Zucchini, Red Pepper, and Carrot Pancakes

It’s time for the Secret Recipe Club again! If you haven’t heard about it, check it out and join us! It is a great way to meet more food bloggers and try new recipes. This month I was assigned to Sanjeeta’s blog, Lite Bite. Sanjeeta has a great variety of delicious, healthy recipes on her blog! Make sure to check it out! The recipe I chose was a zucchini pancake, perfect for the zucchini I had just bought from the farmer’s market.

I have to admit though, I made a lot of changes to this recipe. Not because the recipe was bad. It is a great recipe. Changes were made for other reasons.

Procrastination.

Empty fridge.

I’m a sissy when it comes to spicy.

Sanjeeta’s zucchini cakes, let me introduce you to your veggie-packed, not-so-spicy, no-so-gluten-free, adopted sister.

I added red peppers and carrots. Partly because I wanted to, partly because half of my zucchini wasn’t looking so delicious anymore (enter the procrastination).

I added eggs to bind these together, with a bit of heavy cream, and some feta cheese. I figured those three things, added together, equal her yogurt. No? Well, close enough.

I subbed fresh parsley in for the coriander leaves. I almost always have fresh parsley in my fridge. Coriander, not so much.

I used all-purpose flour in place of the chickpea flour, and decreased the amount slightly.

Zucchini, Red Pepper and Carrot Pancakes
adapted very, very generously from Lite Bite

3/4 cup grated zucchini
1/2 cup grated carrot
1/4 finely diced red bell pepper
2 Tbsp chopped fresh parsley
1/2 shredded or crumbled feta cheese (I used reduced-fat)
1/2 cup all-purpose flour
1/4 tsp cayenne pepper (I did a scant 1/4 tsp)
1/4 tsp turmeric powder (again, I went scant on this)
1 egg, beaten
2 Tbsp heavy cream
oil for frying
salt/pepper to taste (I left out salt because of the feta but then ended up adding a little when I ate it)

1. Combine all ingredients.
2. Heat a frying pan over medium heat with a little bit of oil (I got a little heavy-handed, but you really don’t need much, especially if you’re using a non-stick or cast-iron pan).
3. Form batter into small pancakes and place in pan. Cook for about four minutes on each side, or until golden brown and cooked completely.
4. Serve and enjoy! We had ours with some chicken sausage.

Verdict: These were good. Packed full of veggies, with good flavor and texture.
Husband’s take: He liked them too, although, he said he would rather have them for breakfast (instead of dinner).
Changes I would make: None. Swapping out the feta for sharp cheddar would be good. I could barely taste the feta with all the vegetable flavors.
Difficulty:Easy!

Make sure to check out more posts from this month’s Secret Recipe Club!

When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

43 comments

  1. Thanks Rachel for trying out from Lite Bite. Love your take on the additional veggies to the savory pan cakes. These look absolutely gorgeous. And what a wonderful way to find you and this lovely space through SRC.

  2. I’ve had my share of sweet pancakes in the past but am yet to make some savory ones like this. I love the assortment of veggies! Nice to meet you here at SRC!

  3. Those pancakes look so, so good! Between the great colours and the cheese. Mmmmmm.

  4. These look so colorful and pretty and I probably would have made the same changes, but completed omitted the cayenne because I’m an even BIGGER sissy. LOL

    Amy @ A Little Nosh

  5. I think your procrastination fared well for you!. These look every bit as good as Sanjeets’s. As a matter of fact they look really delicious!

  6. Ooh, these look seriously delicious! And so healthy!

  7. These sound great. I made zucchini waffles for breakfast yesterday, but they were most definitely a sweet version. I like the idea of a savory pancake though. I’ll have to play with these too. Thanks for the ideas.

  8. I love zucchini, I’ll have to try this recipe out soon!

  9. So colorful and such a delicious way to get your veg. If you haven’t already, I’d love for you to check out my Group ‘A” ~ SRC recipe this month: Cilantro Lime Chicken

    Lisa~~
    Cook Lisa Cook

  10. This looks like a delicious side dish. Thanks so much for sharing!

  11. Those sound absolutely delicious and they are so pretty! Nice choice, Rachel!

  12. Beautifully done! The colors in the pancakes really pop!

  13. Vegetable pancakes sound like a great side to a meal. I love your take on these.

  14. These look so delicious, and I have all the ingredients! I love anything with zucchini, so I just might have to make them!
    Jo-Anna

  15. Rachel, these look SO good! I’m going to have to try them. I don’t think turmeric has a lot of spice–mostly adds a deep golden color and is supposed to be one of the super spices that is really good for you. Loved your photos, too.

  16. Stopping by from SRC…. these are so pretty and colorful, and healthy! Great pick!

  17. These sound and look lovely! I will have to definitely make these!

  18. These look fantastic! What a great recipe for this time of year!

  19. A favorite zuchinni, will need to try great post and nice pictures. andi

  20. These look great! I love things that are packed with veggies!

  21. These look super yummy! I think I could eat them for breakfast, lunch, or dinner!

  22. They actually sound pretty good- when I read the heading, my first thought was yuck but after reading all the way through, I might try them! Love the birthday invitation for the kids :)

  23. These look so good – and i love the addition of the red pepper and carrot to these. i bet they were full of tons of flavor =)

  24. What a great pancake. Never in a million years would I thought of this!

    Thanks again for being a part of SRC, I enjoyed being your host! I finished linky everyone and organizing and now I get to visit everyone’s blog, THIS IS THE FUN PART!

    Come check out my Secret Recipe Club Post: Cucumber Salad http://momscrazycooking.blogspot.com/2011/08/cucumber-salad-secret-recipe-club.html

  25. Mmm, these look really yummy and a great way to get your veggies. Definitely bookmarking this recipe!

  26. THese look delicious. Perfect use for zucchini.

  27. These look amazing! Love all the fresh veggies and your pictures are beautiful.

  28. Awesome! I love making squash pancakes but have never thrown in carrots….yum!

  29. I have just bought a 500g packet of chickpea flour and I need 50g for a recipe – so, I now have an idea of what to do with the rest :)

  30. GRACIOUS. They look *so* good. Great adaptation!

  31. Oh it looks so good. Literally, so good! I could eat them right from the screen.I love the colors and the fact that it is flavorful and delicious yet healthy! Great job on this one girl!

  32. Both versions sound wonderful to me–looks like a wonderful, light summer dinner. I will add this to my late-summer zucchini rotation.

  33. Yum! These look so good! Love all the veggies in there. Great pick for SRC!

  34. So much good-for-you stuff in these… Of course I’d ruin all that by slathering them in dip. Looks fab!

  35. These sound fantastic! Can’t wait to give this recipe a try :)

  36. Oh my gosh! These look fantastic. If only my family would eat them with me so I don’t gain 100 lbs eating them all myself! Love your changes as well.

  37. Looks great! SRC is turning out to be so much fun — lots of new recipes to try!

  38. Loving the savory pancakes girl. My kids would dig these too!
    Stopping by from group C. Fun to be in the Secret Recipe Club with you. Here is my link for August, would love if you stopped by to say *hi* http://su.pr/1Sizv9
    (you might have all ready stopped by if so…ignore ;) xo

  39. I made these this morning after a trip to the farmers market. I followed your advice about the sharp cheddar ~ SO YUMMY! This will be one of my regulars in the breakfast cycle. Thanks, Rachel!

  40. Pingback: Apple Cider Muffins: The Secret Recipe Club | Not Rachael Ray

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