Zucchini pancakes with Adyghe cheese
8 servings
30 minutes
Zucchini pancakes with Adyghe cheese are a delicate and aromatic dish of Russian cuisine, combining the freshness of vegetables and the softness of cheese. Adyghe cheese gives the pancakes a pleasant creamy texture, while oat flour makes them light and airy. Historically, such dishes were found in rural kitchens where housewives used available seasonal products. The taste of the pancakes is rich with herbal notes of dill and mint, with a slight spiciness from cayenne pepper. These pancakes can be served as a standalone dish or as an accompaniment to meat. The perfect combination is with chorizo, sour cream, and lime, adding freshness and contrasting flavor notes. A great choice for breakfast or a light dinner!
1
Mix grated zucchini with 1 tsp of salt and let it sit for 5 minutes. Then squeeze out the excess water.
- Zucchini: 4 pieces
- Salt: 1 teaspoon
2
Grind the oats into flour using a coffee grinder. Or use oat flour directly.
- Rolled oats: 65 g
3
Mix zucchini, oats, egg, cheese, herbs, and pepper.
- Zucchini: 4 pieces
- Rolled oats: 65 g
- Chicken egg: 2 pieces
- Adyghe cheese: 250 g
- Dill: 2 tablespoons
- Mint: 0.5 bunch
- Cayenne pepper: 1 teaspoon
4
Heat oil in a pan and fry the pancakes for 4 minutes on each side.
- Vegetable oil: 1 tablespoon
5
Pancakes can be served with chorizo, sour cream, and a wedge of lime.
