This recipe is perfect for getting the entire family to consume vegetables. They are lovely, with a soft interior and a slightly crispy exterior. We will have lunch or dinner with few ingredients and a small budget. Also, they can be brought to work and heated in the microwave.
Ingredients
800 gr. of zucchini (weight approx.)
160 grams of carrots (approximate weight)
300 grams of potatoes (approx. weight)
Two bulbs of garlic
125 grams of fried onion (prepared by you or purchased already fried of high quality) (I used Ibsa fried onion)
2 eggs
100 grams of semi-cured grated manchego cheese (it can be of another type)
bread crumbs
salt
black pepper freshly ground (quantity to taste)
extra virgin olive oil
Preparation
1 Wash and partially peel the zucchini before grating them through the larger holes of a grater. Peel the carrots and grate them through the medium holes of a grater.
2 Add a level teaspoon (coffee size) of salt to the grated veggies, mix well, and let stand for 15 minutes. In the meantime, pour the fried onion into a strainer and drain it well by pressing it with a spoon.
3 Once the 15-minute resting period for the vegetables has passed, we squeeze handfuls until they are as dry as possible, leaving them in a container to part the drained vegetables. Once all the vegetables are well-drained, we add the drained fried onion, the grated cheese, and the lightly beaten eggs.
4 Then, using our hands, we create pancakes of the desired size, roll them in breadcrumbs, coat them thoroughly, and lay them on a baking sheet.
5 Once all the pancakes are formed, we fry them in batches in a frying pan with enough oil to cover the bottom, we turn them frequently and fry them until they are golden brown on all sides, which will take about 5 minutes, depending on the thickness that we leave, and then we place them on paper towels.
6 Once all the pancakes have been fried, we serve them alone or with a sauce.
Try it. You’ll enjoy it!
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