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Zucchini pancakes with onions and flour

Zucchini Pancakes

A wonderfully tender, tasty appetizer that's great either hot or cold! I love vegetables in any form, especially zucchini — it's the first thing to come up in my garden in spring, so I've learned to make all sorts of dishes with it. My favorite of all is these pancakes; they come out soft and light. Let me show you how.

ninaola

Recipe author

Composition / ingredients

Servings:

Zucchini

Onion

Eggs

Flour

Garlic

Baking soda

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 9 % 1 g

Carbohydrates 73 % 8 g

40 kcal

GI: 86 / 0 / 14

Cooking method

Cooking time: 40 min

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Take an ordinary zucchini, grate it on the fine side of a box grater, and let it sit for a bit so some of the juice can drain off — otherwise it'll be hard to fry later. Grate the onion, too; you really can't have too much of it in this recipe. Press in a few cloves of garlic and add the flour and eggs. One more tip: try adding just a tiny bit of baking soda slaked with a little vinegar — literally a pinch on the tip of a teaspoon. That's exactly what gives the pancakes their airy lightness. Now mix everything well; the batter should be about the consistency of homemade sour cream. Heat the skillet and spoon the batter on. Fry on both sides — no need to steam or simmer them afterward. Serve them hot right off the pan. A sauce of sour cream and mayonnaise goes really well with them; I like to chop in a little fresh herbs, too. Delicious all around.