Zucchini and Cheese Pancakes
8 servings
30 minutes
Zucchini-cheese pancakes are a delicate and aromatic dish of Russian cuisine that harmoniously combines the softness of zucchini with the rich flavor of cheese. Their history is rooted in the traditions of home cooking, where housewives aimed to create simple yet exquisite treats from available ingredients. The pancakes have a crispy golden crust while remaining soft and juicy inside. The taste is gently cheesy with a hint of freshness from herbs, and serving them with sour cream emphasizes their softness and makes the dish even more appetizing. These pancakes can be served as a standalone dish or as a side to meat and vegetables, as well as used as a base for snacks. They are perfect for a cozy family breakfast or light dinner, delighting with their flavor and simplicity of preparation.
1
Grate the zucchini on a fine grater, salt it, and let it sit for 15-20 minutes. Then squeeze out the water thoroughly (the water is not needed).
- Zucchini: 200 g
2
Lightly beat the eggs with salt, add oil, milk, zucchini, mix in grated cheese and herbs, add flour and mix everything. The consistency of the dough should be like thick sour cream!
- Chicken egg: 2 pieces
- Olive oil: 1 tablespoon
- Milk: 200 ml
- Zucchini: 200 g
- Cheese: 40 g
- Parsley: 1 bunch
- Wheat flour: 100 g
3
Heat the pan without oil and spread the dough in a thin layer.
- Olive oil: 1 tablespoon
4
Fry for 1-2 minutes on each side until golden brown.
5
This portion will make 8 pancakes on a 16-centimeter diameter skillet.
6
It can be served with sour cream.
7
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8
