Simple Zucchini Pancakes: A Fridge-Cleanout Recipe
Simple Zucchini Pancakes: A Fridge-Cleanout Recipe
Whip Up Delicious Zucchini Pancakes with Leftover Zucchini!
Have leftover zucchini in your fridge that you don’t know what to do with? Today, I’m sharing a super simple zucchini pancake recipe that you can make with minimal ingredients. The chewy zucchini combined with the crisp vegetables creates a satisfying meal or snack. Perfect for busy days, when you don’t feel like cooking, or when you open the fridge and find nothing inspiring. This recipe has you covered! Try making these delicious pancakes with your leftover zucchini today.
Main Ingredients- 1/2 zucchini
- 1/2 onion
- A small piece of carrot
Cooking Instructions
Step 1
First, cut the zucchini in half, then slice it into 0.5cm thick half-moons. Julienne the onion to a similar thickness, and thinly shred the carrot for a pop of color. Gather all the julienned vegetables together.
Step 2
In a bowl, combine 1 cup of pancake mix with 1 cup of water and mix well until there are no lumps to form the batter. The batter consistency should be neither too thin nor too thick, just enough to coat the vegetables. (You can add a pinch of salt to the batter for seasoning if you like, but it’s fine to omit since you’ll have a soy sauce dip.)
Step 3
Add all the prepared zucchini, onion, and carrot to the batter and mix thoroughly. Ensuring the batter evenly coats all the vegetables will help the pancakes hold together and cook up deliciously.
Step 4
Heat a generous amount of cooking oil in a pan over medium-low heat. Spoon dollops of the batter onto the hot pan and fry on both sides until golden brown and crispy. Cooking over medium-low heat ensures the inside cooks through while the edges get nice and crisp. Flip them occasionally until they are a beautiful golden color. Serve hot with the soy sauce dip and enjoy!
