Vegetable pancakes can be made with any type of vegetable and binding ingredients, fried in oil, and served with complementary sauces. They can be adapted for vegans and are a creative way to use up leftover vegetables.
Almost any type of vegetable can be made into a pancake. A vegetable pancake is a combination of small pieces of vegetables and binding ingredients fried in hot oil. The pancakes are made in small portions that can be eaten by hand. They can be round or flattened, made from a single vegetable or a combination of several, and can be varied with the addition of spices.
A typical vegetable pancake consists of a chopped vegetable, such as zucchini, mixed with flour and egg. Spoons of the mixture are placed in hot oil and fried until golden brown and crispy. Pancakes with a high flour content, such as corn fritters, are typically made into bite-sized round portions. Pancake batter that has more greens than flour is usually made into small pancake shapes. Round pancakes are usually fried in oil, while the flatter type of pancake is browned in a small amount of oil.
Many different vegetables go well with pancakes. Depending on the vegetable, they may be diced, sliced or minced before being mixed with the binding ingredients. Carrots, eggplants and broccoli are common ingredients for pancakes. Some vegetables need to be cooked before being made into fritters, while others are used raw.
Vegans can adapt many basic vegetable pancake recipes to suit their tastes. In the basic recipe, eggs are used as a binding ingredient. Vegans can substitute a different binding ingredient for the eggs. The gram flour or wheat gluten will both act as a binder and form a pancake batter that holds its shape when fried.
Pakoras, a type of vegetable pancake from India, also use chickpea flour. These pancakes use larger chunks of vegetables than those found in more traditional pancakes. The batter used to make pakoras is spicy and includes ingredients like cumin and curry.
The pancakes are often served with a side of complementary sauce. Sour cream, salsa, and chutneys work well with different pancakes. Bland’s sauces, like yogurt, offset the heat of the spicy pancakes. Mild-flavored pancakes, like pumpkin pancakes, get extra flavor from bold sauces.
A vegetable pancake is a creative way to use up leftover vegetables. Small portions of vegetables that aren’t large enough to serve in a meal can be combined and made into pancakes. Children who roll up their nose at the thought of vegetables often eat vegetable pancakes with gusto.
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