Zucchini Carrot Pancakes

Name: Zucchini Carrot Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 large eggs; 0.75 tsp salt; 0.125 tsp black pepper; 2 cup grated zucchini; 2 cup grated carrots; 0.5 cup scallion; 0.5 tsp dried thyme; 0.5 tsp dried sage; 1 tsp dried basil; 0.333 cup all-purpose flour; cooking spray; butter; fresh mint leaves; toppings; sour cream; yogurt; tomato jam; ketchup

Pan-cooked zucchini, carrots and toppings, a Moroccan dish.

30 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 15 min · 30 min total
Difficulty: medium

1
Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy. Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
2
Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
3
When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
6 min
4
Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
5
For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam.