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Zucchini and carrot pancakes

0
1357
Kitchen Russian
Calorie content 113.9 kcal
Portions 3 port.
Cooking time 65 minutes
Proteins * 4.7 gr.
Fats * 4.7 gr.
Carbohydrates* 18.1 gr.
* per 100 gr. product
Zucchini and carrot pancakes
Content

Vegetable tender zucchini pancakes with fresh carrots and onions will help diversify the summer menu from a healthy and, as a rule, fruitful vegetable. Cooking does not take much time and is not difficult, even a novice cook can handle it.

Ingredients

Cooking process

step 1 out of 7
Wash the zucchini well, peel the skin, remove the seeds, grate and place in a plate.
step 2 out of 7
Peel the carrots, wash thoroughly under running water and grate the same way. Add to the zucchini.
step 3 out of 7
Peel the onion, rinse under water and chop into thin quarters, you can do it on a grater. Season vegetables with salt, stir and set aside for 20 minutes.
step 4 out of 7
Squeeze the juice out of the vegetables with your hands, add the egg, pepper and sift flour into the vegetables. Stir the dough.
step 5 out of 7
Add preferable greens (dill, parsley or green onions) and chopped clove of garlic, and stir.
step 6 out of 7
But spoon the vegetable dough in a hot frying pan with butter, pressing a little so that the pancakes are not thick.
step 7 out of 7
Fry the pancakes on both sides over low heat, covered. They can be served with sour cream.

Bon Appetit!

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