Heat olive oil in a non-stick skillet over medium heat.
Spoon portions of the batter into the skillet, spreading lightly into pancake shapes.
Cook for 3–4 minutes on each side or until golden brown and crispy.
Serve:
Remove from the skillet and drain on paper towels if desired.
Serve warm as a snack, side dish, or with a dollop of sour cream or yogurt.
Serving Tips & Variations
Add a sprinkle of grated cheese to the batter for extra flavor.
Mix in a pinch of smoked paprika or garlic powder for a subtle spice kick.
Serve with a fresh salad for a light, wholesome meal.
FAQ
Can I make these ahead of time? Yes! Prepare the batter and store it in the fridge for up to 12 hours before cooking.
Can I bake instead of frying? Yes. Preheat the oven to 200°C (390°F), place spoonfuls of the batter on a lined baking sheet, and bake for 20–25 minutes, flipping halfway.
Can I substitute zucchini or potato? Sweet potato or carrot can be used for a slightly different flavor and texture.
