This delicious zucchini and potato pancake recipe is quick, easy, and perfect for any meal of the day. With a few simple ingredients and a frying pan, you can make these crispy, golden pancakes that are sure to be a family favorite. Let’s get started with the ingredients and instructions for this mouthwatering dish!

Full Recipe:

Ingredients:

1. 1 zucchini: Fresh zucchini adds moisture and a mild flavor to the pancakes.
2. 2 potatoes: The starchy potatoes provide structure and a crispy texture when fried.
3. Salt – 1 teaspoon: Helps to season the vegetables and draw out excess moisture.
4. 160-200 grams of flour: This binds the ingredients together to form the pancake batter.
5. 1.5 cups of milk: Adds moisture and lightness to the batter.
6. 3 eggs: Eggs help bind the mixture and give the pancakes structure.
7. Parsley, green garlic, and spring onion: These herbs add freshness and flavor.
8. 1 teaspoon baking powder: Provides a bit of lift, making the pancakes light and fluffy.
9. 3 tablespoons vegetable oil: For frying the pancakes until golden brown.
10. Butter: For spreading on the warm pancakes after frying, adding a rich flavor.
11. Avocado, ham, and cheese: These optional toppings bring extra flavor and variety to the dish.

Instructions:

1. Prepare the Vegetables:

1. Grate the Zucchini and Potatoes: Using a box grater or food processor, grate the zucchini and potatoes. Once grated, transfer them to a bowl lined with a kitchen towel or cheesecloth.
2. Drain the Vegetables: Zucchini and potatoes contain a lot of water. To ensure your pancakes are crispy, squeeze out as much moisture as possible by wringing out the towel over a sink or bowl.
3. Season with Salt: After draining the vegetables, place them in a mixing bowl and sprinkle with 1 teaspoon of salt. Toss gently to distribute the salt evenly.

2. Make the Batter:

1. Add Flour: Gradually add 160-200 grams of flour to the grated vegetables. Start with 160 grams and add more if the mixture feels too wet.
2. Pour in Milk: Slowly stir in 1.5 cups of milk. The batter should be thick but pourable.
3. Beat the Eggs: In a separate small bowl, whisk the 3 eggs until smooth, then add them to the batter mixture.
4. Chop the Herbs: Finely chop the parsley, green garlic, and spring onion, and stir them into the batter. These add a fresh and fragrant flavor.
5. Add Baking Powder: Mix in 1 teaspoon of baking powder to help the pancakes puff up slightly during cooking.

3. Cook the Pancakes:

1. Heat the Oil: In a large skillet or frying pan, heat 3 tablespoons of vegetable oil over medium heat.
2. Fry the Pancakes: Drop spoonfuls of the batter into the hot oil, gently flattening each one with a spatula. Fry the pancakes for about 3-4 minutes on each side, or until golden brown and crispy.
3. Drain Excess Oil: After frying, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.

4. Serve and Garnish:

1. Butter the Pancakes: While still warm, lightly spread some butter over each pancake for extra richness.
2. Add Toppings: If desired, top the pancakes with slices of avocado, ham, or cheese. These toppings add creaminess, saltiness, and protein, making the dish more filling and flavorful.

Tips for Perfect Zucchini and Potato Pancakes:

• Drain the vegetables well: Removing as much water as possible from the zucchini and potatoes ensures the pancakes turn out crispy instead of soggy.
• Adjust the flour: Depending on how much moisture is left in the vegetables, you may need to add a bit more flour to achieve the right consistency.
• Use a hot pan: Ensure your pan and oil are hot before adding the batter to get that golden-brown crust.
• Serve immediately: These pancakes are best enjoyed fresh off the pan when they’re still crispy on the outside and soft on the inside.

Storage Tips:

• Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven to retain their crispiness.
• Freezing: You can freeze cooked pancakes by placing them on a baking sheet to freeze individually, then transferring them to a freezer bag. Reheat directly from frozen in a preheated oven at 180°C (350°F) for 10-12 minutes.

Nutritional Information (Per Serving Estimate):

• Calories: Approximately 180-200 kcal
• Fat: 10-12 g
• Protein: 6-8 g
• Carbohydrates: 18-20 g
• Fiber: 2-3 g

FAQs:

1. Can I make this recipe gluten-free?
   • Yes! You can substitute the wheat flour with a gluten-free flour blend or almond flour for a gluten-free version of the pancakes.
2. What can I use as a topping?
   • Aside from avocado, ham, and cheese, you can also top these pancakes with sour cream, smoked salmon, or even a poached egg for a delicious breakfast option.
3. Can I bake the pancakes instead of frying them?
   • Absolutely! You can bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through for even cooking.
4. What can I serve with these pancakes?
   • These pancakes pair well with a light salad, yogurt dip, or simply enjoy them as a side to grilled meats or fish.