Potato Pancakes with Zucchini
Potato pancakes are one of the greatest pleasures I remember from my childhood. A mountain of potatoes and waiting for the first portion of pancakes sprinkled with red pepper, with the addition of sour cream and yoghurt 🙂
Potato Pancakes with Zucchini
A simple and quick recipe for very versatile potato pancakes with zucchini. These are just a few very popular ingredients. These super zucchini and potato pancakes can be served sweet or dry.
Ingredients
- 500 g potatoes
- 300 g zucchini
- 1 egg
- 4 tbsp wholegrain flour
- 1-2 pinch of salt, pepper, sweet pepper, provencal herbs
- 1-2 tbsp rapeseed oil / olive oil
Instructions
- Peel the potatoes, grate them on a coarse-meshed grater, and grate the zucchini together with the skin also on coarse meshes, then drain the excess juice.
- Add egg, wholegrain flour, provensal herbs , season to taste with salt pepper and sweet pepper. Mix thoroughly, if the mass was too thin, add a little wholegrain flour.
- Place a spoonful of pancakes in the hot oil and fry slowly on both sides until golden. After frying, drain on a paper towel. Serve with yogurt or garlic sauce.
Notes
You can add fried onion and garlic. Enjoy!