- Zucchini young 450 g
- Kefir 300 ml
- 4 eggs
- Wheat flour 200 g
- Sunflower oil 1 tbsp. l
- Parsley 10 gr.
- Salt 1 tsp
- Soda 0.5 tsp
- Butter for greasing pancakes to taste
- Main Ingredients
- Serving 5 servings
- World Cuisine
bowl, knife, board, pan,
So, we grate the peeled zucchini on a coarse grater, transfer to a sieve and squeeze the juice.
Add eggs, salt, kefir to the zucchini, and mix well.
Gradually add the sifted flour, knead the dough.
Add to the dough 1 tbsp. l vegetable oil, mix.
Now add the soda, and also mix thoroughly. Cover the dough with cling film and let stand for 20 minutes.
After time, add finely chopped parsley, mix and proceed to frying pancakes.
Lightly grease the hot pan with vegetable oil, form a pancake and fry on both sides until golden.
We grease the finished pancake with butter, and in this way we do with all the pancakes.
Serve warm squash pancakes with your favorite sauce!