Best Zucchini And Carrot Pancakes With Basil Chive Cream Good Dinner Mom Recipes

ZUCCHINI CARROT PANCAKES

Zucchini Carrot Pancakes image

Cheerful specks of orange and green make these light pancakes otherworldly and beautiful! A good way to get the kids to eat veggies! Adapted from Mollie Katzen's Sunlight Cafe cookbook.

Provided by Sharon123

Categories Breakfast

Time 30m

Yield 4-5

Number Of Ingredients 18

Ingredients

4 large eggs
3/4 teaspoon salt
1/8 teaspoon black pepper
2 cups grated zucchini (packed)
2 cups grated carrots (packed)
1/2 cup scallion, finely minced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon dried basil
1/3 cup all-purpose flour
cooking spray
butter (optional)
fresh mint leaves
sour cream
yogurt
tomato jam
ketchup
mango ketchup

Steps:

Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!

Nutrition Facts : Calories 149.2, Fat 5.4, SaturatedFat 1.6, Cholesterol 211.5, Sodium 552.6, Carbohydrate 16.9, Fiber 3, Sugar 4.3, Protein 8.9

EASY ZUCCHINI CARROT PANCAKES

Easy Zucchini Carrot Pancakes image

Crispy and pan-fried on the outside with soft, vegetable-filled insides! These Zucchini Carrot Pancakes are a tasty and colourful dish that can be served for breakfast, lunch, or as a snack!

Provided by Marie

Categories Side Dishes

Time 35m

Number Of Ingredients 11

Ingredients

2 cups (packed) zucchini, grated
2 cups (packed) carrots, peeled and grated
½ cup green onions, sliced
1 tbsp fresh parsley, chopped
2 eggs, beaten
1 cup all-purpose flour
1 tsp baking powder
1 tsp salt
½ tsp black pepper
Olive oil for frying
Sour cream or plain Greek yogurt

Steps:

Using a food processor with a grater (shredder) attachment (or a box grater), shred the zucchini and place it in a fine mesh strainer (with a bowl below). Sprinkle salt over the zucchini and give it a gentle toss. Set aside for 10 minutes.
In the meantime, prepare and measure the other ingredients (except the olive oil, salt and optional toppings *(see first note) and place them in a large bowl.Then, using your hands, squeeze the grated zucchini to drain excess liquid (it's okay if it is not completely dry) before adding it with the other ingredients.
Combine the ingredients until well incorporated.
Heat a large skillet on medium-high heat and add a tablespoon of olive oil, swirling the skillet to cover the surface. Scoop ⅓ cup of the mixture in the pan and gently press down with a spatula to form a pancake **(see second note). Repeat the process until the pan is filled with pancakes, but the pancakes are not touching.
Pan-fry until golden-brown, about 3-4 minutes on each side. Transfer to a plate lined with a paper towel. Add another tablespoon of the olive oil to the skillet and repeat the frying process until the mixture runs out.
Garnish with additional fresh parsley and serve with sour cream or plain Greek yogurt if you like. Best enjoyed immediately.

Nutrition Facts : Calories 108 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 379 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat