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Vegetable Pancakes with Herb Dip

Crispy and savory vegetable pancakes served with a refreshing herb dip, perfect for families or gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Comfort Food
Calories: 130
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1 cup finely chopped bell peppers any color
  • 1 small onion finely chopped
  • 1 cup all-purpose flour or a gluten-free alternative
  • 1 tsp baking powder
  • 2 large eggs
  • 1/2 cup milk dairy or plant-based
  • 1/2 cup chopped fresh herbs such as parsley or cilantro
  • Salt and pepper to taste
  • Olive oil for frying
For the Herb Dip
  • yogurt or labneh
  • chopped mint
  • garlic

Method
 

Preparation
  1. In a large bowl, combine the grated zucchini, grated carrots, finely chopped bell peppers, and chopped onion. Sprinkle with a little salt to help release the moisture from the vegetables.
  2. In a separate bowl, whisk together the flour, baking powder, eggs, and milk until smooth. Gradually add the vegetable mixture to this batter, stirring to combine. Fold in the fresh herbs and season with salt and pepper.
Cooking
  1. In a non-stick skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with a spatula. Cook each side for about 3-4 minutes or until golden brown. Repeat until all the batter is used, adding more oil as necessary.
Serving
  1. For the herb dip, mix yogurt or labneh with chopped mint and garlic. Serve alongside the crispy vegetable pancakes.

Notes

Feel free to substitute or add in other vegetables, such as shredded cabbage or spinach. Ensure the mixture isn’t too wet; add more flour until achieving the right consistency. Avoid overcrowding the skillet for even cooking and crispiness.