Discover the delightful flavors of Zucchini and Potato Pancakes, a vegetarian delight that rivals even the tastiest of meats. This simple and economical recipe brings together fresh zucchini and hearty potatoes in a savory pancake form that’s both incredibly delicious and satisfying.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Ingredients
- 1 zucchini
- 1 potato
- 3 eggs
- Salt, to taste
- 1.5 cups of milk (300ml)
- 1 cup of flour (120 grams)
- 1 teaspoon of baking powder (5 grams)
- 30 ml oil, plus extra for frying
- 1 bunch of green onions, finely chopped
- 1 pinch of parsley, finely chopped
- 1 pinch of dill, finely chopped
Directions
- Prepare the Vegetables: Grate the zucchini and potato. Place in a bowl, sprinkle with salt, mix well, and let sit for 10 minutes to draw out moisture.
- Prepare the Batter: In a large mixing bowl, beat the eggs with a pinch of salt. Whisk in the milk, flour, and baking powder until the batter is smooth.
- Drain the Vegetables: After 10 minutes, squeeze the grated vegetables in a strainer to remove excess liquid. Add them to the batter and stir to combine.
- Add the Remaining Ingredients: Stir in the oil, green onions, parsley, and dill until everything is well mixed.
- Cook the Pancakes: Heat a little oil in a large pan over medium-low heat. Pour scoops of batter into the pan, spreading to even out. Cook until the bottom is golden brown, then flip and brown the other side.
- Serve: Transfer cooked pancakes to a plate, allowing them to cool slightly. Repeat with remaining batter.
Serving Suggestions
- Enjoy these pancakes hot with a dollop of sour cream or yogurt for added creaminess.
- Pair with a fresh garden salad or a side of steamed vegetables for a complete and balanced meal.
Cooking Tips
- Ensure to drain the grated vegetables thoroughly to prevent the batter from becoming too watery.
- Adjust the heat as necessary while cooking the pancakes to ensure even browning without burning.
Nutritional Benefits
These pancakes are a great source of dietary fiber from both zucchini and potato, and they provide vitamins and minerals essential for health. The eggs offer high-quality protein, making this dish a wholesome choice for meal times.
Dietary Information
This recipe is vegetarian-friendly and can be adapted for gluten-free diets by substituting the flour with a gluten-free alternative.
Storage
Store any leftover pancakes in the refrigerator in an airtight container for up to 3 days. Reheat in a pan or microwave when ready to serve.
Why You’ll Love This Recipe
Zucchini and Potato Pancakes are a perfect example of how simple ingredients can be transformed into a dish that’s both flavorful and hearty. They’re easy to make, budget-friendly, and a wonderful way to incorporate more vegetables into your diet.
Conclusion
Whether you’re looking for a meatless Monday option, a new brunch idea, or a simple and healthy dinner, these Zucchini and Potato Pancakes are sure to impress. Their versatility and delicious taste make them a staple recipe for any home cook.
