Zucchini pancakes

4 servings

50 minutes

Zucchini pancakes are a delicate and light dish from Russian cuisine, perfect for breakfast or a light dinner. This recipe combines the freshness of zucchini, nutritious oatmeal, and the softness of eggs to create an airy texture with a crispy crust. Historically, vegetable pancakes were popular in Slavic cuisine, especially in rural households where seasonal produce was used. Their taste is a pleasant blend of the sweet notes of zucchini with the spiciness of black pepper, while oatmeal adds a tender density. Pancakes can be served with sour cream, yogurt, or sauces, making them versatile and suitable for both everyday meals and festive tables.

Energy value per serving

• Calories: 98.6
• Proteins: 7g
• Fats: 4.1g
• Carbohydrates: 9.9g

Ingredients

• Zucchini: 2 pc
• Chicken egg: 2 pc
• Salt: to taste
• Ground black pepper: to taste
• Oat flakes: 3 tbsp

Cooking steps

1. Grate the zucchini on a coarse grater.

   Required ingredients:

   • Zucchini: 2 pieces

2. Add oats, eggs, salt, and pepper.

   Required ingredients:

   • Oat flakes: 3 tablespoons
   • Chicken egg: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Let the mixture sit for 5-10 minutes so the flakes can absorb some moisture.

4. Fry in vegetable oil.