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Discover the delightful world of Savory Carrot Zucchini Pancakes, a nutritious and flavorful dish that transforms ordinary vegetables into a delicious meal. This recipe not only highlights the versatility of zucchini and carrots but also makes for an ideal breakfast, lunch, or dinner option. Packed with essential nutrients and easy to prepare, these pancakes are perfect for family gatherings or a quick weeknight dinner. The beauty of this dish lies in its ability to bring together simple ingredients to create something truly special. Whether you’re looking to add more vegetables to your diet or simply want a tasty recipe to impress your family and friends, these savory pancakes will not disappoint.

Carrot Zucchini Pancakes

Elevate your mealtime with Savory Carrot Zucchini Pancakes, a delicious and nutritious dish perfect for breakfast, lunch, or dinner. This easy recipe combines grated zucchini and carrots for a flavorful twist on a classic favorite. Rich in vitamins and low in calories, these pancakes are not only healthy but also visually appealing. With simple ingredients and endless serving possibilities, they are sure to impress your family and friends while helping you add more vegetables to your diet. Try them today for a fun and satisfying meal!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup grated carrots (about 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, chopped (or any herbs of your choice)

2 tablespoons olive oil (for frying)

Instructions
 

Prepare the Vegetables: Start by grating the zucchini and carrots. Place them in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is crucial to avoid soggy pancakes.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to combine.

      Combine Wet Ingredients: In another bowl, beat the eggs and then add the grated zucchini, grated carrots, and chopped parsley. If you're using Parmesan cheese, add it to the wet mixture as well.

        Combine the Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently just until combined. The batter should be thick but manageable. Avoid over-mixing.

          Heat the Pan: In a large skillet, heat the olive oil over medium heat. Test the heat by dropping a small amount of batter into the pan—if it sizzles, you're ready to go!

            Cook the Pancakes: Drop about 1/4 cup of batter for each pancake onto the skillet. You can flatten them slightly with the back of a spatula for even cooking. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for an additional 3-4 minutes on the other side.

              Keeping Warm: Transfer the pancakes to a baking sheet in a warm oven (about 200°F / 93°C) while you finish cooking the rest of the batter.

                Serve: Enjoy your carrot zucchini pancakes warm with sour cream, yogurt, or a drizzle of honey, and extra fresh herbs if desired.

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