Potato Zucchini Pancake

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

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Ingredients

  • 2 cups - Zucchini, grated
  • 1 cup - Potatoes, grated (after peeling)
  • 1 - Carrot, grated
  • 1.5 cup - Cornmeal
  • 1/2 cup - all - purpose flour
  • 1 tsp - Baking powder
  • 2 tsp - Salt
  • 1 tsp - Turmeric
  • 1 tsp - Red chilli powder
  • 1 tsp - Black pepper powder
  • 1 tsp - Coriander powder
  • 1/2 cup - Green spring onions, chopped
  • 1 tsp - Kasuri methi (optional )
  • 2 - Medium eggs
  • 1 tsp - Sour cream (optional )
  • Oil for shallow frying

How to Make Potato Zucchini Pancake

  • Mix the grated carrot, potato and zucchini together in a bowl.
  • Mix flours, spices and baking powder in another and combine it with the vegetable mix.
  • Beat eggs and sour cream well together and add to the above mix.
  • Add rest of the ingredients, give it a nice stir and keep away for 15 minutes.
  • Heat oil in a pan, drop the spoonful of batter into the pan.
  • Cook till it gets little brown and crispy and flip over.
  • Keep it on a kitchen towel to soak extra oil.
  • Make 2-3 in one batch.
  • Recipe courtesy: UK Rasoi

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