Instructions:
Prepare the Vegetables:
Wash the zucchini, potatoes, and carrot thoroughly. Grate them into a large mixing bowl. To help remove excess moisture, especially from the zucchini and potatoes, squeeze the grated mixture using your hands or a clean kitchen towel.
Combine Ingredients:
To the grated vegetables, add the grated Suluguni cheese, finely chopped spring onion, and minced garlic. Crack the eggs into the bowl, sprinkle in the semolina, and season with salt and black pepper to taste. Mix well until all ingredients are evenly distributed.
Form and Cook the Pancakes:
Heat a non-stick skillet over medium heat and lightly oil the surface. Scoop a portion of the mixture onto the skillet, flattening it into a pancake shape with the back of your spoon. Cook until the underside is golden brown, then flip to cook the other side. Repeat with the remaining mixture.
Serving:
Serve the pancakes hot, either as a standalone dish or accompanied by a fresh salad or your favorite dipping sauce. They make for a satisfying meal any time of the day.
These zucchini and potato pancakes are not just a testament to the versatility of vegetables but also a way to enjoy a meal that’s both nutritious and packed with flavor. The addition of Suluguni cheese adds a delightful creaminess and depth to the pancakes, making them a hit among both adults and children alike. Enjoy the process of creating this dish and the wonderful flavors it brings to your table.
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