CookPal AI
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Crispy Carrot and Zucchini Pancakes

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 30 Min
  • 1 Porciones
  • $5

INGREDIENTES

  • Vegetables

    • 🥒 1/2 zucchini, julienned
    • 🥕 40g carrot, julienned
    • 1/2 green chili, minced
    • 1/2 red chili, minced

  • Seasoning

    • 🧂 1/2 tsp salt

  • Batter

    • 2 tbsp pancake flour
    • Adequate cooking oil for frying

  • Optional Sauce

    • 1 tbsp soy sauce
    • 1 tbsp vinegar
    • A pinch of chili powder

PASOS

1

Julienne the zucchini and carrot. Mince the green and red chilies.

2

Mix the zucchini with 1/2 tsp salt and let it sit for 20 minutes to release moisture.

3

Combine the zucchini, carrot, chilies, and pancake flour in a bowl. Mix well without adding water.

4

Heat a frying pan with adequate cooking oil. Scoop the mixture into small portions and fry until golden brown on both sides.

5

Optional: Prepare dipping sauce by mixing soy sauce, vinegar, and chili powder.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 5g
    Proteína
  • 30g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Use fresh zucchini and carrots for the best texture.Ensure the pan is hot before adding the batter to achieve a crispy exterior.Store leftovers in the fridge and reheat in a pan to retain crispiness.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.