Description
These Savory Zucchini and Potato Pancakes are a delightful twist on a traditional breakfast item, blending the subtle flavors of zucchini with the heartiness of  potatoes into a mouth-watering pancake. Not only are these pancakes visually appealing with their golden  crust, but they are also a healthful choice packed with nutrients from fresh vegetables.
Ingredients
- 1 zucchini, grated
- 2 potatoes, grated
- 1 teaspoon salt
- 160–200 grams flour
- 1.5 cups milk
- 3 eggs
- A handful of parsley, chopped
- 2 stalks green garlic, minced
- 2 spring onions, chopped
- 1 teaspoon baking powder
- 3 tablespoons vegetable oil
- Butter for brushing
- Optional toppings: avocado slices, ham slices, shredded cheese
Instructions
Combine the grated zucchini and potatoes in a colander. Press to drain the excess juice.
In a large bowl, mix the vegetables with salt, flour, milk, eggs, parsley, green garlic, spring onions, and baking powder until well combined.
Heat vegetable oil in a pan over medium heat.
Spoon portions of the mixture into the pan, flattening with a spatula to form pancakes.
Fry until golden brown on both sides, then remove from the pan and brush with butter.
Serve hot, topped with avocado, ham, and cheese if using.
Notes
These pancakes are a wonderful source of essential nutrients. Zucchini is low in calories and high in fiber and vitamins A and C, which are crucial for immune health and skin vitality. Potatoes provide carbohydrates for energy, as well as potassium, which is important for muscle and nerve function. When combined, these vegetables offer a balanced mix of nutrients that contribute to a healthy diet.
- Prep Time: 10
- Cook Time: 20