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Zucchini pancakes with corn flour

1961

Kitchen Russian

Calorie content 294.2 kcal

Portions 2 port.

Cooking time 60 minutes

Proteins * 14 gr.

Fats * 22.8 g

Carbohydrates* 9.4 gr.

Content

Zucchini pancakes with cornmeal are prepared for people who need a gluten-free diet. Pancakes are as fluffy and airy as with wheat flour. We prepare a dish from young zucchini, and squeeze vegetable juice from chopped zucchini.

Ingredients

Cooking process

Peel the zucchini and remove the inner pulp with seeds.

Then grate the zucchini on a grater with large holes, place this mass in a separate bowl, salt a little and grind well with your hand so that the zucchini gives out its juice. Drain the juice after a few minutes.

Beat in a chicken egg to the chopped and squeezed zucchini.

Then add kefir or sour cream to this mass, which will make the pancakes very fluffy.

Pour the right amount of cornmeal on them, add baking soda and a little more salt.

Rinse the dill, chop finely and transfer to the zucchini. Use a spoon to knead the dough well and let it sit for 5-7 minutes to allow the cornmeal to swell and thicken the dough.

Preheat a skillet and brush it with vegetable oil. Put the dough in a skillet for 2 tbsp. l., forming one pancake. Fry the pancakes on both sides until golden brown.

Place the cooked pancakes in a stack on a plate, brushing each pancake with a piece of butter. Serve the dish hot, and to it - sour cream and fresh vegetable salad.