Vegetable pancakes from potatoes and zucchini

It takes a few minutes to prepare potato-squash pancakes. It is enough just to grind the vegetables, combine with spices and quickly fry in oil and the vegetable cutlets are ready. Potato and zucchini pancakes can be served with all kinds of sauces, sour cream, or just ripe tomatoes.

The zucchini season continues. And in this regard, we offer another recipe, which does not differ much from the previous one, although the presence of potatoes and milk radically changes the taste and makes the dish completely different.

Delicious Zucchini and Potato Pancakes Recipe

Grate two medium potatoes. Excess moisture can simply be squeezed out with your hands, we don't need them.

Also, skip zucchini through a coarse grater and combine in one bowl with potatoes. Add finely diced onion, corn, flour and salt to taste.

Beat in one egg, pour in some milk and stir all the ingredients until smooth.

Heat the oil in a frying pan and spoon out the mixture of potatoes and zucchini, giving them the shape of cutlets. Fry on each side for 2-3 minutes.

Transfer the finished potato cutlets with zucchini to a separate plate and let the oil drip slightly.

Vegetable cutlets can also be cooked in the oven, thereby making them dietary, which can be given to children of an earlier age, but not less than 1 year old.

    Recipe tips and advice

  • If the recipe for pancakes is designed for small children, then you should refrain from adding hot and spicy spices, which is categorically not recommended to be included in the child's menu. Also, canned corn should be excluded from the composition.
  • If necessary, vegetable cutlets with potatoes and zucchini can be frozen in the refrigerator for further consumption. In this form, the pancakes can be stored no longer than 2 days, raw up to 2 weeks, and if they are frozen and kept in the freezer compartment, then they can be stored for up to 2-3 months.