Grandma’s Weight-Loss Veggie Pancakes

 

These savory vegetable pancakes are a tribute to simple, wholesome cooking. Packed with fresh zucchini, carrot, and potato, they pan-fry to a satisfying golden crispness. They're a nourishing and versatile dish perfect for a light lunch, a hearty breakfast, or a delicious side.

Yields: 10-12 small pancakes
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

• 1 medium zucchini, grated

• 1 large carrot, grated

• 1 medium potato, grated (peeled or unpeeled)

• 2 large eggs, lightly beaten

• ¼ teaspoon salt, plus more to taste

• 2 tablespoons all-purpose flour (or oat flour for a gluten-free option)

• 2-3 tablespoons olive oil, for frying

For Serving (Optional):

• Plain Greek yogurt or sour cream

• Fresh herbs like dill or parsley, chopped

• Side salad

Instructions

1. Prepare and Drain the Vegetables:
Grate the zucchini, carrot, and potato using a box grater or food processor. This is the most important step for crisp pancakes: place the grated vegetables in a clean kitchen towel or several layers of paper towels and squeeze firmly over the sink to remove as much excess moisture as possible.

2. Combine the Mixture:
In a medium bowl, combine the well-drained vegetables, beaten eggs, salt, and flour. Mix until everything is evenly coated and holds together when pressed.

3. Pan-Fry to Golden Perfection:
Heat a large non-stick or cast-iron skillet over medium heat. Add enough olive oil to lightly coat the bottom.
For each pancake, scoop about 2 tablespoons of the mixture into the pan, gently pressing down with the back of the spoon to form a patty about ½-inch thick. Avoid overcrowding the pan.

4. Cook Until Crisp and Cooked Through:
Cook for 3-4 minutes per side, until deeply golden brown and crisp on the outside. If the pancakes brown too quickly, reduce the heat to allow the inside of the potato to cook through.

5. Serve and Enjoy:
Transfer the cooked pancakes to a plate lined with a paper towel to absorb any excess oil. Serve immediately while hot and crispy.

Chef's Tips for Success

• The Dryness Secret: Squeezing out the vegetable liquid is non-negotiable for crispy, not soggy, pancakes.

• Test for Doneness: The pancakes are done when the exterior is crisp and a knife inserted into the center comes out clean.

• Keep Them Warm: Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the remaining batches.

• Get Creative: Feel free to add other grated vegetables like sweet potato or onion, or mix in fresh herbs like chives or parsley.

Serving Suggestions

• A Light Meal: Serve with a dollop of Greek yogurt and a sprinkle of fresh dill alongside a sunny-side-up egg.

• A Hearty Appetizer: Top with a small spoonful of sour cream and a bit of smoked salmon.

• A Satisfying Side: These are a delicious accompaniment to roasted chicken or grilled fish.