Vegetable pancakes: the recipe for a simple and crispy starter

THE vegetable pancakes I am a antipasti quick and crispy, an easy and tasty way to get kids eating vegetables. A recipe made for us by Chef Michele Ghedini get ready with seasonal vegetables What do you prefer. To achieve them, we have prepared one for you. Beat with flour, iced sparkling water, brewer’s yeast, egg, salt and pepper, in which we will mix the grated green vegetables: in our preparation we used carrots, zucchini, broccoli e further, but you can choose the vegetables you prefer or have available. Once the pancakes are formed, they will be fries in very hot seed oil until golden and crispy.

If you like pancakes, both savory and sweet, also try:

How to make vegetable pancakes

Let’s start with the dough: put the flour in a bowl and add the water with the yeast dissolved in it 1mix then add the egg, salt, pepper and mix2 again until you get a nice smooth batter 3.

Take all the vegetables you have, wash them, clean them and grate them 4. Then put them in the dough, mix everything 5cover with cling film 6 and let rise for about 2 hours.

After resting, when the dough has doubled in size, heat the seed oil in a saucepan, scoop out a little dough (7) with two spoons and dip it in the oil (8). Cook the pancakes for a few minutes, then drain them and pat them dry on paper towels.
Now they are ready to eat (9).

Advice

You can flavor the dough with a dash of paprika, turmeric, curry, cumin oh nutmegto make the pancakes even more delicious.

You can also serve the crunchy vegetable fritters as an appetizer with a delicious yogurt sauce.

storage

It is advisable to consume vegetable pancakes immediately after preparation. Alternatively, you can keep them in the refrigerator for 1 day, in an airtight container and reheat them before enjoying them.