I am sharing one of the recipes that I cook almost every day in July.
Last year I shared this recipe on one of my channels. And then many wrote to me that the zucchini should be squeezed out, otherwise "everything will flow and the pancakes will not be baked."
But I always make zucchini pancakes according to this recipe. I love exactly these - tender and slightly moist. If you squeeze the juice, the taste is completely different.
How I cook:
I rub the zucchini on a coarse grater. Here, but on a fine grater, I rub onions. NOT SALT!
I add flour, eggs and black pepper. I'm mixing it all up.
I put a frying pan on the fire. Rather, two at once! I pour in some vegetable oil. When the oil has warmed up, add salt to the pancake dough. Just now. In the end! Just before frying.
Stir and spoon the dough into the pan. Cooking on a LOW fire! I have 6 out of 14. Fry on one side until a beautiful ruddy color and turn over. Now you can cover with a lid - this will bake the pancakes even better. I'm not increasing the fire!
I spread the finished pancakes on a paper towel.
Serve with sour cream sauce. This is delicious!
I know that many people cook differently. Rub the zucchini, immediately salt and squeeze. But try this recipe.
We like that much more. The pancakes are juicy and very tasty!
Write in the comments how you make zucchini pancakes.
RECIPE:
• Zucchini - 2 pcs. (600-700 g)
• Onion - 1pc.
• Eggs - 2 pcs.
• Flour - 4-5 tbsp.
• Ground black pepper
• Salt
See my similar recipes by tag:
#kitchen inside out snacks
#kitchen inside out simple recipes