Zucchini and Carrot Pancakes
4 servings
30 minutes
Zucchini and carrot pancakes are a light, aromatic, and appetizing dish of Russian cuisine that combines the tenderness of vegetables with the spiciness of garlic and cheese. This recipe likely emerged as a way to diversify traditional flour products by adding freshness and healthy components. The taste of these pancakes is soft, slightly sweet due to the carrots, with a hint of spiciness from garlic and cheese. They are perfect for breakfast or a light dinner, especially with a sauce based on sour cream or yogurt. They can be served as a standalone dish or as a side to meat and fish appetizers. Easy to prepare, they make an excellent choice for those who appreciate healthy and delicious food.
1
Add finely grated carrot, crushed garlic, grated cheese, finely chopped parsley, salt, and pepper to the peeled and seeded zucchini grated on a fine grater. Mix well.
- Courgette: 2 pieces
- Carrot: 1 piece
- Garlic: 1 clove
- Hard cheese: 50 g
- Chopped parsley: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Add flour and vegetable oil, mix well.
- Wheat flour: 3 tablespoons
- Vegetable oil: 2 tablespoons
3
Bake on a well-heated, greased pan on both sides for 3 minutes.
- Vegetable oil: 2 tablespoons
