Zucchini pancakes with green onions and egg
4 servings
40 minutes
A reimagined filling for pies - green onions and boiled egg are embedded in the body of the pancakes. The hard-boiled egg can be grated, making it almost invisible, or cut into small cubes - then the pieces will be felt. You can serve these pancakes with sour cream, but they taste much better if you add something else to the sour cream - pink salmon from a can broken with a fork or smoked pike caviar. Then, from the boring zucchini pancakes on the table, a luxurious snack for any alcoholic table scenario will suddenly appear.
1
Boil 2 eggs hard, peel, chop finely (as for pies) and set aside.
- Chicken egg: 3 pieces
2
Peel the zucchini and grate it coarsely.
- Zucchini: 1 kg
3
If you have time, you can salt them and leave for 10 minutes instead of squeezing; they will release excess moisture. If there's no time, immediately drain in a colander and squeeze well, gathering the pulp in handfuls.
- Zucchini: 1 kg
4
Chop the green onion finely.
- Spring onion: 30 g
5
Add chopped eggs, green onions, yogurt, salt, and pepper to the zucchini.
- Chicken egg: 3 pieces
- Spring onion: 30 g
- Plain (natural) yoghurt: 100 g
- Salt: to taste
6
Beat the egg separately in a bowl with a fork and add it to the zucchini. Mix well.
- Chicken egg: 3 pieces
7
Add the sifted flour with the baking powder there.
- Wheat flour: 100 g
- Baking powder (raising agent): 0.5 teaspoon
8
Mix the dough thoroughly.
9
Heat vegetable oil in a pan and spoon the batter into pancakes, spaced apart.
- Vegetable oil: 50 ml
10
When one side of the pancakes is browned, carefully flip them to the other side and let them brown well too. Serve zucchini pancakes with sour cream or mayonnaise.
- Sour cream: to taste
