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Delicious Zucchini Pancakes

Wonderful zucchini pancakes with a fun, unexpected shape. Just look how golden and appetizing they are — and if you make them yourself, you'll get to enjoy that incredible aroma too. My all-time favorite pancakes!

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Delicious zucchini pancakes
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Delicious zucchini pancakes Delicious zucchini pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 3 g
Fats 39 % 7 g
Carbohydrates 44 % 8 g
99 kcal
GI: 44 / 0 / 56

Cooking method

Cooking time: 35 min

  1. Step 1:

    Step 1

    Start by prepping the zucchini — our main ingredient. First wash them, peel them, grate them, and put them in a deep bowl. Season with salt and pepper to taste, add the eggs, and mix everything well. Separately, stir the milk into the sour cream, then add it to the zucchini mixture and mix until smooth.

  2. Step 2:

    Step 2

    Now for the flour, which should be sifted first. Add enough flour to make the batter loose and pourable, like any pancake batter. Add it in small batches, stirring thoroughly each time so no lumps form.

  3. Step 3:

    Step 3

    At the very end, pour in the vegetable oil and stir. Our batter is ready — nicely done. Now let's fry the zucchini pancakes.

  4. Step 4:

    Step 4

    Heat a skillet well with a little vegetable oil, ladle in a small portion of batter, and swirl the pan to spread it evenly across the bottom. Cook the pancakes on both sides until done and nicely golden. Use up all the batter.

  5. Step 5:

    Step 5

    These pancakes are great served with brynza or feta cheese, fresh tomatoes, and herbs. With a filling they're much heartier, though I love eating them plain too, especially when I've been craving them. Enjoy!

  • This recipe makes really tender, delicious zucchini pancakes. My daughter came to visit and I made all sorts of dishes for her, but she doesn't eat bread and loves vegetables, so I decided to make these zucchini pancakes — which she devoured with great pleasure. The beauty of this dish is that you can make it any time of year: from the garden in summer, or the store in winter. For this recipe, it's best to use young zucchini — slightly under-ripe rather than over-ripe. Young zucchini have no big seeds and a thin, tender skin you don't even have to peel. You can use any summer squash in place of regular zucchini. I highly recommend giving it a try!

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

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Zucchini - 23  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken egg - 80  kcal/100g

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