Zucchini and carrot pancakes

Preparation time: 40 minutes Time of soaking zucchini in salt: 30 minutes Number of servings: 8-10 pancakes In 100 g of pancakes: Energy value 136 kcal Carbohydrates 19 g - Including sugars 3 g Protein 6 g Fat 4 g Diet: low-sugar, low-fat, vegetarian.

• medium-sized zucchini 300 g - weight before grating and squeezing
• medium-sized carrot 140 g
• 2 large eggs - 120 g after breaking
• salt - 1 teaspoon for sprinkling the grated zucchini
• all-purpose wheat flour 100 g
• pepper 1/3 flat teaspoon
• oil for frying pancakes 20 ml

Zucchini and carrot pancakes

Before preparing the recipe, I encourage you to read the entire post first. It includes many interesting tips on ingredients and their substitutes, as well as ideas for delicious servings.

Thoroughly wash one medium zucchini, weighing about 300 grams. Trim both ends, but do not peel the zucchini (unless the zucchini's skin is already tough). If the zucchini is large but young, there's no need to remove the core. If you're making pancakes with older zucchini, you can remove any overgrown seeds with a spoon. Then, weigh the zucchini when you're ready to grate it. You'll need at least 280 grams of grated zucchini.

Grate the zucchini using a large grater. Add a teaspoon of salt to a bowl. Mix everything together, pat it down, and set aside for about 15-30 minutes.

After this time, the zucchini should release a lot of juice (especially young ones). Grab the grated zucchini and squeeze the water out thoroughly. After squeezing (you won't need the salty water anymore), I was left with 175 grams of grated zucchini. Peel and finely grate the carrot. Add it to the bowl with the drained zucchini.

Crack two large eggs into the bowl with the zucchini and carrots. Add 100 grams of all-purpose flour. Add 1/3 level teaspoon of pepper (or slightly less if the patties will be eaten by younger members of the household). Mix thoroughly. The mixture should have the consistency of pudding.

Tip: You can crumble about 50 grams of low-fat cottage cheese into the mass and add some chopped chives or dill.

Heat a heavy-bottomed frying pan (preferably with a non-stick coating). Pour some oil into the pan. Reduce the heat to slightly lower than medium. Use a tablespoon to measure portions for each pancake. One pancake is a heaping tablespoon – the diameter of the pancake should be about 6-7 cm. Fry the zucchini and carrot pancakes on each side for about 2 minutes (this is an approximate cooking time, as your pancakes may be thicker or thinner, and your heat setting or pan base thickness may vary). The pancakes should only be lightly browned, but they should be cooked through in the center.

Zucchini and carrot pancakes are different from fruit pancakes. They have a more pancake-like consistency rather than a fluffy one. If they look a bit raw in the middle, don't worry... that's normal for this type of pancake (assuming the batter is completely set, of course).

Tip: Before adding each batch of zucchini pancakes, stir the batter until smooth. Don't forget the oil.

Zucchini and carrot pancakes are absolutely delicious and make a great base for many side dishes. I love serving them with a delicate tzatziki sauce, which, thanks to its fresh flavor, perfectly complements the pancakes. Dill-infused plain yogurt is also a great addition, adding a light and sophisticated touch. For those who prefer a more classic combination, I recommend serving them with sour cream, a pinch of salt, and freshly chopped chives. These pancakes can also be a great inspiration for serving with baked salmon or grilled chicken if you're craving a more filling meal.

Enjoy your meal.