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Lean zucchini pancakes

0
2478
Kitchen Russian
Calorie content 139.6 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 2.3 gr.
Fats * 2.5 gr.
Carbohydrates* 33.3 g
* per 100 gr. product
Lean zucchini pancakes
Content

Zucchini pancakes can be made without eggs and spices with this incredibly simple recipe for very busy housewives. You can cook such a healthy and satisfying dish not only during fasting, but also every day.

Ingredients

Cooking process

step 1 out of 15
Wash the lemon well and pat dry with a towel. On a fine grater, grate the zest, not reaching the white layer of the fruit.
step 2 out of 15
Wash the onion and chop finely with a knife.
step 3 out of 15
Peel the garlic, rinse under water and chop.
step 4 out of 15
Wash the zucchini, cut the tails and grate on a medium grater. Young - rub with the peel, in more mature fruits it is tough, so you need to cut it off and get the seeds and core.
step 5 out of 15
Transfer the zucchini to a bowl, salt and stir. Set them aside for 20 minutes to let the vegetables start juicing.
step 6 out of 15
Squeeze the pulp from the juice with your hands as carefully as possible.
step 7 out of 15
Add scallions and garlic zest to the zucchini. Mix the whole mass.
step 8 out of 15
Add spices and ground pepper if desired and stir.
step 9 out of 15
Sift starch and flour through a sieve directly into a bowl, add baking powder.
step 10 out of 15
Mix everything well with a spoon. If the dough is thin, add more flour.
step 11 out of 15
Wet your hands in water and shape the pancakes, spooning up the mass and using about 2 tbsp each for each. l. test
step 12 out of 15
Press the pancakes against the work surface so they are flatter.
step 13 out of 15
Preheat a skillet and add oil to it, make it medium heat. Put the blanks in hot oil and fry on both sides for 4 minutes until golden brown.
step 14 out of 15
Place the pancakes in a plate lined with several layers of paper towels to remove excess grease.
step 15 out of 15
Serve hot or cold sour cream pancakes.

Bon Appetit!

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