Zucchini and Potato Pancakes A Delightful Twist
If you’re looking for a delicious and savory twist on classic pancakes, this recipe combines the fresh flavors of zucchini and potato for a light, yet satisfying meal. These pancakes are crispy on the outside, tender on the inside, and perfectly paired with a creamy sour cream filling. Whether served for breakfast, lunch, or dinner, these pancakes are bound to be a crowd-pleaser.
Ingredients:
For the Pancakes:
Zucchini – 2 medium
Potato – 1 medium
Milk – 350 ml (1 1/2 cups)
Eggs – 3 large
Flour – 200 g (1 2/3 cups)
Olive oil – 1 tbsp (for batter)
Salt – 1 tsp
Olive oil – For frying
For the Filling:
Sour cream – 100 g (1/2 cup)(Greek yogurt)
Green onions – Finely chopped
Dill – Finely chopped
INSTRUCTIONS:
Step 1: Make the Batter
Grate the Vegetables
Start by grating the zucchini and potato into a large bowl. Zucchini tends to hold a lot of moisture, so once grated, sprinkle a little salt over the mixture and let it sit for about 5 minutes. Then, squeeze out any excess liquid using a clean cloth or paper towels to avoid soggy pancakes.
Prepare the Wet Ingredients
In a separate bowl, whisk together the eggs and milk until fully combined. This mixture will give your pancakes a light, fluffy texture.
Mix the Batter
Gradually add the flour, salt, and olive oil into the egg and milk mixture. Stir the ingredients together until you have a smooth, lump-free batter. Finally, incorporate the grated zucchini and potatoes into the batter, ensuring the vegetables are evenly distributed.
Step 2: Frying to Perfection
Heat the Pan
Preheat a non-stick frying pan over medium heat and add a little olive oil to the pan.
Cook the Pancakes
Using a large spoon or ladle, pour portions of the batter onto the hot pan, forming pancakes about 3-4 inches in diameter. Cook each pancake for about 3-4 minutes per side or until golden brown and crispy. Flip halfway through cooking to ensure both sides are evenly browned. Remove from the pan and place them on paper towels to absorb any excess oil.
Step 3: Prepare the Filling
Mix the Sour Cream
While the pancakes are frying, prepare the flavorful filling. In a small bowl, combine sour cream with finely chopped green onions and dill. Stir until everything is well mixed, creating a fresh and tangy topping for the pancakes.
Step 4: Add the Filling and Serve
Spread the Filling
Once the pancakes are ready, generously spread the sour cream mixture over each one. For an elegant presentation, roll the pancakes into tubes with the filling inside, or simply serve the sour cream on the side for dipping.
Serve Immediately
For the best texture and flavor, serve the pancakes immediately while they are still warm and crispy. These zucchini and potato pancakes pair well with a fresh salad or a light soup for a complete meal.
Serving Suggestions
Elegant Rolls: Roll the pancakes into tubes after spreading the filling for an eye-catching presentation that’s perfect for guests.
Pair with Salad: Serve alongside a crisp green salad or pickled vegetables to balance the richness of the pancakes.
Make It a Meal: Add a fried egg on top for a heartier dish, or enjoy with a side of smoked salmon for a gourmet touch.
Baking Tips
Remove Excess Moisture: Be sure to squeeze out as much water as possible from the zucchini and potatoes to prevent sogginess. You can use a cheesecloth or a clean kitchen towel for the best results.
Consistency of the Batter: The batter should be thick enough to hold together when spooned into the pan. If it feels too watery, you can add a bit more flour to achieve the desired consistency.
Cooking Time: Keep an eye on the pancakes while frying. Adjust the heat as needed to prevent burning while ensuring the pancakes cook through evenly.
Variations
Cheesy Zucchini Pancakes: Add 50 grams of grated cheese (like Parmesan or Cheddar) to the batter for extra richness and flavor.
Spicy Pancakes: Add a pinch of chili flakes or finely chopped jalapeños to the batter for a spicy kick.
Herb-Infused Pancakes: Mix in fresh herbs like parsley, cilantro, or basil into the batter for a more aromatic and flavorful pancake.
Nutrition Information (per serving, assuming 4 servings):
Calories: 270 kcal
Fat: 13 g
Carbohydrates: 30 g
Protein: 9 g
Fiber: 3 g
Sodium: 500 mg
These zucchini and potato pancakes are a fantastic way to enjoy vegetables in a comforting and delicious form. The combination of crispy edges, tender center, and the cool, creamy filling creates a balanced and flavorful dish. Perfect for any meal of the day, this recipe is versatile, easy to prepare, and sure to become a favorite in your kitchen!