Zucchini pancakes with sour cream

4 servings

20 minutes

Zucchini pancakes with sour cream are a traditional Belarusian dish that combines the tenderness of zucchini with a delicious crispy crust. Their roots trace back to Slavic cuisine, where vegetable pancakes became a popular way to use seasonal produce. Zucchini adds juiciness to the pancakes, while aromatic onions and spices add zest. Fried to a golden crust, they become crispy on the outside and soft on the inside, and the addition of grated cheese gives a light creamy note. The sour cream served with the pancakes completes the flavor palette by adding a gentle tanginess and making the dish particularly cozy. They are perfect as a standalone dish or side, and can also be an excellent option for a hearty breakfast or light dinner.

Energy value per serving

• Calories: 570.9
• Proteins: 14.6g
• Fats: 41.1g
• Carbohydrates: 36g

Ingredients

• Zucchini: 400 g
• Chicken egg: 1 pc
• Onion: 50 g
• Wheat flour: 150 g
• Salt: 3 g
• Sunflower oil: 100 ml
• Green: 30 g
• Sour cream: 200 g
• Grated cheese: 100 g
• Ground black pepper: to taste

Cooking steps

1. Grate the zucchini and onion on a fine grater. Add salt, pepper, and mix the resulting filling with an egg, flour, and chopped greens.

   Required ingredients:

   • Zucchini: 400 g
   • Onion: 50 g
   • Salt: 3 g
   • Ground black pepper:  to taste
   • Chicken egg: 1 piece
   • Wheat flour: 150 g
   • Green: 30 g

2. Fry on both sides until golden brown, sprinkle with grated cheese, and eat with sour cream.

   Required ingredients:

   • Sunflower oil: 100 ml
   • Grated cheese: 100 g
   • Sour cream: 200 g