Composition / ingredients
Step-by-step cooking
Step 1:
We begin the preparation of pancakes with the cutting of zucchini - our main ingredient. First, wash them, then peel off the skin, grate them three times and put them in a deep bowl. Salt and pepper to taste, add eggs, mix everything well. Separately, pour the milk into the sour cream, mix and add to the squash mass, mix until smooth.
Step 2:
It's the turn of flour, which first of all needs to be sifted. Flour should be poured so much that the mass becomes runny, like any pancake batter. Pour it in small portions and stir thoroughly all the time so that lumps do not form.
Step 3:
At the very end, pour in the vegetable oil, mix. Our dough is ready, we handled it well. Now let's see how to fry zucchini pancakes.
Step 4:
To do this, we heat the pan well with the addition of vegetable oil, pour a small portion of dough onto it with a ladle and level it well along the bottom, turning the pan in a circle. Bake pancakes on both sides until ready and until you get a beautiful blush. We use all the dough.
Step 5:
These pancakes are good to serve with cheese or feta cheese, fresh tomatoes and herbs. With the filling, they will be much more satisfying, although I like to eat them just like that, especially when I miss them a lot. Enjoy your meal!
According to this recipe, very tender and delicious zucchini pancakes are obtained. My daughter came to visit, I cooked various dishes for her, but she does not eat bread, but loves vegetables very much. So I decided to bake such zucchini pancakes, which she ate with great pleasure. The versatility of this dish is that it can be cooked in any season - in summer they are in the garden, and in winter in the store. Zucchini for the recipe is better to take young, slightly immature and not over-ripe. In such zucchini there are no large seeds, as well as a thin and delicate skin that can not be cut. Instead of the usual zucchini, you can use zucchini. I strongly advise you to cook!
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
- Sour cream of 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
- Zucchini - 23 kcal/100g
- Ground black pepper - 255 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
