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Zucchini pancakes without eggs

1607

Kitchen Russian

Calorie content 99.3 kcal

Portions 4 port.

Cooking time 40 minutes

Proteins * 3.2 gr.

Fats * 5.4 gr.

Carbohydrates* 20.9 g

Content

Juicy zucchini pancakes, although fried in oil, are great for lean and vegetarian menus. For such a dish, it is better to use young zucchini with a delicate skin. You can add any amount of garlic and herbs to your taste.

Ingredients

Cooking process

Wash the zucchini and carrots. If the zucchini has a soft skin, then it is not necessary to peel them, the old fruits must be peeled and the seeds removed. Grate the zucchini on a coarse grater. Add one tablespoon of salt, let the zucchini sit for 10 minutes, during which time they will let the juice out. Squeeze out excess liquid from the zucchini.

Peel and grate the carrots. Wash the greens and chop with a knife. Peel the garlic and pass through a press. Mix these ingredients with the squash, add salt and spices to taste. Add flour in a tablespoon and knead the dough.

Preheat a frying pan, pour in a little olive oil. Shape the pancakes and place in the skillet. Fry the pancakes over medium heat on both sides until golden brown.