Zucchini and potato pancakes , the step-by-step recipe for which I want to share with you today, are a cross between potato pancakes and zucchini pancakes. This recipe for potato and zucchini pancakes is interesting because using more zucchini in it, you will get zucchini pancakes with potatoes, and if you use more potatoes, then potato pancakes with zucchini. As for me, the best option is equal proportions of these vegetables. There are no special tricks in preparing delicious potato and zucchini pancakes.
I offer you a basic recipe for zucchini and potato pancakes , which can always be modified based on your taste preferences. As with any other types of vegetable pancakes, it is recommended to add fresh herbs to zucchini and potato pancakes. Dill is ideal. They will acquire a piquant taste by adding basil, stalk celery, parsley or cilantro.
Ingredients:
- Potatoes – 4 pcs.,
- Zucchini – 1 pc.,
- Chicken eggs – 2 pcs.,
- Flour – 1 glass,
- Dill - a couple of sprigs,
- Sunflower oil,
- Salt,
- Ground black pepper.
Potato and zucchini pancakes
A recipe for zucchini-potato pancakes that will captivate with their tenderness and amazing taste!
Ingredients:
- potatoes - 2 pcs.;
- zucchini - 1 pc.;
- onion - 1 pc.;
- garlic - 2 cloves;
- fresh dill and parsley - 0.5 bunch;
- wheat flour - 2-3 tbsp. l.;
- chicken egg - 1 pc.;
- salt, pepper - to taste;
- Sunflower oil - for frying.
Cooking steps:
Grate the zucchini, let stand for a while and drain off the excess juice. You can also use zucchini.
Grate the potatoes, chop the herbs, onion and garlic. Add vegetables and herbs to the zucchini.
Mix the mixture, add flour and beat in the egg. Then add pepper, salt and mix well again.
Heat oil in a frying pan. Spread the vegetable mixture in a heap using a tablespoon, lightly pressing the top. When one side is browned, carefully turn the potato and zucchini pancakes over.
The pancakes turn out very tender, literally melting in your mouth.
Place the potato and zucchini pancakes on a plate. Fresh vegetables and sour cream will be a good addition.
Bon appetit!
Zucchini and potato pancakes - recipe with photo
Preparing zucchini and potato pancakes begins with preparing the vegetables. Wash the potatoes and zucchini. Peel them. Also peel the onion and wash the dill. If the zucchini for pancakes is mature and contains large seeds in the pulp, the pulp should be removed, leaving only the walls of the zucchini. Grate the zucchini into a deep bowl using a medium grater. Pressing with your hands, drain the resulting juice.
Grate the potatoes using the same grater. You don’t have to express the juice from it.
Place the potatoes in the bowl with the zucchini and stir immediately. Grind the onion into a puree using the finest grater.
Add it to the bowl with the potatoes and zucchini. Finely chop the dill. Pour it into the vegetable mixture.
In a separate bowl, beat the eggs.
Pour them over the vegetables and stir. Salt and lightly pepper the base for zucchini pancakes. Stirring constantly, add wheat flour to the pancake dough in small portions. The finished dough for zucchini and potato pancakes should be thick.
After preparing the dough, place the frying pan with oil on the stove and heat it well. Using a tablespoon, scoop out the zucchini and potato pancakes. For one pancake you will need one heaped tablespoon of dough. Use a spoon to flatten the pancakes into a round shape. After the pancakes are laid out, reduce the heat, which will allow them to bake not only on the outside, but also on the inside.
Once the bottoms of the squash and potato pancakes are crispy and golden, flip them over. Transfer the finished pancakes to a plate.
Add a small amount of sunflower oil to the pan and fry all the remaining pancakes. When preparing a large number of zucchini pancakes with potatoes, it is not uncommon for the dough, waiting in the wings, to become more liquid and watery. In this case, you can drain the excess liquid or add a small amount of flour to it. Choose the option that is more acceptable to you. Delicious and golden zucchini pancakes with potatoes are recommended to be served hot, along with sour cream or sour cream and garlic sauce. Enjoy your meal.
Delicate zucchini and potato pancakes
Ingredients:
- zucchini – 700 g (unpeeled);
- potatoes – 200 g;
- eggs – 2 pcs.;
- flour – 50 g;
- garlic – 2-3 cloves (optional);
- salt - to taste;
- vegetable oil - for frying.
Preparation:
We wash the zucchini, dry it and be sure to remove the hard skin and seeds. Three zucchini pulp on a fine grater. Squeeze out the released juice and drain.
Peel the potatoes, wash them and also finely grate them for the zucchini. We try to do everything quickly, because... The potatoes immediately turn dark.
Beat eggs into a bowl, add flour.
Thoroughly stir the squash-potato mixture with a spoon and add salt. Also at this stage, add peeled and pressed garlic (optional).
When the “dough” is prepared, we move on to frying the pancakes. Heat the frying pan thoroughly, heat the oil and add pancakes with a tablespoon.
