Zucchini and potato pancakes: a budget option for students

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the days of the summer abundance of vegetables, you want to treat yourself and your family to something interesting, not banal, but at the same time useful: for example, pancakes from zucchini and potatoes. These unremarkable pancakes are an essential addition to the usual boiled or baked potatoes, cereals, or green vegetable salads. Thanks to a short heat treatment, the vegetables that make up the dish do not lose their useful qualities, making the dish not only tasty, but also he althy. On average, the calorie content of such pancakes does not exceed the limit of 130 calories (sauce does not count), so for fighters for harmony, this is an excellent recipe that can diversify the daily menu.

Vegetables

Zucchini, potato and green onion pancakes can be prepared according to this recipe. To prepare, take two zucchini with a thin skin, two peeled medium-sized potato tubers and grate them with large holes. Add to the vegetable mass a large bunch of green onions, finely chopped, and a small bunch of parsley and dill, also chopped. Drive two or three eggs into them, spices to taste.

If you add crushed bouillon cubes, then the vegetables taste like meatand are readily eaten by men who are not too greedy for vegetable dishes. Is the recipe for potato and zucchini pancakes independent of their "meat" flavor and is in demand in any form? Then you can skip this moment and add spices to your taste: coriander, rosemary, you can even use Indian curry mix.

Add 4 to 7 tablespoons of flour to the vegetable dough, watching the consistency - it should be like a pancake: thick, but slightly floating. Bake in a frying pan in a small amount of sunflower oil, spreading the dough with a spoon and leveling the edges: two tablespoons per pancake. When the pancakes are browned, turn over with a spatula and fry. Be sure to put them on paper so that excess liquid is gone, otherwise the pancakes will be greasy and oily and not as tasty as dried ones.

Zucchini pancakes

Potatoes and carrots are a great combination in these pancakes, which are much loved by vegetarians. For cooking, vegetables are taken in equal quantities, washed, peeled and rubbed on a coarse grater. Lightly s alt the mass and let stand for ten minutes, then squeeze out the excess liquid and add an egg to the vegetables, one for each “trio” of vegetables: that is, one egg must be taken for one zucchini + carrots + potatoes. If desired, pepper or add a mixture of Provencal herbs, flour for the required density (the dough is like for ordinary pancakes) and mix the mass thoroughly.

Fry these pancakes in a frying pan lightly drizzled with vegetable oil, frying until appetizing ruddycolors and serve hot or warm with different sauces or garnish.

From potatoes and zucchini

This is the simplest recipe that is common among students due to the availability of food and the short amount of time required to prepare these fritters. They are quite similar to Belarusian potato pancakes, but thanks to zucchini they have a more delicate taste and soft texture. The ingredients needed are:

• 1 egg;
• 500 grams of potatoes;
• 1 onion;
• 1 medium zucchini;
• 4-5 tbsp. spoons of flour;
• s alt, pepper, fresh herbs to taste.

Peel the vegetables and grate on a fine grater, chop the onion and herbs. Squeeze out excess juice and add the rest of the ingredients to the mass, mix until smooth. Fry pancakes from zucchini and potatoes in a pan, in vegetable oil until a rich golden color, after frying laying them on a paper towel to remove excess fat.

With cheese

Zucchini fritters with potatoes can be cooked with grated hard cheese, which, when melted, forms an appetizingly viscous mass. Such cheese "toffees" are very popular with children, but zucchini is not very much, so there is a chance to imperceptibly force the child to eat a he althy vegetable. The cheese is rubbed on a fine grater and placed on a tablespoon between two still hot pancakes from zucchini and potatoes. The top pancake is also lightly sprinkled with cheese for persuasiveness. You can also make an animal figurine, a flower or a bird out of fresh vegetables using ordinarytoothpicks.

Undercover zucchini

Some kids are so picky about food that when they see a piece of carrot, they immediately start crying, categorically rejecting vegetable food. For such, there is a tricky move: all the necessary ingredients are ground with a blender to a mushy state - vegetables in the first place. The dough will have a uniform texture, like regular sweet pancakes, you can even add cinnamon or grated lemon zest to it to mask the taste of zucchini.

Bake these pancakes just like normal ones, serve with sweet sauces - they will look quite familiar, and only you will know their secret secret.

What to serve with?

The table is served with zucchini pancakes with potatoes with various sauces and gravies:

• sour cream sauce with finely chopped dill and grated suluguni cheese;
• mayonnaise with garlic or mustard;
• spicy adjika from tomatoes and hot peppers;
• sour cream mushroom sauce with champignons;
• mayonnaise with grated horseradish mixed with a little mayonnaise.

You can also use your own special sauce, because vegetable dishes are combined with almost all known, spicy or spicy tastes of which will emphasize the taste of fritters.

The garnish is also quite varied: cereals, potatoes, some like it with pasta and just with bread and a circle of fresh tomato, like a sandwich. This is a matter of taste and food preferences. Experiment to find your combination of foods.