Zucchini pancakes without flour
6 servings
30 minutes
Zucchini pancakes without flour are a light and delicate dish of Russian cuisine, rooted in traditional vegetable flatbread recipes. Its main advantage is the absence of flour, making the pancakes airy and incredibly juicy. Carrots add a sweet note, while added cheese provides softness and rich flavor. Onions and garlic add spiciness, making each bite more aromatic. They can be served as a standalone dish with herbs and sour cream or used as a side dish. The crispy crust and soft texture inside create the perfect balance of flavors and textures. Such pancakes are an excellent option for breakfast or a light dinner and are suitable for those seeking healthy alternatives to classic flour products.
1
First, take medium-sized zucchini and wash them under running water. Dry them and grate them on a medium grater. Then squeeze well and place in a pre-prepared bowl. Peel the carrot, wash it, and also grate it.
- Zucchini: 2 pieces
- Carrot: 2 pieces
2
Transfer the carrots to the prepared zucchini, mix well, and squeeze thoroughly to remove excess liquid.
- Carrot: 2 pieces
3
Add chicken eggs, finely chopped onion, grated hard cheese, salt, and ground pepper to the vegetable mixture. If you want to add some extra spiciness to the pancakes, you can add a bit of minced garlic.
- Chicken egg: 3 pieces
- Onion: 1 piece
- Hard cheese: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Ground dried garlic: to taste
4
Place the prepared vegetable mixture in a pan and fry the zucchini pancakes for 5 minutes on each side until a golden crust forms.
- Sunflower oil: 5 tablespoon