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Zucchini pancakes PP
Delicious and maximally healthy zucchini pancakes PP can easily be classified as healthy food. Grated zucchini is mixed with eggs, herbs, garlic, and rice flour, which is known to be gluten-free. Then, the zucchini mixture is quickly fried in the form of pancakes in a small amount of olive oil.
Preparation time: 40 minutes.
Ingredients
Show ingredients
- zucchini – 2 pcs. (840 g);
- eggs C 1 – 2 pcs;
- rice flour – 5 tbsp (without a heap);
- green onion – 50 g;
- dill – 3 g;
- salt – to taste;
- olive oil for frying – 3 tbsp;
- garlic – 2-3 cloves.
Instructions
- Prepare the ingredients. It's better to use young zucchini, but you can also use old, overripe ones, just be sure to peel them and remove the soft core with seeds first.
- Grate the zucchini using a grater with large holes.
- Transfer the grated mixture to a colander and salt it, so it releases its juice more easily.
- Then mash the zucchini with a spoon or by hand, squeezing out the moisture.
- Remove the liquid that has been released.
- Add the eggs to the squeezed zucchini.
- For a special zest and aroma, press the garlic into the mixture using a garlic press.
- Finely chop the green onion and dill.
- Add them to the bowl.
- Now, thicken the mixture with rice flour, measuring out the required amount with a spoon.
- After mixing, the zucchini mixture for pancakes is completely ready.
- Heat a frying pan with olive oil over medium heat. Drop the mixture in spoonfuls, shaping it into round forms.
- Fry the items for about 2-3 minutes on each side.
- And transfer them to a paper towel.
Hot or cold zucchini pancakes PP are great with sour cream. They are incredibly tasty and it's even hard to decide which pancakes are better – hot or cooled down. Be sure to try this recipe and – bon appétit!
