Zucchini pancakes with herbs
4 servings
30 minutes
Zucchini pancakes with herbs are a light and aromatic dish of Russian cuisine that combines the tenderness of zucchini with the refreshing taste of herbs. Their history originates from the traditions of Russian villages where housewives used seasonal vegetables to create hearty yet simple recipes. Thin golden pancakes infused with a light aroma of dill or parsley are perfect for breakfast or a light dinner. Kefir gives the batter airiness, while butter or sour cream enriches the flavor. These pancakes can be served as a standalone dish or complemented with various sauces like garlic sour cream or yogurt dip. It's an excellent option for those who appreciate healthy and appetizing food!
1
Grate the zucchini on a fine grater and squeeze out the juice.
- Zucchini: 450 g
2
Add beaten eggs, salt, kefir, chopped greens, and mix everything.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
- Kefir: 300 ml
- Fresh herbs: 1 bunch
3
Gradually add flour and knead a soft dough.
- Wheat flour: 300 g
4
Add sunflower oil and baking soda, mix. Let the dough rest for 20 minutes.
- Sunflower oil: 1 tablespoon
- Baking soda: 0.5 teaspoon
5
Shape the pancake and fry on both sides until golden brown in a well-heated pan.
6
Spread the ready pancake with butter or sour cream.
- Sunflower oil: 1 tablespoon
