Zucchini pancakes with sour cream
4 servings
20 minutes
Zucchini pancakes with sour cream are a traditional Belarusian dish that combines the tenderness of zucchini with a delicious crispy crust. Their roots trace back to Slavic cuisine, where vegetable pancakes became a popular way to use seasonal produce. Zucchini adds juiciness to the pancakes, while aromatic onions and spices add zest. Fried to a golden crust, they become crispy on the outside and soft on the inside, and the addition of grated cheese gives a light creamy note. The sour cream served with the pancakes completes the flavor palette by adding a gentle tanginess and making the dish particularly cozy. They are perfect as a standalone dish or side, and can also be an excellent option for a hearty breakfast or light dinner.
1
Grate the zucchini and onion on a fine grater. Add salt, pepper, and mix the resulting filling with an egg, flour, and chopped greens.
- Zucchini: 400 g
- Onion: 50 g
- Salt: 3 g
- Ground black pepper: to taste
- Chicken egg: 1 piece
- Wheat flour: 150 g
- Fresh herbs: 30 g
2
Fry on both sides until golden brown, sprinkle with grated cheese, and eat with sour cream.
- Sunflower oil: 100 ml
- Grated cheese: 100 g
- Sour cream: 200 g
