Crispy and Sweet Zucchini Carrot Pancakes
Crispy and Sweet Zucchini Carrot Pancakes
Colorful and Beautiful Zucchini Carrot Pancakes: The Ultimate Pancake Recipe to Fully Enjoy the Sweetness of Vegetables
With just zucchini and carrots, you can make beautifully colored and crispy pancakes at home. They are perfect as a side dish, a delightful accompaniment to drinks, or a satisfying late-night snack when hunger strikes.
Ingredients- 1 Zucchini
- 1/3 Carrot
- 200ml Tempura Flour (approx. 1 cup)
- 300ml Water (approx. 1.5 cups)
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, wash the zucchini and carrot thoroughly under running water. Then, use a knife to thinly julienne both vegetables into similar thickness (about 2-3mm). This will ensure a pleasant texture when cooked.
Step 2
In a bowl, combine the 200ml of tempura flour and 300ml of water. Whisk well with a whisk or chopsticks until you achieve a smooth batter with no lumps. The consistency should be neither too thin nor too thick. (Tip: You can also use pancake mix instead of tempura flour.)
Step 3
Add the julienned zucchini and carrots to the prepared batter. Gently toss them, being careful not to break the vegetables, until each piece is evenly coated with batter. Ensuring all vegetables are well-coated is key.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Ladle spoonfuls of the zucchini and carrot mixture onto the pan, spreading them thinly. You can adjust the size of the pancakes to your preference, but thinner ones will be crispier.
Step 5
Cook over medium-low heat. Resist the urge to flip immediately. Wait until the edges of the pancake turn golden brown and start to look crispy, as if they are being fried in oil. This allows the pancake to firm up.
Step 6
Once the edges are crispy and small bubbles appear on the surface, carefully flip the pancake using a spatula. Flipping only after one side is sufficiently cooked will help maintain its shape.
Step 7
Continue to cook, flipping a couple more times, until both sides are golden brown and the zucchini and carrots are cooked through. Ensure the entire surface of the pancake achieves a delicious golden-brown color. Once done, place the cooked pancakes on paper towels for a moment to drain excess oil, making them even crispier.
