Small Zucchini “pancakes”

I wonder why zucchini can never bore me. I cook them in all sorts of ways and rediscover them every time, as if I’m using a new type of vegetable.

Here they are today as SMALL ZUCCHINI PANCAKES. Very tasty, light and fluffy. They are suitable as an appetizer or a side dish, as well as for a main dish in the heat.

Try them and have fun! 🙂

 

AnnieAuthorAnnieCategoryDifficultyBeginner

НЕОБХОДИМИ ПРОДУКТИ:

 2 medium-sized zucchini (or about 400 g of grated and drained zucchini)
 4 tbsp. flour
 2 eggs
 100 ml liquid cooking cream
 salt to taste
 oil for frying (or mixed with butter)
 extra liquid or sour cream (for serving) - optional
 finely chopped dill for sprinkling - optional

Prep Time30 minsCook Time30 minsTotal Time1 hr

 

НАЧИН НА ПРИГОТВЯНЕ:

1

Peel and grate the zucchini. Put them in a strainer and let them drain for about 10-15 minutes. You can help them by squeezing them in your hands.

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2

Meanwhile, beat the egg whites to stiff peaks with a pinch of salt.

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3

Beat the yolks with a fork and add the cream. Stir.

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4

Add the flour to the already drained zucchini and stir.

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5

Add the egg yolks mixture and cream and stir again.

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6

Add the egg whites and mix well.

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7

You should get a smooth mixture.

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8

Heat a skillet over medium heat.
Add 1 tbsp. of oil and optionally 1 tsp. butter. The pancakes do not need to be fried in a lot of oil.
Once the fat has melted, add about 2 tbsp. of the mixture.

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9

In about 1-2 minutes and after the pancakes turn red on one side, turn them over with a spatula. Fry for another 1-2 minutes until ready.

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10

Place them on a plate covered with paper to absorb excess fat.

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11

Serve as a side dish or main course.
If you want, pour a little liquid or sour cream and sprinkle with finely chopped fresh dill.
Enjoy! 🙂

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Щом аз мога, значи и вие можете!
Добър апетит!

 

Ingredients

 2 medium-sized zucchini (or about 400 g of grated and drained zucchini)
 4 tbsp. flour
 2 eggs
 100 ml liquid cooking cream
 salt to taste
 oil for frying (or mixed with butter)
 extra liquid or sour cream (for serving) - optional
 finely chopped dill for sprinkling - optional

Directions

1

Peel and grate the zucchini. Put them in a strainer and let them drain for about 10-15 minutes. You can help them by squeezing them in your hands.

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2

Meanwhile, beat the egg whites to stiff peaks with a pinch of salt.

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3

Beat the yolks with a fork and add the cream. Stir.

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4

Add the flour to the already drained zucchini and stir.

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5

Add the egg yolks mixture and cream and stir again.

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6

Add the egg whites and mix well.

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7

You should get a smooth mixture.

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8

Heat a skillet over medium heat.
Add 1 tbsp. of oil and optionally 1 tsp. butter. The pancakes do not need to be fried in a lot of oil.
Once the fat has melted, add about 2 tbsp. of the mixture.

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9

In about 1-2 minutes and after the pancakes turn red on one side, turn them over with a spatula. Fry for another 1-2 minutes until ready.

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10

Place them on a plate covered with paper to absorb excess fat.

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11

Serve as a side dish or main course.
If you want, pour a little liquid or sour cream and sprinkle with finely chopped fresh dill.
Enjoy! 🙂

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Small Zucchini “pancakes” – recipe
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