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Zucchini and potato pancakes

0
1801
Kitchen Russian
Calorie content 159 kcal
Portions 6 port.
Cooking time 35 minutes
Proteins * 5.9 gr.
Fats * 7.5 g
Carbohydrates* 20.4 g
* per 100 gr. product
Zucchini and potato pancakes
Content

Zucchini and potato pancakes are similar in taste to pancakes, but the zucchini in the composition gives more juiciness and tenderness. Such pancakes can be served simply with sour cream or with some kind of complex sauce.

Ingredients

Cooking process

step 1 out of 8
To prepare the pancakes, rinse and peel the zucchini. If a young fruit is used, then you do not need to peel the skin and not remove the seeds. If the zucchini is old, then be sure to cut off the rough peel and free it from the seeds. Rub the prepared zucchini on a grater with small holes.
step 2 out of 8
Peel the potatoes, rinse, dry and rub on the same grater as the zucchini. Add grated potatoes to grated zucchini.
step 3 out of 8
Peel the onions, cut them into small pieces, add them to the vegetable mass. We also put an egg, salt to taste and flour there.
step 4 out of 8
Mix the resulting dough thoroughly with a spoon, trying to prevent lumps from appearing. The consistency of the mass is quite thick.
step 5 out of 8
In a skillet, heat the vegetable oil until hot. Put small pancakes in hot oil with a spoon and fry them at medium temperature for four to five minutes, without closing the lid.
step 6 out of 8
Using a thin spatula, turn the pancakes over and fry for four to five minutes on the other side.
step 7 out of 8
Remove the finished pancakes from the pan and immediately put them on a paper towel to get rid of excess oil. Then place the pancakes on a serving plate and serve while hot.
step 8 out of 8
Such pancakes are very tasty just with sour cream. If desired, you can sprinkle the pancakes with chopped herbs or simply decorate with a sprig, for example, parsley.

Bon Appetit!

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