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Zucchini pancakes with cheese

978

Kitchen Russian

Calorie content 185.9 kcal

Portions 8 port.

Cooking time 80 minutes

Proteins * 11.5 g

Fats * 8.9 gr.

Carbohydrates* 28 gr.

Content

Here is a simple recipe for making zucchini pancakes with cheese. This dish will be both a dietary side dish for meat and an independent vegetarian dinner.

Ingredients

Cooking process

Wash the zucchini well, remove the peel with a vegetable peeler and chop the vegetables on a coarse grater. Squeeze the vegetable mass with your hands to remove the zucchini juice as much as possible. Place the zucchini in a deep bowl.

Peel the onion and grate it also on a coarse grater. Transfer the grated onion to the courgettes.

Grind hard cheese on a fine grater.

Rinse green parsley and dill, dry with a napkin and chop finely.

In a bowl to the vegetable mass, transfer the chopped herbs, grated cheese, garlic chopped in a garlic and beat in the eggs. Sprinkle everything to your liking with salt and pepper and mix well.

Leave this mixture on the table for 20 minutes, and then drain all the vegetable juice.

Pour the required amount of wheat flour over the vegetables and knead the dough with a spoon.

Heat a skillet with vegetable oil well and spread the dough on it in the form of small pancakes.

Fry the pancakes over medium heat for 2-3 minutes on both sides until golden brown. Transfer the cooked pancakes to a paper towel to remove excess fat.