Ingredients
Scale
- 2 medium carrots, grated
- 1 small zucchini, grated
- 1/2 beetroot, grated (optional)
- 2 large eggs
- 1/3 cup plain flour
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh dill
- Oil, for frying
Instructions
- Wash and grate the carrots, zucchini, and beetroot. Squeeze out excess liquid.
- In a mixing bowl, combine the grated vegetables, eggs, flour, salt, black pepper, and dill. Mix until just combined.
- Heat oil in a pan over medium heat.
- Scoop spoonfuls of the batter into the pan, pressing down gently.
- Cook for 2-3 minutes on each side until golden brown and cooked through.
- Serve hot, topped with yogurt or sour cream if desired.
Notes
Make sure to wring out the shredded veggies to avoid soggy pancakes. Fresh dill is recommended for the best flavor. For a gluten-free option, consider using chickpea flour or oat flour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 120mg