Zucchini pancakes without eggs

Step-by-step cooking

1. Step 1:

   

   How to make zucchini pancakes without eggs? Prepare the products. Rinse the squash thoroughly with a brush. If the squash is young with a tender skin and small grains, then it does not need to be cleaned. If the squash is large, overripe, with a hard hard skin and large seeds, then it needs to be cleaned from both the skin and the seeds. I had a young squash, but I still partially cut off the darkened areas of the skin.

2. Step 2:

   

   Grate the zucchini on a medium grater. You can also use a large one, but for a more delicate consistency of pancakes, it is better to use a medium grater. The released juice does not need to be drained at the same time. Since egg is not used in this version of pancakes, this juice will serve for a better connection of flour with zucchini and the formation of a homogeneous semi-viscous mass.

3. Step 3:

   

   Add salt, pepper and mix. Again, if juice is released from the squash at the same time, do not drain it.

4. Step 4:

   

   Pour the sifted flour (I sift it directly into a bowl with zucchini) and mix. A sufficiently dense homogeneous semi-viscous mass should be obtained.

6. Step 5:

   

   If the mass turns out to be too dry and the juice from the squash is not enough to get all the flour wet, then you can add 1-2 tablespoons of water to the dough. If desired, you can add chopped dill, parsley or cilantro to the dough. To get a sharper taste, you can add a clove of peeled garlic passed through a press to the squash dough.

7. Step 6:

   

   Heat a little vegetable oil in a frying pan. Spoon out the zucchini mass and form small round pancakes. Fry the squash fritters over medium heat (I have a 5-6 mode) on both sides until golden brown for about 3-5 minutes on each side.

8. Step 7:

   

   Put the finished pancakes on a plate, sprinkle with chopped herbs if desired and serve to the table. Bon appetit!