Zucchini and Potato Draniki
4 servings
40 minutes
A classic draniki, but lighter - it has fewer carbohydrates than it could have. And all because some of the potatoes are replaced with zucchini. It should also be eaten with sour cream, which goes perfectly with both products .
1
Prepare all the ingredients.
2
Grate the zucchini on a coarse grater. If the zucchini is not young, remove the skin and seeds.
- Zucchini: 300 g
3
Peel the potatoes and grate them on a large grater.
- Potato: 300 g
4
Mix potato and zucchini, lightly salt them, let sit for a few minutes, then squeeze out the released juice.
- Salt: to taste
5
Add salt, pepper, egg, and flour to the zucchini and potatoes.
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 1 piece
- Wheat flour: 75 g
6
Mix until homogeneous mass.
7
Heat some vegetable oil in a pan.
- Vegetable oil: 50 ml
8
Spoon the draniki and fry on low heat until golden brown.
9
Flip the draniki and fry until a similar crust forms on the other side. Do the same with the remaining batter, adding oil if necessary.
- Vegetable oil: 50 ml
10
Serve zucchini and potato pancakes with sour cream.
- Sour cream: to taste
