Step 1: Prepare the Vegetables
- Grate and Drain: Grate the zucchini and carrots. Place them in a clean kitchen towel or paper towels and squeeze out excess moisture. This helps the pancakes hold together better.
- Chop: Finely chop the bell pepper and green onions.
Step 2: Mix the Batter
- Combine Ingredients: In a large mixing bowl, combine the grated zucchini, grated carrots, chopped bell pepper, green onions, flour, egg, baking powder, garlic powder, onion powder, salt, and pepper. Mix until well combined. The mixture should be thick but spreadable.
Step 3: Cook the Pancakes
- Heat the Oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat. If using an air fryer, preheat it to 375°F (190°C).
- Form Pancakes: Using a 1/4 cup measuring cup, scoop the batter and place it in the skillet, flattening it slightly to form a pancake. Cook 2-3 pancakes at a time, ensuring not to overcrowd the pan.
- Cook Until Golden: Cook for 3-4 minutes on each side, or until golden brown and crispy. Add more oil as needed for subsequent batches.
Step 4: Serve
- Serve Warm: Transfer the pancakes to a plate and serve warm. Garnish with a dollop of sour cream or Greek yogurt, and a squeeze of lemon if desired.
Tips for Success
- Vegetable Variations: Feel free to mix in other vegetables like spinach, corn, or mushrooms for added flavor and nutrition.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make this dish gluten-free.
- Make-Ahead: The batter can be made ahead of time and stored in the refrigerator for up to 2 days. Just give it a stir before cooking.
Conclusion
These Savory Vegetable Pancakes are a delicious and versatile dish that can be enjoyed at any time of day. With their crispy edges and flavorful filling, they make a fantastic addition to your meal rotation. Enjoy this delightful recipe, and feel free to share your experiences in the comments below! Happy cooking!