Zucchini pancakes
4 servings
45 minutes
Zucchini pancakes are a delicate dish of Russian cuisine that combines the lightness of vegetables with the richness of sour cream. Zucchini, with its mild flavor, combined with spinach and rice flour creates an airy texture, while lemon zest and herbs add freshness. The recipe's origins trace back to rustic kitchens where simple ingredients transform into true culinary masterpieces. These pancakes are perfect for breakfast or a light dinner and can be served with aromatic cappuccino. The ease of preparation makes them popular among both experienced cooks and beginners, while the combination of sweet zucchini with the gentle tartness of lemon makes the taste unforgettable.
1
Grate the zucchini on a medium grater and squeeze out the juice.
- Zucchini: 1 kg
2
Beat the eggs with sugar and salt.
- Chicken egg: 4 pieces
- Sugar: to taste
- Salt: to taste
3
Blanch the spinach, squeeze it out, add milk.
- Spinach: 200 g
- Milk: 400 ml
4
Blend spinach with milk in a blender.
- Spinach: 200 g
- Milk: 400 ml
5
In a bowl, mix grated zucchini, beaten spinach, eggs, and flour with baking powder. Add salt to taste. Add a pinch of sugar. Knead a liquid dough.
- Zucchini: 1 kg
- Spinach: 200 g
- Chicken egg: 4 pieces
- Rice flour: 160 g
- Baking powder (raising agent): 10 g
- Salt: to taste
- Sugar: to taste
6
On a heated frying pan greased with vegetable oil, spoon the dough to form pancakes.
- Vegetable oil: to taste
7
Fry the dough on low heat on both sides until cooked.
8
Prepare sour cream. Add the zest of 1 lemon, a spoon of lemon juice, and chopped herbs to the sour cream, and mix.
- Sour cream (30%): 200 g
- Lemon: 1 piece
- Fresh herbs: 20 g
9
Place the zucchini pancakes and sour cream on the plate.
10
Serve with cappuccino made in the Polaris PACM 2080AC IQ Home coffee machine.
