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Grate the zucchini and potatoes, then place them in a clean kitchen towel or cheesecloth. Squeeze out the excess moisture to prevent the pancakes from becoming soggy.
Mix Wet Ingredients:
In a large mixing bowl, whisk together the eggs and milk until well combined. Add the grated zucchini and potatoes, followed by the chopped parsley, green garlic, and spring onions. Stir to combine.
Add Dry Ingredients:
Stir in the flour, salt, and baking powder until the mixture comes together. The consistency should be thick but slightly pourable. Adjust with more flour if needed, depending on how wet the zucchini and potatoes were.
Cook the Pancakes:
Heat a non-stick skillet or frying pan over medium heat and add a tablespoon of vegetable oil. Once the oil is hot, drop spoonfuls of the batter into the pan, flattening them slightly with the back of the spoon. Cook for about 2-3 minutes on each side, or until golden brown and crispy.
Brush with Butter:
Once the pancakes are cooked, remove them from the pan and place them on a plate. Brush the pancakes with butter while they are still hot for extra flavor.
Serve:
Serve these savory pancakes hot, and enjoy with your favorite dipping sauce or sour cream.
Serving and Storage Tips:
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