My love for potato pancakes knows no bounds. But sometimes I'm looking for something with a little more color and personality. Move over potatoes, there are some new veggies in town and they make for a savory treat!
A vegetable fritter isn't anything new, but during the doldrums of winter, they can be just the thing to liven up your kitchen, clean out your pantry and fridge, and pack some extra nutrients into those little ones.
Although these fritters are made with zucchini and carrots, you can add in almost any vegetable you need to use up. Have some left over radishes? Shred them too! What about the end of that sad bunch of kale? Slice it up and toss it in! Have a little "green juice" left over from your last cleanse? Use it in place of the liquid and make the most of it. This recipe is versatile and a great way to whip up a meal in a flash.

In addition, these bad boys freeze perfectly. Just slip squares of parchment paper between each fritter before freezing so they're easy to take out and pop in the microwave when you want them. They can be a quick snack on the go or a convenient lunch during the work week. Want to see how they're made?
Healthier Zucchini & Carrot Stuffed Fritters
Makes about 16 fritters1 large zucchini
8 medium carrots
1 bunch green onions
3 cloves of garlic
1/2 bunch fresh parsley
1 recipe of regular pancake batter, such as this one: The Best Pancakes Ever
To start, peel zucchini and carrots. Grate the zucchini and the carrots using the large holes on a box grater. Dice the onions, garlic, and parsley. Set aside.
Make one recipe of your favorite homemade or store-bought pancake mix. Make recipe as called for using 1/4 cup less liquid. The zucchini will add a great deal of liquid to the mix, don't worry.
Pre-heat a skillet to medium-high and brush it gently with olive oil. Stir together the prepared vegetables and pancake mix. Use a 1/3 measuring cup to scoop the batter onto the heated skillet. Cook 2-3 minutes and flip.
Cook an additional 2 minutes and remove from heat. Sprinkle liberally with salt and allow the fritters to cool slightly before serving. Serve with butter, sour cream, or even a nice bacon jam if you have it! Enjoy!

Related: How To Make Scallion Pancakes
(Images: Sarah Rae)










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Comments (14)
Ire the names pancakes and fritters interchangeable?
Anway, I think that Mark Bittman's vegetable pancakes call for less "pancake" ingredients than this one. See here: http://content.markbittman.com/recipes/vegetable-pancakes
Type in my first comment should be "Are."
I made some veggie pancakes using Bittman's recipe. I gave them an Asian twist by using different seasonings and vegetable ingredients. I also added days old rice (that had been refrigerated). You really can get very creative using a very basic recipe. They sure are yummy too!
Typo!!!
Second the Bittman recipe. Definitely less ingredients. I love using his quick yogurt sauce (yogurt, lemon juice, garlic, salt, pepper) on top of them. I usually only make them in summer when zucchini is plentiful and cheap, but I may need to make a winter version.
You can for sure up the amount of veggies you use (or decrease the amount of pancake). This is a great starting point for kids who aren't into veggies as they still appear slightly more pancake-ish and less fritterish. The amount of batter can support twice as many vegetables if you'd like to up the content of them.
After a lot of experimentation I found that the best way to make zucchini pancakes is to just shred the vegetables and toss them with some flour and a tiny bit of baking powder and some salt and pepper. Then just let it sit for a little while. The moisture from the vegetables mixes with the flour to make a perfect batter, just enough to hold them together without being doughy. They come out super crispy and delicious!
these look lovely! going to make them for dinner, as i have all the ingredients handy - thanks Sarah Rae
I recently got a frozen version of this made with spinach (there are recipes for it online that I now need to try), and they were AMAZING. Definitely recommend the spinach variation :9
I make something similar, that I learned from my mother. Any summer squash will do (yellow, green, grey) but I salt it lightly and wring it out before I add it to the batter. I also grate an onion into the mix.
Traditionally served with sour cream, but I prefer yogurt. So good.
I just made these fritters with gluten free baking mix and they were super yummy! I look forward to making them real soon!
My non-veggie eating boyfriend thought these were fantastic. I will probably up the amount of veggies in the next round, but it's great to find recipes that provide a counter-weight to the slab of dead animal that he would otherwise call a "complete meal."
If you put the zucchini in a bowl with some salt and let it sit it will pull lots of liquid out. To get even more out put the zucchini into a clean dish towel then wring the rest of the liquid out. You will be surprised how much comes out. You will get a much less watery fritter that way.
This looks delicious, I'm going to try this and the simple fritter method mentioned in the comments (shredded veg plus flour and baking powder). Thanks!!
Sararhae had me in mind with her comment and this recipe. I am making this for my picky eating 2 year old so, for now, I am making as is so I can tell him they are special lunch time pancakes.