Mediterranean Greek-Style Vegetable Pancakes
Crispy on the outside, soft on the inside—these Greek-style vegetable pancakes (inspired by kolokithokeftedes) are packed with fresh veggies, herbs, and feta. They’re non-spicy, light, and perfect as a meze, brunch item, or light dinner.
🕒 Time
Prep: 15 minutes
Cook: 15 minutes
Total: ~30 minutes
🛒 Ingredients
Vegetables
1 medium zucchini, grated (squeeze dry)
1 small carrot, grated
2 spring onions, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill or mint, chopped (optional)
Batter
1 large egg
½ cup crumbled feta cheese
⅓ cup all-purpose flour (or chickpea flour)
½ teaspoon baking powder
Salt & black pepper to taste
For Cooking
Olive oil (for pan-frying)
👩🍳 Instructions
1️⃣ Prep the Veggies
Grate zucchini and squeeze out as much water as possible.
Add carrot, spring onion, and herbs to a bowl.
2️⃣ Make the Batter
Add egg, feta, flour, baking powder, salt, and pepper.
Mix until just combined (thick but scoopable).
3️⃣ Cook the Pancakes
Heat a thin layer of olive oil in a pan over medium heat.
Spoon batter into small pancakes.
Cook 2–3 minutes per side until golden and crisp.
Drain briefly on paper towel.
🍽️ How to Serve
With Greek yogurt or tzatziki
With tomato–cucumber salad
In pita as a vegetarian gyro filling
As a mezze platter with olives & hummus
🌟 Tips for Perfect Pancakes
Dry zucchini well = crisp pancakes.
Keep pancakes small for even cooking.
For gluten-free, use chickpea flour.
❓ frequently Asked Questions FAQs
Can I bake or air-fry them?
Yes—bake at 200°C (400°F) for 18–20 minutes, flipping once, or air-fry at 190°C for 10–12 minutes.
Can I add more veggies?
Absolutely—spinach, corn, or grated potato work well.
Meal prep friendly?
Yes—store refrigerated up to 3 days. Reheat in a pan.
🥗 Nutritional Information
Calories: 260 kcal
Protein: 12 g
Carbohydrates: 22 g
Fat: 14 g
Fiber: 4 g