We’ve all been there: you order all the veggies but can’t figure out how to rescue them from crisper purgatory. One way to save them: savory pancakes! In honor of the Mardi Gras tradition of making pancakes before Lent, we want to share our favorite way to make savory veggie pancakes. Who knew cleaning out the fridge could be so delicious?
Makes 3–4 servings.
- 1 lb zucchini, grated
- 2 carrots, grated
- ½ tsp salt
- 2 shallots, minced
- ¼ cup flour
- 2 tsp grated lemon zest
- 2 large eggs, beaten
- High-heat oil for frying, like Imperfect Foods Avocado Oil
- Plain yogurt
- Toss together zucchini, carrots, and salt in a colander in the sink and let sit for 10 minutes. Using a clean dish towel, squeeze out as much moisture from the vegetables as possible.
- In a large bowl, combine the zucchini, carrots, and shallots. Sprinkle on the flour and lemon zest. Toss to combine. Add the eggs and mix well.
- Heat about ½ tsp oil in a large skillet over medium heat. Scoop ¼ cup of batter into the pan and flatten into a pancake shape.
- Cook until the pancakes are golden brown on both sides, flipping once, 5–8 min per side. Drain on paper towels.
- Repeat with the remaining batter, adding more oil to the skillet as needed. Serve with a dollop of yogurt. Serve immediately.
Recipe Notes and Variations
- Add an extra kick! Incorporate your favorite spices when you add the flour and lemon zest. Or top off your pancakes with finely chopped dill and scallions.
- Looking for another easy way to save your veggies? Try this Veggie Frittata.