Courgette & Carrot Pancakes

Preparation Time

15 mins

Cooking Time

15 mins



These fritter style pancakes are super yummy. You can make them in advance and reheat them in a low oven if it’s easier. Serve with a splodge of salsa and a green salad for a fabulous summery lunch.


4 large courgettes (a mix of colours is nice)
4 large carrots
2-3 spring onions
4 eggs, beaten
110g plain flour
2 teaspoons baking powder
pinch of paprika
salt and pepper, to taste
oil for frying
1 jar of your favourite Scarlett & Mustard Salsa
Salad, to serve


1 – Shred the courgettes and carrots in a food processor (or coarsely grate) and place in a large bowl.

2 – Add the spring onions and eggs, then mix together.

3 – Add the flour, baking powder, paprika, salt and pepper then blend all together.

4 – Heat the oil in a frying pan. Drop spoonfuls of the mix into the hot oil and, once set, turn over and fry until crisp.

5 – Remove cooked pancakes to a plate with some kitchen roll on it. Keep frying in batches until all your mixture is used up.

6 – Serve with a good splodge of your favourite Scarlett & Mustard Salsa alongside and a crispy green salad. Yum!

Products Used In This Recipe