Zucchini potato pancakes are quick and easy to prepare, and there are not so many calories in them. We are not talking about the fact that it is insanely tasty, especially with sour cream. In general, zucchini pancakes are an ideal autumn side dish or even a separate dish, for example, for dinner.
Ingredients:
- Zucchini (zucchini or squash) - 1 pc.
- eggs - 3 pcs.
- 2 tbsp. l. flour
- garlic - 1 clove
- greens to taste (dill or parsley)
- vegetable oil
- black pepper, salt, sour cream (for serving)
Preparation:
- Finely chop the washed greens, chop the peeled garlic.
- Break eggs into a bowl, pepper, beat. Add herbs, chopped garlic and beat again.
- Peel the zucchini and grate on a coarse grater. Squeeze the grated zucchini out of excess liquid a little. Add the zucchini to the egg mass and stir.
- Gently mix the flour into the resulting mass. Season with salt and stir again.
- Pour vegetable oil into a preheated pan. Spoon the courgette mixture and press lightly to shape the pancakes. Fry over medium heat, covered for 2 minutes on each side, until golden brown.
- Serve hot pancakes with sour cream and herbs.
Photo: Getty Images
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