Zucchini fritters with buckwheat

Prepare all the ingredients.

If there is leftover porridge from the previous meal, you can use it. You will need 60 g of boiled buckwheat.

Instead of dill you can take any other herbs.

Rinse buckwheat groats well, pour cold water (100 ml) into a saucepan and put it on the fire. Sprinkle salt (pinch). Bring the water to a boil, turn down the heat and cover the cauldron with a lid. Cook buckwheat over low heat for approximately 15 minutes.

During this time all the liquid will be absorbed, and the buckwheat will be cooked. Boiled buckwheat cool to room temperature.

Put the cooled buckwheat into a bowl and grind with an immersion blender.

Trim the edges of the zucchini. If using mature zucchini, remove the skins and seeds.

Grate zucchini on a medium grater and without squeezing the juice, send it to the shredded buckwheat. Stir it.

Cut off the thick stems of the dill. Finely chop the dill and add to the rest of the ingredients. Stir to mix.

Then beat in the egg and mix well.

Add sour cream of any fat content. Stir to mix.

Stir in sifted flour. Stir in flour.

Season to taste with salt (0.25 tsp.) and pepper. Stir everything together again. You should get a zucchini and buckwheat mixture of medium thickness.

Heat a frying pan with vegetable oil. With a tablespoon pour portions of dough into the pan, forming pancakes. Fry on low heat for 3 to 4 minutes on each side, until golden brown.

Place the fried fritters on a sheet of paper towel to absorb excess oil. Fry another batch in the same way.

But it's not too heavy, it's too tasty, and the zucchini fritters with buckwheat are done. I made 22 pcs. Serve at once to the table, though the fritters are still very good when cold.

You can serve the fritters with sour cream or sweet and sour sauces, or any other sauces you like.

Bon appetit