Zucchini and Potato Pancakes
Our collection already features potato pancakes and zucchini fritters, but I recommend trying this version. The dish turns out juicy and very tender. It is recommended to serve with sour cream. These proportions make 10-12 pieces.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 3 / 5
Ingredients
for 10 servings
- zucchini 400 g
- potato 400 g
- onion 150 g
- eggs 2
- flour 70-100 g
- greens to taste
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 16
Finely chop the onion.
Step 2 of 16
Finely chop the greens.
Step 3 of 16
Grate the potato and zucchini using a fine grater. Old zucchinis should be peeled and deseeded.
Step 4 of 16
Add 1 tsp salt.
Step 5 of 16
Mix and leave for 10 minutes (to release the vegetable juice).
Step 6 of 16
Squeeze out thoroughly.
Step 7 of 16
Add eggs.
Step 8 of 16
Mix.
Step 9 of 16
Add greens and onion.
Step 10 of 16
Mix.
Step 11 of 16
Add pepper and a bit of salt.
Step 12 of 16
Mix.
Step 13 of 16
Add flour.
Step 14 of 16
Mix.
Step 15 of 16
Heat the oil. Spoon in the mixture. Fry for 5–7 minutes on one side.
Step 16 of 16
Flip over. Fry for 5–7 minutes.