Zucchini fritters with spinach
6 servings
40 minutes
Zucchini pancakes with spinach are a light and airy dish with a delicate taste and pleasant texture. The recipe's origins trace back to European cuisine, where vegetable pancakes are valued for their simplicity and versatility. Zucchini adds juiciness to the dish, while spinach contributes a subtle herbal note and health benefits. Eggs make the pancakes tender, and flour gives them the necessary density. Fried to a golden crust, they pair perfectly with sour cream or yogurt sauces. A great choice for a light breakfast or healthy snack, these pancakes are good both as a standalone dish and in combination with vegetable sides. They are not only tasty but also nutritious due to spinach being rich in vitamins and minerals.
1
If the zucchini is young, it can be grated with the skin on a coarse grater. If old, remove the seeds and skin. Squeeze out the juice.
- Zucchini: 2 pieces
2
Finely chop the young spinach and add it to the zucchini.
- Spinach: 2 bunchs
3
Crack eggs into the zucchini, add flour and salt.
- Chicken egg: 5 piece
- Wheat flour: 2 tablespoons
- Salt: pinch
4
Fry on low heat