Zucchini pancakes on kefir
The zucchini pancakes in this recipe are amazing! The zucchini dough is kneaded with kefir and baking powder, so the pancakes are soft, fluffy, and pancake-like. Ingredients (for 2 servings)
Zucchini - 1 piece (300 g)
Flour - 150 gr (1 cup of 250 ml)
Kefir - 120 ml (0,5 cup)
Eggs - 3 pcs.
Vegetable oil - 2 tablespoons for batter + 1 tablespoon for frying
Baking powder - 1/2 tsp.
Salt - 1/2 tsp
Prepare the necessary ingredients.
From the specified amount I got 8 zucchini pancakes of medium size.
Zucchini is best to choose young - compared to mature, it is much more tender and has no hard seeds.
It is better to take the kefir out of the fridge beforehand, so that it warms up to room temperature.
Wash the zucchini, wipe dry, trim the edges. Grate zucchini on a coarse grater in a deep bowl.
Squeeze the grated zucchini and drain the juice.
Add eggs, salt and baking powder.
Stir to mix.
Pour in the kefir.
Stir again.
Add flour in portions, mixing each time.
Thoroughly mix the dough until homogeneous.
Pour in vegetable oil (2 tbsp.).
Knead the dough one last time.
Heat up 1 tbsp of vegetable oil in a frying pan. Spoon about half a ladleful of batter into the pan and shape into a round, thin flatbread with the back of the ladle.
Fry zucchini pancake on medium heat just below medium, about 2 to 3 minutes on each side, until golden.
Fry the rest of the zucchini pancakes in the same manner.
Serve zucchini pancakes warm, with sour cream, sour cream-garlic or your favorite sauce of choice.
Bon appetit