Zucchini pancakes with cheese

Very juicy and hearty pancakes are especially good with Adyghe cheese. I really liked the taste of these pancakes!!! Tender, juicy and satisfying. Very tasty and tender squash pancakes with cheese, an excellent combination of squash pulp with Adyghe cheese.

lakshmi-777

The author of the recipe

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Composition / ingredients

Servings:

Zucchini

Soft cheese (Adyghe)

250

Eggs

Greenery ((dill, parsley) - 1 bunch (3 g each))

Garlic (or 3)

Flour (or 5)

Salt

to taste

Ground black pepper

to taste

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 23 % 9 g

Fats 62 % 24 g

Carbohydrates 15 % 6 g

213 kcal

GI: 33 / 0 / 67

Step-by-step cooking

Cooking time: 30 min

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Step 2:
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Step 5:
Step 6:

Grate cheese or crumble with your hands.
Rub the zucchini on a medium grater, drain the released liquid without pressing, add chopped cheese, finely chopped herbs and garlic passed through the press.
Add eggs, flour, salt and pepper, mix well.
Heat the vegetable oil in a frying pan.Spread the mass with a tablespoon.
Fry the pancakes on both sides until golden brown.