Step-by-Step Instructions
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Prep Vegetables (Crucial Moisture Step): Shred the zucchini and carrot. Place the shredded zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess liquid before measuring.
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Combine Ingredients: In a large mixing bowl, combine shredded carrot, squeezed zucchini, sliced onion, flour, eggs, milk, crumbled feta, oregano, garlic powder, cumin, salt, and pepper. Stir well until a uniform, cohesive batter forms.
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Heat the Skillet: Place a large skillet or griddle over medium heat and lightly spray with olive oil.
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Fry Pancakes: Scoop ¼-cup portions of batter onto the hot skillet, gently flattening each round with the back of a spatula. Cook for 2 to 3 minutes per side until deep golden brown and cooked through.
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Garnish and Serve: Transfer to a platter and serve immediately topped with a dollop of creamy tzatziki, fresh parsley or mint, and a lemon wedge.
| Metric / Profile | Amount Per Serving (2 Pancakes / Yields 4) |
| Calories | ~140 kcal |
| Protein | 7 g |
| Total Fat | 7 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sodium | 280 mg |
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