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Zucchini And Potato Pancakes Recipe

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Irish Zucchini and Potato Pancakes Recipe Cook.me Recipes
Irish Zucchini and Potato Pancakes Recipe Cook.me Recipes from cook.me

Description

Zucchini and Potato Pancakes are a delicious and healthy breakfast or snack option. It's a perfect dish for those who are looking for a low-carb and gluten-free meal. The combination of zucchini and potatoes gives the pancakes a nice texture and flavor. The pancakes are crispy on the outside and soft on the inside, making them a perfect comfort food.

Prep Time

The preparation time for Zucchini and Potato Pancakes is approximately 15 minutes.

Cook Time

Cooking time for Zucchini and Potato Pancakes takes around 20 minutes.

Ingredients

  • 2 medium-sized zucchinis
  • 2 medium-sized potatoes
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 eggs
  • 1/4 cup of all-purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 cup of vegetable oil

Equipment

  • Grater
  • Mixing bowl
  • Frying pan
  • Spatula

Method

  1. Grate the zucchinis and potatoes and squeeze out the excess water using a cheesecloth or a kitchen towel.
  2. In a mixing bowl, add the grated zucchinis, potatoes, chopped onions, minced garlic, eggs, all-purpose flour, baking powder, salt, and black pepper. Mix well.
  3. Heat the vegetable oil in a frying pan over medium heat.
  4. Scoop 1/4 cup of the pancake mixture and place it in the frying pan. Flatten it with a spatula to form a pancake shape.
  5. Cook the pancake for 3-4 minutes on each side until golden brown and crispy.
  6. Repeat the process with the remaining pancake mixture.
  7. Transfer the pancakes to a serving plate and serve hot.

Notes

  • You can add grated cheese or chopped herbs like parsley or dill to the pancake mixture for extra flavor.
  • You can use a non-stick frying pan to make the pancakes without oil or butter.
  • Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • You can reheat the pancakes in a toaster or an oven for a quick breakfast or snack.

Nutrition Info

  • Calories: 172
  • Fat: 10g
  • Saturated Fat: 1g
  • Cholesterol: 62mg
  • Sodium: 411mg
  • Potassium: 385mg
  • Carbohydrates: 18g
  • Fiber: 2g
  • Sugar: 2g
  • Protein: 4g

Recipe Tips

  • Make sure to squeeze out the excess water from the grated zucchinis and potatoes to avoid soggy pancakes.
  • Don't overmix the pancake batter, or it will become tough.
  • Adjust the seasoning according to your taste preferences.
  • Use a spatula to flatten the pancakes evenly and prevent them from falling apart.

Enjoy your delicious and healthy Zucchini and Potato Pancakes!


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