Zucchini pancakes with carrots and garlic

Zucchini pancakes with garlic and carrots are soft, juicy and ruddy. They are equally delicious hot and cold, especially with sour cream.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Cooking time: 25 minutes
• Prep time: 20 minutes
• Total recipe preparation time: 45 minutes

Ingredients

• Zucchini 500 g
• Salt to taste
• Carrots 1 piece
• Onion 1 piece
• Garlic 2-3 cloves
• Greens 5-7 branches
• Eggs 2 pieces
• Flour 4-5 tbsp. spoons
• Ground black pepper to taste
• Vegetable oil 1-2 tbsp. spoons

Cooking method

• Grate the zucchini on a fine grater. Season with salt and let sit for 10 minutes. Then squeeze out the moisture that will be released.

• Grate the carrots on a medium grater. Cut the onion into cubes. Pass the garlic through a press. Finely chop the greens.

• Combine all vegetables and herbs. Add eggs and flour, stir.

• Season with salt, pepper and stir again.

• Heat oil in a skillet over low heat.

• Spoon the dough into the pan and fry the pancakes until golden brown, 3-5 minutes on each side.

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• Transfer the pancakes to a baking dish and cover with foil. Place in an oven preheated to 180 ° C for 10-12 minutes.

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