Crispy pancakes with a nice soft center. They taste like the zucchini version of ‘deruny’, Ukrainian potato pancakes. It’s better to use older squash or zucchini, they have less liquid so the dough is thicker and much richer flavor. You can add fresh garlic instead of garlic powder, the flavor is a little stronger. The herbs you can change depending on your preference. Serve with sour cream or even better sour cream with some garlic mixed in. If the zucchini is watery, just drain it a little.
Zucchini pancakes Recipe
By August 23, 2016Published:
- Yield: 4 Servings
Crispy pancakes with a nice soft center. They taste like the zucchini version of 'deruny', Ukrainian potato pancakes. It's better to …
- 1 medium zucchini
- salt, pepper
- garlic powder (to taste)
- few sprigs of basil
- 2 tbsp flour
- 1 egg
- 1-2 tbsp cheese (grated)
- vegetable oil
- Grate the zucchini, then add salt and pepper, garlic powder, finely chopped basil, beaten egg, flour, and grated cheese. Mix well.
- Preheat in a frying pan a little vegetable oil. Put the dough with a tablespoon and fry on both sides until golden brown, about 2 minutes on each side. Add oil to the pan as needed.
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Tags: lunch, pancakes, roast, Summer Food, vegetarian