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Zucchini pancakes on kefir

0
911
Kitchen Russian
Calorie content 159 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 8 gr.
Fats * 6.3 gr.
Carbohydrates* 23.5 g
* per 100 gr. product
Zucchini pancakes on kefir
Content

I look forward to the season of zucchini to cook zucchini pancakes with kefir. The recipe is very simple, even a novice cook can cook such pancakes. The dish is delicious and eaten very quickly.

Ingredients

Cooking process

step 1 out of 10
Prepare the required ingredients for the squash pancakes. Remove the kefir from the refrigerator in advance so that it has time to warm up at room temperature.
step 2 out of 10
Pour the kefir into a bowl where you will knead the dough, add baking soda and mix well. The soda will be extinguished by the acid of kefir.
step 3 out of 10
Break a chicken egg into a separate container and stir it with a whisk.
step 4 out of 10
Pour the beaten egg into the kefir mass and mix well.
step 5 out of 10
Add flour sifted through a sieve, mix the dough thoroughly with a whisk until the lumps disappear completely.
step 6 out of 10
Peel and seed zucchini as necessary, grate on a coarse grater and place in the dough. Mix the dough thoroughly.
step 7 out of 10
Rinse parsley thoroughly under running water, dry and chop finely with a knife. Place in dough. Stir the pancake dough well.
step 8 out of 10
Preheat the pan well. Pour in a small amount of vegetable oil. Spoon the dough out with a tablespoon.
step 9 out of 10
As soon as bubbles appear on top, gently use a silicone spatula to turn the pancakes over and fry on the other side.
step 10 out of 10
Serve the finished pancakes with sour cream.

Bon Appetit!

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