Zucchini pancakes with herbs

3 servings

30 minutes

Zucchini pancakes with herbs are a delicate and aromatic dish from sunny Odessa, where the simplicity and freshness of ingredients create a culinary masterpiece. Their soft texture, infused with the juiciness of young zucchinis, harmonizes with bright notes of dill, parsley, and cilantro, while a hint of garlic adds zest. These pancakes are perfect for a light breakfast or lunch and pair wonderfully with sour cream or yogurt sauce.

Energy value per serving

• Calories: 127.8
• Proteins: 5.7g
• Fats: 4.5g
• Carbohydrates: 15.9g

Ingredients

• Young zucchini: 2 pc
• Green onions: 10 g
• Dill: 10 g
• Parsley: 10 g
• Coriander: 10 g
• Garlic: 1 clove
• Chicken egg: 1 pc
• Egg yolk: 1 pc
• Wheat flour: 20 g
• Vegetable oil: 120 ml

Cooking steps

1. Prepare all the ingredients.

2. Remove the seeds from the zucchini and grate the flesh on a coarse grater. Slightly salt and set aside for 5 minutes.

   Required ingredients:

   • Young zucchini: 2 pieces

3. Well squeeze out the extracted juice.

4. Finely chop dill, green onion, parsley, and cilantro.

   Required ingredients:

   • Green onions: 10 g
   • Dill: 10 g
   • Parsley: 10 g
   • Coriander: 10 g

5. Add greens to the zucchini and squeeze garlic through a press into it.

   Required ingredients:

   • Garlic: 1 clove

6. Add the egg, yolk, and flour. Mix everything thoroughly.

   Required ingredients:

   • Chicken egg: 1 piece
   • Egg yolk: 1 piece
   • Wheat flour: 20 g

7. Pour vegetable oil into the pan and heat it.

   Required ingredients:

   • Vegetable oil: 120 ml

8. When the oil is well heated, spoon portions of the dough and fry until golden edges.

9. Then flip it and cook a little more.

10. Place the ready pancakes on a paper towel to get rid of excess fat.

11. Serve the zucchini pancakes hot.