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Zucchini pancakes with pike caviar

4 servings

45 minutes

Brand chef Evgeny Tsyganov shared a recipe from the Eno Bistro menu with us.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

260.9

kcal

11g

grams

9.5g

grams

33g

grams

Ingredients

4servings

800

g

60

g

300

g

30

ml

10

g

40

g

2

pc

20

g

10

g

Semola (durum wheat semolina flour)

30

g

100

g

40

g

10

g

to taste

Ground black pepper

to taste

Cooking steps

1
Grate the zucchini on a coarse grater and squeeze out the liquid thoroughly.
Required ingredients:
1. Zucchini: 800 g

2
Put a pot of water on the fire. Once the water boils, add spinach and parsley to the pot for 20 seconds.
Required ingredients:
1. Spinach: 60 g
2. Parsley: 300 g

3
Remove the greens and send them to ice water.

4
Finely chop the parsley and spinach and mix with grated zucchini.
Required ingredients:
1. Spinach: 60 g
2. Parsley: 300 g
3. Zucchini: 800 g

5
Add soy sauce, basil, yolk, roasted garlic, and semolina to the zucchini. Salt and pepper to taste.
Required ingredients:
1. Soy sauce: 30 ml
2. Basil: 10 g
3. Egg yolk: 2 pieces
4. Garlic: 20 g
5. Semola (durum wheat semolina flour): 30 g
6. Salt: to taste
7. Ground black pepper: to taste

6
Form the draniki. Coat in flour and starch.
Required ingredients:
1. Wheat flour: 40 g
2. Starch: 10 g

7
Preheat the oven to 200 degrees.

8
Fry the draniki on medium heat for 4 minutes on each side.

9
Then send it to the oven for 5 minutes.

10
Serve zucchini pancakes with sour cream, pike caviar, and drops of green oil.
Required ingredients:
1. Sour cream: 100 g
2. Pike roe: 40 g
3. Herb butter: 10 g

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