We offer you to cook incredibly tasty and useful pancakes from courgettes and potatoes. They are great for a quick snack or hearty breakfast. Serve them best with lean sour cream, yogurt or cream sauce .
Recipe for pancakes from courgettes and potatoes
Ingredients:
- flour of the highest grade - 2 tbsp. spoons;
- zucchini - 1 piece;
- potatoes - 2 pieces;
- bulb - 1 piece;
- garlic - 2 cloves;
- dill fresh - 0.5 tufts;
- egg - 1 piece;
- vegetable oil;
- spice.
Preparation
Squash washed, cut if necessary peel, rub on the grandson, we give the gruel a little to stand, and then squeeze out all the extra juice. We also grind the peeled potatoes on the grater, chop the freshly fresh greens, throw the grated onions and garlic. Add all the vegetables to the vegetable marrow, mix the mass with a spoon, pour in the flour and drive in the egg. Then season it with spices and mix thoroughly again. In a frying pan, we heat the oil and spread the vegetable dough with a slide, pressing the top lightly. When the underside of the fritters is browned, gently turn over and fry until done. We serve them with fresh vegetables and sour cream.
Fritters from courgettes and potatoes
Ingredients:
- potatoes - 200 g;
- zucchini - 500 g;
- flour - 100 g;
- vegetable oil.
Preparation
So, the vegetables are thoroughly washed, processed, shredded in small slices, and then put in a bowl blender and whisk. Then, in small portions, pour the sifted flour and thoroughly mix the mass. From the resulting test, we form small pancakes, spreading them with a spoon in a frying pan, and fry in a warmed oil on both sides. After that, put the pancakes on a plate and serve with sour cream and fresh vegetables.
Fritters from courgettes and potatoes
Ingredients:
- flour - 5 tbsp. spoons;
- zucchini - 2 pcs .;
- sour cream is low-fat - 3 tbsp. spoons;
- potatoes - 8 pcs .;
- egg cooled proteins - 3 pcs .;
- onion green - 200 g;
- cheese - 100 g;
- spice;
- vegetable oil.
Preparation
Zucchini with potatoes are washed, cleaned and grinded on a large tetrochka in a deep bowl. Then add whipped egg whites, pour in flour, add crushed dill, green onion and spices to taste. Stir the mass with a spoon until a homogeneous liquid state. Now we form a spoonful of fritters, put them in a frying pan with oil and fry on each side. Next, we send them to a baking tray and bake in a hot oven for about 15 minutes. A few minutes before the end of cooking, pour pancakes from courgettes and potatoes with grated cheese and again send to the oven. We serve the dish immediately to the table along with low-fat sour cream and any fresh vegetables.
How to cook pancakes from courgettes and potatoes?
Ingredients:
- potatoes - 600 g;
- potato starch - 2 tsp;
- zucchini - 500 g;
- flour - 3 tbsp. spoons;
- Muscat grated nut - to taste;
- egg - 1 piece;
- apple puree for serving;
- fresh salad - 0.5 beam;
- vegetable oil.
Preparation
Fresh salad is rinsed, dried and cut with a knife. Potatoes and zucchini washed, processed, rubbed on a large grater and squeeze out juice from them. After that, mix the vegetable mass with the salad well, pour the sifted flour, starch, add the egg, add salt to taste and throw at will the ground nutmeg. Again, stir everything and fry the pancakes with the warmed oil for 3 minutes on each side until the appetizing crust appears. We put the finished fritters first on paper napkins so that the excess oil is absorbed, and then served with freshly prepared apple puree.