Zucchini pancakes with corn flour
10 servings
30 minutes
Zucchini pancakes with corn flour are a light and tasty dish of Russian cuisine, combining the tenderness of zucchini with the softness of corn flour. Their history begins in traditional village cooking, where vegetable pancakes were popular due to their simplicity and ingredient availability. The pancakes turn out airy with a crispy golden crust while the inside remains juicy thanks to the zucchini. The light aroma of corn flour adds a special note, and the addition of fragrant pepper enriches the flavor. They can be served with creamy sour cream and fresh onions, making the dish even more appetizing. Perfect for breakfast or a light dinner, they pair well with various sauces and vegetable salads.
1
First, grate the zucchini on a coarse grater, add salt, and let it sit for 10 minutes to release its juice.
- Zucchini: 1 kg
- Salt: 1.5 teaspoon
2
While the zucchini is resting, you should finely chop the onion.
- Spring onion: 1 bunch
3
After cutting the zucchini, remove excess moisture. You can use cheesecloth for this. If it's not available, squeeze the zucchini by hand and then transfer it to a dry container.
- Zucchini: 1 kg
4
Beat the eggs in a separate bowl until smooth. Add the egg mixture, corn flour, black pepper, other spices to taste, and baking soda to the zucchini.
- Chicken egg: 2 pieces
- Cornmeal: 130 g
- Ground allspice: to taste
- Baking soda: 0.5 teaspoon
5
Heat olive oil in a pan and add the zucchini mixture. Fry the pancakes for 4 minutes on each side over medium heat.
- Olive oil: 50 ml
- Zucchini: 1 kg
6
Pour with sour cream on top and garnish with fresh onion.
- Spring onion: 1 bunch
