Light zucchini pancakes with cilantro

3 servings

20 minutes

Light zucchini pancakes with cilantro are a delicate and aromatic dish perfect for a quick breakfast or a light dinner. Zucchini adds juiciness to the pancakes while cilantro adds a fresh, zesty note. This recipe originates from European cuisine where simplicity and natural flavors of ingredients are highly valued. They are easy to prepare: grated zucchini is mixed with garlic, egg, and flour, then enriched with the bright green aroma of cilantro. They are fried until golden brown, creating a crispy texture outside and softness inside. The pancakes can be served with yogurt or sour cream-based sauces as well as vegetable salads, making them a versatile choice for both everyday meals and festive tables.

Energy value per serving

• Calories: 175.7
• Proteins: 6.7g
• Fats: 3.4g
• Carbohydrates: 29.3g

Ingredients

• Zucchini: 3 pc
• Garlic: 4 clove
• Salt: to taste
• Coriander: 1 bunch
• Chicken egg: 1 pc
• Wheat flour: 3 tbsp

Cooking steps

1. Grate the zucchini on a coarse grater, add garlic, salt, eggs, and flour.

   Required ingredients:

   • Zucchini: 3 pieces
   • Garlic: 4 cloves
   • Salt:  to taste
   • Chicken egg: 1 piece
   • Wheat flour: 3 tablespoons

2. Chop the cilantro finely and add it to the mixture.

   Required ingredients:

   • Coriander: 1 bunch

3. Fry like regular pancakes.