Zucchini pancakes
4 servings
25 minutes
Zucchini draniki are a refined dish of Belarusian cuisine that delights with a tender taste and crispy crust. This version of traditional potato draniki is light and juicy due to the use of zucchini. Their flavor is soft with subtle hints of onion and garlic, while the aromatic sauce with mayonnaise and spices adds richness. Historically, draniki originated as a simple and hearty peasant dish but are now popular in restaurants and home menus. They are perfect as a standalone dish, appetizer, or side dish and pair well with meat and fresh vegetables. It’s best to serve them hot, sprinkled with herbs to highlight their freshness and rich flavor. This dish warms the soul and brings comfort while preserving the traditions of Belarusian cuisine.
1
Peel the zucchini and grate it on a coarse grater.
- Zucchini: 3 pieces
2
Peel the onion and grate it on the same grater. Add it to the zucchini.
- Onion: 1 piece
3
Drain the excess zucchini juice — we don't need it.
4
We are preparing the sauce. We will squeeze garlic into a bowl.
- Garlic: 3 cloves
5
Add mayonnaise, salt, and pepper to the garlic. Mix well — the sauce is ready.
- Mayonnaise: 50 g
- Salt: to taste
- Ground black pepper: to taste
6
We mix zucchini with egg, flour, and vegetable oil. We salt and pepper to taste. We stir.
- Zucchini: 3 pieces
- Chicken egg: 2 pieces
- Wheat flour: 5 tablespoon
- Vegetable oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Again, if the dough turns out too runny — drain the juice.
8
In a pan, heat vegetable oil and fry our pancakes on both sides. Be careful — zucchini pancakes are much more delicate than potato ones, so they are not easy to flip.
- Vegetable oil: 4 tablespoons
9
Fried draniki are placed on a plate and brushed with our sauce. We let them soak in the sauce for a few minutes and sprinkle with greens before serving.
- Mayonnaise: 50 g
- Fresh herbs: to taste
