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When zucchinis grow, we suddenly have so many that we don’t know what to do with them! That’s why we come up with new and new ways to use them. The advantage of zucchini is that it has a neutral flavor, so you can easily add it to both sweet and savory dishes, boiled, fried or baked. It looks great combined with certain herbs and is also suitable for grilling – in fact it is one of the most popular types of vegetables we put on the grill.
Potato pancakes or zucchini pancakes?
Do you love potato pancakes? But zucchini pancakes have something going for them too, don’t they? Which to choose? Should you have one or the other for dinner? The good news is that you no longer have to decide! You can create a mix of both – and it will be much better than making just potato pancakes or just zucchini pancakes. The cooking principle of both is the same: you grate, mix in the ingredients and fry. If you add zucchini to classic potato pancakes, you can look forward to a stronger vegetable flavor and also more juiciness. Thanks to the potatoes the mixture won’t fall apart as much as when you make it only from zucchini.
Ingredients
- 2 zucchinis,
- 5 potatoes,
- 1 carrot,
- 35 g spring onion,
- 20 g dill,
- 1 egg,
- 3 tablespoons plain flour,
- ¼ teaspoon ground pepper,
- ½ teaspoon dried garlic,
- ½ teaspoon salt,
- oil for frying.
Preparing the batter
Wash all the vegetables. Peel the potatoes and carrot, chop the dill finely. Grate the zucchinis, potato and carrot on a fine grater. If the zucchinis were too large, remove the part with the seeds. Then squeeze the liquid out of the vegetables and discard it. Add the dill and the finely chopped spring onion to the grated vegetables. Mix. Then stir in the egg, flour, pepper, garlic and salt. From this mixture we will form the zucchini potato pancakes.
Frying
Heat oil in a pan. Add the pancake mixture and fry on both sides until golden – two minutes per side is enough. Place on a paper towel to absorb the excess fat. You can serve them with various sauces.
