Crispy Zucchini and Potato Pancake (No Water Added)
Crispy, Savory Zucchini and Potato Pancakes Made Without Water
I made these pancakes to encourage my picky eaters to eat more vegetables, but they turned out so crispy and sweet that we ended up overeating them! This is a delicious recipe that even the pickiest eaters will love. The natural moisture from the vegetables creates a wonderfully chewy texture without any added water.
Ingredients
- Zucchini, julienned 2 cups
- Potato, julienned 2 cups
- Carrot, julienned 1 cup
- All-purpose flour 1 cup
- Salt 1 tsp
- Vegetable oil 8 Tbsp
Cooking Instructions
Step 1
First, prepare your vegetables: wash and finely julienne 2 cups of zucchini, 2 cups of potato, and 1 cup of carrot. The thinner you julienne them, the crispier your pancakes will be.
Step 2
In a mixing bowl, combine the julienned zucchini, potato, and carrot. Add 1 cup of all-purpose flour.
Step 3
Sprinkle in 1 teaspoon of salt for seasoning.
Step 4
Gently mix everything together with your hands, ensuring the flour and salt are evenly distributed and not clumped. Let the mixture sit for about 10 minutes. During this time, the vegetables will naturally release their moisture.
Step 5
After 10 minutes, you’ll see that the moisture released from the vegetables has combined with the flour to create a wonderfully sticky batter. It’s amazing how it forms without any added water!
Step 6
Now, let’s start cooking! Heat a frying pan over medium heat and add 4 tablespoons of vegetable oil.
Step 7
Once the pan is hot, spoon about half of the vegetable batter into the pan, piling it up slightly. Use chopsticks to gently spread it out into a thin, even layer. Making the pancake thin is key to achieving a crispy texture.
Step 8
Using a spatula, gently press down on the surface of the pancake to shape it neatly.
Step 9
Patting it gently on both sides helps to create a thin, round shape, which is essential for a super crispy finish.
Step 10
Rotate the pan frequently to ensure even cooking. Cook for about 2 minutes until golden brown on the bottom. For a pro flip, give the pan a sharp flick with your wrist to toss the pancake in the air and land it back in the pan, cooked-side up. (If you’re not comfortable with this, a spatula works perfectly fine too!).
Step 11
Don’t worry if you can’t see it – your pancake is mid-flip right now!
Step 12
After flipping, continue to cook for about 1 minute, rotating the pan. Once the second side is golden brown, flip it back onto the first side for another 30 seconds to finish. The total cooking time should be around 3 minutes and 30 seconds.
Step 13
Enjoy it hot right off the pan! Because no water was added, it’s not soggy at all. The outside is wonderfully crispy, and the inside is delightfully chewy. The natural sweetness and saltiness of the vegetables make it flavorful enough to eat without any dipping sauce, leaving a pleasant, subtly sweet aftertaste. It’s perfect as a snack for kids or an appetizer for adults!
