Vegetable pancakes in the oven
6 servings
30 minutes
Vegetable pancakes baked in the oven are a light and aromatic dish of Russian cuisine that combines simplicity of preparation with a richness of flavors. This recipe originates from traditional village kitchens where vegetables were the basis of the diet. Baked in the oven, the pancakes acquire an appetizing golden crust while remaining tender inside. Potatoes give them a slight crunch, while zucchini adds juiciness. Garlic and fresh cilantro enhance the flavor with spicy notes, and the soft dough enriched with breadcrumbs instead of flour makes them especially airy. The pancakes pair perfectly with various sauces: sour cream, spicy sauce or cottage cheese cream, turning them into a versatile dish—from a light dinner to a festive appetizer. They can be served hot straight from the oven, enjoying their rich taste and texture.
1
Preheat the oven to 200 degrees and heat well (I bake pancakes on turbo/convection).
2
Young zucchini do not need peeling, but if they are old, peel and grate them either on a coarse grater or finely like for Korean carrots.
- Young zucchini: 3 pieces
3
Potatoes (I take medium pink and don't peel - it turns out crunchier) - grate in the same way.
- Potato: 4 pieces
4
Chop the onion finely or grate it with a food processor — I grate everything with a food processor to save time.
- Onion: 1 piece
5
I put everything in a bowl and squeeze it well with my husband's hands. I usually don't drain the juice, but pour it into small bags and send it to the freezer - it can be added to any soups and stews.
6
Add eggs, herbs, minced garlic, and flour to the squeezed mixture — I personally use large breadcrumbs from ciabatta instead of flour (I make them myself). Salt and pepper to taste.
- Chicken egg: 3 pieces
- Fresh cilantro (coriander): 1 bunch
- Garlic: 4 cloves
- Wholemeal flour: 50 g
- Salt: to taste
- Ground black pepper: to taste
7
Mix well and form small flat pancakes, placing them on greased parchment or simply on a baking sheet. Fry until golden brown. It takes about 25 minutes in convection for me.
- Vegetable oil: 50 ml
8
Serve with sour cream/spicy sauce/low-fat cottage cheese cream.