Zucchini and Potato Pancakes
Breakfasts • Belarusian
Description
A classic pancake, but lightened up — it has fewer carbohydrates than it could have. This is because part of the potato is replaced with zucchini. It should also be eaten with sour cream, which pairs perfectly with both ingredients.
Ingredients
- Courgette 10 oz
- Potato 10 oz
- Wheat Flour 5 oz
- Chicken Egg 1 piece
- Vegetable Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Sour Cream to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Grate the zucchini on a coarse grater. If the zucchini is not young, remove the skin and seeds.
Step 3
Peel the potatoes and grate them using a coarse grater.
Step 4
Combine the potatoes and zucchini, lightly salt them, let them sit for a few minutes, then squeeze out the released juice.
Step 5
Add more salt, pepper, an egg, and flour to the zucchini and potatoes.
Step 6
Mix until smooth.
Step 7
Heat a little vegetable oil in a skillet.
Step 8
Spoon the potato pancakes onto the skillet and fry over low heat until golden brown.
Step 9
Flip the potato pancakes and fry until they have a similar crust on the other side. Repeat this process with the remaining batter, adding oil as needed.
Step 10
Serve the zucchini and potato pancakes with sour cream.
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