Zucchini is one of the most tender and healthy vegetables of summer and early autumn. But not everyone likes them: some think they are bland, others think they are too watery. However, they make fragrant, crispy pancakes that disappear from the table faster than you can pour sour cream. They are light but filling, with a golden crust on the outside and a tender center on the inside – and are not at all like “just zucchini”.
The main secret: be sure to squeeze out excess moisture. Without this, the pancakes will boil instead of fry and will lose their crunch.
Ingredients (for 3-4 servings):
Zucchini – 600 g
Onion – 1 small onion
Egg – 1 pc.
Flour – 2-3 tbsp. spoons
Salt – to taste
Garlic – 1 clove
Fresh herbs – a handful
Vegetable oil – for frying
How to cook:
- Grate the zucchini on a coarse grater.
- Chop the onion and garlic and add to the zucchini.
- Salt, add herbs, egg and flour. Stir.
- Be sure to squeeze the mass through gauze or with your hands. The drier, the crispier the pancake.
- Form small cakes and place in a heated frying pan with oil.
- Fry over medium heat for 3-4 minutes on each side, until golden brown.
- Serve hot with sour cream, yogurt or just as is.
Bon appetit!
Previously, we reported how to make a delicious and healthy oatmeal pie.
Question and answer:
Is it possible to cook pancakes without flour?
Yes, instead of flour, semolina, starch or even oatmeal will do. They will bind the mass and prevent the pancakes from falling apart.
Is it possible to bake pancakes in the oven?
Yes, place them on parchment and bake for 20-25 minutes at 180°C. The result will be a less crunchy, but more dietary option.
