Vegetables Pancakes| How to make potato pancakes| #ytshorts #shorts

In a large bowl, combine the grated zucchini and carrots. Squeeze out excess moisture using a clean kitchen towel.

Add the flour, cornmeal, baking powder, salt, and black pepper to the bowl. Mix well.

In a separate bowl, beat the eggs and then add them to the vegetable mixture. Stir until combined.

Fold in the chopped green onions and Parmesan cheese if using.

Heat olive oil in a large skillet over medium heat.

Scoop about 1/4 cup of the batter for each pancake and place it in the skillet. Flatten slightly with a spatula.

Cook for 3-4 minutes on each side or until golden brown and cooked through.

Remove from the skillet and place on a paper towel-lined plate to absorb excess oil.

Repeat with the remaining batter, adding more oil to the skillet as needed.

Serve warm with your choice of dipping sauce or yogurt.

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