Zucchini and Potato Pancakes




Rating: 3.04 / 5.00 (25 Votes)


Total time: 45 min

Ingredients:












Instructions:

For the Zucchini Peanut Pancakes, first rinse tomatoes, remove stem, cut tomatoes into quarters, set 4 quarters aside. Core and dice the rest.

Mix yogurt with tomato pulp and cubes, season with salt, pepper and refrigerate.

Rinse, clean and coarsely grate zucchini. Peel and rinse potatoes and grate in the same way. Lightly squeeze potato mixture in a crockery holder.

Beat egg. Fold in zucchini and potatoes and season.

Heat oil in a frying pan and fry 6 pancakes (in two portions) for 3-4 minutes on each side until golden brown.

Drain the pancakes on paper towels. Pluck parsley from stems. Serve zucchini and potato pancakes with sauce, parsley and tomato quarters.

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