Golden and crispy vegetable pancakes loaded with fresh, savory vegetables bound together with egg and flour for perfect texture. Ideal for a light, budget-friendly, and deliciously comforting meal, best enjoyed warm with a yogurt-herb sauce.
⏱️60 min
📊Easy
👥4 servings
🍽️Main
vegetarianbudget-friendlyfamilyquick
Ingredients
400 gzucchini
300 gcarrots
1 pièceonions
2 pièceseggs
100 gflour
100 ggrated cheese (Emmental or cheddar)
20 gfresh parsley
à goûtsalt and pepper
4 cuillères à soupeolive oil
Instructions
1PREPARE THE VEGETABLES: Wash the zucchini and carrots. Grate them coarsely using a grater or food processor. Peel the onion and chop it finely. You should obtain approximately 700 g of grated vegetables in total. The finer the vegetables are grated, the more cohesive and delicate the galettes will be.
2REMOVE EXCESS MOISTURE: Place the grated vegetables in a bowl and sprinkle with 1 teaspoon of salt. Let rest for 10 minutes so the vegetables release their water. Then, pour the contents into a clean kitchen towel or fine cloth and press firmly over the sink to remove as much moisture as possible. This step is crucial as it allows the galettes to become crispy rather than soggy.
3PREPARE THE BATTER: In a bowl, pour the beaten eggs and whisk them lightly. Add the well-drained vegetables and chopped onion, then gradually incorporate the flour while mixing gently with a wooden spoon. Add the grated cheese, chopped parsley, salt and pepper to taste. The texture should resemble a thick and grainy batter, like frangipane.
4SHAPE THE GALETTES: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat (170-180°C). Using a tablespoon, scoop portions of batter and place them in the hot skillet. Flatten each portion slightly with the back of the spoon to form galettes 8 to 10 cm in diameter and 1 cm thick. You can cook 4 to 5 galettes simultaneously depending on your skillet size.
5COOK FIRST SIDE: Let the galettes cook for 5 to 6 minutes without disturbing them, until the bottom side is golden and crispy. You should see a nice golden brown color on the edges. Gently lift a galette with a spatula to check for doneness: it should be firm and not break apart. Proceed patiently to achieve perfect texture.
6COOK SECOND SIDE: Gently flip the galettes with a spatula and cook the other side for 5 to 6 additional minutes, until it is also golden and crispy. You can increase the heat slightly toward the end if you wish to enhance the golden crust. Transfer the cooked galettes to paper towels to remove excess oil, then arrange on a serving platter.
7SERVING AND VARIATIONS: Serve the galettes hot with a fresh yogurt-herb sauce (plain yogurt + chives + chervil), sour cream and herbs, or simply with fresh lemon. You can also accompany them with a light green salad or tomato compote. The galettes can be prepared in advance and reheated for 5 minutes in an oven preheated to 180°C.