Vegetable Pancakes with Zucchini, Carrots, & Bell Peppers
Posted: 08/22/2011
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These vegetable pancakes are full of colorful vegetables and flavorful cheese and are the perfect way to use up some summer veggies!
Summer months are the best for vegetables, aren’t they? If you grow zucchini, by the end of the season, you likely have so much and you might not know what to do with it.
These vegetable pancakes are the perfect solution! They’re quick and easy to make and full of great nutrients. And aren’t they pretty?
They don’t lack in flavor, either. Turmeric, fresh parsley, and a touch of cayenne make these a party in your mouth! And don’t forget about the cheese! I like feta in these but shredded cheddar cheese is so good too.
Top them with a little butter, sour cream, and/or more cheese and you have a delicious summer side dish or light meal.
About these vegetable pancakes
These zucchini pancakes are perfect to use up that summer zucchini! Mixed with carrots and red bell peppers, they’re colorful and so tasty!
They are held together with eggs, all-purpose flour, a bit of heavy cream (you can also use milk), and some feta cheese.
They’re accented by the fresh flavor of parsley, a little turmeric and a dash of cayenne for just a little heat.
If you have a nonstick skillet, you won’t need much oil and they cook up super quickly. They are the perfect side dish, breakfast, or light lunch.
Have more summer zucchini to use up?
Try these recipes:
- Grilled Zucchini
- Zucchini Noodle Salad with Beans, Feta, and Lemon
- Zucchini Rice Casserole
- Pizza Zucchini Noodles
- Creamy Vegetarian Lasagna Soup
- Zucchini Pizza Bites
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Crisp vegetable fritters are packed full of colorful vegetables and flavorful cheese. They can be served as an entree, side dish, or appetizer.
Ingredients
- ¾ cup grated zucchini (1 small zucchini)
- ½ cup grated carrot (1 small carrot)
- ¼ cup finely diced red bell pepper (¼ red bell pepper)
- 2 tablespoons chopped fresh parsley
- ½ cup finely crumbled feta cheese (see note)
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon ground turmeric
- ⅛ teaspoon cayenne pepper, more or less to taste
- 1 large egg
- 2 tablespoons milk
- 1 tablespoon avocado oil, for frying (any light-tasting oil with a high smoke point)
Instructions
- In a large bowl, lightly beat egg. Add remaining ingredients until well mixed.
- Heat a large skillet over medium heat. Add oil, swirl to coat.
- Scoop batter, about 1 ½ tablespoons rounded, into hot skillet; flatten slightly. Cook for approximately four minutes on each side, or until golden brown and cooked completely. If they aren’t releasing easily from the pan, you may be flipping them too quickly. Wait until they are firm and golden on the bottom before flipping.
- Serve and enjoy!
Notes
- If you prefer, substitute cheddar or Parmesan cheese for the feta cheese.
- Fritters are quite small, about 2 ½ inches diameter. The yield is 11 to 12 fritters. Feel free to make them any size you like. The yield will depend on how large you make them.
- Suggested toppings (optional): sour cream, hot honey, guacamole, maple syrup.
Nutrition Information
Serving: 3small pancakes, Calories: 173kcal, Carbohydrates: 16g, Protein: 7g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 64mg, Sodium: 395mg, Potassium: 203mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3360IU, Vitamin C: 20mg, Calcium: 124mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Husband’s take: He likes 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 or mozzarella would be good.
Difficulty: Easy!
Jenifer Swaine says
Great! I added two scallions and used Mexican cheese since it’s all I had handy. Delicious.
Rachel Gurk says
Great additions!