How to Make Zucchini Pancakes: Simple Recipe
If zucchinis are languishing in the fridge, this recipe is for you
Summer is a great time to diversify your diet with dishes made from fresh vegetables, especially when you have a couple of zucchinis on hand. This recipe will be your lifesaver. Here’s how to make airy, bright, and appetizing zucchini pancakes in 20 minutes.
Ingredients:
Zucchini — 450 grams;
Wheat flour — 140 grams;
Milk — 150 ml;
Chicken eggs — 2;
Garlic — 1 clove;
Dill — 1 bunch;
Vegetable oil — 2 tablespoons (for the batter + a little for frying);
Salt and ground black pepper — to taste.
How to cook:
Rinse the zucchini and cut them into medium-sized cubes. Peel the garlic clove. Place the zucchini and garlic in a blender bowl and blend until smooth and juicy. Thoroughly wash and finely chop the bunch of dill, then add the herbs to the zucchini mixture. Add salt, pepper to taste, and crack in two eggs. Mix all the ingredients well.
Pour the milk into the resulting mixture and stir again. Then sift the flour directly into the bowl with the batter, mixing thoroughly to avoid lumps. Finally, pour in two tablespoons of vegetable oil and stir once more.
Heat a frying pan well and lightly grease it with vegetable oil before baking the first pancake. Then treat them like ordinary pancakes, frying until golden brown on both sides. Serve them best hot — with sour cream or garlic sauce.
