Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the ingredients according to the list. Zucchini of any variety is suitable for making pancakes. The main thing is that it should be fresh and with a dense pulp.
Step 2:
Wash the squash, dry it with paper towels. It is not necessary to peel young fruits from the skin. Peel older, mature fruits, cut and remove the seeds. Grate on a medium grater. Flip it on a sieve. Put it on a pallet. Lightly squeeze and pour the juice that has been released into the pan. Put it in a bowl.
Step 3:
Wash the sprigs of fresh dill, dry them with paper towels. Finely chop and send to the zucchini.
Step 4:
Add the egg to the squash puree, mix until smooth.
Step 5:
Pour in warm milk, mix with a whisk.
Step 6:
Sift wheat flour and add parts to the dough. Mix it up. The amount of flour may be more or less than indicated, everything will depend on its properties. Focus on the desired consistency of the dough. It should turn out to be thin, like liquid sour cream. If the dough is too thick, add milk, otherwise the pancakes will be thick.
Step 7:
Pour refined vegetable oil into the dough. Add salt and pepper to taste. Stir until smooth.
Step 8:
Preheat a frying pan (preferably a pancake pan with a non-stick coating). Lightly lubricate the surface with vegetable oil with a high smoking temperature. Pour the dough (about 0.5 ladles) into the center of the pan. Spread evenly over the bottom. Fry on both sides until golden brown (about 2-3 minutes).
You can serve zucchini pancakes with sour cream or a salad of fresh vegetables.
If you want, prepare the filling. In a small container, mix sour cream, chopped dill, garlic passed through the press (1-2 cloves). Grease the surface of the finished pancakes with this sauce and roll them into rolls.
It will also be delicious with cottage cheese filling.
You can serve pancakes with lightly salted salmon or liver pate.
To make the dough get a beautiful shade, you can add turmeric to it on the tip of a knife.
Be prepared for the fact that flour may need a little more or less than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, liquid, etc.). There is a lot of useful information about why flour, even of the same variety, can have completely different properties, read this article
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Young zucchini - 24 kcal/100g
