Zucchini pancakes always take pride of place in the list of favorite summer dishes. They are prepared very easily and always turn out tender, juicy and fragrant. For this recipe, you will need simple products that are almost always in the refrigerator.
Ingredients
- Young zucchini - 500 g
- Chicken eggs - 1 piece
- Flour - 3 tbsp.l.
- Ground black pepper - to taste
- Salt - 0,5 tsp.
- Vegetable oil (for frying) – 80 ml
Step-by-step cooking recipe
Wash the zucchini, cut off the tips and grate on a coarse grater. Squeeze out the excess juice with your hands so that the mass turns out to be moderately moist.
Add the egg beaten with salt, flour and ground black pepper. Mix everything well.
Put the islands of dough on a preheated frying pan with oil with a tablespoon. Fry until golden brown on both sides.
Put the finished pancakes on a paper napkin to remove excess oil. Serve with chilled sour cream and fresh dill.
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