Zucchini pancakes with garlic

4 servings

30 minutes

Zucchini pancakes with garlic are a bright representative of Russian cuisine, where simple ingredients turn into a refined dish. The history of this recipe goes back to rural life when housewives used seasonal vegetables for hearty yet light snacks. Zucchini adds tenderness to the pancakes and harmonizes with the spicy garlic that enhances the flavor and makes the dish aromatic. The golden crust and soft texture inside create a perfect balance, while serving with sour cream adds freshness and softness to this gastronomic duet. These pancakes are versatile—they can be served as a standalone dish, side dish, or appetizer. They are perfect for a summer menu when you crave something light yet rich in flavor.

Energy value per serving

• Calories: 284.5
• Proteins: 8.4g
• Fats: 14.7g
• Carbohydrates: 29.3g

Ingredients

• Zucchini: 700 g
• Chicken egg: 2 pc
• Wheat flour: 100 g
• Garlic: 2 clove
• Vegetable oil: 20 ml
• Salt: to taste
• Sour cream: 150 g

Cooking steps

1. Peel the zucchini, grate it on a coarse grater. Add salt, mix and let it release juice for 30 minutes. Squeeze out a little. If you don't do this, when frying some pancakes and the batter is nearby, the zucchini will release juice and it will be very runny.

   Required ingredients:

   • Zucchini: 700 g
   • Salt:  to taste

2. In a separate bowl, mix 2 eggs and garlic, then add to the zucchini. Incorporate the flour. Mix everything well.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Garlic: 2 cloves
   • Wheat flour: 100 g

3. Fry in a well-heated pan with vegetable oil, shaping with a spoon. If desired, after frying, you can place the pancakes on a paper towel to remove excess fat. Garlic adds a very pleasant spiciness. Serve with sour cream.

   Required ingredients:

   • Vegetable oil: 20 ml
   • Sour cream: 150 g