Zucchini Pancakes Recipe

Zucchini pancakes on kefir – the perfect dish for a summer breakfast. You can even have dinner, if in moderation. Vegetable pancakes with greens are incredibly tender, juicy, but quite nourishing. Eat in the country and at home! Like the whole family. Caloric content is only 70 kcal per 100 grams. Protein – 3.37. Fat – 4. Carbohydrates – 5.7.

To make pancakes, we need:

  • 1 whole zucchini;
  • 1 small package of kefir 1%;
  • 2 eggs;
  • 15 g of dill;
  • 15 g green onions;
  • 7 g garlic;
  • ½ tsp soda;
  • 8 tablespoons whole-wheat flour;
  • 2 tablespoons of olive oil;
  • salt, basil and other spices to taste.
  • Zucchini fritters on kefir recipe

    Wash and dry the zucchini, cut off the excess, peel, grate. Wash and dry the green onions and dill, finely chop into a deep bowl. There also add grated zucchini. Peel and chop through the garlic press. Smash 2 raw chicken eggs. Stir.

    Pour kefir into a large glass, add soda there, extinguish. After a couple of minutes, pour kefir in a bowl with zucchini. Stir. Start kneading the dough, gradually pouring flour into the cup. The dough should turn out like ordinary pancakes (like thick sour cream). As soon as you achieve the perfect consistency, add salt and spices to your taste in the dough. Leave the dough for 15 minutes.

    Light Zucchini Pancakes

    Light Zucchini Pancakes

    Heat the oil well in the pan and start cooking your pancakes. Spread them in a tablespoon to form ovals or circles. Be sure to leave a distance between them.

    Fry the squash fritters with greens on medium heat under the lid, turning. Finished pancakes can be laid out on a paper towel to absorb excess fat. You can eat both cooled and hot. Can be served with vegetable salad, sour cream or cold milk.