Description
Crispy on the outside, tender on the inside, zucchini and potato pancakes are a healthier, tastier alternative to traditional meat-based dishes. Packed with fresh vegetables and aromatic herbs, this dish is versatile, easy to make, and perfect for any meal of the day.
Ingredients
Scale
- 1 zucchini (medium-sized)
- 1 potato (medium-sized)
- Salt (to taste)
- 3 eggs
- 350 ml milk
- 150 g flour
- 5 g baking powder
- Green onion, chopped
- Parsley, chopped
- Additional salt (to taste)
- Vegetable oil (for frying)
Instructions
-
Prepare the Vegetables:
- Wash and grate the zucchini and potato using a coarse grater.
- Place the grated vegetables in a clean kitchen towel and squeeze out excess moisture.
-
Make the Batter:
- Beat the eggs in a large mixing bowl. Add the milk and mix thoroughly.
- Gradually whisk in the flour and baking powder until the batter is smooth.
- Fold in the grated zucchini and potato. Mix well.
-
Add Seasoning and Herbs:
- Add salt to taste. Stir in the chopped green onion and parsley.
-
Fry the Pancakes:
- Heat vegetable oil in a skillet over medium heat.
- Drop a spoonful of batter into the skillet and shape it into a pancake.
- Cook each side for 3-4 minutes, or until golden brown.
- Remove and place on paper towels to absorb excess oil.
-
Serve and Enjoy:
- Serve warm with sour cream, tzatziki, or your favorite dipping sauce.
Notes
- Ensure the grated vegetables are as dry as possible for crispy pancakes.
- Use medium heat to avoid burning the pancakes while ensuring they’re cooked through.
- Experiment with herbs and spices to customize the flavor.
- The batter can be made ahead and stored in the refrigerator for up to a day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: International