Zucchini-potato pancakes

Name: Zucchini-potato pancakes
Total time: 30 min
Yield: 2
Ingredients: 1 Zucchini; 50 g Whole wheat flour; 2 Potato; 1 Chicken eggs; 2 g Salt; 2 g Ground black pepper; 5 g Vegetable oil

Easy to prepare, and you will be full for a long time ☺️. The recipe will attract the attention of people who watch their figure and carefully calculate their daily diet. I myself personally constantly consider the kbju of dishes, so it is extremely important for me that the dish is healthy, nutritious and balanced.

34

7510

Isabella White

Author of the recipe

Calories

289Kcal

Protein

11gram

Fat

7gram

Carbs

49gram

*Nutritional value of 1 serving

Ingredients

Servings: 2

1

50g

2

1

2g

2g

5g

Step-by-step preparation

Cooking time: 30 mins

STEP 1
Grate the zucchini on a coarse grater; if a lot of juice has been released, lightly squeeze the grated zucchini and drain the juice.
STEP 2
Next, grate the raw potatoes and add to the zucchini.
STEP 3
Add the egg, salt and ground black pepper. Mix everything thoroughly.
STEP 4
Then add flour and knead the dough with a spoon. Place a tablespoon onto a preheated frying pan greased with a drop of vegetable oil (I use a non-stick frying pan, which helps reduce or completely eliminate the use of vegetable oil, plus if I add oil, I spread it in a thin layer with a silicone brush over the surface of the frying pan) Fry on both sides under the lid. Cook on low heat for 5-10 minutes on each side.
STEP 5
The pancakes are ready. Serve with sour cream or any other sauce you like. Bon appetit!