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Zucchini pancakes

912

Kitchen Russian

Calorie content 124.4 kcal

Portions 2 port.

Cooking time 50 minutes

Proteins * 6.6 gr.

Fats * 5.9 gr.

Carbohydrates* 19.7 g

Content

Zucchini pancakes are a tasty and satisfying dish. Prepares quickly and easily. Cooked pancakes are used with sour cream. You can also make a snack cake from zucchini pancakes by soaking it with sauce or layering with a filling of cheese, fried vegetables or minced meat.

Ingredients

Cow's milk 1 tbsp. Egg 3 pcs. Zucchini 400 gr. Wheat flour 1 tbsp. Sunflower oil 5 tbsp Vegetable oil for frying Dill 1 bundle Salt taste

Cooking process

Prepare the required ingredients for the pancakes. Wash the zucchini well and trim off the ends. Wash the dill greens. Dry and chop finely. Measure out the required amount of wheat flour and milk. Remove chicken eggs from the refrigerator.

Chop the zucchini or courgettes into smaller pieces and mince or chop with a food processor.

Pour milk into the resulting mass and break the chicken eggs. Mix thoroughly and salt. Gradually add sifted wheat flour. Using a whisk, bring to a homogeneous consistency.

Add chopped dill greens, you can use any greens you have on hand. Mix thoroughly with a whisk.

Pour the required amount of vegetable oil into the resulting dough. Using a whisk, mix well.

Heat the pan well. Lubricate with literally a drop of oil, I recommend greasing the pan before each pancake. Pour the pancake batter using a ladle. Spread it over the entire surface. When the dough in the pan is dull, use a silicone or wooden spatula to turn the pancake over to the other side. Cook for about a minute more.