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Zucchini Pancakes
A crispy and soft pancake blending fresh zucchini with flavorful seasonings.
Prep:
30 min
|
Cook:
4 servings
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Easy
Ingredients
2 medium young zucchinis
4 tbsp all-purpose flour or substitue whole-wheat flour
1 egg
About ½ cup chopped fresh dill or 1 teaspoon dried dill
1 small onion
4 tbsp sunflower or olive oil (for frying)
Salt and black pepper to taste
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500–600 g young zucchini
30 g all-purpose flour or substitute whole wheat flour
1 large egg (about 50 g)
15–20 g fresh dill, chopped (or 1 g dried dill)
1 small onion (70–100 g)
60 mL sunflower oil, for frying
Salt and black pepper, to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
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Instructions
- Prepare the batter: Wash the zucchinis thoroughly and grate them using a coarse grater. Add the egg, season with salt and black pepper, and mix well. Stir in the flour, chopped fresh dill (or dried dill), and the finely chopped onion. Mix thoroughly with a spoon until all ingredients are well combined.
- Fry the pancakes: Heat the sunflower oil in a frying pan over medium heat. Spoon the zucchini mixture into the pan, using about 1 tablespoon for each pancake.
- Fry for approximately 2 minutes on each side, or until golden brown and cooked through. Serve warm with sour cream or plain natural yogurt. (optional)
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Nutritional Info
Storage
Notes
Used with permission from
David Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhDDavid Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhD
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