Zucchini pancakes
2 servings
40 minutes
Zucchini pancakes are a delicate and aromatic dish of Russian cuisine that perfectly combines lightness and richness of flavor. This recipe has roots in rural traditions where zucchinis were used to add softness to the batter. The pancakes turn out airy, slightly sweet with subtle notes of fresh dill. They can be served with sour cream, honey, or various sauces, highlighting their versatility. Thanks to the zucchinis, they retain juiciness while a light crispy crust makes them particularly appetizing. These pancakes are suitable for breakfast, a light snack, or even a festive table, adding brightness and flavor diversity to the menu.
1
Prepare all the ingredients.
2
Grate the zucchini on a fine grater and lightly salt it.
- Zucchini: 300 g
3
When the zucchini releases juice, squeeze it well.
- Zucchini: 300 g
4
In a large bowl, lightly beat the eggs.
- Chicken egg: 4 pieces
5
Add zucchini, flour, sugar, salt, and baking powder to the eggs. Mix.
- Zucchini: 300 g
- Wheat flour: 80 g
- Sugar: 10 g
- Salt: to taste
- Baking powder (raising agent): 1 teaspoon
6
Finely chop the dill and add it to the dough. The dough should be semi-thick, slightly thicker than pancake batter.
- Dill: 10 g
7
Heat the pancake pan and lightly grease it with vegetable oil.
- Vegetable oil: 30 ml
8
Pour some batter into the pan and spread it evenly across the bottom. Fry until the bottom is set.
9
Flip the pancake and cook it on the other side. Fry all the pancakes in the same way.
10
Serve the ready pancakes with sour cream or other favorite toppings.
- Sour cream: to taste
