Green Garden Okonomiyaki
This twist on the classic Japanese pancake incorporates wholesome zucchini and nutritious spinach into a flavorful and satisfying meal. Crispy on the outside and tender on the inside, these savory pancakes are packed with vibrant green goodness. Enjoy them as a healthy lunch, dinner, or even as a fun brunch option!
ingredients
- 2 cups zucchini, grated
- 2 cups spinach, finely chopped
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup milk
- 2 green onions, thinly sliced
- 1/2 cup shredded cheddar cheese
- Vegetable oil, for frying
steps
- 1.
In a large bowl, combine the grated zucchini, chopped spinach, all-purpose flour, cornstarch, baking powder, salt, garlic powder, onion powder, and black pepper.
- 2.
In a separate bowl, whisk together the beaten eggs and milk. Pour the egg mixture into the zucchini and spinach mixture and stir until well-combined.
- 3.
Add the sliced green onions and shredded cheddar cheese to the batter, stirring gently.
- 4.
Heat a non-stick skillet or griddle over medium heat. Drizzle a little vegetable oil onto the pan and spread it evenly.
- 5.
Spoon about 1/2 cup of the batter onto the skillet, using a spoon to spread it into a circular shape. Cook for 3-4 minutes on each side until golden brown and crispy.
- 6.
Repeat with the remaining batter, adding more oil to the skillet as needed.
- 7.
Serve the Green Garden Okonomiyaki hot, garnished with extra green onions and a drizzle of your favorite savory sauce.
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