I admit I wasn’t a big fan of zucchini pancakes when I was little, but I came to really appreciate this dish when I grew up. The pancakes are savory and garlicky, ideal for a late night snack with beer, or an early breakfast with sour cream and a hard-boiled egg. You can make these pancakes using other vegetables such as carrots, sweet potatoes or peas. Sometimes I mix two different types of vegetables for a more fragrant taste.
AuthorNata AlbotCategoryMain Course, VegetarianDifficultyBeginnerFinely 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.
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.
Fry the pancakes over a high heat, on both sides.
Transfer to a platter lined with paper towels to absorb the excess oil.
Serve with yoghurt or kefir. For a more vibrant color, add some other vegetables to the batter.
Ingredients
Directions
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.
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.
Fry the pancakes over a high heat, on both sides.
Transfer to a platter lined with paper towels to absorb the excess oil.
Serve with yoghurt or kefir. For a more vibrant color, add some other vegetables to the batter.