Now is the season of zucchini - inexpensive and very healthy vegetables. Many people like to fry them, cut them into circles and roll them in flour. Or you can make zucchini pancakes.
It is necessary
- - 2 zucchini;
- - 1 onion;
- - 4 cloves of garlic;
- - 3 eggs;
- - 6-8 st. tablespoons of flour;
- - fresh parsley;
- - salt pepper;
- - oil for frying
Instructions
Step 1
Prepare a large bowl. Beat in 3 eggs and beat them with a fork until smooth and a thin foam. Peel and grate the onion. Peel the garlic and grate or pass through a garlic press.
Step 2
Wash and dry the zucchini well. Grate on a coarse grater into a bowl. Wash and chop the parsley. Add salt, pepper and parsley. Stir everything until smooth.
Step 3
Pour flour into the resulting mixture in portions, constantly stirring the dough and observing its consistency. The zucchini will let the juice out and the dough will seem thin - this is how it should be for the pancakes to be really tender. The consistency of the dough should be heterogeneous: slices of zucchini and vegetables, as it were, in a batter, similar to thin sour cream.
Step 4
Preheat the pan, pour in the oil and put the resulting squash dough into the pan with a spoon. The dough will be distributed into a flat, even round cake, so you don't even need to specially shape the pancakes, which speeds up the frying process.
Step 5
Fry pancakes over medium heat, until golden brown, then turn over and fry on low heat, also until golden brown.
Step 6
Serve the finished pancakes with sour cream. This dish is delicious both cold and hot.
