Crispy Zucchini and Onion Pancakes
Healthy Pancakes Packed with Zucchini and Crunchy Onions!
These are healthy and delicious savory pancakes, generously filled with tender zucchini and crisp onions. They offer a delightful texture contrast and are a nutritious option for any meal or snack.
Main Ingredients
- 1 medium zucchini
- 1 medium onion
- 1/3 carrot
- 1 Tbsp coarse salt
Batter & Frying
- 4-5 Tbsp pancake mix (adjust to taste)
- Sunflower oil (or cooking oil), for frying
- 4-5 Tbsp pancake mix (adjust to taste)
- Sunflower oil (or cooking oil), for frying
Cooking Instructions
Step 1
Wash the zucchini thoroughly, pat it dry, and then julienne it into about 0.5cm thick pieces. Place the julienned zucchini in a bowl, add 1 Tbsp of coarse salt, and gently mix. Let it sit for about 5 minutes to draw out moisture. This step is crucial for making the pancakes crispy.
Step 2
Julienne the onion and carrot into similar thickness as the zucchini. Do not rinse the zucchini after it has been salted and has released its moisture. Combine the salted zucchini with the julienned onion and carrot. Add 4-5 Tbsp of pancake mix. The amount of pancake mix can be adjusted based on the moisture content of the zucchini and your desired batter consistency. Gently toss everything together to coat the vegetables with the mix. Avoid overmixing to maintain a good texture.
Step 3
Feel free to add other ingredients like mushrooms (shiitake, oyster mushrooms, etc.) or other vegetables (bell peppers, paprika, etc.) for a richer and more varied flavor. Slice any additional vegetables to a similar size before mixing them in.
Step 4
Heat a generous amount of sunflower oil in a pan over medium-low heat. Ladle a portion of the batter onto the hot pan, spreading it slightly to avoid making it too thick. Once the edges begin to set, carefully flip the pancake using a spatula. Gently press down with the spatula after flipping to ensure even cooking and crispiness.
Step 5
Once one side is golden brown, flip it over to cook the other side. Continue flipping and cooking until both sides are golden and crisp. It’s important to maintain medium-low heat to ensure the inside cooks through without burning the outside.
Step 6
Serve the zucchini and onion pancakes immediately while they are warm for the best taste. Because the zucchini was lightly salted beforehand, it doesn’t necessarily need a dipping sauce. The combination of the crunchy onion and tender zucchini is delicious on its own. With less pancake mix used, these are a lighter option, making them a satisfying meal or a delightful snack. Enjoy your homemade pancakes!
