Zucchini pancakes
4 servings
30 minutes
In fact, these are regular zucchini pancakes that we make year after year. We added a little bit of eggs and a little bit of flour to the zucchini, and got a great mixture that turned into a ruddy pancake.
1
Prepare all the ingredients.
2
Grate the zucchini on a coarse grater. If the zucchini is large, it should be peeled and seeded.
- Zucchini: 700 g
3
Place the grated zucchini on a sieve, add salt, mix, and let it sit for 10-15 minutes.
- Salt: to taste
4
Squeeze juice from the zucchini.
- Zucchini: 700 g
5
Transfer the zucchini to a large bowl, add an egg, flour, a bit more salt, and pepper. Mix well.
- Zucchini: 700 g
- Chicken egg: 1 piece
- Wheat flour: 35 g
- Salt: to taste
- Ground black pepper: to taste
6
Heat some vegetable oil in a pan.
- Vegetable oil: 45 ml
7
Spoon the zucchini mixture and fry over medium heat until a golden crust forms.
- Zucchini: 700 g
8
Flip the potato pancakes and fry the other side until it has the same crust. Do this with the entire zucchini mixture, adding oil if necessary.
- Zucchini: 700 g
- Vegetable oil: 45 ml
9
Place the ready draniki on a paper towel to get rid of excess fat.
- Zucchini: 700 g
10
Serve zucchini pancakes with sour cream and finely chopped herbs.
- Sour cream: to taste
- Green: to taste