Potato pancakes with zucchini

Potato pancakes with zucchini are incredibly tender, very tasty, and, importantly, this is the most inexpensive way to feed your family a hearty breakfast or dinner. In the autumn, when the own harvest of potatoes and zucchini is harvested, the cost of cooking pancakes is minimal - only eggs and vegetable oil are needed.

To quickly cook potato pancakes with zucchini for breakfast according to this recipe, boil the potatoes on the eve in a uniform. In the morning, it will remain puree, mix the ingredients and fry the pancakes.

I advise you to make a light sauce of Greek yogurt, salt and dill for potato pancakes with zucchini. To do this, finely chop the dill, grind with salt in a mortar until green juice appears, and then mix it with yogurt or sour cream.

Cooking time: 50 minutes
Servings: 3

Ingredients for potato fritters with zucchini

350 g of potatoes;
250 g zucchini;
80 g onions;
50 g bell peppers;
20 g of parsley;
2 chicken eggs;
30 grams of wheat flour;
salt, vegetable oil for frying.

Method of cooking potato fritters with zucchini

Boil potatoes in uniform. Small tubers will be ready in 15-20 minutes after boiling water.

We clean the potatoes, turn them into a smooth mash in any convenient way - wipe through a sieve, three on a small grater, or pass through a potato masher.

Zucchini peel clean. Spoon scrape the seed bag along with the seeds. Pulp rubbed on a large grater, add to a bowl of potatoes.

Young zucchini with tender skin and undeveloped seeds can be rubbed whole.

A small bunch of fresh parsley is chopped finely, for the dough, 1-2 tablespoons of chopped greens are enough. In addition to parsley, you can add dill and celery.

Cut the onion finely. My Bulgarian pepper, cut off the stem, cut the seeds and partitions. Cut the pepper into small cubes. Heat 2 tablespoons of vegetable oil for frying, passeur onion with pepper for 5 minutes, add to the rest of the vegetables.

If you like food with peppercorn, then instead of sweet pepper you can take a small green chili pod.

Pour into a bowl about a teaspoon of fine salt, break raw chicken eggs, mix the ingredients.

When the salt is mixed with raw zucchini, the dough will become liquid, so you need to thicken it - add wheat flour. Usually enough 2 tablespoons with a small hill, but you may need a little more.

In addition to refined flour, you can use oat bran, rolled oats, or corn flour.

We take a cast iron pan or non-stick coating. Heat, grease with a thin layer of refined vegetable oil. Pour one tablespoon of dough into one pancake. Fry until golden brown for 2-3 minutes on each side. Put ready-made potato pancakes with zucchini in a pile, cover with a lid so that they do not cool down.

Potato pancakes with zucchini from this dough are very tender, you need to turn them over carefully so that they do not fall apart.