These vegetable pancakes are the perfect, light, but filling summer breakfast! Serve them with natural yogurt and lightly salted salmon - there will simply be no one indifferent!
It is necessary
- For 16 pancakes:
- - 700 g zucchini;
- - 700 g pumpkin;
- - 200 g ricotta;
- - 2 eggs;
- - 4 tablespoons whole grain flour;
- - salt and pepper to taste;
- - herbs and garlic to taste;
- - odorless vegetable oil for frying.
Instructions
Step 1
Grate the squash and pumpkin on a coarse grater and squeeze the juice well. Try to squeeze out as much of it as possible, otherwise the pancakes will turn out to be bloody and watery. And make sure that the pumpkin has a bright and expressive taste, because zucchini is almost tasteless.
Step 2
Mix grated vegetables with eggs, ricotta and flour (it is permissible to replace whole grain flour with regular wheat of the highest grade). Season with salt and pepper to taste. Also, if desired, you can add your favorite greens (dried or fresh) and garlic.
Step 3
Heat some unscented vegetable oil in a thick non-stick skillet. Spread the dough on a hot surface with a tablespoon, pressing lightly to make small cakes.
Step 4
Fry over medium heat until golden brown on both sides. You can eat right away, or you can cool it down and take it with you to a picnic!