Fry the zucchini and potato pancakes over moderate heat until golden brown on both sides. Then remove them from the pan and lay them out, frying a new portion.
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Zucchini and potato pancakes
Ingredients:
- 600 g zucchini;
- 400 g potatoes;
- 1 sweet pepper;
- 3 eggs;
- 1 onion;
- 4 tbsp. l. flour;
- Black pepper;
- Salt;
- Fresh dill;
- Dried oregano.
How to cook “Zucchini and Potato Pancakes”
Three zucchini, potatoes, peppers and onions on a fine grater (you can use a food processor). Place the vegetables in a shallow bowl.
Add eggs, flour, dill, salt, pepper, a little oregano to the vegetables and mix well.
Heat the vegetable oil in a frying pan. Place small portions of the vegetable mass with a tablespoon and fry over medium heat for a few minutes on each side.
Place on a plate and serve hot with fresh sour cream.
Zucchini and potato pancakes: recipe with onions
It is easy and simple to prepare classic lean potato and zucchini pancakes with the addition of onions according to the following recipe.
You will need:
- Potatoes – 5 pcs.;
- Zucchini – 1-2 pcs.;
- Egg;
- Onions – 1 pc.;
- Wheat flour – 100 g;
- Salt;
- Spices;
- Sunflower oil.
Grate the zucchini on a fine grater or chop with a blender, add salt and leave for 10 minutes. Grind the potatoes and onions in the same way, squeeze out the zucchini, rinse them, and mix all three purees together.
You can make zucchini and potato pancakes more aromatic and appetizing by adding onions to the dough
Further:
- Add egg, flour, pepper to the resulting mass, mix well.
- If desired, you can finely chop the greens and add to the mixture.
- The finished dough should have the consistency of sour cream.
- Add sunflower oil to a heated frying pan.
- Place the dough in the pan and form into neat flat cakes.
- Fry the pancakes on each side until golden brown, carefully turn over with a fork or spatula.
Place the finished dish on a plate and eat immediately, serve with vegetables and sour cream.
Zucchini and potato pancakes
Ingredients:
- Zucchini - 1 pc.;
- Potatoes - 2 pcs.;
- Onion - 1 pc.;
- Garlic - 2 cloves;
- Egg - 1 pc.;
- Wheat flour - 3 tbsp;
- Parsley - 0.5 bunch;
- Salt, pepper - to taste;
- Sunflower oil - for frying.
Step-by-step recipe with photos
Let's prepare all the necessary ingredients for making zucchini and potato pancakes.
Grate the zucchini on a medium grater, leave for 10 minutes, then add excess juice and lightly squeeze out the pulp. This way you won’t have to add a lot of flour to the zucchini.
Finely chop the onion, parsley and garlic.
Mix everything together with zucchini.
Grate the potatoes using the same grater as the zucchini and add to the bowl.
Mix the vegetable mass, add the egg, flour and pepper.
Stir again and only then add salt.
Immediately start frying the pancakes. Pour sunflower oil into the frying pan. Place pancakes by tablespoonfuls into heated oil.
When the bottom side is browned, turn over and cook the other side.
Place the pancakes on a paper towel so that all excess fat is absorbed.
You can serve delicious zucchini and potato pancakes with sour cream or sour cream and garlic sauce. If you like it, you can have it with mayonnaise.
Bon appetit!
Zucchini and potato pancakes: cooking methods
Zucchini and potato pancakes are very easy to make at home. The cooking recipe is at the same time similar to both the recipe for regular zucchini pancakes and the recipe for potato pancakes. It's quick and easy to prepare, and you can use zucchini instead of zucchini.
This dish is perfect for a snack; you can serve it with mayonnaise or sour cream. The dish is quite high in calories, so it is not suitable for those on a diet.
To prepare zucchini and potato pancakes you will need a minimum of ingredients and about 20 minutes
Zucchini contains a lot of water, so it may be difficult to form even pancakes during cooking. To get rid of this, you need to cut the zucchini in advance, salt it well, leave for 15-20 minutes and rinse thoroughly. You can add greens, a boiled egg, or even minced meat to the pancakes to make the dish even more satisfying and tasty. And if you don’t have flour (wheat or corn) on hand, use semolina, it won’t make the pancakes any less tasty.
Pancakes are often made in the oven - this way they turn out less fatty. In this case, the dough is made according to the same principle as for frying, but instead of a frying pan, it is laid out on a baking sheet and baked until done. If desired, you can add cheese to this dish, which will melt during baking and make the pancakes even tastier.
Potato and zucchini pancakes - simple, tasty, satisfying
Ingredients:
- Potatoes and zucchini (in equal proportions) - only one and a half kilograms.
- Eggs (any category) – 3 pcs.
- Salt.
- Flour - a glass or 150 gr.
- Onions or garlic - optional, not required.
Tip: if the zucchini skin is soft, you don’t have to peel it. If it is dense or hard, then be sure to remove it.
