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Potato pancakes with zucchini and carrots

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Ingredients for 4 servings:

  • 500 g potatoes
  • 1 zucchini
  • 2 carrots
  • salt and pepper
  • 2 eggs
  • some flour
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes, wash the zucchini, clean the carrots, and grate everything in a food processor. Add the eggs, beat, and thicken with a little flour. Season with salt and pepper, and drop by the spoonful into the pan with the hot oil. Flatten slightly and fry until golden brown on both sides. Tip: The kids especially like it; mine love it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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