Use a special tool to shred 1 carrot, 1 potato, and 1 zucchini into small pieces.
Prepare the dough: In a big bowl, mix the shredded carrot, potato, and zucchini. Put 2 eggs in the bowl. Put in one teaspoon of salt. Put 2 tablespoons of flour. 6. Stir until all ingredients are completely mixed together.
Make the pancakes. Heat a pan that doesn’t stick on medium heat and add plenty of olive oil. Put the vegetable mixture into the pan to make small pancakes.
Press down gently on the pancakes with the back of the spoon. Cover the pan and cook for 4 minutes on each side until they are golden and crispy.
Take the pancakes out of the pan and put them on a paper towel to remove extra oil. Serve the food hot and enjoy it!
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Ideas for how to serve.
Use as a small meal or accompaniment.
Serve with a sauce like sour cream, yogurt, or a spicy sauce to enhance the taste.
Tips for Cooking
Make sure to grate the vegetables finely so they cook evenly.
Maintain a moderate heat to prevent the pancakes from burning and make sure they are fully cooked.
Health Benefits of Food
Full of vitamins and minerals from the vegetables.
Gives protein from the eggs.
Low in calories and rich in fiber.
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