Zucchini pancakes made from zucchini and potatoes
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Prepare the ingredients.
Step 2:
Wash, dry and peel the squash. Grate on a medium grater. Drain the released juice.
Step 3:
Peel and grate the potatoes on a medium grater. If necessary, squeeze the potatoes slightly.
Step 4:
Combine potatoes and zucchini, add egg and mix thoroughly. Add salt, pepper, add flour and mix again.
Step 5:
Heat vegetable oil in a frying pan and fry small pancakes on both sides over medium heat until golden brown
Step 6:
Put the finished pancakes on a paper towel to remove excess fat and serve to the table. You can serve it with sour cream sauce and any finely chopped greens.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Zucchini - 23 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
