Potato Pancakes with Zucchini
Description
The ratio of potato to zucchini should be roughly half and half, or slightly more potato. Be sure to salt the grated mixtures and let them sit for 10 minutes so the liquid is released, then squeeze them out. Otherwise the batter will become too loose and the draniki won't turn out. For those who like draniki with onion, the onion should be sautéed in advance and allowed to cool slightly. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the potatoes, trim the ends off the zucchini, and wash all the produce.
- 2
Step 2
Grate the zucchini on a coarse grater into a deep bowl.
- 3
Step 3
Grate the peeled potatoes the same way, adding the shreds to the zucchini. Salt, mix, and let stand for 10 minutes. During this time, juice will release from the shreds; squeeze the entire mixture, draining off the liquid.
- 4
Step 4
Crack the chicken egg into a bowl, add the seasoning and top-grade wheat flour. You may need a little more flour, about 1 tbsp., depending on the size of the egg. Mix everything thoroughly with a fork.
- 5
Step 5
Heat the vegetable oil in a skillet and spoon portions of the batter into it, spreading each one flat so the draniki fry evenly. Reduce the heat to medium and fry for about 2–3 minutes until golden brown.
- 6
Step 6
Then flip and fry for another 2–3 minutes until golden brown. Keep the heat moderate—too high and they will burn.
- 7
Step 7
Place the finished batch of draniki on a plate, and fry the next ones the same way until the batter is gone.
- 8
Step 8
Serve with ketchup, sour cream, mayonnaise, garlic sauce, etc., to taste. Serve the potato and zucchini draniki hot. Enjoy your meal!