Baked Zucchini Fritters
1 serving
60 minutes
Baked zucchini pancakes are a light, aromatic, and healthy dish from Russian cuisine that has become a popular alternative to traditional fried pancakes. Inspiration for them can be found in old village recipes where vegetables were used in various batter variations. Tender pancakes made from zucchini and red onion, infused with subtle notes of milk and spices, acquire a pleasant golden crust in the oven without excess oil. They have a delicate flavor with a slight sweetness from the zucchini and the spiciness of the onion. They can be served with garlic mayonnaise or another sauce, making them an ideal snack or complement to a main dish. Baked pancakes are especially good for a light dinner or festive table, delighting with their airy yet rich taste.
1
Preheat the oven to 220 degrees.
2
Grate the zucchini and onion.
- Zucchini: 2 pieces
- Red onion: 1 piece
3
Place the grated mass in a kitchen towel and squeeze out the excess juice.
4
Transfer to a bowl and add flour, salt, pepper, milk, and egg. Mix thoroughly.
- Wheat flour: 0.5 glass
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
- Milk: 50 ml
- Chicken egg: 1 piece
5
Place small portions of dough on a well-greased baking dish.
6
Bake for 16–20 minutes, depending on the size of the pancakes. Then flip and cook for another 10 minutes until golden-brown crust forms on each side.
7
Serve with garlic mayonnaise or any other sauce.