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🍽️ Crispy Zucchini and Potato Pancakes

413 kcal · 30 min · 4 servings

Ingredients

• 250 g firm-cooking potatoes
• 250 g carrots
• 3 zucchini (each 150 g)
• 3 sprigs fresh dill
• 0.5 bunch chives
• 2 eggs
• 100 g flour
• 2 tbsp potato starch
• salt
• pepper (from the mill)
• 0.5 tsp nutmeg
• 3 tbsp vegetable oil
• 100 g grated Gouda

Instructions

1. 1. Wash the potatoes and carrots thoroughly.
2. 2. Peel the potatoes and carrots.
3. 3. Grate the potatoes and carrots coarsely.
4. 4. Wash the zucchini.
5. 5. Cut the zucchini in half.
6. 6. Scoop out the seeds with a teaspoon.
7. 7. Grate the zucchini flesh coarsely as well.
8. 8. Wash the dill sprigs and chives.
9. 9. Shake the herbs dry.
10. 10. Chop the herbs finely.
11. 11. Squeeze the grated potato and carrot mixture to remove excess liquid.
12. 12. Mix the squeezed vegetable mixture with the grated zucchini.
13. 13. Add the eggs to the vegetable mixture.
14. 14. Add the flour.
15. 15. Add the starch.
16. 16. Add the chopped herbs.
17. 17. Season the mixture with salt.
18. 18. Season the mixture with pepper.
19. 19. Season the mixture with nutmeg.
20. 20. Heat the oil in a frying pan until hot.
21. 21. Take a tablespoon of the pancake batter.
22. 22. Place the mixture into the hot pan.
23. 23. Press the mixture flat to form a small cake.
24. 24. Fry the pancakes for 3 to 5 minutes until golden brown.
25. 25. Turn the pancakes over.
26. 26. Fry the other side for another 3 to 5 minutes.
27. 27. Remove the finished pancakes from the pan.
28. 28. Place the pancakes on a baking tray lined with baking paper.
29. 29. Sprinkle the pancakes with cheese.
30. 30. Place the tray in the oven.
31. 31. Gratin the pancakes for 5 to 10 minutes.
32. 32. Remove the pancakes from the oven.
33. 33. Warm a serving plate.
34. 34. Arrange the pancakes on the warm plate.

Nutrition per serving

• kcal: 413
• Protein: 17 g · Fett/Fat: 19 g · Carbs: 43 g