These Zucchini and Potato Pancakes are a savory delight that bring together the best of both vegetables, creating a crispy and flavorful dish perfect for any meal. Whether enjoyed for breakfast, brunch, or a light dinner, these pancakes are sure to satisfy your taste buds.
Preparation Time
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 zucchini, grated
- 1 potato, grated
- 3 eggs
- 1.5 cups of milk
- 1 cup of flour
- 1 teaspoon baking powder
- Spring onions, chopped
- Parsley, chopped
- 100 grams (3.5 oz) bacon, chopped (optional)
- Salt, to taste
- Sunflower oil, for frying
Instructions
Prepare the Vegetables:
- Wash and grate the zucchini and potato. Using a clean cloth or sieve, squeeze out as much moisture as possible from the grated vegetables to ensure your pancakes are crispy when fried.
Prepare the Batter:
- In a large mixing bowl, whisk the eggs and milk together until well combined.
- Gradually sift in the flour and baking powder, stirring continuously to avoid lumps.
- Add the grated zucchini and potato, chopped spring onions, parsley, and salt to the batter. Mix thoroughly to incorporate all the ingredients.
- If using bacon, fry it until crispy in a separate pan, then add it to the batter.
Cook the Pancakes:
- Heat a good amount of sunflower oil in a large frying pan over medium heat.
- Once the oil is hot, spoon portions of the batter into the pan, flattening them slightly with the back of your spoon to form pancake shapes.
- Fry each pancake for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
Serve:
- Serve the zucchini and potato pancakes hot, with a side of sour cream or your favorite sauce for added flavor.
- Garnish with extra chopped parsley or spring onions if desired.
Tips
- Ensuring Crispiness: Make sure to remove as much moisture as possible from the zucchini and potatoes to avoid soggy pancakes.
- Serving Suggestions: These pancakes can be served for breakfast, brunch, or as a light dinner. They pair wonderfully with a fresh green salad or as a side to meats and other main dishes.
Nutritional Benefits
- Zucchini and Potato: Both vegetables are rich in vitamins and minerals, contributing to a balanced diet.
- Eggs: Provide a good source of protein and essential nutrients.
- Optional Bacon: Adds a savory, crispy element, but can be omitted for a vegetarian version.
Dietary Information
- Vegetarian Option: Simply omit the bacon.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
Storage
- Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in a preheated oven at 180°C (350°F) for about 10 minutes, or until warmed through and crispy.
Why You’ll Love This Recipe
- Quick and Easy: These pancakes come together quickly, making them perfect for busy days.
- Flavorful and Versatile: The combination of zucchini, potato, and herbs creates a delicious and versatile dish.
- Family-Friendly: Both kids and adults will enjoy these crispy, savory pancakes.
Conclusion
Enjoy this simple and savory dish that brings out the best in zucchini and potatoes, providing a delightful and satisfying meal. Whether you’re making them for a family breakfast or as a side dish for dinner, these Zucchini and Potato Pancakes are sure to be a hit. Bon appétit!