Discover the simplicity and delight of making zucchini and potato pancakes, a versatile dish perfect for any meal of the day. Combining the humble zucchini and potato, this recipe brings you a culinary masterpiece that is not just easy to prepare but is also nutritious and capable of satisfying diverse tastes. Whether you’re aiming for a quick breakfast, a light lunch, or a savory snack, these pancakes are a fantastic choice.
Ingredients
For the pancakes, you will need:
1 zucchini (approx. 200g)
2 potatoes (approx. 400g)
1 teaspoon salt (5g)
1 1/2 cups of flour (180g for EU / 192g for USA)
1 1/2 cups of milk (360ml for EU / 350ml for USA)
3 eggs
A handful of parsley, chopped (about 1/4 cup or 15g)
2 stalks of spring onion, chopped
1 teaspoon baking powder (4g)
3 tablespoons of vegetable oil, for frying (45ml)
Instructions
Preparation: Start by grating the zucchini and potatoes. Place them in a bowl, mix well, and strain to remove excess liquid.
Mix: Combine the grated vegetables with salt, sifted flour, and milk. Mix until homogeneous.
Flavor Addition: In a separate bowl, beat the eggs and add them to the vegetable mixture. Incorporate the chopped parsley and spring onion for an aromatic touch. Mix in the baking powder and vegetable oil until the batter is evenly mixed.
Cooking: Heat a non-stick pan with a little oil over medium heat. Spoon the batter onto the pan, forming round pancakes. Fry until each side is golden brown, then finish with a brush of melted butter for a rich flavor.
Serving Suggestions
Serve hot, garnished with fresh herbs or a dollop of sour cream. For a balanced meal, accompany with a side salad or your favorite dip.
Cooking Tips
For crispier pancakes, ensure the grated vegetables are well-drained.
A non-stick pan minimizes the need for oil, making the pancakes healthier.
Experiment with additional herbs or spices to personalize the flavor.
Nutritional Information (per serving, based on 4 servings)
Calories: Approx. 350
Protein: 9g
Fat: 15g (Saturated: 3g)
Carbohydrates: 45g
Fiber: 3g
Sodium: 600mg
FAQs
Can I prepare these pancakes in advance?
Yes, cook them as directed and store in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven.
Is it possible to freeze the batter?
While best cooked fresh, the batter can be frozen for up to a month. Thaw overnight in the fridge before use.
Can I substitute ingredients?
Absolutely. Feel free to use gluten-free flour, non-dairy milk, or omit eggs for dietary needs. Adjust the recipe to your liking.
What are some good serving pairings?
These pancakes pair well with sour cream, applesauce, or honey. For a savory option, try smoked salmon or poached eggs.
Are these pancakes healthy?
Containing vegetables, they offer nutritional benefits but are fried in oil. For a healthier version, use less oil or a non-stick pan and consider adding more veggies to the mix.