Zucchini pancakes

4 servings

30 minutes

In fact, these are regular zucchini pancakes that we make year after year. We added a little bit of eggs and a little bit of flour to the zucchini, and got a great mixture that turned into a ruddy pancake.

Energy value per serving

• Calories: 95.5
• Proteins: 3.8g
• Fats: 2.3g
• Carbohydrates: 14.7g

Ingredients

• Zucchini: 700 g
• Salt: to taste
• Chicken egg: 1 pc
• Wheat flour: 35 g
• Vegetable oil: 45 ml
• Ground black pepper: to taste
• Sour cream: to taste
• Green: to taste

Cooking steps

1. Prepare all the ingredients.

2. Grate the zucchini on a coarse grater. If the zucchini is large, it should be peeled and seeded.

   Required ingredients:

   • Zucchini: 700 g

3. Place the grated zucchini on a sieve, add salt, mix, and let it sit for 10-15 minutes.

   Required ingredients:

   • Salt:  to taste

4. Squeeze juice from the zucchini.

   Required ingredients:

   • Zucchini: 700 g

5. Transfer the zucchini to a large bowl, add an egg, flour, a bit more salt, and pepper. Mix well.

   Required ingredients:

   • Zucchini: 700 g
   • Chicken egg: 1 piece
   • Wheat flour: 35 g
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Heat some vegetable oil in a pan.

   Required ingredients:

   • Vegetable oil: 45 ml

7. Spoon the zucchini mixture and fry over medium heat until a golden crust forms.

   Required ingredients:

   • Zucchini: 700 g

8. Flip the potato pancakes and fry the other side until it has the same crust. Do this with the entire zucchini mixture, adding oil if necessary.

   Required ingredients:

   • Zucchini: 700 g
   • Vegetable oil: 45 ml

9. Place the ready draniki on a paper towel to get rid of excess fat.

   Required ingredients:

   • Zucchini: 700 g

10. Serve zucchini pancakes with sour cream and finely chopped herbs.

    Required ingredients:

    • Sour cream:  to taste
    • Green:  to taste