Lovers of pancakes and fritters can diversify traditional dishes with vegetables and fruits. For example, in the summer you can make light, hearty, and healthy zucchini and pumpkin pancakes.
Zucchini pancakes
You will need:
- 2 small zucchini,
- 100 ml flour
- 1 egg,
- salt and ground black pepper on the tip of a knife,
- sunflower oil for frying.
Grate the zucchini on a coarse grater, sprinkle with salt, stir and leave for a few minutes to release the juice. Gradually add flour, stirring so that there are no lumps. Shake the egg with a fork and add to the dough. Spice up.
Pour vegetable oil into a preheated pan. After 2-3 minutes, you can start frying zucchini pancakes. Spoon the dough into the skillet with a tablespoon. Fry the pancakes over medium heat for 3-4 minutes on each side until golden brown.
Zucchini fritters can be served with sour cream or finely chopped dill.
Pumpkin pancakes
You will need:
- 1/3 medium pumpkin
- 2 eggs,
- 150 ml flour
- 1 tbsp. a spoonful of sugar
- a pinch of salt,
- cinnamon on the tip of a knife
- sunflower oil for frying.
Grate the pumpkin on a coarse grater. Gently add flour, stirring the dough thoroughly. Beat the eggs with a mixer until foam and combine with the dough. Add sugar, salt, cinnamon and mix thoroughly.
Heat a skillet, pour oil over it and wait for it to heat up. Fry the pumpkin pancakes on both sides until golden brown.
Pancakes can be served with sour cream, honey or jam.
