Zucchini Pancakes with Kefir
by Editorial Staff
The squash pancakes prepared according to this recipe are simply amazing! Zucchini dough for them is kneaded on kefir with baking powder, so the pancakes are soft, fluffy, like pancakes.
Cook: 25 mins
Servings: 2
Ingredients
- Zucchini – 1 pc. (300 g)
- Flour – 150 g (1 glass of 250 ml)
- Kefir – 120 ml (0.5 cups)
- Eggs – 3 pcs.
- Vegetable oil – 2 tbsp in the dough + 1 tablespoon. frying spoon
- Baking powder – 1/2 teaspoon
- Salt – 1/2 teaspoon
Directions
- Prepare the required ingredients. From the specified amount, I got 8 medium-sized squash pancakes. It is best to choose young zucchini – compared to mature ones, it is much softer and does not have hard seeds. It is better to make kefir out of the refrigerator in advance so that it warms up to room temperature.
- Wash the zucchini, wipe dry, cut off the edges. Grate the zucchini with a coarse grater into a deep bowl.
- Squeeze the grated zucchini and drain the juice.
- Add eggs, salt and baking powder.
- Stir
- Pour in kefir.
- Stir again.
- Add flour in portions, stirring each time.
- Mix the dough thoroughly until smooth.
- Pour in vegetable oil (2 tablespoons).
- Knead the dough one last time.
- Heat 1 tablespoon in a skillet. a spoonful of vegetable oil. Place about half of the scoop of dough in the skillet and form the back of the scoop into a round, thin cake.
- Fry the zucchini pancake over just below medium heat for about 2-3 minutes on each side, until golden brown.
- Fry the rest of the squash pancakes this way.
- Serve warm zucchini pancakes with sour cream, sour cream and garlic or your favorite sauce of your choice.
Bon Appetit!
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