If you are already tired of zucchini of all kinds - fried, stewed, stuffed - prepare an original, but simple dish - zucchini pancakes. It is equally tasty to eat both cold and hot, with and without sour cream. As a side dish and as an independent meal, for breakfast and dinner, it is also quite a diet food.
It is necessary
-
- 2 zucchini
- 2 tablespoons vegetable oil
- parsley
- pepper
- salt
- 200 g flour
- 2 eggs
- milk
- 1 teaspoon baking soda
- sour cream
- Bowl
- corolla
- pan
- the spoon.
Instructions
Step 1
Wash and dry the herbs. Chop it finely. Make pancake dough. Pour flour into a deep bowl, add eggs. Mix thoroughly. Then add baking soda and three pinches of salt. While stirring, add enough milk to make the dough not too thin. If there is no milk, you can replace it with kefir or just water. Beat with a whisk or fork to avoid lumps. Refrigerate the dough for one hour.
Step 2
While the dough is standing, wash and dry the courgettes. Peel them. Cut into small strips or grate on a coarse grater. Grease a skillet with vegetable oil. Spread the grated zucchini in small portions in a preheated skillet and fry them over low heat until all the liquid has evaporated. After removing from heat, transfer the mass to a separate bowl, salt and pepper, sprinkle with parsley, stir and let cool.
Step 3
Combine the sautéed courgettes with the dough. Grease a skillet with oil. Spread the zucchini mass with a spoon in small slides, forming pancakes. Fry them for five to seven minutes over medium heat until golden brown. Turn over, spoon slightly to flatten the pancakes, reduce heat, cover pan and leave for another six to eight minutes, until underside is lightly browned. Put the finished pancakes on a paper towel to drain excess fat. Transfer to plates and serve with sour cream.
