Easy Zucchini Carrot Pancakes
These Zucchini Carrot Pancakes are crispy and pan-fried on the outside with soft, vegetable-filled insides! Served them for breakfast, lunch, or as a snack!
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Cooking tools:
- Food processor
- Grater attachment
- Grater
- Fine-mesh sieve
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Paper towel
- Plate
- Serving platter
- Kitchen timer
Ingredients
- 2 cups (packed) zucchini, grated
- 2 cups (packed) carrots, peeled and grated
- ½ cup green onions, sliced
- 1 tablespoon fresh parsley, chopped
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Olive oil for frying
- Sour cream or plain Greek yogurt
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