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Zucchini cakes in a pan

5393

Kitchen Russian

Calorie content 139 kcal

Portions 6 port.

Cooking time 40 minutes

Proteins * 3.5 gr.

Fats * 7 gr.

Carbohydrates* 15.5 g

Content

Looking for a quick and hassle-free breakfast or snack throughout the day? Then this recipe for zucchini pancakes will be a great solution. For cooking, you need a minimum set of products. Thanks to this, the taste of zucchini in pancakes remains bright and pronounced. And the dish itself turns out to be juicy and tender.

Ingredients

Zucchini 3 pcs. Egg 3 pcs. Wheat flour 3 tbsp Salt 1 tsp Vegetable oil for frying Greens optional Sour cream optional

Cooking process

Let's prepare the main ingredient. Zucchini should be washed. If they are small and young, then the skin can be left. Next, cut off the tips from both sides. We inspect the skin, if necessary, cut out places with scuffs and scratches. Then we rub the zucchini on a coarse grater, transfer to a convenient container and add salt. To let the vegetables juice up, we leave them for 10 minutes.

After 10 minutes, remove the juice - just squeeze the zucchini with your palms. At this stage, the goal is to remove excess moisture. You do not need to squeeze the zucchini with all your might, otherwise they will turn out dry and the taste of the pancakes will be spoiled.

We drive chicken eggs into the zucchini and mix everything.

Next, mix the zucchini mass with wheat flour. Mix everything thoroughly so that there are no lumps left. Taste the mixture and add salt if necessary. Add fresh herbs if desired.