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Zucchini-carrot-potato pancakes

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Ingredients for 4 servings:

  • 650 g potato(s), waxy
  • ½ zucchini
  • 1 carrot(s)
  • 2 onions, red or white
  • 5 tbsp, heaped chickpea flour
  • salt and pepper
  • Soybean oil or rapeseed oil

Instructions

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

vegan

Peel the potatoes and carrots and grate them together with the zucchini. Peel the onions, dice them finely, and add them to the vegetables. Add the chickpea flour and season generously with salt and pepper. Mix everything well. Heat the oil in a pan. Then add a heaped tablespoon of the mixture to each pan and press it down flat. Make sure the fritters are as round as possible so they don’t break off when turned. Fry them until crispy on both sides. Drain the fritters on kitchen paper after frying. This makes them easier to digest and a little crispier. They pair well with a dip made from soy yogurt, fresh herbs, salt, and pepper.

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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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