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Vegetable pancakes with potatoes, zucchini and carrots

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Ingredients for 8 servings:

  • 1 kg potatoes
  • 500 g zucchini
  • 500 g carrot(s)
  • 3 onions
  • 1 tbsp sour cream
  • 1 pinch(s) of sugar
  • salt and pepper
  • marjoram
  • nutmeg
  • 1 bunch of chives
  • 6 eggs
  • 200 g flour
  • 200 g mozzarella, grated
  • Oil, for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel and coarsely grate the potatoes, zucchini, and carrots. Finely chop the onions and add them. Add the spices, a spoonful of sour cream, and the finely chopped chives. Add the eggs, flour, and mozzarella to the vegetable mixture and mix well. Heat the oil in a pan and, using a tablespoon, add hand-sized, 5 mm thick vegetable fritters. Fry until golden brown. This goes best with fresh applesauce.

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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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