Zucchini Pancakes
Breakfasts | Belarusian cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
These are actually just regular zucchini fritters that we make year after year. We added a bit of eggs and a bit of flour to the zucchini, and it turned into a great batter that transformed into a golden brown pancake.
Ingredients
- Courgette - 24.7 oz
- Salt - to taste
- Chicken Egg - 1 piece
- Wheat Flour - 1.2 oz
- Vegetable Oil - 1 fl oz
- Ground Black Pepper - to taste
- Sour Cream - to taste
- Herbs - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Serve the zucchini pancakes with sour cream and finely chopped herbs.
Step 2
Grate the zucchini using a coarse grater. If the zucchini is large, it should be peeled and seeded.
Step 3
Transfer the grated zucchini to a sieve, add salt, mix well, and let it sit for 10–15 minutes.
Step 4
Squeeze the juice from the zucchini.
Step 5
Transfer the zucchini to a large bowl, add the egg, flour, a little more salt, and pepper. Mix well.
Step 6
Heat a little vegetable oil in a skillet.
Step 7
Spoon the zucchini mixture into the pan and fry over medium heat until a golden crust forms.
Step 8
Flip the potato pancakes and fry the other side until it has a similar golden crust. Repeat this process with the entire zucchini mixture, adding oil as needed.
Step 9
Place the cooked potato pancakes on a paper towel to absorb excess grease.
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