Zucchini, Carrot and Potato Pancakes Recipe

Name: Zucchini, Carrot and Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large zucchini; 2 large russet potatoes, (10 to 11 ounces each); 2 carrots; 1 medium onion, minced; 2 cloves garlic, minced; 2 eggs; 4 tablespoons all-purpose flour; 1/2 teaspoon baking powder; 2 teaspoons cumin; Salt and pepper; Canola oil, for frying; 2 scallions, chopped; 2 tablespoons mint leaves, chopped; 1 pint yogurt

Servings: persons

1 large zucchini
2 large russet potatoes, (10 to 11 ounces each)
2 carrots
1 medium onion, minced
2 cloves garlic, minced
2 eggs
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 teaspoons cumin
Salt and pepper
Canola oil, for frying
2 scallions, chopped
2 tablespoons mint leaves, chopped
1 pint yogurt

1
With a hand grater, grate the zucchini.
2
Peel the potatoes and grate.
3
Grate the carrots.
4
Place in a towel and squeeze out as much water as possible, then transfer to a large bowl.
5
Add onion and garlic.
6
In a small bowl, beat the eggs with a fork and mix into the vegetables.
7
In a small bowl mix together the flour, baking powder, cumin and salt and pepper.
8
Mix into the vegetables.
9
In a large pan, heat 3 tablespoons of oil until very hot.
10
In heaping tablespoonfuls, fry 6 pancakes.
11
Flatten them out as they hit the pan and cook until brown and crisp.
12
Flip to crisp the other side.
13
Drain on paper towels.
14
Keep warm in a low oven.
15
Serve with Mint Yogurt.
16
Mix all ingredients together.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large zucchini, 2 large russet potatoes, (10 to 11 ounces each), 2 carrots, 1 medium onion, minced, and more.

Yes, Zucchini, Carrot and Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini, Carrot and Potato Pancakes

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