Zucchini pancakes
2 servings
45 minutes
Zucchini pancakes are a cozy and simple dish of Russian cuisine that delights with a delicate taste and aroma of fresh herbs. Historically, zucchini pancakes became popular due to the availability of ingredients and ease of preparation. Their base is grated zucchini, which makes the texture airy, while the addition of greens and garlic adds zest. The crispy crust formed during frying contrasts with the softness inside, creating a harmony of flavors. The pancakes pair perfectly with sour cream, enhancing their tenderness and can serve as either a standalone dish or a side. Due to their lightness and versatility, they are popular in the summer season when zucchinis are freshest. This is an excellent option for those who appreciate simple yet delicious homemade recipes filled with natural freshness.
1
Wash, dry, and chop the greens. In a deep bowl, crack the eggs, add a little pepper, and lightly beat. Add dill, chopped garlic, and beat lightly again.
- Fresh herbs: 1 bunch
- Pickled garlic: 1 clove
- Chicken egg: 3 pieces
- Ground black pepper: to taste
2
Wash the zucchini, dry it, and grate it (if the zucchini is not young, be sure to peel off the tough outer skin and remove the seeds).
- Courgette: 0.25 kg
3
Add grated zucchini to the egg mixture and mix. Add flour and mix well again (it's better to salt the zucchini mixture just before frying, otherwise the zucchini will release a lot of juice, and the batter will become runny).
- Courgette: 0.25 kg
- Wheat flour: 2 tablespoons
- Salt: to taste
4
Spoon the zucchini mixture in small portions. Slightly press the pancakes with a spatula or spoon, flattening them and giving the desired shape.
- Courgette: 0.25 kg
5
Fry the pancakes over medium heat for about 1-2 minutes until golden brown. Flip them, reduce the heat, cover with a lid, and cook for another 3-4 minutes until the bottom is browned. Serve the pancakes hot with sour cream.
- Vegetable oil: to taste
- Sour cream: to taste
