Zucchini pancakes with filling
4 servings
35 minutes
Zucchini pancakes with filling are a refined dish of Georgian cuisine, combining the tenderness of vegetable dough and the spiciness of the filling. Zucchini, minced to an airy consistency, creates a light and porous dough enriched with aromatic spices and fresh dill. The pancakes turn out thin and elastic, while their golden crust gives an appetizing appearance. The filling made of carrots, garlic, and mayonnaise adds pleasant sweetness and spiciness, making the dish rich and balanced. Traditionally, such pancakes are served as an appetizer or light dinner, accompanied by sauces or fresh vegetables. This treat is perfect for both family dinners and festive tables, delighting with its rich flavor and originality.
1
We wash the zucchini, peel it, and grate it like for potato pancakes, salt it well, mix it, and let it sit for about 10 minutes.
- Zucchini: 500 g
- Salt: to taste
2
After the zucchini releases juice, we squeeze it and drain the liquid.
3
Add egg, dill, kefir, spices, baking powder, flour to the zucchini, salt if needed, and mix everything.
- Chicken egg: 1 piece
- Kefir: 5 tablespoon
- Wheat flour: 150 g
- Turmeric: 0.3 teaspoon
- Curry powder: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
- Salt: to taste
4
Take about 150–200 ml of warm boiled water and mix the dough; it should have a consistency like liquid sour cream.
- Wheat flour: 150 g
5
Add oil to the mixture and bake thin pancakes in a hot skillet (need to flip them).
- Sunflower oil: 3 tablespoons
6
Grate the carrot and garlic, add mayonnaise, spread it on the pancake and roll it up.
- Carrot: 1 piece
- Garlic: 2 pieces
- Mayonnaise: 3 tablespoons
