Usuba
Potato and Zucchini Pancakes
Crispy potato and zucchini pancakes are a simple and hearty dish. The vegetables are grated, excess moisture is squeezed out, mixed with egg and flour, then fried until golden brown. Served with sour cream.
- Total
- 40 min
- Standard serving
- 195.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Grate the zucchini on a coarse grater. If the zucchini is not young, remove the skin and seeds first.
- 3
Step 3
Peel the potatoes and grate them on a coarse grater.
- 4
Step 4
Mix the potatoes and zucchini, lightly salt and leave for a few minutes. Then squeeze out the released juice.
- 5
Step 5
Add salt, pepper, egg, and flour.
- 6
Step 6
Mix until homogeneous.
- 7
Step 7
Heat vegetable oil in a frying pan.
- 8
Step 8
Place the pancakes with a spoon and fry over low heat until golden brown.
- 9
Step 9
Flip the pancakes and fry until golden brown on the other side. Repeat with the remaining batter, adding oil as needed.
- 10
Step 10
Serve pancakes with sour cream.
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