Zucchini/ Carrot Pancakes

Prep time: 15-20 minutes

Cook time:6-8 minutes


  • 1 large zucchini grated
  • 2 small/ medium sized carrots grated
  • 1 onion diced
  • 2 garlic cloves grated
  • 3 eggs
  • 1/4 cup sour cream
  • 1/4 cup semolina
  • 1/3 cup all-purpose flour
  • Salt/ pepper to taste
  • Vegetable oil for frying (amount will vary per pan size)


  1. Grate the zucchini into a medium sized mixing bowl and add a generous pinch of salt. Set aside for for 8-10 minutes so the zucchini can release its liquid.
  2. In a fresh medium sized mixing bowl grate in the carrot and garlic. Add in the diced onion.
  3. Taking one handful of the grated zucchini at a time squeeze out as much moisture as possible and place in the bowl with the carrots.
  4. Add in the eggs, sour cream, semolina, all-purpose flour, salt and pepper. Mix well.
  5. In a skillet add in enough oil to coat about 1/2 inch of the bottom.
  6. Once the oil is hot enough to fry turn the heat to medium and add in about 1/3 cup of the zucchini mixture.
  7. Fry 3-4 minutes on each side or until golden and cooked through.
  8. Place on a paper towel lined plate to absorb some of the oil.
  9. Plate, top with some sour cream (optional) and enjoy!

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