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Zucchini, carrot and corn pancakes
Zucchini, carrot and corn pancakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Eggs: Nutrient-rich and budget-friendly!
Ingredients:
  • 193.13 gm milk
  • 3 eggs
  • 90g butter, melted, cooled
  • 187.50 ml plain flour
  • 2 small zucchini, grated
  • 2 small carrots, peeled, grated
  • 125g can corn kernels, drained, rinsed
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • 187.50 ml grated parmesan cheese
  • Alfa One rice bran oil cooking spray
  • 3 medium tomatoes, cut into wedges
  • 50g baby rocket
  • 41.20 gm Italian dressing
Instructions:
  • In a large jug, whisk together milk, eggs, and butter. In a separate bowl, place flour and create a well in the center. Using a metal spoon, gently stir in the milk mixture until just combined with the flour. Squeeze out excess liquid from the zucchini, then add the zucchini, carrot, corn, parsley, and 2/3 cup parmesan to the milk mixture. Stir until just combined, then season with salt and pepper to taste.
  • Prepare a generously sized non-stick frying pan with a light spray of oil and heat it over a medium flame. Pour 1/4 cup of the mixture into the pan and gently spread it with a spatula. Cook for about 3 minutes per side until beautifully golden and thoroughly cooked. Continue this process with the rest of the mixture to create a total of 12 delightful pancakes, spraying the pan with oil as needed.
  • Combine fresh tomatoes and arugula in a bowl. Drizzle with flavorful dressing and toss well. Sprinkle with the remaining Parmesan cheese. Serve the pancakes with the tomato mixture on the side.

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