Best 6 Baked Zucchini And Carrot Pancakes Recipes

EASY ZUCCHINI CARROT PANCAKES

Steps:

• Using a food processor with a grater (shredder) attachment (or a box grater), shred the zucchini and place it in a fine mesh strainer (with a bowl below). Sprinkle salt over the zucchini and give it a gentle toss. Set aside for 10 minutes.
• In the meantime, prepare and measure the other ingredients (except the olive oil, salt and optional toppings *(see first note) and place them in a large bowl.Then, using your hands, squeeze the grated zucchini to drain excess liquid (it's okay if it is not completely dry) before adding it with the other ingredients.
• Combine the ingredients until well incorporated.
• Heat a large skillet on medium-high heat and add a tablespoon of olive oil, swirling the skillet to cover the surface. Scoop ⅓ cup of the mixture in the pan and gently press down with a spatula to form a pancake **(see second note). Repeat the process until the pan is filled with pancakes, but the pancakes are not touching.
• Pan-fry until golden-brown, about 3-4 minutes on each side. Transfer to a plate lined with a paper towel. Add another tablespoon of the olive oil to the skillet and repeat the frying process until the mixture runs out.
• Garnish with additional fresh parsley and serve with sour cream or plain Greek yogurt if you like. Best enjoyed immediately.

ZUCCHINI CARROT PANCAKES

Steps:

• Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
• Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
• Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
• When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
• Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
• For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!

BAKED ZUCCHINI, POTATO AND ROSEMARY PANCAKE

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
• Lay the potatoes, zucchini, and onion on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, bread crumbs, Parmesan, chopped rosemary, egg whites, salt, and pepper. Mix well until all ingredients are combined.
• In a 12-inch skillet, heat the oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Cook for 6 minutes or until the edge of the mixture just starts to brown. Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
• Allow pancake to cool for about 5 minutes. Slide the pancake out of the pan onto a cutting board and cut into wedges and arrange on a serving platter. Garnish with rosemary sprigs and serve with Smoked Salmon Cream Cheese.
• Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.

ZUCCHINI, CARROT AND POTATO PANCAKES

Steps:

• With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
• Mix all ingredients together.

CARROT AND ZUCCHINI LATKES RECIPE

Steps:

• Grate carrots, zucchini and onions using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour and pepper; mix well.
• Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully add 1 Tbsp. of the vegetable mixture to skillet, cooking 2 to 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Drain on paper towels. Repeat with remaining vegetable mixture.
• Serve topped with sour cream. Sprinkle with chives.

ZUCCHINI AND CARROT PANCAKES

Steps:

• Fry zucchini, carrot and garlic in the oil until soft, take of stove and mix in 1 cup of grated cheese.
• Divide into 8 portions and place into crepes, roll up (like cannelloni) and place into oven dish.
• Spoon over the tomato sauce, sprinkle with the other 1 cup of cheese and bake in a moderate oven for about 30 minutes.