1 glass of milk (200 ml): Adds creaminess and moisture.
80 g wholemeal flour: Helps thicken and bind the dough.
2-3 tablespoons olive oil: Enhances flavour and ensures a crispy finish.
Salt and black pepper, to taste: For seasoning.
Extra olive oil: For brushing the pan.
4 sliced tomatoes: Adds a juicy, tangy touch.
Chopped fresh parsley: For garnish and adds a fresh, herbaceous note.
200 g grated mozzarella: For a sweet, melted surface. Step-by-step instructions:
Start by grating the 6 potatoes and 1 carrot using a coarse grater. This will help them cook evenly and give the dough the perfect texture.
Finely chop 1 onion and place all the grated vegetables in a large bowl. The combination of potatoes, carrots, and onions forms the basis of this delicious dish. 2. Sauté the vegetables:
Heat plenty of vegetable oil in a skillet over medium heat. The oil should be hot enough to sizzle when you add the vegetables, but not so hot that it smokes.
Add the grated potatoes, carrot, and chopped onion to the pan. Sauté for about 8-10 minutes, stirring occasionally. The vegetables should soften and begin to turn lightly golden, bringing out their natural sweetness and flavor. Let cool slightly. 3. Prepare the batter:
1 glass of milk (200 ml): Adds creaminess and moisture.
80 g wholemeal flour: Helps thicken and bind the dough.
2-3 tablespoons olive oil: Enhances flavour and ensures a crispy finish.
Salt and black pepper, to taste: For seasoning.
Extra olive oil: For brushing the pan.
4 sliced tomatoes: Adds a juicy, tangy touch.
Chopped fresh parsley: For garnish and adds a fresh, herbaceous note.
200 g grated mozzarella: For a sweet, melted surface. Step-by-step instructions:
Start by grating the 6 potatoes and 1 carrot using a coarse grater. This will help them cook evenly and give the dough the perfect texture.
Finely chop 1 onion and place all the grated vegetables in a large bowl. The combination of potatoes, carrots, and onions forms the basis of this delicious dish. 2. Sauté the vegetables:
Heat plenty of vegetable oil in a skillet over medium heat. The oil should be hot enough to sizzle when you add the vegetables, but not so hot that it smokes.
Add the grated potatoes, carrot, and chopped onion to the pan. Sauté for about 8-10 minutes, stirring occasionally. The vegetables should soften and begin to turn lightly golden, bringing out their natural sweetness and flavor. Let cool slightly. 3. Prepare the batter:
