Zucchini pancakes with garlic and sour cream
4 servings
30 minutes
Zucchini pancakes with garlic and sour cream are a delicate and aromatic dish of Russian cuisine that captivates from the first bite. The recipe's origins trace back to the tradition of preparing simple yet hearty dishes from seasonal vegetables. Young zucchinis give the pancakes lightness and juiciness, while garlic adds zest, creating a harmony of flavors. The mixture of sour cream with garlic not only highlights the rich taste but also makes the pancakes especially soft. They are perfect for a cozy family dinner or a light snack. Served hot and garnished with fresh herbs, they add freshness and an appetizing look. Zucchini pancakes exemplify how simple ingredients can transform into a culinary masterpiece that brings warmth and enjoyment.
1
Finely chop the garlic, mix it with sour cream, and let it steep.
- Garlic: 2 cloves
- Sour cream: 100 g
2
Grate the zucchini on a coarse grater.
- Baby courgettes: 3 pieces
3
Add salt to taste. Add raw chicken eggs. Mix.
- Chicken egg: 2 pieces
4
Add flour until the dough reaches a consistency of 20% sour cream.
- Wheat flour: 100 g
5
Place the future pancakes in a skillet with heated vegetable oil using your hand (or a wooden spoon). Fry until golden brown.
6
Brush the ready pancakes (while hot) with a mixture of sour cream and garlic. Serve sprinkled with dill and parsley.
- Sour cream: 100 g
- Garlic: 2 cloves
