Introduction:
These savory vegetable pancakes, also known as fritters or omelets, are a delicious, quick, and healthy option for breakfast, brunch, or a light snack. Packed with fresh vegetables and flavorful spices, they are crispy on the outside and soft inside, making them a favorite for all ages.
Ingredients:
1 cup grated carrots
1 cup finely chopped cabbage
1/2 cup chopped onions
1/2 cup chopped bell peppers (optional)
2-3 green chilies, finely chopped (optional)
2 large eggs
3-4 tablespoons all-purpose flour (or chickpea flour for gluten-free)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder (optional)
2 tablespoons chopped fresh coriander
Oil for frying
Instructions:
In a large bowl, combine all the chopped and grated vegetables.
Add eggs, flour, salt, pepper, turmeric, chili powder, and coriander. Mix well to form a batter-like consistency. If too thick, add a splash of water.
Heat a non-stick pan over medium heat and add a little oil.
Spoon a portion of the vegetable mixture into the pan and flatten slightly to form a pancake.
Cook for 3-4 minutes on each side or until golden brown and cooked through.
Repeat with the remaining mixture. Drain on paper towels if needed.
Serve hot with ketchup, chutney, or yogurt.
Tips:
For extra crispiness, add a tablespoon of cornflour to the batter.
You can use any vegetables you have on hand, like zucchini, spinach, or corn.
Make mini pancakes for party snacks or larger ones for a filling breakfast.
These pancakes can be made ahead and reheated in a skillet or oven.
