Greek Zucchini Cakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 zucchini (about 400 grams)
- 3 large potatoes (about 200 grams)
- 2 large onion (s) (about 00 grams)
- 2 medium egg (s)
- 4 tablespoon breadcrumbs
- 4 tablespoon flour
- 1 tablespoon mint, as fresh as possible, chopped
- 1 tablespoon parsley, chopped
- Salt and pepper, black
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, peel the potatoes and onions. Roughly grate all the vegetables in a bowl. Add eggs, breadcrumbs, flour, mint and parsley, mix everything well and season with salt and pepper. If the dough is too runny, just add a little more flour or breadcrumbs.
- Heat oil in a pan. Pour the batter into the pan one tablespoon at a time and fry the cakes until golden on both sides.
- Goes well with rice and a Greek salad!
- Bon appetit - Kalí órexi!
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