Zucchini and Potato Vegetable Pancakes
Overview
Now I can’t afford winter vegetables, they are too expensive. I saw that there was a zucchini in the vegetable basket at home, and the skin was a bit soft, so I couldn’t waste it. I remembered that I hadn’t eaten it in a long time (it’s called “patozi” in Linqing, it should be vegetable pancakes), so I decided to make it! .
Tags
Ingredients
Steps
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Wash the zucchini and potatoes and peel them off (if the zucchini is fresh, you don’t need to peel it).
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Prepare two large pieces separately and grate them into shreds (I grated slightly thicker shreds. I have made extra thin ones before, but I can’t eat them anymore. I don’t like the taste. I like to make them explosive).
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Add salt, Sichuan pepper powder, pepper, chicken essence, minced green onions, diced ham, and appropriate amount of flour into each bowl (don't add too much, otherwise the pancakes will become hard).
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There is no need to put water in the zucchini bowl. The soup will come out as soon as you add salt. The potatoes are relatively dry. Add a small amount of water and mix evenly to make a batter that is not thick or thin.
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Zucchini is very easy to water out, so add flour little by little and fry the base of zucchini first.
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Pour oil into the pan and use a small spoon to dig in the oil, one spoonful at a time.
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Fry until both sides are golden brown. Remember to use low heat, otherwise it will be easy to get burnt on the outside and not cooked on the inside. Be patient. . .
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Mix minced garlic, vinegar, soy sauce, oyster sauce and sesame oil into a sauce and eat it as a dip
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My son and husband love to eat zucchini, which is crispy on the outside and tender on the inside. It is very suitable for children to eat. I like the chewy texture, and potato holders are my favorite.
