Making these with the kids was such a delight! It all came together on a day when I aimed to use up everything in the fridge before our next shopping trip. The first attempt didn't quite achieve the desired crispiness, but the second time around, I introduced corn starch and increased the oil in the pan before dipping the veggies in batter. It's crucial to have hot oil before adding the veggie batter, and the batter itself should be very thick. Even though it might seem like you need more batter, the key is to pan-fry the veggies.
My son has a strong longing for scrambled eggs, but it turns out he, along with his sister, is allergic to them. To satisfy the craving and benefit from anti-inflammatory properties, we cleverly incorporate turmeric, which not only imparts a vibrant color but also gives us those egg vibes without the egg! These veggie pancakes are incredibly satisfying and pair perfectly with basmati rice.
Ingredients
2 Large Carrots
1.5 Cabbage
1 Medium Zucchini
3 Scallions
1/4 Purple onion
2 T Garlic powder
2 t Red chili flakes
1 T Turmeric
2 t Salt
1 t Pepper
GF flour
Baking powder
1/4 c Corn starch
Water
Olive oil
Directions
Slice all veggies Julianne style.
Mix GF flour, baking powder, corn starch and seasonings.
Add in veggies and water.
Mix well. Batter should be very thick, just enough to coat the veggies.
We love to eat these with plain white basmati rice.
These are so fun to make and so worth all of the chopping! To make this easier, you can even chop the veggies ahead and store them in the fridge in an air tight container for up to at least a couple of days. They are so savory and the more oil you add before adding your batter the crispier they will be. You want to use med-high heat.