Zucchini and potato pancakes are better than meat! Healthy and delicious food!

Instructions:

Prepare the dough:

In a large mixing bowl, beat the eggs.
Add 350 ml of milk to the eggs and mix well.
Add 150 g of flour and 5 g of baking powder to the mixture.
Mix well until the dough is smooth and there are no lumps.

Add vegetables and herbs:

Add the grated and squeezed zucchini and potato to the dough.
Stir in chopped spring onions and parsley.
Season to taste with additional salt.

Cooking pancakes:

Heat some vegetable oil in a frying pan over medium heat.
Add a small amount of batter to the pan and form pancakes.
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on both sides.

Surcharge:

Remove the pancakes from the pan and drain on paper towels to remove excess oil.
Serve hot and enjoy!