Zucchini pancakes with kefir
4 servings
30 minutes
Zucchini pancakes with kefir are a simple yet surprisingly delicious dish of Russian cuisine. This recipe traces back to the traditions of village cooking, where ingredients were used as simply and accessibly as possible. Soft and tender inside with a golden crust outside, they have a slight tanginess from the kefir, while garlic added to the mayonnaise gives them a piquant flavor. Zucchini pancakes are an ideal option for a summer breakfast or light dinner. They pair wonderfully with sour cream, fresh vegetables, and herbs. They can be served as a standalone dish or used as a side for meat. Their mild taste and airy texture appeal to both adults and children, and their simple preparation method makes them a favorite among home recipes.
1
Add baking soda to the kefir (do not extinguish it, otherwise the pancakes will not be fluffy), salt, and two medium-sized zucchini grated on a coarse grater. Add flour to the resulting mixture - the dough should be neither thick nor runny, similar to the dough for regular pancakes.
- Kefir: 0.5 l
- Salt: pinch
- Baking soda: pinch
- Zucchini: 2 pieces
- Wheat flour: 1 glass
2
Next, it's simple — fry in vegetable oil on both sides, stack on a plate, greasing each layer with mayonnaise mixed with minced garlic.
- Vegetable oil: to taste
- Mayonnaise: 200 g
- Garlic: 4 cloves
