Zucchini pancakes
4 servings
60 minutes
Zucchini pancakes are a light and airy dish that has become a favorite in European cuisine due to their delicate flavor and simplicity of preparation. It is believed that their history traces back to traditional village recipes where vegetables were used to create hearty and nutritious meals. Zucchini adds juiciness to the pancakes, while dill and parsley provide a fresh aroma. The golden crust formed during frying makes them particularly appetizing. Pancakes are perfect for both a light breakfast and a festive table, especially when paired with a sour cream-garlic sauce that complements their taste with spicy notes. Serve them hot, enjoying the crispy texture and tender center.
1
Finely chop the greens and garlic. Mix all the ingredients for the sauce and let it steep while the pancakes are cooking.
- Dill: 1 bunch
- Parsley: 1 bunch
- Garlic: 1 clove
2
Peel the zucchini (if they are very young, you can leave the skin) and grate them on a coarse grater. Place in a sieve and squeeze out the juice.
- Zucchini: 2 pieces
3
Chop dill and parsley finely.
- Dill: 1 bunch
- Parsley: 1 bunch
4
Mix zucchini with greens.
- Zucchini: 2 pieces
- Dill: 1 bunch
- Parsley: 1 bunch
5
Add eggs, flour, baking powder, salt, and pepper. Mix thoroughly.
- Chicken egg: 2 pieces
- Wheat flour: 1 glass
- Baking powder (raising agent): 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
6
Heat the pan well, pour in some vegetable oil. Pour the zucchini mixture with a tablespoon and fry covered for 1.5 minutes on each side.
- Sour cream: 150 g
- Mayonnaise: 1 tablespoon
7
Serve with sauce.
