Mediterranean Savory Vegetable Pancakes
These Mediterranean-inspired savory vegetable pancakes are crisp on the outside, tender inside, and bursting with fresh flavors. Corn, bell peppers, and leeks add natural sweetness, while herbs, lemon zest, and olive oil bring a bright Mediterranean touch. Perfect as an appetizer, snack, or light meal, they’re simple to whip up and pair beautifully with a dollop of sour cream and fresh chives.
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
Vegetables & Flavorings:
1 ear corn, kernels cut off the cob
¾ cup bell pepper, cut into thin strips
½ leek, cut into thin strips
1 teaspoon fresh dill and parsley, finely chopped
½ teaspoon lemon zest
Dry Ingredients:
1 ½ cups rice flour
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon pepper
Wet Ingredients:
1 cup club soda
1 egg, beaten
1 ½ teaspoons lemon juice
For Cooking & Serving:
6 tablespoons olive oil (for frying)
½ cup sour cream (for serving)
1 tablespoon chives, minced (for garnish)
Instructions
Prep Vegetables:
Cut the bell pepper and leek into thin strips. Remove kernels from the cob. Chop herbs and zest the lemon.
Make the Batter:
In a large bowl, whisk together rice flour, baking powder, salt, and pepper.
In another bowl, combine the club soda, beaten egg, and lemon juice. Gradually whisk the wet mixture into the dry until smooth.
Fold in Veggies:
Add corn, bell pepper, leek, dill, parsley, and lemon zest to the batter. Mix gently to coat evenly.
Cook Pancakes:
Heat 2 tablespoons olive oil in a large skillet over medium heat. Drop spoonfuls of batter into the pan, flattening slightly into rounds.
Cook for 3–4 minutes per side, until golden brown and crisp. Repeat with remaining batter, adding oil as needed.
Serve:
Serve warm with sour cream and a sprinkle of fresh chives.
Tips & Variations
Flour Swap: If rice flour isn’t on hand, use all-purpose flour or chickpea flour for a heartier, protein-rich option.
Extra Veggies: Add shredded zucchini, carrots, or spinach for more color and nutrition. Be sure to squeeze out excess moisture.
Cheesy Twist: Fold in ½ cup crumbled feta or grated Parmesan for extra savory flavor.
Herb Variations: Try fresh mint, basil, or oregano for a different Mediterranean accent.
Heat It Up: Add a pinch of chili flakes or a diced fresh chili for a little spice.
Crispier Pancakes: Make sure the pan and oil are hot before frying; don’t overcrowd the skillet.
Dairy-Free Option: Skip the sour cream topping and serve with hummus, tahini sauce, or a dairy-free yogurt dip.
Lighter Serving Idea: Instead of sour cream, serve with Greek yogurt and a squeeze of lemon juice.
Make Ahead: Batter can be prepared a few hours ahead and stored in the fridge. Stir well before cooking.
Q&A
Q: Can I bake these instead of frying?
A: Yes. You can bake them on a parchment-lined sheet at 400°F (200°C) for about 20 minutes, flipping halfway. They won’t be as crispy as pan-fried, but still tasty.
Q: Can I make these gluten-free?
A: They already are, since rice flour is gluten-free. Just check your baking powder label to confirm.
Q: What can I use instead of sour cream?
A: Greek yogurt, tzatziki, or even a lemony tahini sauce are all great Mediterranean-inspired options.
Q: Can I prepare the batter in advance?
A: You can prep the veggies and dry mix ahead, but mix in the club soda just before cooking to keep the batter light and bubbly.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to bring back crispiness.
Nutrition
(per pancake, assuming 8 pancakes)
Calories: ~170
Protein: 3 g
Carbohydrates: 20 g
Fat: 9 g
Fiber: 1 g
Sugar: 2 g
Sodium: 320 mg
(Approximate values; will vary with oil absorption and portion size.)
Conclusion
These Mediterranean Savory Vegetable Pancakes are light, crisp, and full of fresh flavor. The sweet corn, bell pepper, and leek balance beautifully with dill, parsley, and lemon zest, while olive oil gives them a classic Mediterranean richness. They’re versatile enough to enjoy as an appetizer, side dish, or even a light vegetarian main. With easy substitutions and endless variations, they’re a flexible recipe you’ll come back to for quick, wholesome meals.