Light pancakes with zucchini
4 servings
30 minutes
Light zucchini pancakes are a delicate and airy dish of Russian cuisine that impresses with its simplicity and vibrant flavor. Zucchini adds juiciness to the pancakes, while garlic and herbs provide spiciness and freshness. The history of such dishes goes back to traditional Russian village recipes, where vegetables always played an important role in everyday cooking. These pancakes are perfect for a cozy family breakfast or a light snack. It is best to serve them warm, complemented by sour cream, which enhances the flavor even more. With their tender texture and rich aroma, they will appeal to both adults and children.
1
Peel the zucchini, grate it, lightly salt it and leave for 15-20 minutes, then squeeze out the released juice by hand and remove it.
- Zucchini: 500 g
- Salt: to taste
2
In a separate bowl, break the eggs, add salt, a pinch of sugar, sour cream (or kefir), chopped parsley, baking soda, and minced garlic. Add to the zucchini and mix everything.
- Chicken egg: 2 pieces
- Salt: to taste
- Sour cream: 2 tablespoons
- Parsley: to taste
- Baking soda: 0.5 teaspoon
- Garlic: 1 clove
3
Add flour to the mixture and mix everything carefully again, then add 1 tablespoon of sunflower oil, mix again and let the dough rest for a while.
- Wheat flour: 2 tablespoons
- Sunflower oil: 50 ml
4
Fry pancakes in a heated pan with sunflower oil. Then place them on a plate with paper towels.
- Sunflower oil: 50 ml
5
Serve warm with sour cream.
- Sour cream: 2 tablespoons
