Potato and zucchini pancakes
4 servings
20 minutes
Potato-zucchini pancakes are tender and aromatic cakes inspired by traditional European cuisine. The origins of this dish trace back to home village cooking, where simple and accessible ingredients were transformed into hearty and tasty treats. The combination of potato and zucchini gives the pancakes softness, while garlic and turmeric add spiciness and warm flavor notes. They have a golden, crispy crust and pleasant juiciness inside. These pancakes are perfect for breakfast or a light lunch, especially when served with sour cream, fresh herbs, or gentle mayonnaise. Due to their versatility, they can be enjoyed as a standalone dish or as a side to meat and vegetables. Their taste and texture make them a favorite option for cozy home gatherings.
1
Peel the potato and zucchini, rinse under running water, and grate them on a coarse grater, while grating the garlic on a fine grater. All ingredients can also be blended in a blender. Then add the egg, salt, turmeric, and mix everything well until homogeneous. After that, add the flour and mix well again to avoid lumps.
- Potato: 3 pieces
- Garlic: 3 cloves
- Zucchini: 1 piece
- Chicken egg: 2 pieces
- Salt: to taste
- Turmeric: to taste
- Wheat flour: 3 tablespoons
2
We will fry potato-zucchini pancakes in vegetable oil in a well-heated pan. Using a tablespoon, we place small portions in the pan and fry on medium heat on both sides until golden brown.
3
We place the ready pancakes on a plate with a paper towel to absorb excess oil. Then we lightly coat our pancakes with mayonnaise or sour cream and sprinkle with greens.
