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Pancakes squash

0
616
Kitchen Russian
Calorie content 158.7 kcal
Portions 4 port.
Cooking time 70 minutes
Proteins * 8.9 gr.
Fats * 10.5 g
Carbohydrates* 14.2 g
* per 100 gr. product
Pancakes squash
Content

I would like to offer you an interesting dinner option. Zucchini pancakes with cheese and garlic will be your favorite snack. Savory pancakes can be cooked in a skillet or oven.

Ingredients

Cooking process

step 1 out of 8
Prepare the required ingredients for the squash pancakes. Wash the zucchini well and cut off the ends.
step 2 out of 8
Chop the zucchini into smaller pieces and mince them or grind them with a food processor or blender.
step 3 out of 8
Peel the garlic and chop with a knife or pass through a press. Put chopped zucchini into a bowl, break chicken eggs, add chopped garlic and hard cheese previously grated on a coarse grater.
step 4 out of 8
Mix thoroughly. Measure out the required amount of wheat flour and sift it through a sieve, gradually adding it to the courgette mass and stirring well. Pour in milk little by little, salt and stir until smooth. Let the dough rest a little. 20 minutes will be enough.
step 5 out of 8
Heat the pan well. Lubricate with literally a drop of oil. Pour the pancake batter using a ladle. Spread it over the entire surface. When the dough in the pan turns dull, use a spatula to turn the pancake over to the other side. Cook for about a minute more. Stack the finished squash pancakes on top of each other.
step 6 out of 8
Roll the squash pancakes and serve with sour cream sauce and chopped dill.
step 7 out of 8
These pancakes can be cooked in the oven. Line a baking sheet with baking paper or brush with a little vegetable oil and spread the courgette dough.
step 8 out of 8
Bake the pancakes in an oven preheated to 180 degrees for 25-30 minutes. Serve hot pancakes.

Bon Appetit!

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