Crispy Zucchini & Potato Pancakes 🥞 Prep: 10 mins | Cook: 10 mins | Yields: Large batch
INGREDIENTS:
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1 Zucchini (grated)
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1 Potato (grated)
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3 Eggs
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300 ml Milk
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140 g Flour
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1 tsp Baking powder
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Fresh spring onions & parsley (chopped)
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Salt to taste
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Plant oil for frying
INSTRUCTIONS: 1️⃣ Squeeze Dry: Grate the zucchini and potato. Wrap them in a clean kitchen towel and twist hard to remove ALL excess liquid. This ensures they get crispy, not soggy! 2️⃣ The Batter: In a bowl, whisk eggs and milk until frothy. Slowly whisk in flour and baking powder until smooth. 3️⃣ Combine: Fold in the dried veggies, chopped herbs, and salt. 4️⃣ Fry: Heat oil in a non-stick skillet over medium heat. Spoon small rounds of batter into the pan. 5️⃣ Flip: Cook for 2-3 minutes per side until beautifully golden brown.
Serve hot with a dollop of Greek yogurt or garlic dip. YUMM! 😋