Zucchini pancakes filled with cottage cheese and greens

The necessary products for 7 zucchini pancakes.

Zucchini are washed and grated on a medium grater. If zucchini are young, you do not need to peel the skin.

Peel and grate onions on a coarse or medium grater.

Grate zucchini in a bowl.

Add onion and beat eggs to zucchini.

Also add 30 ml (2 tablespoons) of vegetable oil.

Then we add salt.

Pour 3 tablespoons (45 ml) of cold water.

Then gradually add flour and mix.

The dough should be a little more liquid than for pancakes.

For the filling grate the hard cheese on a coarse grater.

Add cottage cheese to the cheese.

Finely chop dill and add to the bowl with cheese and cottage cheese.

All mix and add sour cream.

Again stir well - stuffing is ready.

A hot frying pan we grease with small quantity of oil and pour there approximately a ladle of dough, distributing it with a spatula on the surface by a thin layer.

We fry the pancakes for 1-2 minutes on each side, until they brown. I got 7 pancakes.

On ready pancakes we put a spoonful of filling.

First wrap two opposite edges.

Then we wrap the remaining edges to make an envelope.

Do the same with all the pancakes and stuffing.

In a pan, heat 2 tsp (10 ml) of vegetable oil, and place the ready-made pancakes, seam side down.

Fry the pancakes for about 1 to 2 minutes on each side. Add remaining vegetable oil as needed.

Zucchini pancakes filled with cottage cheese and greens are ready. If desired, you can top the pancakes with sour cream. Bon appetit