Zucchini pancakes with young onions
4 servings
30 minutes
Zucchini pancakes with green onions are tender, light, and aromatic cakes that have become a favorite dish of Russian cuisine. Their origin is linked to the tradition of using seasonal vegetables in home cooking. The crispy crust complements the softness of the zucchini batter, while the green onions add freshness and a hint of spiciness. The pancakes are perfect for breakfast, a light dinner, or even a festive table, especially when paired with sour cream, garlic sauce, or fresh herbs. This dish beautifully highlights the flavor of summer vegetables and evokes the warmth of sunny days.
1
Grate the zucchini on a coarse grater, salt it, let it sit for 15 minutes, and remove the juice.
- Baby courgettes: 2 pieces
- Salt: to taste
2
Chop the young onion finely.
- Spring onion: to taste
3
Beat the eggs and add to the zucchini mixture, then add flour and onion.
- Chicken egg: 4 pieces
- Wheat flour: 6 tablespoons
- Spring onion: to taste
4
Mix well (with hands, not a blender!) and fry in sunflower oil.
- Sunflower oil: 70 ml
