Zucchini pancakes
4 servings
50 minutes
Zucchini pancakes are a delicate and light dish from Russian cuisine, perfect for breakfast or a light dinner. This recipe combines the freshness of zucchini, nutritious oatmeal, and the softness of eggs to create an airy texture with a crispy crust. Historically, vegetable pancakes were popular in Slavic cuisine, especially in rural households where seasonal produce was used. Their taste is a pleasant blend of the sweet notes of zucchini with the spiciness of black pepper, while oatmeal adds a tender density. Pancakes can be served with sour cream, yogurt, or sauces, making them versatile and suitable for both everyday meals and festive tables.
1
Grate the zucchini on a coarse grater.
- Courgette: 2 pieces
2
Add oats, eggs, salt, and pepper.
- Rolled oats: 3 tablespoons
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Let the mixture sit for 5-10 minutes so the flakes can absorb some moisture.
4
Fry in vegetable oil.
