Zucchini pancake cake
0
1056
Kitchen
Russian
Calorie content
154.7 kcal
Portions
8 port.
Cooking time
30 minutes.
Proteins *
5.2 gr.
Fats *
9.4 gr.
Carbohydrates*
15.2 g
Delicious colorful zucchini pancake cake is a great option to diversify the festive table and a great alternative to liver cake. It consists of thin squash pancakes combined with fresh tomatoes, garlic and fresh herbs. Spicy and delicate, it will amaze everyone not only with its taste, but also with its bright colors, which it combines.
Ingredients
Cooking process
We wash the zucchini under water, it is not necessary to peel the peel, it is still soft. We rub the zucchini on a coarse grater, then squeeze out the juice slightly to remove excess liquid. Add eggs to zucchini, sift flour, add salt. Mix everything well. The consistency of the dough turned out like pancakes.
Put the pan on fire, heat it up and add vegetable oil. We spread the dough in a frying pan in a few tablespoons and level it a little so that we get the pancakes of the same diameter. Fry the pancake for a few minutes on both sides. From the specified amount of ingredients, we get 4-5 pancakes. Let the pancakes cool slightly.
Mix mayonnaise with garlic, passed through a press. Rinse the tomatoes and cut them into thin slices. We start assembling the cake: put the pancake on a dish, grease it with a thin layer of mayonnaise, put a layer of tomato on top and cover with the next pancake. Grease the last pancake on top with mayonnaise, spread the tomatoes and sprinkle with herbs.
