or a drizzle of honey. Garnish with extra fresh herbs for a delightful touch.

                  Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings