Indulge in the hearty and nutritious Polish Zucchini Hashbrowns, a traditional dish known for its savory taste. Perfect for any meal, these hashbrowns are a delightful twist on the classic version, offering a fresh, vegetable-forward flavor that’s simply irresistible.
Embracing Polish Traditions
Polish cuisine often shines in its simplicity and hearty nature. The tradition of making placki, or pancakes, from vegetables is a testament to the Polish knack for creating comforting, homely dishes from humble ingredients.
Nutritional Benefits of Zucchini
Zucchini is a low-calorie vegetable that’s high in dietary fiber, which promotes digestion. It’s also a good source of vitamins A and C, essential for a strong immune system.
Experimenting with Toppings
While traditional toppings include yogurt or sour cream, feel free to get creative. Consider adding a variety of fresh herbs, a sprinkle of cheese, or even some sautéed mushrooms to bring a new flavor dimension to your Polish Zucchini Hashbrowns.
Topping Ideas for Polish Zucchini Hashbrowns:
- Sour Cream or Yogurt: Adds a cool, tangy contrast.
- Fresh Herbs: Dill, parsley, or chives for a fresh touch.
- Cheese: A sprinkle of feta or grated Parmesan.
- Sautéed Mushrooms: For a hearty, earthy flavor.
- Avocado: Slices or mashed, for a creamy texture.
- Crispy Bacon Bits: For a salty, crunchy addition.
- Roasted Red Peppers: Adds a sweet, smoky flavor.
- Salsa: For a spicy kick.
- Smoked Salmon: For a luxurious touch.
- Pesto: For a burst of herby goodness.
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- SWEET POTATO PUREE: A QUICK AND TASTY SIDE DISH
- OVEN-BAKED SWEET POTATO WEDGES: A CRUNCHY DELIGHT
- POLISH-STYLE SWEET POTATO SALAD WITH A TWIST
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Polish Zucchini Hashbrowns (Placki z Cukinii)
4
servings15
minutes40
minutesKeep the screen of your device on
Ingredients
2 2 Zucchinis
1 1 Spring onion
1 1 Egg
1 tbsp 1 Whole wheat flour
1 tsp 1 Salt
1 tsp 1 Pepper
1 tsp 1 Smoked paprika
4 tbsp 4 Olive oil
Yogurt or sour cream for topping
Directions
- Prepare the zucchinis for grating, then grate the zucchinis and onions together into a large mixing bowl.
- Squeeze as much liquid out of the grated vegetables as possible.
- Return the vegetables back to the mixing bowl, add the flour, salt, pepper, paprika, egg, and mix together.
- Form the mixture into balls using a 1/3 cup measuring cup, then flatten into disks in a hot oiled pan.
- Fry until golden brown, then serve with a dollop of yogurt or sour cream and add the chopped onion greens
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FAQ
Can I use a different flour?
Yes, you can substitute with your preferred flour type.
What can I use instead of smoked paprika?
Regular paprika or a dash of cayenne pepper can be used.
Can these be made in advance?
Yes, you can refrigerate the uncooked mixture for up to a day.
How can I make these vegan?
Replace the egg with a flaxseed or chia seed egg substitute.
What other toppings work well?
Fresh herbs, sautéed mushrooms, or a sprinkle of cheese are great options.
