Ingredientes para Zucchini Carrot Pancakes
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated zucchini (about 1 medium)
- ½ cup grated carrot (about 1 medium)
- 2 scallions, thinly sliced
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried basil
- ½ cup all-purpose flour
- cooking spray, for griddle
- butter, for griddle
- fresh mint leaves, minced, for serving (optional)
- sour cream, for serving (optional)
- plain yogurt, for serving (optional)
- tomato jam, for serving (optional)
- mango ketchup, for serving (optional)
- sautéed mushrooms, for serving (optional)
Cocina de forma más inteligente con Sous, tu compañero de cocina
¿Te falta un ingrediente para esta receta de Zucchini Carrot Pancakes? ¿Necesitas un maridaje de vino perfecto o una idea de guarnición saludable? ¡No adivines, pregúntale a Sous! Tu sous-chef con IA está listo para ayudarte a intercambiar ingredientes, ajustar el tamaño de las porciones y descubrir consejos de sabor en segundos.
Cómo preparar Zucchini Carrot Pancakes
- In a medium bowl, whisk together the eggs, salt, and pepper until frothy.
- Add the grated zucchini, grated carrot, sliced scallions, and chopped herbs. Gently mix to combine.
- Gradually add the flour, whisking constantly until just combined. Do not overmix.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Once hot, spray with cooking spray or melt a small amount of butter on the surface.
- Using a 1/4 cup measuring cup, pour batter onto the hot griddle, leaving space between each pancake.
- Cook for 4-6 minutes per side, or until golden brown and crisp. Flip when bubbles start to form on the surface.
- Serve immediately. Top with a dollop of sour cream or yogurt and minced fresh mint leaves, if desired.
- For an extra special treat, serve with a side of sautéed mushrooms and a small dish of mango ketchup or tomato jam.
Información nutricional (Aproximado por ración)
Sodio
23 g
Azúcar
17g
Grasa
8g
Carbohidratos
5g
