These Zucchini and Pepper Vegetable Pancakes are a delicious and healthy option for any meal. Light, flavorful, and easy to make, they are perfect for those looking to enjoy a nutritious dish without compromising on taste. Whether you’re aiming to lose weight or simply want to enjoy a tasty treat, these vegetable pancakes are sure to satisfy.
Ingredients:
- 1 zucchini
- Salt (to taste)
- 1-2 Bulgarian peppers (bell peppers), chopped
- Fresh parsley, chopped
- 2 cloves of garlic, minced
- 2 chicken eggs
- Black pepper (to taste)
- 2 tablespoons of flour
- Olive oil (for frying)
Instructions:
- Prepare the Zucchini:
- Grate the zucchini and place it in a colander.
- Sprinkle with salt and let it sit for 10-15 minutes to draw out excess moisture.
- After 10-15 minutes, squeeze out the excess liquid from the zucchini.
- Prepare the Other Vegetables:
- Chop the Bulgarian peppers and fresh parsley.
- Mince the garlic cloves.
- Mix the Ingredients:
- In a large bowl, combine the grated zucchini, chopped peppers, parsley, and minced garlic.
- Add the chicken eggs, salt, and black pepper. Mix well.
- Gradually add the flour, mixing until well combined.
- Fry the Pancakes:
- Heat a generous amount of olive oil in a frying pan over medium heat.
- Scoop spoonfuls of the vegetable mixture into the pan, flattening them slightly to form pancakes.
- Fry for 4-5 minutes on each side, or until golden brown and cooked through.
- Serve:
- Remove the pancakes from the pan and place them on a paper towel-lined plate to drain any excess oil.
- Serve hot, garnished with additional parsley if desired.
Serving Suggestions:
- Serve with a dollop of Greek yogurt or sour cream.
- Pair with a fresh green salad for a complete meal.
- Enjoy as a side dish with grilled chicken or fish.
Cooking Tips:
- Ensure the zucchini is well-drained to avoid soggy pancakes.
- Use a non-stick pan for easier frying and cleanup.
- Adjust the seasoning to your taste preference.
Nutritional Benefits:
- Zucchini: Low in calories, high in vitamins A and C.
- Bell Peppers: Rich in vitamins C and B6.
- Parsley: High in vitamins K and C and a good source of antioxidants.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Nut-Free: This recipe does not contain nuts.
Storage:
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days. Reheat in a frying pan or oven.
- Freezer: Freeze individual pancakes on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen in a frying pan or oven.
Why You’ll Love This Recipe:
- Healthy: Packed with vegetables and low in calories.
- Easy to Make: Simple ingredients and quick preparation.
- Versatile: Great for any meal of the day and perfect for meal prep.
Conclusion:
These Zucchini and Pepper Vegetable Pancakes are a delicious way to enjoy your veggies while keeping your meals light and healthy. With their fresh flavors and satisfying texture, they’re sure to become a favorite in your kitchen. Have a nice day and enjoy these tasty pancakes!