Zucchini-Potato Pancakes

Appetizing, filling and very tasty. Itʼs impossible to tear yourself away! Zucchini pancakes made from zucchini and potatoes are so flavorful that they bring the whole family to the table. They can be supplemented with sour cream or any other white sauce.
cook time: 1h
Ruby Colston
Zucchini-Potato Pancakes

Nutrition Facts (per serving)

160
Calories
11g
Fat
13g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 3 tbsp
Eggs 1 pc
Potato 200 g
Zucchini 200 g
Vegetable oil 50 ml

Recipe instructions

Step 1

Step 1
How to make zucchini pancakes from zucchini and potatoes in a frying pan? Very simple! Prepare all the necessary ingredients.

Step 2

Step 2
Wash the zucchini in running water, dry and peel. Grate on a medium grater. Drain off the released juice.

Step 3

Step 3
Also wash, peel and grate the potatoes on a medium grater. If necessary, squeeze the potatoes lightly.

Step 4

Step 4
Combine potatoes and zucchini in a deep, comfortable bowl, add the egg, mix thoroughly. Add salt, pepper, add flour and mix again. At this stage you can add any spices you like. You may need less or more flour, this will depend not only on the moisture content of the vegetables, but also on the properties of the flour, focus on the consistency of the dough. Read more about flour in the article below the steps. The dough should turn out like thick sour cream.

Step 5

Step 5
Heat vegetable oil in a frying pan, spoon a little and fry small pancakes on both sides until golden brown over medium heat. How to choose a frying pan and oil for frying, read the separate articles at the end of this recipe.

Step 6

Step 6
Place the finished pancakes on a paper towel to remove excess fat and serve. You can complement delicious pancakes made from zucchini and potatoes with a sauce made from sour cream and any finely chopped herbs. Bon appetit!

Additional rubrics

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