Crispy Zucchini and Potato Pancakes

Discover the joy of making these deliciously crispy pancakes that combine the freshness of zucchini with the heartiness of potatoes. Perfect for any meal of the day, these pancakes are a testament to the magic of simple ingredients coming together to create something incredibly tasty.

Ingredients:

• 1 medium zucchini
• 2 medium potatoes
• 1 teaspoon of salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups milk
• 3 large eggs
• A generous handful of fresh parsley, finely chopped
• 2 spring onions, finely chopped
• 1 teaspoon baking powder
• 3 tablespoons vegetable oil for frying

Instructions:

1. Prepare the Vegetables: Start by grating the zucchini and potatoes into a large mixing bowl. To ensure your pancakes are crispy, squeeze out as much liquid as possible from the grated vegetables using a clean kitchen towel or a sieve.
2. Mix the Batter: To the bowl of grated vegetables, add the salt, flour, milk, eggs, chopped parsley, and spring onions. Sprinkle the baking powder over the mixture. Stir everything together until well combined. The batter should have a consistency that’s thick enough to hold its shape but still pourable.
3. Heat the Oil: In a large skillet or frying pan, heat the vegetable oil over medium heat. You’ll know it’s ready when a small drop of batter sizzles upon contact.
4. Cook the Pancakes: For each pancake, ladle a portion of the batter into the hot pan, flattening it slightly with the back of the spoon to form a round shape. Cook for about 2-3 minutes on each side or until the pancakes are golden brown and crispy. Adjust the heat as necessary to prevent burning.
5. Serve Warm: Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil. Continue with the remaining batter, adding more oil to the pan as needed.
6. Enjoy: Serve these crispy zucchini and potato pancakes hot, with a side of sour cream or your favorite dipping sauce. They make a fantastic breakfast, a satisfying lunch, or a light dinner.

These pancakes are a wonderful way to enjoy the simple goodness of zucchini and potatoes, with the added freshness of parsley and spring onions. Whether you’re looking for a new breakfast favorite or a quick and tasty side dish, these pancakes are sure to impress.