Introduction
These Cabbage, Zucchini, and Potato Pancakes are a perfect weekend treat. Packed with fresh vegetables and cheese, these savory pancakes are delicious and satisfying. They make a fantastic breakfast, brunch, or even a light dinner. Follow this easy recipe to create a dish that will quickly become a favorite in your household.
Ingredients
For the Pancakes:
- 2 zucchini
- 3 eggs
- Bunch of spring onions
- Bunch of dill
- 100g cheese (approximately 1 cup shredded)
- 4 tbsp flour (30g)
- 1 tsp baking powder (4g)
- Salt (to taste)
- Black pepper (to taste)
- Olive oil (for frying)
For the Topping:
- 4-5 tbsp sour cream (60-75ml)
- 1 cucumber
- 2 cloves of garlic
Number of Servings
This recipe serves 4-6 people.
Nutritional Information
The nutritional information per serving (assuming 6 servings) is as follows:
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 120mg
- Sodium: 350mg
- Total Carbohydrate: 18g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 10g
Instructions
Step 1: Prepare the Batter
- Beat the Eggs
- In a mixing bowl, beat 3 eggs until they are well mixed.
- Add Seasonings
- Add a pinch of salt and black pepper to the eggs. Mix well to combine.
- Grate the Vegetables and Cheese
- Peel and grate the zucchini and potatoes. Finely chop the spring onions and dill. Grate the cheese.
Step 2: Prepare the Vegetables
- Mix the Batter Ingredients
- Add the grated zucchini, grated potatoes, chopped spring onions, chopped dill, grated cheese, 4 tablespoons of flour, and 1 teaspoon of baking powder to the beaten eggs. Mix everything well until evenly combined.
Step 3: Fry the Pancakes
- Heat the Oil
- Heat a frying pan over medium heat and add a drizzle of olive oil.
- Form the Pancakes
- Spoon the pancake batter into the pan, forming small pancakes. Cook the pancakes for about 4 minutes on one side until golden brown and crispy.
- Flip and Cook
- Flip the pancakes and cook for another 2 minutes on the other side until cooked through and golden. Repeat the process until all the batter is used, adding more oil to the pan as needed.
Step 4: Prepare the Topping
- Prepare the Sour Cream Topping
- Crush 2 cloves of garlic and mix them with the sour cream for extra flavor. Thinly slice the cucumber for serving.
Step 5: Serve and Enjoy
- Serve Hot
- Serve the cabbage, zucchini, and potato pancakes hot, garnished with a dollop of the garlic-infused sour cream and slices of fresh cucumber.
Conclusion
These Cabbage, Zucchini, and Potato Pancakes are a delicious and versatile dish that is perfect for any meal. The combination of fresh vegetables, savory cheese, and a crispy exterior makes these pancakes irresistible. Enjoy this delightful recipe as a weekend treat or a weekday meal.
Enjoy your pancakes and the wonderful flavors they bring to your table!