Zucchini Pancakes
3 servings
60 minutes
It has long been proven that zucchini goes well with lightly salted salmon and cream cheese. Its tenderness fits perfectly into this union. We wrote above that zucchini for pancakes and fritters should be squeezed - here is a clear example of how to do it.
1
Prepare all the ingredients.
2
Grate the zucchini on a fine grater and lightly salt it. When the zucchini releases juice, squeeze it well.
- Zucchini: 300 g
- Salt: to taste
3
In a large bowl, lightly beat the eggs. Add zucchini, flour, sugar, salt, and baking powder to the eggs. Mix well. The batter should be semi-thick, slightly thicker than pancake batter.
- Chicken egg: 4 pieces
- Zucchini: 300 g
- Wheat flour: 80 g
- Sugar: 10 g
- Salt: to taste
- Baking powder: 1 teaspoon
4
Heat the pancake pan and lightly grease it with vegetable oil.
- Vegetable oil: 30 ml
5
Pour a little batter into the pan and spread it evenly across the bottom. Fry until the bottom is set.
6
Flip the pancake and cook it on the other side. Fry all the pancakes in the same way.
7
Chop the dill finely.
- Dill: 10 g
8
Cut the fish into small cubes.
- Lightly salted salmon: 200 g
9
Mix sour cream with cream cheese, dill, garlic, and lemon juice. Add fish and mix again.
- Sour cream: 100 g
- Cottage cheese: 200 g
- Dill: 10 g
- Ground dried garlic: 0.5 teaspoon
- Lemon juice: to taste
- Lightly salted salmon: 200 g
10
Place the filling on the ready zucchini pancakes and serve.