Zucchini is the most readily available and inexpensive vegetable that is easy to find and quick to prepare. It is very healthy, which is why it is often present in many vegetable and meat recipes.
Ingredients:
- 1 kg of zucchini (3 pcs);
- 5 chicken eggs;
- 1 large bunch of dill;
- 6 cloves of garlic;
- 6 heaping tablespoons of flour;
- 8 tablespoons of a mixture of olive and sunflower oil;
- black pepper and salt.
Preparation:
- Wash the zucchini, wipe it and peel it, cutting off the stalk. If the vegetables are young, then the peel can be left.
- Grate the peeled zucchini with a food processor or by hand on a medium (carrot) grater.
- Drive all eggs into a wide and deep container, shake and beat with a whisk.
- Wash the dill, dry it and cut it as small as possible. Peel the garlic and pass through the garlic. Add the prepared ingredients to the eggs and beat again.
- Combine the egg mass with grated zucchini and mix until smooth.
- Sift the flour and add in small portions to the squash mass, stirring everything thoroughly. In this case, the zucchini mass should not be clogged with flour, otherwise, the pancakes will not become airy.
- Pour the oil mixture into a skillet and heat it up. Note that you need to fry the pancakes over medium heat and in a wide skillet.
- Put 1/3 of the zucchini mass in portions with a tablespoon (with a slide) in hot oil, forming pancakes.
- Salt and pepper the pancakes directly in the pan. This is the secret of this recipe, as they will quickly absorb the salt and pepper and will not become watery.
- Fry the first batch of zucchini-pancakes on both sides and put on a dish sent with paper towels. Repeat this procedure 2 more times, since there are 2 more pieces of squash dough left.
- Decorate slightly cooled zucchini-pancakes with a secret with parsley sprigs and serve with fresh sour cream.
