Zucchini pancakes with carrots
4 servings
40 minutes
Zucchini pancakes with carrots are a classic dish of Russian cuisine, featuring a wonderful combination of lightness and rich flavor. The history of these pancakes originates from rural cooking, where housewives used seasonal vegetables to prepare nutritious and simple dishes. Zucchini adds tenderness, while carrots provide a slight sweetness and appetizing color. Onions add zest, and spices create flavor harmony. The pancakes turn out airy with a crispy golden crust. They can be served as a standalone dish with sour cream or garlic sauce and also used as a base for snack cakes. They are perfect for cozy family breakfasts and light summer dinners, delighting with their simplicity and rich aroma.
1
Grated cheese, sour cream or mayonnaise, garlic, herbs.
2
Grate zucchini, onion, and carrot on a large grater. Add flour, egg, salt, and pepper. Fry the pancakes in sunflower oil on both sides.
- Zucchini: 1 piece
- Onion: 1 piece
- Carrot: 1 piece
- Chicken egg: 1 piece
- Wheat flour: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Place the first layer of pancakes on a plate, then add the filling, and cover with another layer of pancakes. It can be made like a cake or stacked separately.
