In connection with the summer period, we finally got out of Moscow (however, I already wrote about this). They did not leave so far, only to Belarus, to the relatives of the wife. And Belarus, from the point of view of lovers of tasty food, what? The country of the usual recipes, but adapted exactly to the Belarusian conditions.
Tell me, do you like zucchini pancakes? I know many people love.
Do they always come out with you?
I do not have.
I still remember the first (completely unsuccessful) attempt to cook them. I diligently rubbed the zucchini, and then, when I realized that the dough was thin, I just as diligently flavored it with flour. As a result, pancakes, of course, came out, but they looked like zucchini only remotely.
In short, I do not like zucchini pancakes if there is flour in the dough.
What about without her?
You can make dough with semolina. But again, even if the zucchini mass is allowed to drain and squeeze, it turns out that the semolina is too much.
As for me, my mother-in-law's zucchini pancakes are wonderful. She cooks them in a cunning way.
We take:
- Nice young squash
- Two whole raw eggs + two raw yolks
- A little bit of decoy
- A couple of medium baked potatoes
- Well, and salt with spices, which one loves.
So how do we cook
Three zucchini on a coarse grater, and baked potatoes - on a fine one.
We leave the zucchini to drain, and at this time we beat the eggs (that's all there is). Salt the eggs.
Now squeeze the zucchini, mix with grated potatoes and beaten eggs and stir until smooth. Add a little semolina if the dough is thin. But more often than not, semolina is not required.
And now - fry.
It can be used with butter or ghee (delicious), but it will also do with sunflower oil.
Sour cream with chopped herbs and garlic (salted) goes well with them, but that's for everyone to his own taste ...
Bon Appetit!