Savory Vegetable Pancakes
Serves: 4
  • 2 cups shredded fresh zucchini
  • 1 tsp salt, divided
  • 1 carrot, peeled and shredded (about 1 cup)
  • 1 spring onion or shallot, quartered and thinly sliced
  • ⅓ cup all purpose flour
  • 1 large egg
  • ¼ tsp fresh ground black pepper
  • 2 tbsp olive oil
  1. Set the shredded zucchini in a fine mesh strainer over a bowl. Sprinkle with ½ tsp salt and mix together. Let sit for 10 minutes. Use a paper towel to push liquid out of the zucchini. You want to drain as much as you can.
  2. Transfer the zucchini to a large mixing bowl and stir together with shredded carrot and spring onion or shallot. Add the flour, remaining ½ teaspoon of salt, egg and pepper. Stir well to combine into a batter.
  3. Heat the olive oil in a large nonstick skillet set over medium heat. Drop the vegetable batter in rounds (about 2 tablespoons worth) in the heated oil. Spread gently into a circle. Cook for about 3 minutes per side or until golden brown, flipping once.
  4. Transfer cooked vegetable pancakes into a paper towel lined plate until ready to serve.
Recipe by Maine Course at