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Three vegetable pancakes with zucchini, carrots, and red pepper visible. They are on a bright blue plate with a fork.
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Vegetable Pancakes with Zucchini, Carrots, & Bell Peppers

These vegetable pancakes are full of colorful vegetables and flavorful cheese and are the perfect way to use up some summer veggies!
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 servings
Calories 228kcal
Author Rachel Gurk

Equipment

Ingredients

  • 3/4 cup grated zucchini
  • 1/2 cup grated carrot
  • 1/4 cup finely diced red bell pepper
  • 2 tablespoons chopped fresh parsley
  • 1/2 shredded or crumbled feta cheese
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon cayenne pepper, more or less to taste
  • 1/4 teaspoon turmeric powder
  • 1 large egg, beaten
  • 2 tablespoons heavy cream or milk
  • 1-2 tablespoons oil for frying
  • salt & pepper to taste

Instructions

  • In a large bowl, combine all ingredients until well mixed.
  • Heat a frying pan or skillet over medium heat with a little bit of oil
  • Form batter into small pancakes and place in pan. Cook for about four minutes on each side, or until golden brown and cooked completely.
  • Serve and enjoy!

Notes

  • You may use other types of cheese if you'd like. Cheddar or Parmesan would be delicious!

Nutrition

Serving: 2-3 pancakes | Calories: 228kcal | Carbohydrates: 19g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 66mg | Sodium: 203mg | Fiber: 1g | Sugar: 2g