Vegetable marrow and potato pancakes
Cooking time:
30 minutes
Active time:
30 minutes
Complexity:
Average
Recipe from customer Galina Pogorelchenko, sent to the competition in our VKontakte group. "I decided to cook vegetable pancakes, as my grandmother did, only she had even more magnificent ones. Nostalgia right at the time when we, 5 grandchildren, had to be quickly fed - and our grandmother fried these pancakes for us," Galina wrote and sent her family recipe .
See all recipes category Zucchini 
5
Recipe "Zucchini and potato pancakes"
Ingredients for 4 servings
potatoes
1-2 pcs.
medium zucchini
1/2 pc (or 1 small)
medium carrot
1 pc.
egg
1-2 pcs.
flour
2-3 tbsp. spoons with a slide
dill, parsley, salt, pepper
to taste
vegetable oil
for frying
Step 1/3
First, wash the zucchini, carrots, potatoes. Peel vegetables (zucchini optional), chop on a coarse or medium grater. Squeeze them well and drain the released liquid.
Step 2/3
Add the flour, salt and pepper. If desired, you can add crushed dill, it gives a very rich taste. Grandma always added greens. Beat the eggs separately with a fork, add to the vegetables and stir.
Step 3/3
In a frying pan, heat the vegetable oil and fry the vegetable pancakes. I first fry the pancakes until golden brown on one side without a lid, then turn them over, cover them with a lid, reduce the heat and fry until ruddy. So they will definitely have time to bake from the inside. Aromatic pancakes made from zucchini and potatoes with sour cream are very tasty. The family will definitely be delighted!
Ingredients for 4 servings
potatoes
1-2 pcs.
medium zucchini
1/2 pc (or 1 small)
medium carrot
1 pc.
egg
1-2 pcs.
flour
2-3 tbsp. spoons with a slide
dill, parsley, salt, pepper
to taste
vegetable oil
for frying
Similar recipes