Potato pancakes with zucchini
Potato pancakes with zucchini are incredibly tender, very tasty, and, importantly, this is the most inexpensive way to feed your family a hearty breakfast or dinner. In the fall, when you have harvested your own potato and zucchini crop, the cost of making pancakes is minimal - you only need eggs and vegetable oil.
To quickly prepare potato pancakes with zucchini for breakfast according to this recipe, boil the potatoes in their skins the day before. In the morning it will remain to mash it, mix the ingredients and fry the pancakes.
For potato pancakes with zucchini, I advise you to prepare a light sauce of Greek yogurt, salt and dill. To do this, finely chop the dill, rub with salt in a mortar until green juice appears, and then mix with yogurt or sour cream.
- Time for preparing: 50 minutes
- Servings Per Container: 3
Ingredients for Zucchini Hash Browns
- 350 g of potatoes;
- 250 g squash;
- 80 g of onions;
- 50 g of bell pepper;
- 20 g of parsley;
- 2 chicken eggs;
- 30 g of wheat flour;
- salt, cooking oil for frying.
A method of preparing potato pancakes with zucchini
Boil the potatoes in their skins. Small tubers will be ready in 15-20 minutes after boiling water.
We clean the potato, turn it into a smoothie in any convenient way - we wipe it through a sieve, three on a fine grater or pass through a potato press.
Zucchini peel. Scoop out a seed bag with seeds with a spoon. Rub the flesh on a coarse grater, add to the potato bowl.
Young zucchini with delicate skin and undeveloped seeds can be rubbed whole.
We chop a small bunch of fresh parsley finely, for the test 1-2 tablespoons of chopped greens are enough. In addition to parsley, you can add dill and celery.
Finely chop the onion head. My bell pepper, cut the stalk, cut the seeds and partitions. Cut the pepper into small cubes. Warm up 2 tablespoons of cooking oil for frying, pass the onion with pepper for 5 minutes, add to the remaining vegetables.
If you like peppercorn food, you can take a small pod of green chili instead of sweet bell pepper.
Pour about a teaspoon of fine salt into a bowl, break raw chicken eggs, mix the ingredients.
When the salt is mixed with raw zucchini, the dough will become liquid, so you need to thicken it - add wheat flour. Usually 2 tablespoons with a small pot is enough, but a little more may be needed.
In addition to refined flour of the highest grade, you can use oat bran, oatmeal or corn flour.
Take a frying pan cast-iron or with non-stick coating. We heat, lubricate with a thin layer of refined vegetable oil. Pour one tablespoon of dough into one pancake. Fry until golden brown for 2-3 minutes on each side. Fill the finished potato pancakes with zucchini in a stack, cover with a lid so that they do not cool.
Potato pancakes with zucchini from this dough are very tender, you need to turn them carefully so as not to fall apart.
Serve potato pancakes with zucchini hot, pour sour cream or yogurt sauce. Enjoy your meal!