Zucchini pancakes with chanterelles
4 servings
30 minutes
The pancakes and mushrooms are prepared separately, and they are found on the plate. Another recipe from the Brunkol restaurant in Zaoksky District. Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula " , shared the recipe with us.
1
Grate the zucchini on a coarse grater, salt it, and squeeze out the excess liquid.
- Zucchini: 800 g
- Salt: to taste
2
Combine grated zucchini, eggs, and flour, add salt, pepper, and mix well.
- Zucchini: 800 g
- Chicken egg: 2 pieces
- Wheat flour: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
In a heated pan with oil, spoon the zucchini batter and fry the pancakes on both sides until golden brown.
- Zucchini: 800 g
- Vegetable oil: 30 ml
4
Chop the chanterelles coarsely and slice the onion into strips. Sauté together in a hot pan with oil until partially cooked. Season with salt and pepper. Add sour cream and reduce to make a sauce.
- Chanterelles: 400 g
- Onion: 120 g
- Vegetable oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: 200 g
5
Place the pancakes on a plate and drizzle with chanterelle sauce.
- Chanterelles: 400 g
