Chop the potatoes and zucchinis.
From each, squeeze off extra liquid and toss them in a basin.
Get ready the Batter by:
Grate the veggies, then toss well with one tablespoon of salt.
Combine the flour, milk, and eggs until smooth in a another basin.
Chop the parsley and spring onions then toss them into the batter.
Whirl the batter with the grated veggies until well mixed.
Prepare the pancakes as follows:
In a fry pan set over low heat, heat one tablespoon of olive oil.
Evenly distribute the batter with a ladle on the pan.
Fry on each side for around three minutes till golden brown. Cook through under a cover.
Proceed with the remaining batter using extra olive oil as required.
Present the pancakes hot, maybe with a dollop of yogurt or sour cream on the side.
Serving Notes:
Present with a side salad to make a whole meal.
For a substantial breakfast, top with a poached egg.
Cooking Advice
Make sure the veggies are thoroughly pressed to prevent too much liquid in the pancakes.
Add extra herbs or spices to modify the flavor of the seasoning.
Nutritional Value
The vitamins included in these pancakes from the potatoes and zucchini abound.
Two decent sources of protein are eggs and milk.
Dietary Guidelines:
This is a vegetarian recipe.
Use a gluten-free flour mix for a variation free from gluten.
Store:
Refrigerated in an airtight container, any leftovers should last up to two days.
Reheat in an oven or fry pan before serving.
Why You’ll Love This Recipe:
Both pleasant and nutritious are the veggie pancakes.
The entire family like these and they are simple to cook.
In essence, these delicious and nutrient-dense vegetable pancakes provide a flexible dinner choice. They will please your taste receptors and stifle your appetite whether for breakfast, lunch, or supper. Enjoy cooking!
