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Serve the savory zucchini and potato pancakes immediately while they are warm for the best texture.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven before serving.
You can freeze the pancakes for up to 2 months. Reheat them in the oven to retain the crispiness.
Variations:
Add cheese: You can add some grated cheese (like cheddar or parmesan) to the batter for extra richness.
Herb variation: Use different herbs like dill, thyme, or chives instead of parsley for a flavor twist.
Spicy pancakes: Add some chili flakes or minced chili for a spicy kick.
FAQ:
Can I use other vegetables?
Yes, you can substitute the zucchini with carrots or sweet potatoes for a different flavor profile.
Can I make these pancakes gluten-free?
Absolutely! Use a gluten-free flour blend instead of regular flour to make these pancakes gluten-free.
Can I bake these pancakes instead of frying?
Yes, you can bake them in the oven at 180°C (350°F) for about 15-20 minutes or until golden and crispy.
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