Zucchini pancakes are a very light and healthy dish, ideal for a family breakfast. Many housewives, trying to diversify the diet of their family, add mushrooms, minced meat, onions, carrots and other ingredients to them. Today's publication presents a selection of interesting recipes for fritters from zucchini and potatoes.
Classic version
A dish made according to the method described below turns out to be much more tender than ordinary pancakes and tastier than traditional squash pancakes. It goes well with sour cream and will be a great snack during a short lunch break. To prepare it, you will need:
- A pound of zucchini.
- 500 grams of potatoes.
- A pair of eggs.
- Salt, any spices and refined vegetable oil (for frying).
Washed and peeled vegetables are rubbed on a fine grater, combined in one bowl and squeezed out excess juice. In the resulting porridge, add the egg, salt and seasonings. All is thoroughly kneaded and spread with a spoon on a heated oiled frying pan. Lush fritters of potato and zucchini are fried , the recipe of which is presented a little higher, for several minutes on both sides. They are served warm with sour cream or any other sauce.
Option with onions
These pancakes are made from very simple and budget components. And the process itself takes a minimum amount of time. Therefore, this recipe for fritters from zucchini and potatoes will certainly interest many working women who are not able to spend the morning hours preparing a delicious and satisfying breakfast. This time you will need:
- Onion.
- Medium squash.
- A pair of potatoes.
- A raw egg.
- A pair of cloves of garlic.
- 3 large spoons of flour.
- ½ bunch parsley.
- Salt, any spices and refined vegetable oil.
Washed and peeled vegetables are treated with a grater and squeeze excess juice from them. Add flour, egg, chopped fresh herbs, chopped garlic and onions to the resulting mass. All this is salted, sprinkled with seasonings and mixed. The resulting dough is spread with a spoon on a hot oiled frying pan. Fry lush pancakes from potatoes and zucchini for several minutes on both sides. After that, they are laid out on disposable towels to get rid of excess fat. Serving rosy vegetable pancakes with sour cream, mayonnaise or spicy sauce.
Carrot Option
This tasty and fragrant dish consists practically of vegetables alone. That is why they can feed not only adults, but also children. Due to the fact that this recipe for zucchini fritters with potatoes (you can find photos of such pancakes in the course of today's article) involves the use of a specific grocery set, double-check in advance whether you have at hand:
- Fresh egg.
- A pound of zucchini.
- A small onion.
- A pound of potatoes.
- Medium carrot.
- 4 large spoons of flour.
- Salt, herbs, turmeric, pepper and vegetable oil.
Washed and peeled vegetables are treated with a grater, combined in a deep bowl and squeezed out excess juice. To the resulting mass add an egg, flour, chopped greens, salt and seasonings. All is well mixed and spread with a spoon on a hot oiled frying pan. Vegetable pancakes are fried for several minutes on both sides.
Sour cream option
This delicious summer dish will surely interest many supporters of proper nutrition. And the recipe for fritters from zucchini and potatoes is so simple that even an inexperienced chef can easily reproduce it. To prepare such pancakes you will need:
- 1/3 cup sour cream.
- 3 large spoons of flour.
- Medium squash.
- A pair of potatoes.
- Salt and refined vegetable oil.
Washed and peeled vegetables are grated and squeezed out the allocated juice slightly. To the resulting mass add salt, sour cream and flour. All is well mixed and spread with a spoon on an oiled frying pan. Fry the fritters from potatoes and zucchini, the recipe of which is described just above, for several minutes on both sides. Serve them hot with mayonnaise or sour cream and garlic sauce.
Option with mushrooms
This recipe is slightly different from the previous ones. It is interesting in that it involves the use of previously boiled potatoes. It is this feature that gives vegetable pancakes an indescribable taste and a more delicate structure. Before you make pancakes from potatoes and zucchini, double-check whether you have at hand:
- 100 grams of mushrooms.
- A pair of zucchini.
- A pound of potatoes.
- ½ bunch marjoram.
- Salt, spices and sweat oil (for frying).
You need to start the process with preparing potatoes. It is washed, poured with cold water and boiled directly in the peel. Then the liquid is drained, and the cooled root crop is cleaned and rubbed on a coarse grater. The resulting mass is mixed with chopped marjoram, salt and chopped fried mushrooms. Grated zucchini is added there. All is well mixed, spread with a spoon on an oiled pan and fry for several minutes on both sides.
Lean option
These vegetable pancakes lack eggs, sour cream and butter. Therefore, they are likely to be appreciated by those who follow a vegetarian diet. To prepare them you will need:
- 200 grams of potatoes.
- A pound of zucchini.
- 100 grams of flour.
- Salt and refined vegetable oil.
Washed and peeled vegetables are cut into small pieces and chopped using a blender. Flour and salt are added to the resulting puree. All is vigorously kneaded and spread with a spoon on an oiled, well-heated pan. Fry vegetable pancakes for several minutes on all sides. Serve them with fresh sour cream.