Zucchini Pancakes with Filling
⏳ Time
35 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Zucchini pancakes with filling
Ingredients
- Courgette - 17.6 oz
- Chicken Egg - 1 piece
- Wheat Flour - 5.3 oz
- Kefir - 5 tablespoons
- Safflower Oil - 3 tablespoons
- Turmeric - ⅓ teaspoon
- Red Curry Powder - ⅓ teaspoon
- Ground Black Pepper - ⅓ teaspoon
- Garlic - 2 cloves
- Mayonnaise - 3 tablespoons
- Salt - to taste
- Carrot - 1 piece
Step by Step guide
Step 1
Wash the zucchini, peel, and grate them like for potato pancakes, salt well, mix, and let sit for about 10 minutes.
Step 2
After the zucchini has released juice, squeeze out the liquid.
Step 3
Add the egg, dill, kefir, spices, baking powder, flour, and salt if needed to the zucchini, and mix everything together.
Step 4
Take about 150–200 ml of warm boiled water and dilute the batter; it should have the consistency of liquid sour cream.
Step 5
Add the oil to the mixture and fry thin layers of pancakes in a hot skillet (make sure to flip them).
Step 6
Grate the carrot and garlic, add mayonnaise, spread it on the pancake, and roll it up.
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