Sometimes it is hard to believe that some foods can go well together. However, if you experiment with different dishes, you get to see some of the nuances of complementary products. For example, not everyone believes that zucchini pancakes are delicious.
There is a stereotype that zucchini makes all dishes bad and unpalatable. At the same time, a large number of nutritionists say that the right recipes can unlock the potential of many products.
Let’s try to cook zucchini pancakes deliciously
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Ingredients for zucchini pancakes:
- zucchini – 2 pcs;
- potatoes – 1 pc;
- milk – 350 ml;
- eggs – 3 pcs;
- flour – 200 g;
- salt – tsp;
- vegetable oil – tbsp;
- green onion – bundle;
- dill – a bunch;
- sour cream.
Preparation of zucchini pancakes:
We remove the stalks from zucchini, rub on a coarse grater. Clean the potatoes, also chop them on large grating cutters.
Mix the potato and zucchini masses, squeeze off excess juice.
In a bowl with warm milk, break the eggs, beat until homogeneous with a whisk
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Sift the flour into the milk mixture and knead the dough.
Pour salt into the dough and stir. Add the vegetable mixture and vegetable oil to the dough and mix until homogeneous.
Grease a frying pan with vegetable oil, put a ladle of batter on the surface. Spread the dough in an even layer on the bottom, fry on both sides until golden.
After the pancakes are cooked, chop the dill and green onions finely. Smear ½ of each pancake with sour cream, sprinkle with onion and dill, roll into rolls.
These pancakes with sour cream make a great healthy breakfast. Pancakes will replace harmful sandwiches, will be a hearty morning meal.
