Zucchini and Potato Pancakes

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

A classic pancake, but lightened up — it has fewer carbohydrates than it could have. This is because part of the potato is replaced with zucchini. It should also be eaten with sour cream, which pairs perfectly with both ingredients.

Ingredients

Courgette - 10.6 oz
Potato - 10.6 oz
Wheat Flour - 2.6 oz
Chicken Egg - 1 piece
Vegetable Oil - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste
Sour Cream - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Grate the zucchini on a coarse grater. If the zucchini is not young, remove the skin and seeds.

Step 3

Peel the potatoes and grate them using a coarse grater.

Step 4

Combine the potatoes and zucchini, lightly salt them, let them sit for a few minutes, then squeeze out the released juice.

Step 5

Add more salt, pepper, an egg, and flour to the zucchini and potatoes.

Step 6

Mix until smooth.

Step 7

Heat a little vegetable oil in a skillet.

Step 8

Spoon the potato pancakes onto the skillet and fry over low heat until golden brown.

Step 9

Flip the potato pancakes and fry until they have a similar crust on the other side. Repeat this process with the remaining batter, adding oil as needed.