What all the same charm in the summer - every kind of greenery, already the zucchini has gone to full swing, and whoever they are growing on the site is generally a beauty: there is practically no care for them, but you can make an excellent breakfast!
I know that many zucchini are bypassed on the market - such was itself, apparently the jars with zucchini caviar were alive for a long time , when there was nothing else on the shelves, and somehow they weren’t particularly attracted, unless someone treats I’ll add striped zucchini from my summer cottage - then I’ll add it to the vegetable stew for greater beauty, and green, as a last resort, I will fry circles in a frying pan and that's it. Although I do not argue, it is also delicious. But I really appreciated the zucchini only after I learned how to make fritters from zucchini, and now I am surprised - why didn’t we cook them at home before?
And it’s very, very easy to make pancakes from a zucchini, if someone, like me, hadn’t thought of it before, or, perhaps, once they did it, but forgot it, I can remind you.
I do this: I take zucchini (the variety does not matter), it’s better, of course, if these are young vegetables, then 2-3 small things with delicate skin, and if it’s already mature and large, then from one zucchini you will get a lot of pancakes (you just need to peel the hard peel and gut the seeds), 1 egg, flour a couple of tablespoons with a slide, a pinch of salt and a little soda, ground black pepper to taste, dill greens (you can also other favorite), a few cloves of garlic and vegetable oil on which we will fry .
Three squeezed and peeled zucchini on a medium grater and squeeze the juice, pour it somewhere, and if the zucchini is dry and gives little juice, then you can leave it like that, chop the greens finely, part of it is sent to the zucchini mass, and part of it is left (it then go to the decoration in the form of a delicious powder on top). Add egg, flour to the zucchini, mix well, pepper, salt, add a bit of soda (it’s very small so that the fritters from the zucchini are “fluffier”), once again we knead everything well - the dough is ready!
Separately, peel and finely chop several cloves of garlic or, if you do not want to chop, you can just cook the garlic gum. Garlic just stands aside for now.
We heat the pan, pour a thin layer of oil, wait until it is well calcined, and begin to spread our future pancakes on it with a tablespoon, slightly giving them the shape of neat ovals or rounds, as you like, and level them out a little above. As soon as the fritters are browned on one side, we turn the spatula over to the other side (do not overcook strongly, the color should remain golden, and not dark brown, like cutlets). As you fry, the oil leaves the pan, add a little, but do not pour much.
First, remove the fritters from the zucchini on a napkin or paper towel so that the excess oil is gone and the pancakes are not greasy.
Then I do this: take a little mayonnaise or sour cream and mix with crushed garlic and, spreading one pancake with this mixture, put another on top of it, again coat with sour cream or mayonnaise-and-garlic sauce and sprinkle with fresh herbs on top, which I have not added into the dough. You can put pancakes in three layers in such a way, and if they cool, then a cool multi-tiered appetizer is obtained, we even like it more, then you cut this mini-cake with a knife and eat it - yummy! But the hot, with sour cream, pancakes with zucchini "with a bang" go!
I told how you can cook the simplest fritters from zucchini, but I’m sure that many housewives can modify this recipe to their taste, for example, adding finely chopped onion or minced onion for taste. But since ground onion gives additional juice, I don’t add it. You can add garlic directly to the zucchini dough, but I personally like it the way I do, but you never know what else you can think of!
Good appetite!