Vegetable pancakes

Recipe Vegetable pancakes of of 04-09-2009 [Updated on 19-04-2017]

These vegetable pancakes are truly a super quick, simple and tasty recipe. Discovered in a wonderful cookbook entitled "Cooking School" which teaches all the techniques of cutting, cooking and food preparation, these pancakes have also conquered my husband who does not particularly love vegetables, but he brushed them with Flavor: P You can serve them as an appetizer accompanying them with a yogurt sauce or as a side dish, but sometimes I prepare them for dinner together with a nice salad and stop :)

Method

How to make vegetable pancakes

Chop the courgette, peel the potato and carrot and cut everything into julienne strips.

In a bowl put the egg, water, flour, salt and pepper.

Stir until you get a homogeneous batter.

Add the vegetables previously cut into julienne strips to the batter.

Stir until the vegetables are blended evenly.

Heat a couple of tablespoons of oil in a non-stick pan. Pour the mixture into the pan by spoonfuls to form pancakes.

Cook the pancakes for a couple of minutes on each side.

Put them on a sheet of absorbent paper.

Serve the vegetable fritters on a plate, alone or as an accompaniment to a second course.

As an accompaniment or as an alternative to this recipe you can prepare potato rosti.


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Cinzia in the kitchen

Ohhhh but how good the zucchini and carrot pancakes. smack and good w.e.

Mamma mia, the vegetable fritters are good
A wonderful idea dear Cinzia
What a pleasure to find you as a child.
I hope everything goes well
I hug you very tight
Ciaooooooooooooo

The pancakes are so good and cheerful that they put you in a good mood just to smell them .. these vegetables must be fantastic! & lt3 As are you, my friend. I love you so very much and say hello to those stupendous mountains, which I miss very much especially now. tvtttttb

Oh my mom what goodness !! look forward to tomorrow then !! a big big hug!

How good these pancakes, they bring a lot of joy on this gloomy day.
Congratulations Cinzia
Have a nice weekend

But how good are the pancakes, even those with sambuca. Here too there is the sun and it will be there for the whole we, fortunately. Things go, a little cabbage, but patience. I hug you soon, Ci, a big kiss

it doesn't take much to celebrate with vegetables, even sesame makes a good contribution

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Baked Vegetable Pancakes

Mix well and then place spoonfuls of the mixture on the plate to form pancakes of about 10 cm in diameter. Here's how to prepare vegetable pancakes in batter, a super tasty appetizer that will make your diners go crazy. Today I propose you the baked zucchini pancakes, very good Ingredients 500g of zucchini 1 egg 1 teaspoon of salt, ground black pepper 1 tablespoon of oil ex. As good and tasty as the delicious zucchini fritters, they are also prepared with simple and easily available ingredients.


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Prepare the crispy vegetable fritters as an appetizer or main course and serve them piping hot. Variations Preparing the recipe is simple. Baked Cauliflower Pancakes.

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100 would make this recipe again. It is an ideal alternative to meat or fish patties for those who do not eat them or simply for those who love these legumes that are fresh and tasty at this time of the year. Pea fritters are excellent for a delicious dinner. Baked vegetable pancakes are a very easy and extremely customizable recipe.

Found in a wonderful cookbook entitled Cooking School that teaches all the techniques of. The recipe for delicious vegetable fritters prepared with Alce Nero organic chickpea and sorghum protein flour. Recipes Similar to Baked Zucchini Pancakes.


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The recipes of the Chef's Test and It's always noon

In a saucepan over low heat melt the butter with the water then add a pinch of sugar and salt.

As soon as the water begins to boil, remove the saucepan from the heat, add the sifted flour and mix quickly with a wooden ladle so that no lumps form. Return the saucepan to the heat and cook for another 5 & # 8217 over low heat.

The mixture will soon become firm and soft and will detach from the walls, forming a ball. Remove the dough from the heat, let it cool then add the egg first, then the parmesan and mix well. Let the dough rest for 20 & # 8217.

Meanwhile, prepare the vegetable noodles. With the help of a potato peeler with a bow, cut the vegetables lengthwise thus obtaining thin strips. As for the courgette, use only the green outer part.

Blanch the vegetable noodles in salted water for 2-3 & # 8217, drain and cool them in water and ice then sauté them in a pan with a knob of butter, chopped chives and a pinch of salt. Form the pancakes with the help of a teaspoon and fry them in abundant sunflower oil.

Arrange the vegetables in a nest on the serving plate and place the parmesan pancakes on top. Decorate with drops of purple potato puree and balsamic vinegar.


Vegetable Pancakes - Recipes

I prepared these delicious pancakes as an aperitif at a dinner with friends, accompanied by a tantalizing sauce, they were very successful

Vegetable pancakes with dried tomato tartare
from Noproblem Kitchen

2 spring onions
1 eggplant
1 courgette
1 bell pepper
2 eggs
125 g flour
125 g blonde beer
extra virgin olive oil
salt and pepper

for the dried tomato tartare:
2 anchovy fillets in oil
30 g dried tomatoes found in hot water
200 g mayonnaise (I made it at home)
10 g capers
worcester sauce
parsley

Prepare the batter by beating the eggs with the beer, add the flour, a tablespoon of oil, salt and pepper. Mix well with a whisk so as not to form lumps. Put in the fridge to rest for at least an hour.

Prepare the sauce
Finely chop the squeezed dried tomatoes, add the capers, parsley and anchovy fillets, continue to chop to obtain a fine and homogeneous mixture, then add the mayonnaise, a few drops of Worcester sauce and mix well. Keep aside.

