Composition / ingredients
Step-by-step cooking
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We pass the zucchini pulp through a grater. Salt the grated zucchini to let the juices flow. Let's wait a little and squeeze out the pulp. The squeezed juice is poured into a glass, diluted with 250 grams of water.
Sift flour and mix yeast with it. Add granulated sugar and water to it, knead the dough. We put the dough in a secluded and warm enough corner. Let's give him an hour for everything. Should be enough.
We return the risen dough to the kitchen table. Add grated zucchini to it and mix, but properly. Fry the pancakes in an oiled frying pan. First, we heat up the pan very much, and after the first filling, turn down the heat and fry like this. If you have enough skill and experience, lean squash pancakes will come out first-class and soft.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Pressed yeast - 109 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
- Water - 0 kcal/100g
