Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Grate the zucchini on a medium grater. If you have an old zucchini, then remove the peel and cut out the seeds. Grated zucchini salt and leave for 5 minutes. Drain the liquid, lightly squeezing the zucchini. Finely chop the dill (I had stocks of more dill ice cream). Chop the garlic. Mix zucchini, dill, garlic, eggs, sour cream and sugar. Mix everything well. Add flour and baking powder (flour may need more or less, focus on the dough). Knead the dough. The dough turns out to have a thick consistency, like pancakes. Spread the dough into molds and bake in a preheated 180 C oven until golden brown for 30 minutes. Regarding the molds, if possible, use silicone ones or lubricate well with oil and sprinkle with flour, since the dough has stuck to my paper portions, next time I will bake immediately in the form.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 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
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
