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Zucchini pancakes are the most tender and light dish of this wonderful summer vegetable.
Soft pancakes, similar to potato pancakes, will come to taste even for those who are indifferent to vegetable snacks. They will pass for an independent dish, just bake more! Turkish zucchini pancakes are distinguished by the fact that a lot of greens and cream cheese are added to the dough: feta, Adyghe or feta cheese are suitable. Use young zucchini, you can use zucchini - the dish will get a more appetizing color.
Ingredients:
zucchini 800 g
onion 2 pcs.
egg 2 pcs.
baking powder 1 tsp
wheat flour 0.5 stack.
cheese 200 g
parsley 0.5 bunch.
dill 0.5 bunch.
salt to taste olive oil 3 tbsp.
l. sour cream 1 stack.
garlic 3 cloves
Preparation: Coarsely grate the zucchini, salt and leave for 20 minutes until the juice is released.
Then press. Finely chop the greens and onion, add to the zucchini. Whisk the eggs and send them there. Grate or crumble cheese, add to mixture, add flour and baking powder. Mix all ingredients well. Heat the pan, pour in the oil. Fry the pancakes on both sides for 3 minutes. Put the finished products on a napkin to remove excess oil. Serve the pancakes with a drizzle of sour cream and crushed garlic. You can replace the sauce with Greek yogurt. Do not forget to save the recipe: you will use it more than once during the season! Bon appetit!
