vegetable pancakes made from zucchini and potatoes

Name: vegetable pancakes made from zucchini and potatoes
Total time: 35 min
Yield: 3
Ingredients: 1 Onion; 3 Potato; 2 tablespoon Wheat flour; 1 Eggs; 1 Zucchini; 1 tablespoon Starch; 1 teaspoon Salt; 2 tablespoon Vegetable oil

If you have a lot of zucchini in your garden, you will need this recipe to cook them! My grandmother grows a lot of zucchini. We stew them, fry them, marinate them. We give some of it to friends. Once we were preparing Belarusian potato pancakes, and a wonderful idea came to our minds: shouldn’t we make potato and zucchini pancakes instead of regular pancakes. We came up with the recipe ourselves. The pancakes turned out very tasty. I advise you to try making zucchini-potato vegetable pancakes. Here is our culinary recipe.

125

9406

Ellie Garcia

Recipe author

vegetable pancakes made from zucchini and potatoes

Calories

338kcal

Protein

7g

Fat

16g

Carbs

46g

*Nutrition per serving

Ingredients

Servings: 3

1

3

2tablespoon

1

1

1tablespoon

1teaspoon

2tablespoon

Step-by-step preparation

Cooking time: 35 mins

STEP 1
Ingredients. I advise you to use not ordinary zucchini for pancakes, but zucchini. They will give your food a very nice greenish color.
STEP 2
So, let's start by preparing the dough. If you have a blender, then you are in luck. You can prepare the dough very quickly. Take the bow. Clean it and cut it into slices.
STEP 3
Then take the zucchini, wash it, peel it and cut it
STEP 4
Take the potatoes. Wash and cut into small pieces.
STEP 5
Place vegetables in a blender and puree.
STEP 6
Add eggs, flour, a little starch and a pinch of salt to them.
STEP 7
Mix everything in a blender. If you don’t have a blender, then grate the vegetables and then mix them with the rest of the necessary ingredients.
STEP 8
Place a frying pan on the fire, pour in vegetable oil and fry the pancakes on both sides.
STEP 9
Pancakes taste best with sour cream. Even the smallest member of your family will love this food. Bon appetit!

Comments on the recipe

Testomania

09.09.2023

4.7

Vegetable pancakes made from zucchini and potatoes turned out tasty and satisfying. I chopped all the ingredients, including onion, on a fine grater. I didn’t squeeze out the juice released by the chopped vegetables; I had to add a little more flour. The result was a fairly liquid vegetable dough that set quickly in a hot frying pan. I think if you first squeeze out the chopped zucchini and potatoes, the pancakes will be more fluffy. In my opinion, the onions are superfluous in the recipe; a slight onion flavor was felt in the finished pancakes (as well as chopped onions - this is additional moisture, which is already enough in the dough from vegetables), but this is not for everybody, everyone has their own taste. I will definitely prepare vegetable pancakes from zucchini and potatoes in the future, but next time I would pre-fry the onion or replace it with a clove of garlic, and also squeeze out the excess juice from the vegetables. Thanks for the idea!

Aster

09.09.2023

4.5

Great recipe, I’ll make it today and post photos!

Arina Koten

09.09.2023

4.7

Wonderful recipe! Just lick your fingers! But you can still prepare it in this form: