Zucchini Fritters with Garlic
4 servings
30 minutes
Zucchini pancakes with garlic are a light and aromatic dish from Russian cuisine, where vegetable pancakes are valued for their tender texture and rich flavor. Zucchini adds softness to the dish, while garlic adds spiciness and a hint of heat. Dill enhances freshness, and sour cream provides creamy tenderness. These pancakes are great as a standalone dish or as a side. They are perfect for breakfast or a light dinner, especially in summer when zucchini is fresh and available. They can be served with herbs, sour cream, or even yogurt sauces to highlight their flavor.
1
Grate the zucchini on a coarse grater and transfer to a bowl. Add the minced garlic and mix well.
- Courgette: 2 pieces
- Garlic: 2 cloves
2
Then add lightly beaten eggs, sugar, flour, finely chopped dill, salt, and pepper to taste. Mix well (the dough may become liquid after some time, add a little more flour).
- Chicken egg: 2 pieces
- Sugar: 0.8 teaspoon
- Wheat flour: 0.3 glass
- Dill: 2 tablespoons
- Sea salt: to taste
- Freshly ground black pepper: to taste
3
Heat a large skillet and add some olive oil. Place the pancakes by 1 tablespoon, leaving small spaces between them. Fry for about 3 minutes on each side until golden brown. Serve with sour cream.
- Olive oil: to taste
- Sour cream: to taste
