Zucchini pancakes with herbs
3 servings
30 minutes
Zucchini pancakes with herbs are a delicate and aromatic dish from sunny Odessa, where the simplicity and freshness of ingredients create a culinary masterpiece. Their soft texture, infused with the juiciness of young zucchinis, harmonizes with bright notes of dill, parsley, and cilantro, while a hint of garlic adds zest. These pancakes are perfect for a light breakfast or lunch and pair wonderfully with sour cream or yogurt sauce.
1
Prepare all the ingredients.
2
Remove the seeds from the zucchini and grate the flesh on a coarse grater. Slightly salt and set aside for 5 minutes.
- Baby courgettes: 2 pieces
3
Well squeeze out the extracted juice.
4
Finely chop dill, green onion, parsley, and cilantro.
- Spring onion: 10 g
- Dill: 10 g
- Parsley: 10 g
- Cilantro: 10 g
5
Add greens to the zucchini and squeeze garlic through a press into it.
- Garlic: 1 clove
6
Add the egg, yolk, and flour. Mix everything thoroughly.
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Wheat flour: 20 g
7
Pour vegetable oil into the pan and heat it.
- Vegetable oil: 120 ml
8
When the oil is well heated, spoon portions of the dough and fry until golden edges.
9
Then flip it and cook a little more.
10
Place the ready pancakes on a paper towel to get rid of excess fat.
11
Serve the zucchini pancakes hot.
