Zucchini and Carrot Pancakes

4 servings

30 minutes

Zucchini and carrot pancakes are a light, aromatic, and appetizing dish of Russian cuisine that combines the tenderness of vegetables with the spiciness of garlic and cheese. This recipe likely emerged as a way to diversify traditional flour products by adding freshness and healthy components. The taste of these pancakes is soft, slightly sweet due to the carrots, with a hint of spiciness from garlic and cheese. They are perfect for breakfast or a light dinner, especially with a sauce based on sour cream or yogurt. They can be served as a standalone dish or as a side to meat and fish appetizers. Easy to prepare, they make an excellent choice for those who appreciate healthy and delicious food.

Energy value per serving

• Calories: 200.3
• Proteins: 6.8g
• Fats: 12.8g
• Carbohydrates: 16.1g

Ingredients

• Zucchini: 2 pc
• Carrot: 1 pc
• Wheat flour: 3 tbsp
• Garlic: 1 clove
• Hard cheese: 50 g
• Salt: to taste
• Vegetable oil: 2 tbsp
• Ground black pepper: to taste
• Chopped parsley: to taste

Cooking steps

1. Add finely grated carrot, crushed garlic, grated cheese, finely chopped parsley, salt, and pepper to the peeled and seeded zucchini grated on a fine grater. Mix well.

   Required ingredients:

   • Zucchini: 2 pieces
   • Carrot: 1 piece
   • Garlic: 1 clove
   • Hard cheese: 50 g
   • Chopped parsley:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Add flour and vegetable oil, mix well.

   Required ingredients:

   • Wheat flour: 3 tablespoons
   • Vegetable oil: 2 tablespoons

3. Bake on a well-heated, greased pan on both sides for 3 minutes.

   Required ingredients:

   • Vegetable oil: 2 tablespoons