Zucchini pancakes
4 servings
30 minutes
Zucchini pancakes are a delicate and aromatic dish of Russian cuisine that brings warmth and comfort to the home table. Historically, this recipe emerged as a simple yet nutritious food, especially popular in villages where zucchini was an accessible and beloved vegetable. The pancakes are light, soft inside, and have a crispy golden crust outside. Adding a mix of peppers gives them spiciness, while herbs and sour cream add freshness and tenderness to the taste. They are versatile: they can be a wonderful breakfast, an addition to the main dish, or a standalone treat. Shaping them into hearts and stars makes them perfect for festive serving. Hearty, healthy, and appetizing — zucchini pancakes will delight the whole family.
1
Clean the zucchini and grate them on a coarse grater.
- Young zucchini: 800 g
2
Mix grated zucchini with eggs, flour, season the dough with salt and pepper.
- Young zucchini: 800 g
- Chicken egg: 3 pieces
- Wheat flour: 100 g
- Salt: 5 g
- Mix of peppers: to taste
3
Pour sunflower oil into a heated pan (heat level - 3) and place a heart or star-shaped silicone mold in the center.
- Sunflower oil: 50 ml
4
Hold the mold by the handle, spread the dough in an even layer, and fry until the top of the dough 'sets' (stops being sticky).
5
Remove the mold, flip the pancake, and fry until golden brown. Heat level - 3.
6
Fry all the pancakes, place them on a flat dish, garnish with fresh green leaves, and season with sour cream.
- Green: 1 bunch
- Sour cream 20%: 200 g