Zucchini-potato pancakes

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.
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7510
Aria TaylorAria Taylor
Author of the recipe
Zucchini-potato pancakes
Calories
289Kcal
Protein
11gram
Fat
7gram
Carbs
49gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 2

Step-by-step preparation

Cooking timeCooking time: 30 mins
  1. STEP 1

    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.

  2. STEP 2

    STEP 2

    Next, grate the raw potatoes and add to the zucchini.

  3. STEP 3

    STEP 3

    Add the egg, salt and ground black pepper. Mix everything thoroughly.

  4. STEP 4

    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.

  5. STEP 5

    STEP 5

    The pancakes are ready. Serve with sour cream or any other sauce you like. Bon appetit!