Savory Vegetable Pancakes

Savory Vegetable Pancakes are a delightful and wholesome dish featuring a medley of fresh vegetables and herbs, perfect for a satisfying vegetarian dinner. These pancakes are crispy on the outside and tender on the inside, served with a tangy yogurt sauce for a refreshing contrast.

Ingredients

• Zucchini - 1 medium, grated
• Carrot - 1 medium, grated
• Red bell pepper - 1/2, finely diced
• Green onion - 2, chopped
• All-purpose flour - 1/2 cup (60g)
• Cornstarch - 2 tablespoons (30g)
• Baking powder - 1 teaspoon (5g)
• Egg - 1 large
• Milk - 1/4 cup (60ml)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Olive oil - 2 tablespoons (30ml) for frying
• Greek yogurt - 1/2 cup (120g) for serving
• Fresh dill - 1 tablespoon, chopped (optional) for serving

Steps

1. In a large bowl, combine the grated zucchini, grated carrot, diced red bell pepper, and chopped green onion.
2. In another bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
3. In a separate bowl, beat the egg and mix in the milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined, then fold in the vegetable mixture until evenly distributed.
5. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
6. Spoon 1/4 cup of the batter into the skillet for each pancake, flattening them slightly with a spatula.
7. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
8. Add more olive oil as needed for subsequent batches.
9. Serve hot with a dollop of Greek yogurt and a sprinkle of fresh dill if desired.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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