ZUCCHINI PANCAKES

AuthorNata AlbotCategory, DifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins
 4 zucchini
 2 eggs
 1 glass kefir
 flour (enough to make a slightly thick batter, resembling sour cream consistency)
 4 garlic cloves
 cooking oil
 salt and pepper
1

Finely grate the zucchini and sprinkle over some salt. This way, the zucchini will release most of its water. Drain well. You’ll get fluffy, delicious and well done pancakes.

2

Add the eggs, kefir, flour, chopped garlic and season with salt. Mix everything. You should get a slightly dense batter, resembling the sour cream texture.

3

Fry the pancakes over a high heat, on both sides.

4

Transfer to a platter lined with paper towels to absorb the excess oil.

5

Serve with yoghurt or kefir. For a more vibrant color, add some other vegetables to the batter.

Ingredients

 4 zucchini
 2 eggs
 1 glass kefir
 flour (enough to make a slightly thick batter, resembling sour cream consistency)
 4 garlic cloves
 cooking oil
 salt and pepper

Directions

1

Finely grate the zucchini and sprinkle over some salt. This way, the zucchini will release most of its water. Drain well. You’ll get fluffy, delicious and well done pancakes.

2

Add the eggs, kefir, flour, chopped garlic and season with salt. Mix everything. You should get a slightly dense batter, resembling the sour cream texture.

3

Fry the pancakes over a high heat, on both sides.

4

Transfer to a platter lined with paper towels to absorb the excess oil.

5

Serve with yoghurt or kefir. For a more vibrant color, add some other vegetables to the batter.

Notes

ZUCCHINI PANCAKES
(Visited 87 times, 1 visits today)