I highly recommend making zucchini pancakes with cottage cheese. They turn out to be unusually tasty and tender. These pancakes are perfect for lunch or dinner with the whole family.
And also these zucchini pancakes with cottage cheese can be safely attributed to PP (proper nutrition) recipes. They are healthy and nutritious. Only then should they be fried without oil and in a non-stick pan.
Zucchini pancakes with cottage cheese are delicious hot. Serve with sour cream or garlic sour cream sauce.
It's delicious, healthy and nutritious!
Ingredients:
- zucchini - 700 g
- cottage cheese - 150 g
- eggs - 2 pcs.
- flour - 70 g
- salt - 1 tsp l.
- ground black pepper - to taste
- vegetable oil - for frying
Step by step recipe
1. 700 g three zucchini on a coarse grater. Salt the grated zucchini with about one teaspoon of salt, mix and leave for 10 minutes to let them juice.
2. Break 2 eggs into a separate bowl, add 150 g of cottage cheese, pepper to taste. We mix everything.
3. The grated zucchini have already started up the juice, squeeze it well with our hands and put it in a bowl with a curd-egg mixture. We mix everything.
4. Add about 70 g of flour to this and mix finally.
5. Fry pancakes in a hot skillet over medium heat in a little sunflower oil. Fry on both sides until a beautiful golden crust.
Serve hot squash pancakes with sour cream.
Zucchini pancakes with cottage cheese turned out to be soft, tender and satisfying due to cottage cheese.
Video recipe
The recipe is taken from my culinary site. gotovimop.com