Zucchini Carrot Pancakes

Zucchini Carrots Pancakes Table

Is it a fritter or pancake? In most places in Asia and Europe, they would be called fritters, but in North America they are most commonly referred to as pancakes. In Asia, this type of food can be found in almost every street corner and it is consumed as a quick/cheap snack.

Zucchini Carrots Pancakes Ingredients

The zucchini or courgette is summer squash that ranges in colour from pale yellow to deep green. Zucchini is known as an effective diuretic and its potassium content helps to relieve high blood pressure. They are readily available in grocery stores or farmer markets. You can slice them into salads, stir-fry them, add them to soups or make fritters or pancakes like in this recipe.

Zucchine Carrots Pancakes Grated

You can grate and/or slice the vegetables ahead of time and just add the batter when you’re ready to make them.

TIP: Try to always have washed and sliced vegetables in your fridge so you can put a meal or snack together quickly when you are short on time. I normally dedicate some time on the weekend to wash and store fruits and vegetables. I then store them in sealed containers or Ziploc plastic bags.

Zucchini Carrots Pancakes CIC

You can use any frying pan, but I love using my cast iron skillet!

Zucchini Carrots Pancakes Breakfast

If you have the time, make extra pancakes that you can use for a quick snack and store them in the fridge for up to a week. When you are ready to eat them, you could quickly re-heat them in the microwave, in the toaster oven or in the stove in low heat.

If you prefer, you could serve them with sour cream or ketchup on the side.

Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 3 medium zucchini, trimmed and grated
  • 3 medium carrots, trimmed, peeled and grated
  • 1 large red onion, chopped or julienne sliced
  • ½ cup fresh parsley, chopped (optional)
  • 2 eggs
  • ½ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup shredded coconut
  • 3 tbsp. coconut oil or unsalted butter, add more if needed
  1. Grate the zucchini and carrots using a box grater.
  2. Seasoned with salt and let stand in a colander for at least 10 minutes to drain them out.
  3. In a bowl, beat the eggs and chopped parsley. Add a pinch of salt and pepper to taste.
  4. Squeeze out the remaining liquid from the zucchini and carrots mixture; add the onion.
  5. Combine the zucchini and carrot mix with the eggs; add the ground pepper and the flour and stir well to coat.
  6. Heat the oven to 200F and place an oven safe plate or cookie sheet inside to keep your finished pancakes warm while you make them (optional).
  7. Heat a large skillet over medium-high heat. Melt the butter or the coconut oil.
  8. Drop into the skillet a few spoonfuls of the pancake mixture and pat or spread them with a spatula or fork.
  9. Pan fry the pancakes until golden brown, 3 to 4 minutes per side; put in the oven to keep them warm.

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