Description
Delicious and crispy zucchini and potato pancakes, perfect for a snack or light meal.
Ingredients
Scale
- 2 medium zucchinis (about 500g), grated
- 2 medium Russet potatoes (about 300g), grated
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 small onion, finely chopped
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
Instructions
- Grate the zucchinis and potatoes. Squeeze out excess moisture using a clean kitchen towel.
- In a bowl, mix the grated vegetables with eggs, flour, onion, garlic powder, salt, and pepper until well combined.
- Heat olive oil in a skillet over medium heat. Once hot, spoon about two tablespoons of batter into the pan for each pancake.
- Cook until golden brown on one side (about 3 minutes), then flip and cook until crispy.
- Transfer cooked pancakes to paper towels to drain excess oil.
- Serve warm with sour cream or applesauce.
Notes
- For extra flavor, add herbs like dill or parsley to the batter.
- Ensure not to overcrowd the pan while frying the pancakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 150mg