Zucchini pancakes on kefir

Step-by-step cooking

1. Step 1:

   

   I took a small young squash weighing 300 grams in an unpeeled form. My zucchini, cut off the tail and grate on a coarse grater. Of course, it is better to take an early zucchini without seeds.

2. Step 2:

   

   Put the zucchini shavings in a bowl. The zucchini will lie down a little and let the juice out, if there is a lot of juice, then squeeze out the mass and drain the juice, but not all of it.

3. Step 3:

   

   We drive an egg into a small deep container, add sugar and salt and beat everything well with a fork.

4. Step 4:

   

   Pour kefir and egg mass into a bowl with zucchini. Mix it up.

6. Step 5:

   

   Pour in the sifted flour mixed with soda, and add chopped green onions or dill - I have onions. Soda does not need to be extinguished, as it will be extinguished by kefir. Flour may need a little more. Be guided by the consistency of the dough - it should be thick. When the dough is ready, we immediately start frying pancakes.

7. Step 6:

   

   Pour a tablespoon of vegetable oil into the pan, warm it up and spread the dough in the form of tortillas with a spoon. Fry on one side for 5 minutes over medium heat.

8. Step 7:

   

   Turn the pancakes to the other side and fry for another 5 minutes. We remove the finished pancakes from the pan, pour another tablespoon of oil, warm up again and fry the next batch. I came out with 16 small-sized pancakes, these are four frying pans of 4 pieces. Each batch took 1 tablespoon of oil - quite a bit of oil, so the pancakes were not oiled.

9. Step 8:

   

   We spread the pancakes on a napkin, although in my case this was not necessary, since they turned out to be completely non-greasy. Serve with sour cream!