Usuba
Zucchini Pancakes with Fresh Herbs
Tender zucchini pancakes with kefir and herbs. The dish turns out light, with a pleasant vegetable flavor and a crispy crust. Perfect for breakfast or a light dinner.
- Total
- 30 min
- Standard serving
- 306.2 g
1
Ingredients
Total 8
Instructions
- 1
Step 1
Grate the zucchini on a fine grater and squeeze out the juice.
- 2
Step 2
Whisk the eggs, add them to the zucchini along with salt, kefir, and finely chopped herbs. Mix well.
- 3
Step 3
Gradually add flour and knead the dough to a sour cream consistency — not too thick.
- 4
Step 4
Add sunflower oil and baking soda, mix well. Let the dough rest for 20 minutes.
- 5
Step 5
Heat the pan. Spoon the batter onto the pan and fry the pancakes on both sides until golden brown.
- 6
Step 6
Brush the finished pancakes with butter or serve with sour cream.
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