Light zucchini pancakes with cilantro
3 servings
20 minutes
Light zucchini pancakes with cilantro are a delicate and aromatic dish perfect for a quick breakfast or a light dinner. Zucchini adds juiciness to the pancakes while cilantro adds a fresh, zesty note. This recipe originates from European cuisine where simplicity and natural flavors of ingredients are highly valued. They are easy to prepare: grated zucchini is mixed with garlic, egg, and flour, then enriched with the bright green aroma of cilantro. They are fried until golden brown, creating a crispy texture outside and softness inside. The pancakes can be served with yogurt or sour cream-based sauces as well as vegetable salads, making them a versatile choice for both everyday meals and festive tables.
1
Grate the zucchini on a coarse grater, add garlic, salt, eggs, and flour.
- Zucchini: 3 pieces
- Garlic: 4 cloves
- Salt: to taste
- Chicken egg: 1 piece
- Wheat flour: 3 tablespoons
2
Chop the cilantro finely and add it to the mixture.
- Cilantro: 1 bunch
3
Fry like regular pancakes.
