Wilson-Style Potato and Zucchini Pancakes

[Recipe] Potato and Zucchini Pancakes [/Recipe]

📅 Published on 02/08/2025

👩🍳 Difficulty : Easy

⏱️ Preparation time : 15 min

🔥 Cooking time : 10 min

🍽️ Servings : 4 people

💡 Why this recipe?

These potato and zucchini pancakes are a crunchy, low-copper alternative that is ideal for people with Wilson's disease . The combination of the softness of the zucchini and the crunchiness of the potato makes them a perfect accompaniment to a variety of dishes.

Ingredients

✅ For the pancakes

2 medium potatoes
1 medium zucchini
1 egg
2 tablespoons of wheat flour
1 tablespoon olive oil
1 pinch of salt
Black pepper (optional)

Preparation

🥔 1. Prepare the vegetables

Peel and grate the potatoes.
Wash and grate the zucchini.
Squeeze the grated vegetables with a clean tea towel to remove excess water.

🥄 2. Prepare the pancake dough

In a salad bowl, mix the vegetables with the egg, flour, salt and pepper.
Form small patties with your hands.

🔥 3. Cooking the pancakes

Heat the olive oil in a frying pan.
Cook the patties over medium heat for 4 to 5 minutes on each side, until golden brown and crispy.

🍽️ 4. Serve and enjoy

Serve hot, accompanied by a light sauce or fresh cheese.

Compatible accompaniments

🥗 Crunchy green salad : For a balanced meal.

🥛 Cottage cheese : For a touch of sweetness.

Tips and alternatives

✅ Lighter version : Bake the pancakes in the oven at 180°C for 20 minutes .

✅ Adding flavors : A pinch of paprika or nutmeg will enhance the taste.

✅ More crunch : Add a spoonful of breadcrumbs for an even crunchier texture.

Enjoy your meal! 🍽️✨