Delicious zucchini pancakes with herbs

These zucchini pancakes are tender, juicy and equally tasty hot and cold. Young zucchini are ideal for them.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Cooking time: 10 minutes
• Prep time: 5 minutes
• Total recipe preparation time: 15 minutes

Ingredients

• Zucchini 2 jokes
• Parsley 1 bunch
• Eggs 2 pieces
• Onion 1 piece
• Wheat flour 4 tbsp. spoons
• Vegetable oil 1-2 tbsp. spoons
• Salt to taste

Cooking method

• Grate the courgettes on a coarse grater with the onion. Finely chop a small bunch of parsley.

  Substitute dill or other herbs for the parsley if desired.

• Mix vegetables and herbs well with eggs and flour.

  The dough should not be thicker than sour cream.

• Heat oil in a skillet over medium heat. Spoon the zucchini pancakes, lightly salt and cover.

• Fry until golden brown, about 2-3 minutes on each side. Flip over with a wide spatula.

• Place the finished pancakes on paper towels to remove excess oil.

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