Zucchini Pancakes

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 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.