Zucchini pancakes

4 servings

30 minutes

Zucchini pancakes are a delicate and aromatic dish of Russian cuisine that brings warmth and comfort to the home table. Historically, this recipe emerged as a simple yet nutritious food, especially popular in villages where zucchini was an accessible and beloved vegetable. The pancakes are light, soft inside, and have a crispy golden crust outside. Adding a mix of peppers gives them spiciness, while herbs and sour cream add freshness and tenderness to the taste. They are versatile: they can be a wonderful breakfast, an addition to the main dish, or a standalone treat. Shaping them into hearts and stars makes them perfect for festive serving. Hearty, healthy, and appetizing — zucchini pancakes will delight the whole family.

Energy value per serving

• Calories: 424
• Proteins: 10.9g
• Fats: 28.3g
• Carbohydrates: 30.5g

Ingredients

• Salt: 5 g
• Young zucchini: 800 g
• Mix of peppers: to taste
• Wheat flour: 100 g
• Chicken egg: 3 pc
• Sunflower oil: 50 ml
• Green: 1 bunch
• Sour cream 20%: 200 g

Cooking steps

1. Clean the zucchini and grate them on a coarse grater.

   Required ingredients:

   • Young zucchini: 800 g

2. Mix grated zucchini with eggs, flour, season the dough with salt and pepper.

   Required ingredients:

   • Young zucchini: 800 g
   • Chicken egg: 3 pieces
   • Wheat flour: 100 g
   • Salt: 5 g
   • Mix of peppers:  to taste

3. Pour sunflower oil into a heated pan (heat level - 3) and place a heart or star-shaped silicone mold in the center.

   Required ingredients:

   • Sunflower oil: 50 ml

4. Hold the mold by the handle, spread the dough in an even layer, and fry until the top of the dough 'sets' (stops being sticky).

5. Remove the mold, flip the pancake, and fry until golden brown. Heat level - 3.

6. Fry all the pancakes, place them on a flat dish, garnish with fresh green leaves, and season with sour cream.

   Required ingredients:

   • Green: 1 bunch
   • Sour cream 20%: 200 g