Zucchini and potato pancakes are a simple and quick dish that is perfect for a hearty snack, breakfast or lunch. These can be prepared with all sorts of additions, be it herbs, various cheeses, spices or aromatic herbs.
It is important to use zucchini young, without seeds and rough peel. Literally one clove of garlic will add aroma and pleasant smack to pancakes.
You can serve such pancakes with sauce, yogurt, light sour cream. They will perfectly complement any salad - light vegetable or seafood-based. It all depends on your taste!
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Ingredients:
Zucchini - 1 pc.
Potatoes - 2 pcs.
Garlic - 1 clove
Chicken eggs - 1 pc.
Wheat flour - 2 tbsp.
Salt, pepper - to taste
Vegetable oil - 3 tbsp.
Greens to taste
Description:
Prepare all products according to the list. Choose medium-sized vegetables.
Rinse the zucchini, remove the peel if desired. Grate it on a medium grater, be sure to squeeze out excess liquid. Transfer the squash to a bowl.
Peel the potatoes, rinse and also grate with medium chips. Add to zucchini.
Drive in a chicken egg to the ingredients.
Peel and rinse a clove of garlic, skip on a press. Add the garlic gruel to the vegetables in a bowl. Add wheat flour, salt, pepper. Add herbs and spices at your discretion.
Mix all ingredients thoroughly. In parallel, put on the stove and heat the pan.
Lubricate it with vegetable oil. Then put the prepared mixture in small portions with a tablespoon.
Fry the pancakes on both sides for 2 minutes. Wipe off excess oil with paper kitchen towels.
Serve the vegetable fritters with sauce and greens.
Bon Appetit!
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