Zucchini pancakes in a frying pan
Origin of the recipe
Skillet-style zucchini pancakes are a practical dish originating from the home kitchens of Eastern European countries, where seasonal vegetables were widely used in everyday cooking. In the USSR, these pancakes became popular as a way to use up the zucchini harvest and also as a light yet filling alternative to flour pancakes. They contain no yeast, bake quickly, and require no complex ingredients. Their delicate texture and softness are especially prized during Lent or while dieting. Today, they are a versatile option for breakfast or dinner, combining the health benefits of vegetables with ease of preparation.
What do you need for cooking?
Ingredients
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Zucchini
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Dill greens
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Eggs
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Salt
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Flour
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Soda
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Milk
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Vegetable oil
Kitchen utensils
- Knife
- Board
- Whisk
- shoulder blade
- deep bowl
- Frying pan with non-stick coating
Step-by-step recipe:
Step 1:
Peel the zucchini and grate it on a coarse grater.
Step 2:
Add finely chopped dill and salt to the bowl. Stir.
Step 3:
Add eggs and mix all ingredients until smooth.
Step 4:
Add some flour and baking soda and mix again.
Step 5:
Gradually add the remaining flour, stirring constantly.
Step 6:
Add milk and stir.
Step 7:
Let the dough sit for 5-10 minutes.
Step 8:
Add vegetable oil and stir again.
Step 9:
Heat a frying pan and grease it with vegetable oil. Pour a ladle of batter into the pan and quickly spread it over the bottom, tilting the pan.
Step 10:
Fry the pancake over medium heat until golden brown on one side.
Step 11:
Carefully flip the pancake with a spatula and fry the other side.
Step 12:
Place the finished pancake on a plate. Repeat steps 9–12 until all the batter is used up.
Step 13:
Serve zucchini pancakes with sour cream and green onions.
Cooking tips
Use the right spatula. Choose a thin, flexible spatula with rounded edges. It will easily slide under the pancake without damaging it.
Flip confidently. When the pancake is done, quickly and firmly lift it with a spatula and carefully flip it. Don't be afraid—with practice, this will become effortless.
Keep cooked pancakes warm. Stack the finished pancakes on a plate and cover with a napkin or lid to keep them warm and soft.
Don't forget to rest the batter. Let it rest for at least 15-20 minutes before frying. This will allow the flour to fully absorb the liquid, resulting in more elastic pancakes that won't tear.
Prepare the pan in advance. Before you begin frying, heat a clean and dry pan thoroughly. This will prevent the first pancake from sticking.
Use a non-stick coating. For beginners and for guaranteed success, choose a frying pan with a high-quality non-stick coating. This will make flipping much easier.
