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Zucchini pancakes in the oven

0
1857
Kitchen Russian
Calorie content 117.4 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 4.2 gr.
Fats * 6 gr.
Carbohydrates* 12.9 gr.
* per 100 gr. product
Zucchini pancakes in the oven
Content

Many people love zucchini pancakes. They cook quickly and are eaten even faster. I propose to cook zucchini pancakes in the oven. Fritters are best made with young courgettes or zucchini. They do not need to be peeled from skin and seeds. Zucchini fritters are good both hot and cold.

Ingredients

Cooking process

step 1 out of 7
Prepare the required ingredients for the squash pancakes.
step 2 out of 7
Wash young zucchini or zucchini well. Grate on a coarse grater. Season with salt and let sit for a few minutes to let the juice stand out.
step 3 out of 7
Wash the lemon well, remove the lemon zest with a fine grater. Rinse the parsley well, dry and chop finely with a knife. Peel the garlic, chop finely with a knife or pass through a press.
step 4 out of 7
Drain the resulting liquid from the zucchini and squeeze a little with your hands. Put in a bowl, add chopped parsley and garlic, lemon zest. Grate cheese on a fine grater. Mix thoroughly.
step 5 out of 7
Break chicken eggs into a bowl of zucchini and add wheat flour. Mix well. Pepper and salt the dough if necessary. Stir again.
step 6 out of 7
Line a baking sheet with baking paper. Spoon out the neat pancakes with a tablespoon. Place the pan with the pancakes in a well-preheated oven. Bake for 15 minutes. Open the oven, use a silicone spatula to turn the pancakes over to the other side. Bake for another 10 minutes.
step 7 out of 7
While the pancakes are baking, prepare the sauce. Rinse the dill greens well under running water, dry, chop finely with a knife. Put the herbs in a bowl with sour cream, pepper and salt, mix well. Gently remove the finished pancakes from the baking sheet, put on a dish and serve with sauce on the table.

Bon Appetit!

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