Some people love zucchini pancakes precisely for their delicate consistency. It is important to observe the proportions, otherwise they will either fall apart or be heavy due to excess flour..
But you can add just one ingredient – and then the pancakes will become crispy..
Our magazine’s expert Yulia Arkhipova, a cook and fourth-category baker, told us how to cook.
You will need:
zucchini – 2 pcs.;
potatoes – 1 pc.;
eggs – 2 pcs.;
flour – 4 tbsp.;
vegetable oil for frying;
salt and spices to taste.
How to cook
1. Peel the zucchini – if necessary, and remove the seeds. Peel the potatoes and grate the vegetables.
2. Add eggs, spices, salt and flour to the finished mixture.
3. Knead the dough until smooth and fry as usual in a preheated frying pan with vegetable oil.
The trick is that thanks to potato starch the dough is denser, and the pancakes have a crispy crust.
Enjoy your meal!
Some people love zucchini pancakes precisely for their delicate consistency. It is important to observe the proportions, otherwise they will either fall apart or be heavy due to excess flour..
But you can add just one ingredient – and then the pancakes will become crispy..
Our magazine’s expert Yulia Arkhipova, a cook and fourth-category baker, told us how to cook.
You will need:
zucchini – 2 pcs.;
potatoes – 1 pc.;
eggs – 2 pcs.;
flour – 4 tbsp.;
vegetable oil for frying;
salt and spices to taste.
How to cook
1. Peel the zucchini – if necessary, and remove the seeds. Peel the potatoes and grate the vegetables.
2. Add eggs, spices, salt and flour to the finished mixture.
3. Knead the dough until smooth and fry as usual in a preheated frying pan with vegetable oil.
The trick is that thanks to potato starch the dough is denser, and the pancakes have a crispy crust.
Enjoy your meal!
Some people love zucchini pancakes precisely for their delicate consistency. It is important to observe the proportions, otherwise they will either fall apart or be heavy due to excess flour..
But you can add just one ingredient – and then the pancakes will become crispy..
Our magazine’s expert Yulia Arkhipova, a cook and fourth-category baker, told us how to cook.
You will need:
zucchini – 2 pcs.;
potatoes – 1 pc.;
eggs – 2 pcs.;
flour – 4 tbsp.;
vegetable oil for frying;
salt and spices to taste.
How to cook
1. Peel the zucchini – if necessary, and remove the seeds. Peel the potatoes and grate the vegetables.
2. Add eggs, spices, salt and flour to the finished mixture.
3. Knead the dough until smooth and fry as usual in a preheated frying pan with vegetable oil.
The trick is that thanks to potato starch the dough is denser, and the pancakes have a crispy crust.
Enjoy your meal!
Some people love zucchini pancakes precisely for their delicate consistency. It is important to observe the proportions, otherwise they will either fall apart or be heavy due to excess flour..
But you can add just one ingredient – and then the pancakes will become crispy..
Our magazine’s expert Yulia Arkhipova, a cook and fourth-category baker, told us how to cook.
You will need:
zucchini – 2 pcs.;
potatoes – 1 pc.;
eggs – 2 pcs.;
flour – 4 tbsp.;
vegetable oil for frying;
salt and spices to taste.
How to cook
1. Peel the zucchini – if necessary, and remove the seeds. Peel the potatoes and grate the vegetables.
2. Add eggs, spices, salt and flour to the finished mixture.
3. Knead the dough until smooth and fry as usual in a heated frying pan with vegetable oil.
The trick is that thanks to potato starch the dough turns out denser and the pancakes have a crispy crust
Some people love zucchini pancakes precisely for their delicate texture.It is important to maintain the proportions, otherwise they will either spread out or be heavy due to excess flour..
But you can add just one ingredient and then the pancakes will become crispy..
Our magazine’s expert Yulia Arkhipova, a fourth-class cook and baker, told us how to cook.
You will need:
zucchini – 2 pcs.;
potatoes – 1 pc.;
eggs – 2 pcs.;
flour – 4 tbsp.l.;
vegetable oil for frying;
salt and spices to taste.
How to cook
1.Peel the zucchini, if necessary, and remove the seeds.Peel the potatoes and grate the vegetables.
2. Add eggs, spices, salt and flour to the prepared mixture.
3. Knead the dough until smooth and fry as usual in a preheated frying pan with vegetable oil.
The trick is that thanks to potato starch, the dough turns out denser, and the pancakes have a crispy crust.
Bon appetit!
Peel the potatoes and grate the vegetables.
2. Add eggs, spices, salt and flour to the prepared mixture.
3. Knead the dough until smooth and fry as usual in a preheated frying pan with vegetable oil.
The trick is that thanks to potato starch, the dough turns out denser, and the pancakes have a crispy crust.
Bon appetit!
Peel the potatoes and grate the vegetables.
2. Add eggs, spices, salt and flour to the prepared mixture.
3. Knead the dough until smooth and fry as usual in a preheated frying pan with vegetable oil.
The trick is that thanks to potato starch, the dough turns out denser, and the pancakes have a crispy crust.
Bon appetit!
