Zucchini & Carrot (Fritters) Pancakes

With the summer season in full swing, now is the perfect time to load up on all of the local fruits and vegetables you can’t get once winter arrives.  One of my favorites is zucchini or summer squash.  Zucchini is technically a fruit, but it’s treated as a vegetable.  Not only is it tasty, but it’s low in calories (if you’re counting), has a high water content, rich in fiber, loaded with manganese and Vitamin C, and contains a bunch of other vitamins and minerals.

If you’re like me and always looking for ways to incorporate more veggies into your diet, then zucchini is a great place to start.   It’s wonderful grilled, in breads or muffins, in lieu of pasta, and in fritters.   photo 3 (3)

The original recipe calls these fritters, but they are more of a pancake.  A traditional pancake, not like a potato pancake or latke, which may be my next adventure.  (My Nana made the BEST potato pancakes, and I’ve yet to attempt to recreate them.)  Anyway, back to the fritters.  The original recipe also calls for your favorite pancake mix.  I used Pamela’s Baking & Pancake Mix.  It happens to be gluten and wheat free, and it is also free of artificial colors, flavors and preservatives.  Even better, it actually tastes good!  (I had to double the recipe that’s on the package since it only makes 4 large pancakes.)

1 large zucchiniphoto 2 (3)
4-6 medium carrots
1 bunch green onions
3 cloves of garlic, minced
1/2 bunch fresh parsley
1 recipe of regular pancake batter (I used Pamela’s Baking & Pancake Mix and doubled the recipe on the package.)
Kosher salt

Peel the carrots.  Grate the zucchini and the carrots using the large holes on a box grater. Cut the green onions into slices (or cut crosswise with kitchen shears-a must have utensil!) and chop the fresh parsley.  Set aside with the minced garlic.

Make one batch of your favorite homemade or store-bought pancake mix. Make recipe as called for, but use a  1/4 cup less liquid.  Since the zucchini has a high water content, it will make up for the liquid you’re omitting.  (I’ve used a different recipe for zucchini fritters, and for that one, you need to spread the zucchini shreds out on paper towels to absorb the extra liquid.)
And the onions, parsley, garlic, zucchini and carrots to the pancake mix.  Stir to combine.
photo 4

Pre-heat a skillet* to medium-high heat and brush it gently with olive oil.  Use a 1/4 measuring cup to scoop the batter onto the heated skillet. Cook 2-3 minutes until lightly browned and flip.  Repeat on the other side.

Remove from heat and sprinkle with salt.  Allow the fritters to cool slightly before serving. Serve with light sour cream, a spicy light ranch dressing, or crumbled feta cheese.  Any leftovers can be frozen and warmed up in the oven.

photo 4 (2)*You can also use a griddle lightly coated with cooking spray.  I used my Cuisinart Griddler.  It can be used as a griddle, grill, combo, or panini  press.  It’s my go to appliance in the summer since I’m not allowed (lame) to use a real grill at my apartment.

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