Ingredients
Instructions
Grate the zucchini on a coarse grater. Season with salt, mix, and let it sit for 10 minutes to release the water.
Peel and finely grate the potatoes. Finely chop the onion, crush the garlic.
Thoroughly squeeze the zucchini to avoid a watery mixture.
Put all the ingredients in a bowl: zucchini, potatoes, onion, garlic, eggs, grated cheese, flour, and seasonings. Mix thoroughly.
Heat oil in a pan. Use a spoon to form pancakes and fry them on both sides until golden brown.
Place the cooked pancakes on a paper towel to absorb excess oil.
Serve on their own, with sour cream, yogurt dip, or fresh salad. Tip: For a healthier version, you can bake the pancakes in the oven - on parchment paper greased with oil, at 190°C for about 20 minutes, flipping halfway through.
