Zucchini pancakes on kefir

Delicious hastily baked zucchini. This dish can be prepared in any season, since zucchini is always available for sale, even in winter. The minimum amount of food goes away, and there are quite a lot of pancakes. They turn out juicy and tender. I strongly advise you to try it!
sharlisAuthor avatar
The author of the recipe

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 4 g
Fats 38 % 12 g
Carbohydrates 50 % 16 g
180 kcal
GI: 19 / 0 / 81

Step-by-step cooking

Cooking time: 50 min
  1. Step 1:

    Step 1.

    I took a small young squash weighing 300 grams in an unpeeled form. My zucchini, cut off the tail and grate on a coarse grater. Of course, it is better to take an early zucchini without seeds.

  2. Step 2:

    Step 2.

    Put the zucchini shavings in a bowl. The zucchini will lie down a little and let the juice out, if there is a lot of juice, then squeeze out the mass and drain the juice, but not all of it.

  3. Step 3:

    Step 3.

    We drive an egg into a small deep container, add sugar and salt and beat everything well with a fork.

  4. Step 4:

    Step 4.

    Pour kefir and egg mass into a bowl with zucchini. Mix it up.

  5. Step 5:

    Step 5.

    Pour in the sifted flour mixed with soda, and add chopped green onions or dill - I have onions. Soda does not need to be extinguished, as it will be extinguished by kefir. Flour may need a little more. Be guided by the consistency of the dough - it should be thick. When the dough is ready, we immediately start frying pancakes.

  6. Step 6:

    Step 6.

    Pour a tablespoon of vegetable oil into the pan, warm it up and spread the dough in the form of tortillas with a spoon. Fry on one side for 5 minutes over medium heat.

  7. Step 7:

    Step 7.

    Turn the pancakes to the other side and fry for another 5 minutes. We remove the finished pancakes from the pan, pour another tablespoon of oil, warm up again and fry the next batch. I came out with 16 small-sized pancakes, these are four frying pans of 4 pieces. Each batch took 1 tablespoon of oil - quite a bit of oil, so the pancakes were not oiled.

  8. Step 8:

    Step 8.

    We spread the pancakes on a napkin, although in my case this was not necessary, since they turned out to be completely non-greasy. Serve with sour cream!

These pancakes are delicious both warm and cold. They can be consumed as a snack as an independent dish. If there are 4 people to eat, everyone will get 4 pieces, but it's better to cook more pancakes at once so that you can feed everyone to their full. For example, I immediately had to prepare the next batch. It is very good to take such a snack with you to nature.

Caloric content of the products possible in the composition of the dish

  • 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
  • Zucchini - 23   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
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Kefir fat - 62   kcal/100g
  • Kefir of 1% fat content - 38   kcal/100g
  • Low-fat kefir - 30   kcal/100g
  • Kefir "doctor beefy" 1,8% fat content - 45   kcal/100g
  • Kefir 2.5% fat content - 53   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Green onion - 19   kcal/100g
  • Salt - 0   kcal/100g
  • Baking soda - 0   kcal/100g

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