Squash pancakes with garlic and dill

Very tasty zucchini pancakes with garlic! Zucchini itself is delicious and so to speak "malleable" vegetable) It can be boiled, fried, stewed! Even desserts are made from zucchini! Today we will cook zucchini pancakes with garlic and dill - a very tasty dish for both adults and children)) Serve well with sour cream. They are delicious both hot and cold.
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the recipe composition
By weight of the composition:
Proteins 14 % 3 g
Fats 41 % 9 g
Carbohydrates 45 % 10 g
129 kcal
GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 30 min
  1. Step 1:

    Step 1.

    Prepare the products. Peel the squash and seeds.

  2. Step 2:

    Step 2.

    Grate zucchini, onion and garlic on a grater for "turf" and drain the excess liquid.

  3. Step 3:

    Step 3.

    Add 2 testicles.

  4. Step 4:

    Step 4.

    Add salt and finely chopped dill. Mix it up.

  5. Step 5:

    Step 5.

    Add flour and mix well.

  6. Step 6:

    Step 6.

    The dough should be like very thick sour cream.

  7. Step 7:

    Step 7.

    Heat up the vegetable oil and spread out a tablespoon of dough. Fry.

  8. Step 8:

    Step 8.

    When the edges begin to acquire a good orange hue, turn over and bring the second side to readiness.

  9. Step 9:

    Step 9.

    These are such wonderful pancakes)) Delicious with sour cream)))

  10. Step 10:

    Step 10.

    Bon appetit!

Calorie content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Zucchini - 23   kcal/100g
  • Garlic - 143   kcal/100g
  • Dill greens - 38   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Wheat flour - 325   kcal/100g
  • Pepper - 26   kcal/100g

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