Zucchini fritters with cilantro
4 servings
20 minutes
Zucchini pancakes with cilantro are a light and aromatic dish that is perfect for breakfast or a light dinner. Zucchini gives the pancakes a tender texture, while cilantro adds a refreshing spicy flavor with citrus notes. This recipe originates from European cuisine, where vegetable pancakes are a popular way to diversify meals. They pair perfectly with sour cream, which complements their softness and adds a creamy touch. Due to the simplicity of preparation and the availability of ingredients, zucchini pancakes can be made in just minutes. They can be served as a standalone dish or used as a side for meat or fish, adding freshness and lightness to the main meal. It's a great way to enjoy the taste of summer any time of year.
1
Peel the zucchini and grate it on a coarse grater. Peel and crush the garlic. Mix the zucchini, garlic, egg, sifted flour, salt, and pepper. Knead the dough.
- Zucchini: 2 pieces
- Garlic: 3 cloves
- Chicken egg: 1 piece
- Wheat flour: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Wash the cilantro, dry it, chop it, and add it to the dough.
- Fresh cilantro (coriander): 0.5 bunch
3
Heat some oil in a pan. Spoon the batter and fry on both sides until golden brown for 1.5 minutes. Continue frying the pancakes in batches, adding oil to the pan as needed. Serve with sour cream.
- Vegetable oil: 4 tablespoons
- Sour cream: 3 tablespoons
