Zucchini pancakes
4 servings
20 minutes
Zucchini pancakes are a light and aromatic dish of Russian cuisine that combines the tenderness of fresh zucchinis with rich spices. Their history roots in peasant cooking traditions where available vegetables were transformed into nutritious and tasty dishes. Thin, crispy on the outside and soft on the inside, these pancakes have a slight spiciness thanks to oregano, coriander, and garlic. They are perfect for a cozy family dinner or as an appetizer with sour cream-based sauces. It's important to let the zucchinis rest after grating to remove excess moisture before carefully shaping the pancakes and frying them until golden brown. They are served hot, complemented by fresh herbs or a light yogurt sauce, making the meal especially delicious and harmonious.
1
Peel the zucchini and, if necessary, remove the large seeds. Grate coarsely using a grater or a food processor.
- Zucchini: 2 pieces
2
Salt the prepared mass and strain it. After 10-15 minutes, gently squeeze it.
- Salt: to taste
3
Add flour (in the necessary amount to hold the shape), baking soda (previously extinguished with lemon juice or vinegar), pepper, oregano, coriander, mashed garlic, and mix.
- Cornmeal: 0.5 glass
- Baking soda: 0.5 teaspoon
- Freshly squeezed lemon juice: 1 teaspoon
- Ground black pepper: to taste
- Dried oregano: 0.3 teaspoon
- Ground coriander: 0.3 teaspoon
- Garlic: 1 clove
4
Heat vegetable oil in a thick-bottomed pan. Form balls from the dough, place them in the pan, and press down with a fork. Fry for 3-4 minutes on each side (until golden brown).
- Vegetable oil: to taste
5
Place the ready pancakes on a paper towel to remove excess oil.
