Baked courgette and potato pancakes are a delicious alternative to traditional fried pancakes. They are light, crunchy and very easy to prepare.

This dish is perfect as an appetizer, side dish or even as a healthy snack. Here is a detailed guide to prepare them.

Ingredients

For about 12 pancakes:

• 2 medium courgettes
• 2 medium potatoes
• 1 egg
• 50 g of grated parmesan
• 3 tablespoons flour (you can also use wholemeal flour for a healthier version)
• 1 clove of minced garlic (optional)
• Chopped fresh parsley (about 2 tablespoons)
• Salt and Pepper To Taste
• Extra virgin olive oil to taste

Preparation

1. Prepare the vegetables:
   • Wash the courgettes and peel the potatoes.
   • Grate the courgettes and potatoes with a large-holed grater.
   • Place the grated vegetables in a colander, add a little salt and leave to rest for about 10 minutes. This will help release excess water.
2. Squeeze the vegetables:
   • After 10 minutes, squeeze the courgettes and potatoes well to remove excess water. You can use your hands or a clean cloth to help you do this.
3. Prepare the mixture:
   • In a large bowl, combine the squeezed vegetables, egg, parmesan, flour, minced garlic (if using) and parsley. Mix well until you obtain a homogeneous mixture.
   • Add salt and pepper to your taste.
4. Form the pancakes:
   • Preheat the oven to 200°C.
   • Line a baking tray with baking paper and brush lightly with olive oil.
   • Take small quantities of the mixture and shape into balls, then flatten them slightly to obtain pancakes about 1 cm thick.
   • Arrange the pancakes on the baking tray, leaving a little space between each one.
5. Cook in the oven:
   • Lightly brush the tops of the pancakes with a little olive oil.
   • Bake the pancakes in the preheated oven and cook for about 20-25 minutes, turning them halfway through cooking to brown them evenly. The pancakes will be ready when they are golden and crispy.

Baked courgette and potato pancakes are delicious served hot, fresh out of the oven . You can accompany them with a yogurt sauce, tomato sauce or a simple green salad. They’re also great cold, making them ideal for a picnic or packed lunch.

Variants

• Add cheese: For an extra pop of flavor, you can add small cubes of cheese (like mozzarella or cheddar) to the mixture.
• Spices and herbs: Customize pancakes with your favorite spices and herbs, such as basil, oregano, paprika or cumin.
• Vegan version: You can replace the egg with a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes) and the parmesan with nutritional yeast.

These light baked courgette and potato pancakes are a healthy and tasty solution for a light but tasty meal.