Crispy baked pancakes made from zucchini and potatoes, served with tzatziki based on coconut yogurt. Perfect as a vegan, filling main dish or as a side dish with grilled meats.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4Servings
Calories 134kcal
Ingredients
FOR THE ZUCCHINI POTATO PANCAKES:
3tbspnFlaxseed eggs3 tbsp ground flax seeds + 9 tbsp hot water
500gPotatoesmainly firm cooking, finely grated, 4-5 pieces, I use my MagiMix here
500gZucchinifinely grated, 3 ½ cups, I use here my MagiMix
4tbspnSpelt flourgladly replace 50% with cornstarch, for gluten-free eaters, use gluten-free flour blend
If not already done, peel potatoes and grate finely. Cut off both ends of the zucchini and grate finely. I use my MagiMix for this. However, an ordinary kitchen grater will also work.
500 g Potatoes
Place grated zucchini and potato in a large bowl, add 1 tsp salt and mix well with your hands. Let stand 3-5 minutes, the salt now pulls water from the vegetables.
500 g Potatoes, 500 g Zucchini
Then place potato and zucchini graters in a clean kitchen towel or nut milk bag and squeeze well. I squeezed out about 200ml of liquid.
Add spelt flour, flaxseed eggs, salt, pepper and nutmeg and knead well once with your hands.
3 tbspn Flaxseed eggs, 4 tbspn Spelt flour, 1 tbspn Salt + a little more for dehydration, ¼ tbspn Nutmeg
Heat a frying pan and add about 1 tablespoon of frying oil. TIP: I like to work with 2 pans in parallel so that the pancakes are ready faster.
Optional: Italian herbs to taste, 15-30 ml Frying oil or other high heat oil
Portion with a tablespoon and form a ball. Place in pan and flatten with a spatula. Sauté for about 5 minutes per side.
TIP: It is best to make the pancakes very thin, so they are cooked faster and become very crispy.
Test a buffer to see if it is cooked through.
Repeat step 7 until the dough is used up.
Serve on plates with homemade tzatziki. Enjoy immediately, or keep warm in the oven at 100degrees (or warming drawer).
A portion of tzatziki, Basil or other fresh herbs to taste, * make your own Italian herb mix: 2 tablespoons basil
Best fresh. Dough keeps (unbaked) 1-2 days covered in the refrigerator.