Zucchini pancakes in a frying pan

Recipe from Анастасия Пецевич

11201 views

Cooking time: 30 min

Servings 4

Everybody's gonna love these low-calorie zuchinni pancakes! Especially zucchini lovers will love this recipe. These pancakes are cooked quickly, and you can eat them at any time of the day. Pancakes are delicious, crispy and soft at the same time. You can add various fillings in the pancakes, but nothing will replace the classic ones. Let's move on to cooking!

Zucchini

17,3 oz
Eggs

4 pcs
Flour

4 tb.sp.
Salt

to taste

Calories

158 kcal
Protein

3 g
Fat

11 g
Carbohydrates

13 g

Firstly, prepare all the ingredients. It is better to use young zucchinies. Wash the zucchinies with cold water and dry with a paper towel. Peel them with a vegetable peeler or a knife, cut the zucchinies in half. Dispose of the internal seeds.
The next step is to grate the zucchinies on a coarse grater. Zucchini contains a lot of juice. Therefore, you need to squeeze out the grated zucchini so that the juice comes out and doesn't interfere with frying. If there is a lot of zucchini juice in the dough, then your pancakes will break.
Break the egg into zucchini and mix well. Now add the flour partly, you can sift it, and knead the dough well for zucchini pancakes. The amount of flour may vary slightly. It shouldn't be too liquid. You can add any kind of flour: wheat flour, corn flour or rice flour.
Heat the oil over medium heat in a frying pan. Spread the dough in small portions with a spoon moistened with water. This will help the dough not stick to the spoon. Fry for a couple of minutes on one side until golden brown, then flip the pancake. Fry on the other side until tenderness.
Put the hot pancakes on a plate. You can serve Zucchini pancakes with sour cream. Bon Appetit!

Grate plain cheese or parmesan on a fine grater and add to the dough If desired. The cheese will stretch inside the pancakes.
Add finely chopped onion to the pancake batter, if you like it.