In the autumn period, one of the effective ways to please your loved ones with healthy and tasty dishes is to cook zucchini pancakes for tea.
Using these pancakes as a basis, you can make many delicious snacks: rolls, snack pies and cakes. If you wish, you can not be particularly sophisticated, but simply put any filling on top of the finished pancakes and roll them up with an envelope or in some other way.
Such vegetable pancakes are prepared on any milk or sour-milk products, they are served on the table piping hot, and fatty homemade sour cream is ideal as a sauce.
Step by step method
The first step is to clean the zucchini from the peel and seeds. Cut it into small pieces. For pancakes, you need about 400 g of already peeled zucchini.
Next, use a blender to grind the zucchini.
Put chopped zucchini in a deep bowl. Add eggs, salt and black pepper to taste.
Pour milk into the resulting zucchini mixture and mix again.
Then gradually pour in the flour and mix until the consistency of the mixture becomes similar to kefir.
Pour vegetable oil into the dough, mix.
Dough for zucchini pancakes is ready.
Spread the pan with vegetable oil, heat it up and pour in an almost full ladle of dough. Spread the dough over the pan and fry the pancake for 3-4 minutes.
Then turn the pancake over with a spatula and fry the same amount on the other side. Do the same with the rest of the dough, remembering to occasionally grease the pan with oil. From this amount of dough, 20-25 pancakes come out.
It is advisable to serve ready-made zucchini pancakes to the table hot and flavor with sour cream if desired.
Tips & variations
We start kneading the dough immediately after the grated zucchini mass is ready.
It is necessary to pour the dough exclusively on a hot and oiled pan, otherwise they will begin to stick and tear.
The filling for vegetable pancakes can be cheese, mushrooms, ham or even porridge.
Treat your loved ones to delicious pancakes for breakfast, lunch and dinner.