Angelica Cake

These crispy and flavorful zucchini and carrot pancakes are a delicious way to enjoy fresh vegetables in a fun, easy-to-make dish. Grated zucchini and carrots, combined with scallions, create a vibrant and nutritious base, while a light batter of flour, cornstarch, and egg ensures a perfect golden crisp. A quick salt marinade draws out natural juices, keeping the pancakes tender and moist. Cooked in peanut oil for a subtle nutty richness, these savory pancakes are pan-fried to perfection—crispy on the outside, soft on the inside. Serve them cut into bite-sized pieces with tangy ketchup for an irresistible snack or side. Simple, wholesome, and packed with veggie goodness, these pancakes are a crowd-pleaser for any meal!