Zucchini pancakes with garlic and sour cream sauce
2 servings
15 minutes
Zucchini pancakes with garlic and sour cream sauce are a classic dish of Russian cuisine, combining the tenderness of vegetables with the spiciness of spices. Light and airy, they surprise with a subtle aroma of garlic and Italian herbs, creating a rich flavor with a hint of chili heat. The origins of this dish trace back to traditional peasant kitchens where zucchini was used as an accessible and versatile ingredient. Baked to a golden crust, they acquire a crispy texture, while the sour cream sauce with turmeric and black pepper adds softness and a spicy aftertaste. Served hot with cool sour cream, they are perfect for a cozy home dinner or as an appetizer on a festive table.
1
Peel the garlic.
- Garlic: 3 cloves
2
Clean the onion.
- Onion: 1 head
3
Grate the zucchini on a coarse grater and add a couple of eggs.
- Zucchini: 1 piece
- Chicken egg: 2 pieces
4
Grate the onion on a fine grater and add it to the zucchini. Season with salt and ground chili pepper.
- Onion: 1 head
- Salt: to taste
- Chili powder: to taste
5
Press the garlic through a garlic press into the other ingredients.
- Garlic: 3 cloves
6
Add Italian herbs.
- Italian herbs blend: to taste
7
Mix the ingredients well.
8
Add pumpkin flour and mix again.
- Pumpkin (seed) flour: 3 tablespoons
9
Spoon the mixture onto a hot skillet with oil.
10
Flip it as soon as one side is browned.
11
Put sour cream in a bowl and season with black ground pepper.
- Sour cream: 10 tablespoons
- Ground black pepper: to taste
12
Add turmeric.
- Turmeric: to taste
13
Serve hot with cool sour cream.
