Zucchini and carrot pancakes are a very simple and tasty dish from the available products. It is better to cook them in the season of fresh vegetables, when the zucchini is young with a thin skin and soft seeds, and the carrots are juicy and sweet. If you plan to feed the children with pancakes, it is better to fry them in a non-stick frying pan without oil, or bake them in the oven.
Ingredients:
Zucchini - 350 g.
Carrots - 130 g.
Salt to taste
Chicken egg - 1 pc.
Flour - 3 tablespoons
Vegetable oil - 70 ml. (for frying)
Step by step recipe:
1. Prepare foods according to the list. Choose a young zucchini. If you use an old tavern, you must first clean it and remove the seeds.
2. Grate the washed zucchini on a medium grater and leave for 5-10 minutes at room temperature.
3. During this time, a lot of squash juice is formed in the bowl, it must be squeezed out thoroughly.
4. Peel and grate the carrots, add to a bowl.
5. Beat in an egg, add flour and salt to taste. For this recipe, you don't need to sift the flour, we don't have a task to achieve the splendor of the dough.
6. Mix the squash-carrot mass thoroughly.
7. Preheat a skillet with vegetable oil and spoon out the small pancakes with a spoon.
8. Fry them over low heat until golden brown, 2-3 minutes on each side. Remove the pancakes from the pan and place on a paper towel lined plate. When the excess oil has been absorbed, transfer them to a dish.
9. Delicious, tender squash pancakes with carrots are ready. Serve warm with sour cream or sour cream sauce.
Bon Appetit!
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