Calling all lovers of easy and ASMR-worthy recipes! This recipe for zucchini and potato pancakes is about to become your new favorite. Imagine the delightful sound of grating fresh vegetables, followed by the sizzle of perfectly cooked pancakes – pure auditory bliss! But the best part? These pancakes are not just a treat for your ears, they’re a flavor explosion waiting to happen.
Ingredients:
- 1 medium zucchini, grated
- 1 medium potato, grated
- 3 eggs
- 1.5 cups milk (whole milk, low-fat milk, or skim milk)
- 1 cup all-purpose flour (or gluten-free alternative)
- 1 teaspoon baking powder
- 1/4 cup chopped spring onion
- 1 tablespoon chopped parsley
- 100 grams bacon (optional), chopped
- Salt
- Sunflower oil (for frying)
Instructions:
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Grate the vegetables: Prepare to be mesmerized by the ASMR magic! Using the coarse side of a box grater, shred your zucchini and potato.
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Salt and rest: In a large bowl, toss the grated vegetables with a pinch of salt. Let them sit for 5-10 minutes. This step helps draw out excess moisture, ensuring crispier pancakes later.
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Squeeze out excess moisture: Imagine the satisfying sensation of wringing out the grated vegetables using a clean kitchen towel or cheesecloth. This removes any extra moisture that could prevent crispy perfection.
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Combine wet and dry ingredients: In a separate bowl, whisk together the eggs, milk, and flour. Add the baking powder and continue whisking until you have a smooth batter.
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Incorporate everything: Here comes the fun part! Fold the grated vegetables, chopped spring onion, parsley, and cooked bacon (if using) into the wet batter. Season generously with salt and pepper to your taste. Use a gentle folding motion to combine everything without overworking the batter.
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Heat the oil: Get ready for the sizzle! Heat a thin layer of sunflower oil in a large frying pan over medium heat.
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Cook the pancakes: Pour spoonfuls of batter into the hot oil, and gently flatten them slightly with the back of your spoon. Cook for 2-3 minutes per side, until golden brown and cooked through. Enjoy the delightful sizzle as your pancakes come to life!
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Drain and serve: Drain the cooked pancakes on paper towels to remove any excess oil. Now comes the best part – serving these delicious treats hot with your favorite dipping sauce! Sour cream, applesauce, or yogurt are all fantastic options.
More Information:
- Feel free to experiment with different herbs! Chopped chives, dill, or basil would all be delicious additions.
- Don’t have spring onions? Regular onions will work too, just chop them finely.
- Want to make it vegetarian? Simply omit the bacon.
- For a vegan option, use a flaxseed egg substitute and plant-based milk.
Conclusion:
These zucchini and potato pancakes are not only incredibly easy to make, but they’re also bursting with flavor and texture. They’re perfect for a quick and satisfying breakfast, lunch, or light dinner. So, grab your grater, put on some ASMR sounds, and get ready to experience the joy of cooking (and hearing) these delightful pancakes!