Zucchini Cake
4 servings
60 minutes
Zucchini cake - it sounds confusing, but in fact it is a very simple recipe, which you can cook every day. The only thing you will have to seriously focus on is the careful selection of zucchini. Ideally, they would have just come from the garden: young, strong, juicy, with a fresh aroma of greenery and sun. If you are going to cook in the winter, it is better to take zucchini, they are stronger, juicier and fresher.
1
Wash the zucchini and grate them on a coarse grater. If the zucchini are not young, they should be peeled and seeded.
- Zucchini: 1 kg
2
Salt the grated zucchini, mix it, and let it sit for 10 minutes to release its juice.
- Salt: to taste
3
You need to squeeze the juice from the zucchini thoroughly, otherwise the dough will be too runny.
4
Add eggs, flour, salt, and pepper to the zucchini. Mix well.
- Chicken egg: 4 pieces
- Wheat flour: 100 g
- Salt: to taste
- Ground black pepper: to taste
5
Heat a small pan and grease it with vegetable oil.
- Vegetable oil: to taste
6
Place part of the dough in the pan and spread it evenly across the bottom. Fry for 1-2 minutes.
7
Flip the zucchini pancake and fry it on the other side for about 1 minute. Fry all the batter this way.
8
Chop dill and green onion.
- Dill: 20 g
- Spring onion: 20 g
9
Mix sour cream, cheese, and garlic pressed through a garlic press.
- Sour cream: 200 g
- Cream cheese: 200 g
- Garlic: 2 cloves
10
Assemble the cake by spreading each pancake with sour cream sauce and sprinkling with greens. The cake can be eaten immediately or allowed to rest in the refrigerator for about an hour.
- Dill: 20 g
- Spring onion: 20 g
