Prepare the Vegetables:
Use a special grater to grate 1 carrot, 1 potato, and 1 zucchini into fine shreds.
Mix the Batter: 2. In a large bowl, combine the grated carrot, potato, and zucchini. 3. Crack 2 eggs into the bowl. 4. Add 1 teaspoon of salt. 5. Add 2 tablespoons of flour. 6. Mix well until all ingredients are fully combined.
Cook the Pancakes: 7. Heat a non-stick pan over medium heat and add a generous amount of olive oil. 8. Spoon the vegetable batter into the pan to form small pancakes. 9. Flatten the pancakes slightly with the back of the spoon. 10. Cover the pan and fry for 4 minutes on each side until golden brown and crispy.
Serve: 11. Remove the pancakes from the pan and place them on a paper towel to drain any excess oil. 12. Serve hot and enjoy!
Serving Suggestions
Serve as a snack or side dish.
Pair with a dipping sauce like sour cream, yogurt, or a spicy sauce for added flavor.
Cooking Tips
Ensure the vegetables are grated finely for even cooking.
Keep the heat medium to avoid burning the pancakes and ensure they cook through.
Nutritional Benefits
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