Zucchini fritters with spinach
4 servings
40 minutes
Zucchini pancakes with spinach are a bright example of Russian culinary art that combines simplicity and sophistication of taste. The combination of tender zucchini and rich spinach creates a harmonious balance of freshness and lightness, while garlic adds a spicy note. These pancakes have a delicate texture, and the golden crust makes them especially appetizing. They can be served with guacamole, bringing an unexpected touch of Mexican cuisine. This recipe is perfect for a light dinner or breakfast and is great for vegetable dish lovers. The simplicity of preparation makes it accessible even for beginners, while the vibrant color of spinach turns these pancakes into a true table decoration. They pair well with various sauces and side dishes, allowing for flavor experimentation and creating new gastronomic experiences.
1
Prepare all the ingredients.
2
Grate the zucchini without peeling and lightly salt.
- Baby courgettes: 2 pieces
- Salt: to taste
3
Squeeze the zucchini to remove the released juice.
- Baby courgettes: 2 pieces
4
Blanch the spinach in boiling water, then squeeze it out and blend it into a bright green puree.
- Spinach: 50 g
5
Combine spinach with zucchini, add flour, eggs, minced garlic, salt, and pepper.
- Spinach: 50 g
- Baby courgettes: 2 pieces
- Rice flour: 2 tablespoons
- Chicken egg: 2 pieces
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
6
Mix the entire mass well; if the dough is too runny, add another spoon of rice flour.
- Rice flour: 2 tablespoons
7
Heat vegetable oil in a pan and fry the pancakes on both sides over low heat.
- Vegetable oil: 30 ml
8
Place the ready pancakes on a paper towel to get rid of excess oil.
9
Serve zucchini pancakes with guacamole.
- Guacamole: to taste
