Oh my, it’s been ages since I posted a recipe here! Lately I haven’t been very creative with my meals, instead I’ve kept coming back to my old favorites. These savory pancakes clearly belong to those favorites, especially when I’m invited to potluck parties.
Savory carrot zucchini pancakes
Carrot Zucchini Pancakes
Serves 4
- 2 medium-sized zucchini
- 2 medium-sized carrots
- 2 green onions
- 1 garlic glove
- 1 tsp salt
- 3/4 cup or 100 g all-purpose flour or potato starch
- 1/2 cup or 100 ml water
- 1 egg
- 1 Tbsp roasted sesame seeds
- salt and pepper
- vegetable oil for frying
Wash and coarsely grate zucchini, mix with one teaspoon of salt and set aside. Peel and grate carrots into a separate bowl. Trim and chop green onions, peel and finely mince garlic.
Thoroughly squeeze out excess water from the zucchini, then mix them with carrots, onions and garlic. Add flour, egg, and water and stir to form a thick batter. If the batter is too thin and runny, add more flour. Mix in sesame seeds and season with salt and pepper to taste.
Heat up some vegetable oil in a large pan, scoop batter into pan, about one heaping tablespoon per pancake. Fry pancakes for a few minutes on medium high heat until they are slightly browned. Put them onto a kitchen towel, to get rid of some of the frying oil.
These pancakes can be served hot or cold, either plain or with a dip.
Spicy Soy Sauce Dip
- 3 Tbsp soy sauce
- 1 Tbsp dark sesame oil
- 2 tsp honey or agave syrup
- 2 tsp lemon juice or vinegar
- 1 tsp ginger, powdered or fresh
- 1 garlic glove
- 1/2 tsp red hot pepper flakes
- salt and pepper
Mix all the ingredients together and season to taste with salt and pepper.
Enjoy!
