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Savory Zucchini and Carrot Pancakes
Instructions
Ingredients
- 4 Persons
- 2 pcs medium-sized zucchini
- 3 pcs medium-sized carrots
- 2 pcs small-sized red onions
- 4 tbsp grated cheese
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 pcs medium-sized eggs
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp softened butter
- 6 tbsp cooking oil
Garlic Yogurt Sauce
- 1/2 cup unsweetened plain yogurt
- 4 garlic cloves
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp onion powder (optional)
- Salt to taste
Duration
20 min.Cooking Time
15 min.Difficulty level
AverageAverage Cost
MiddleInstructions
- Using the Easy Grater, finely grate zucchini, carrots, and onions in the Servalier Bowl. Add a pinch of salt then set aside for 5-10 minutes.
- Using a strainer, drain the grated vegetables and then squeeze more the excess water.
- Add the remaining ingredients and mix well.
- Pre-heat the Chef Series Non-Stick Frypan. Melt 1 tablespoon of butter and oil in the pan over medium heat.
- Scoop 2 tablespoons of the mixture in the pan. Gently spread the mixture into circular motion.
- Cook each side approximately 2 minutes or until golden brown.
- To make the garlic yogurt sauce, chop the garlic cloves using the Speedy Chopper.
- Mix the chopped garlic cloves with yogurt, lemon juice, olive oil, and onion powder. Add a pinch of salt to taste.
- Serve zucchini pancakes with garlic yogurt sauce.