Finely chop the spring onions, place them in a pan with two tablespoons of oil and let them dry. Clean the pepper, cut it into thin strips and then into small cubes, sauté it in a pan with the spring onions for 3/4 minutes, add salt and pepper and allow to cool.
Clean and cut aubergine and courgettes, cut into small cubes. Combine all the vegetables with the batter. I also put a teaspoon of chemical yeast for pies. Heat abundant oil in a large pan and fry the mixture in spoonfuls for two or three minutes on each side. Serve hot with the prepared sauce. I add that they are also excellent cold.
Nadia

4 comments:

these delicious pancakes, after all there is no summer without a good fried food, a hug SILVIA

well I will try who knows if I will be able to make my daughter eat them!

I must say that the summer fry is a unique dish! I also usually prepare this batter to make fried vegetables, I confirm that it is very light and it is "eaten" well! : D (grant me the term).

Battered and fried sage also lends itself very well to the aperitif.
Take some nice fleshy leaves of medium size and pass them on both sides in the batter (always very cold - I put the beer in the fridge already from the night before), dripping off the excess and immersing them in oil until golden brown.

I must say that the taste of sage fried in this way goes very well with the aperitif!


Vegetable fritters, the recipe to prepare them with chickpea flour and the leftovers in the refrigerator. Even baked

A very versatile dish, easy to prepare, appetizing, and above all anti-waste. The vegetable pancakes we can prepare them, both for lunch and dinner, with this simple recipe, starting with everything left over in our refrigerator and in danger of going bad.

To flavor the dish, you can then choose the addition of grated Parmesan cheese. And serve them, even as an appetizer, with one Yogurt Dressing and with a nice salad. If they are left over, you can close them in an airtight container and store them in the refrigerator for a maximum of a few days: before serving, in this case, heat them in the oven. And we come to the recipe.

READ ALSO: Cauliflower pancakes with spring onions, the egg-free recipe for a tasty main course

INGREDIANTS

  • 100g of flour
  • 100 g of potatoes
  • 100g of corn 2
  • Zucchini
  • 2 carrots
  • Other cooked or raw vegetables
  • 2 eggs and pepper

PREPARATION

  1. To break the eggs and pour them into a bowl, add a pinch of salt and beat them. Add the flour and mix until a homogeneous batter is obtained. Then let it rest.
  2. To wash vegetables, grate raw vegetables such as potatoes and courgettes with a tool with large holes while cutting thinly with a knife any already cooked vegetables (spinach, herbs, etc.). Pour the vegetables into the bowl and mix them with the batter.
  3. Pancakes can be fried by dipping a generous spoonful of batter in hot oil and turning it over once cooked on one side. Once cooked, before consuming them, dry them well on absorbent paper or, better still, on bread paper. In the oven, the pancakes should be placed on parchment paper and cooked for about 20 minutes at 180 °.

TO DEEPEN: Carbonara vegan, the right recipe with soy, chickpea flour and tofu


How to make vegetable pancakes

Wash the potatoes and carrot, peel them and cut them into small pieces. Blanch them in boiling, lightly salted water until softened, then let them cool. Mash the potatoes with a potato masher (1) and add the chopped carrots, chopped chives, cornstarch, oil, salt and paprika (2). Mix everything until the dough is soft and moist (3).

With the help of a spoon, form balls and fry them in hot oil (4), a few at a time and until golden brown. Lift them with a slotted spoon (5) and place them on a plate lined with kitchen paper, so as to eliminate excess oil. Your vegetable pancakes are ready to be served (6).


Vegetable pancakes

Ingrediants

Vegetable pancakes

  • potatoes: 1 large
  • courgette: 1
  • carrot: 1
  • pepper: half
  • eggs: 2
  • grated cheese: 5 tbsp
  • breadcrumbs: 2 tbsp
  • salt
  • pepper
  • basil
  • mint
  • d & rsquooliva oil

Procedure for preparing vegetable pancakes

Peel the potatoes, wash them and grate them in strings. I did it with the food processor but if you want you can use a normal kitchen grater.

Check the courgette, wash it and grate it too.

Peel the carrot and grate it.

As for the pepper, remove the stalk and the internal seeds and cut it into very small squares.

Put the chopped vegetables in a bowl and add the finely sliced ​​onion.

Mix everything, then add the eggs, grated cheese and breadcrumbs.

Add the salt and the chopped fresh herbs and mix everything.

Pour some d & rsquooliva into a non-stick pan until the bottom is covered and as soon as it is hot, start frying the vegetable fritters taking the mixture by spoonfuls.

Let the pancakes fry on one side until they are golden brown, then turn them on the other side.

Drain the vegetable pancakes on absorbent paper and add a little more salt.


How to make vegetable pancakes in batter

As for the vegetables to do in batter I used carrots, zucchini, peppers And onion.

In my opinion, the onion is really that touch that makes the difference because it gives great flavor!

I have cut everything with the kitchen robot but if you want you can use one mandolin or a normal grater.

Once you have sliced ​​the vegetables into small pieces, put them in a bowl and salt them.

Put the sifted flour in a bowl, pour the beer slowly and in the meantime work with the whisk.

You need to get a fluid but not too liquid batter because it has to keep vegetables.

If you want, you can flavor the batter with chopped thyme and rosemary.

Pour in the batter to the beer in the bowl with the vegetables and mix.

Pour the squoolio into a pan or in the wok and heat it up.

When the quiet is hot, take the vegetables by spoonfuls and slide them into the hot water.

I recommend you to fry 5 & ndash6 at a time, no more, so as not to let the water cool too much.

When the pancakes are golden on one side, turn them over and brown them on the other side.

Drain the vegetable pancakes in batter on a sheet of absorbent paper.

Your vegetable pancakes in batter they are ready to serve and remember that they must be served hot!

Serve them with one small bowl of soy sauce in which to soak them slightly.


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