Zucchini and carrot pancakes
Description
Homemade treats for tea. To make the pancakes juicy and colorful, use plenty of herbs and orange carrots. Instead of regular zucchini, you can use zucchini. If the zucchini are young, there's no need to peel them—the skin will be tender and soft in the pancakes. Let's get started. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare the necessary ingredients, spices, and herbs. Wash the zucchini and trim off the ends. Peel the carrots and garlic.
- 2
Step 2
2. Take a coarse grater or a Korean-style vegetable slicer and shred the zucchini on it. Squeeze out excess moisture by hand.
- 3
Step 3
3. Grate the carrot on a coarse grater, finely chop the parsley, and press the garlic through a garlic press. Add the vegetables to the zucchini. Season with salt and pepper. Mix well.
- 4
Step 4
4. Add the raw egg and flour. Mix thoroughly to prevent lumps from forming.
- 5
Step 5
5. Fry the pancakes in hot vegetable oil until a nice golden crust forms on both sides. Use medium heat and do not cover with a lid.
- 6
Step 6
6. The pancakes are ready, serve them with your favorite sauces or sour cream.