Zucchini pancakes
Origin of the recipe
Zucchini pancakes are sometimes called draniki, a reference to grated potato pancakes. Zucchini pancakes are a wonderful summer breakfast. These seasonal vegetables are tender and packed with nutrients, and the pancakes are both delicious and filling.
What do you need for cooking?
Ingredients
-
Zucchini
-
Potato
-
Carrot
-
Egg
-
Flour
-
Salt and pepper
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Vegetable oil
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Ground meat
Kitchen utensils
- Knife
- Board
- Bowl
- Pan
- shoulder blade
- Grater
- Fork
Step-by-step recipe
Step 1:
Grate the zucchini on a coarse grater, place in a bowl, mix and leave for 10 minutes to release juice.
Step 2:
Peel the raw potatoes and grate them coarsely. Squeeze out the juice and place the grated potatoes in a clean bowl.
Step 3:
Squeeze the juice from the zucchini and combine with the potatoes.
Step 4:
Grate the carrots on a coarse grater and add to the other vegetables, mix.
Step 5:
Beat the eggs, add salt and pepper to taste and mix well.
Step 6:
Add flour and mix the dough.
Step 7:
Heat vegetable oil in a frying pan and spoon in the potato pancakes. Fry on both sides until golden brown, then drain on paper towels.
Step 8:
If desired, take the minced meat, chop 2 cloves of garlic and a small bunch of parsley, add salt and spices, and mix.
Step 9:
Place a new batch of potato pancakes in the pan, form small patties from the prepared minced meat and place a patty on each potato pancake.
Step 10:
Cover the meat with another portion of dough and spread it evenly.
Step 11:
Fry for 5-7 minutes on one side, turn over, cover the pan with a lid and cook until done.
Cooking tips
Add eggs and flour according to the consistency of the dough.
Add salt to the dough to taste, as the zucchini already contains salt.
Potato pancakes with meat take longer to cook, so reduce the heat to low so they don't burn.
