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
These vegetable pancakes are full of colorful vegetables and flavorful cheese and are the perfect way to use up some summer veggies!
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 Information
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
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!
Jolie Hunt says
These were nice and healthy, I would add more sweet capsicum and cheese to add a bit more flavor.
Rachel Gurk says
I’m so glad you liked them!
Garnel says
Great way to use up veggies in the fridge
I diced half an onion and added a teaspoon of curry powder. Also seasoned it much more
Lovely recipe thanks
Rachel Gurk says
So glad you liked these! I bet they were yummy with curry!
Steve says
Great recipe, big fav in our house. Second attempt I tried curry powder to experiment with added to it and turned out great, and served with mango chutney and home made veg sausages.
Rachel Gurk says
That sounds so yummy!
Rachel says
Hi. I doubled this and added a chopped shallot – just made it for family for Hanukkah. A definite hit! Glad this turned up in 2018! I’ll be saving the recipe to make again. -Another Rachel :)
Rachel Gurk says
Sounds so perfect! I’m glad you liked it – thank you for taking the time to come back and leave a comment!
OLO says
Just made these for breakfast. So healthy and really tasty. I am trying to eat healthier meals and these are such a good use of veg and using up leftovers. How long would do you think you could keep the batter for? I was thinking of making a week’s worth for breakfast? Is it safe to keep fresh egg batter that long?
Rachel Gurk says
I’d probably keep the wet and dry ingredients separately and add the eggs immediately prior to cooking. Otherwise, you could probably cook up a large batch and freeze them. Reheat in a toaster oven, frying pan or microwave.
Orla says
Thanks Rachel!
Rachel Gurk says
You’re welcome!
Candy says
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!
Rachel says
Great! Thanks for coming back to let me know!
Marla says
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
Katrina @ In Katrina's Kitchen says
I. LOVE. this.
amy says
Looks great! SRC is turning out to be so much fun — lots of new recipes to try!
Geni says
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.
Pretty. Good. Food. says
These sound fantastic! Can’t wait to give this recipe a try :)
feast on the cheap says
So much good-for-you stuff in these… Of course I’d ruin all that by slathering them in dip. Looks fab!
Erin @ Dinners, Dishes and Desserts says
Yum! These look so good! Love all the veggies in there. Great pick for SRC!
Angela FRS says
Both versions sound wonderful to me–looks like a wonderful, light summer dinner. I will add this to my late-summer zucchini rotation.
Kitchen Belleicious says
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!