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Zucchini pancakes with cheese

833

Kitchen Russian

Calorie content 151.9 kcal

Portions 5 port.

Cooking time 40 minutes

Proteins * 10 gr.

Fats * 8.9 gr.

Carbohydrates* 16.4 gr.

Content

Appetizing squash pancakes, namely pancakes, not pancakes, are an excellent dish and base for various fillings and additives. Alternatively, you can make a wonderful zucchini cake using the pancakes from this recipe as a base.

Ingredients

Zucchini 1 PC. Cow's milk 200 ml. Wheat flour 3 - 4 tablespoons Salt 1 tsp Parmesan cheese 70 gr. Egg 3 pcs. Garlic 1 - 2 teeth Vegetable oil for frying

Cooking process

To get started, prepare all the ingredients for the pancakes and put them on the table so you don't forget anything.

Peel and chop the zucchini, then chop it on a grater or in a blender.

Add finely grated cheese to the crushed zucchini and stir.

Next, add milk, salt with spices, eggs and flour to the mixture. Pass the garlic through a garlic press and add it to the dough, which is kneaded well until the state of an ordinary pancake dough.

Preheat a frying pan with vegetable oil and fry all the pancakes in turn, literally 1-2 minutes on each side. Stack the pancakes and serve or start with something before serving.