Vegan Zucchini Pancakes
Ingredients
- 1 medium zucchini, julienned
- 1 medium carrot, julienned
- 1 small onion, julienned (using a knife)
- 130 ml ( 1/2 cup + 2 tbsp) water
- 130 g (1 cup) all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1 tsp ground turmeric
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- Olive oil, for frying
Preparation
Use a vegetable peeler or julienne slicer to cut the zucchini and carrot into thin strips.
Julienne the onion by slicing it thinly with a knife.
In a large mixing bowl, add the zucchini, carrot, and onion.
Pour in the water, then add the flour, cornstarch, baking powder, turmeric, pepper, and salt.
Mix well until the vegetables are fully coated in a smooth batter.
Heat a generous amount of olive oil in a large skillet over medium heat.
Pour the batter into the skillet, spreading it to cover the entire surface.
Cook for 4–5 minutes on one side until golden brown and crisp.
Carefully flip the pancake with a wide spatula and cook the other side for an additional 3–4 minutes.
Transfer the pancake to a plate. Repeat with the remaining batter if needed.
Serving
Serve immediately, optionally with a side of yogurt or fresh herbs for garnish.
