Quick Zucchini Pancakes

Quickly prepared zucchini pancakes are an excellent choice for hot summer days when light vegetable dishes are more common on the menu. Serve them with a large bowl of salad and a refreshing yogurt or sour cream sauce, and you have a perfect meal that you can enjoy for lunch or dinner.

Details

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

400 g Small pumpkins
2 piece Egg, fresh
120 g Wheat flour, white, multi-purpose
2 pod Garlic, fresh
pieces Salt, table
pieces Oil, vegetable oil, canola

Steps

Clean the zucchinis, wash them, dry them with paper towels, and grate them into a large bowl. Squeeze them well with your hands to remove excess water, then add the egg yolks, flour, and pressed garlic cloves. Mix the ingredients well.
Beat the egg whites with a pinch of salt into stiff peaks, then gently and slowly fold them into the zucchini mixture using a spatula. Finally, add salt and freshly ground pepper.
Place a pan on the stove and grease it with a little oil. Spoon the batter onto the hot oil and slightly flatten it with the back of the spoon to form pancakes about 0.5 cm thick. When the pancakes are golden brown on the bottom, flip them with a spatula and cook the other side. Transfer the cooked pancakes to a warmed plate and cover them to keep them warm. Repeat the process until all the batter is used.
Serve the warm pancakes on plates with your choice of sauce and a bowl of salad.

Nutrition Information (Per 100g)

Calories: 110.03 kcal
Fat: 1.77 g
- Saturated Fat: 0.59 g
Carbohydrates: 15.93 g
- Sugars: 0 g
Protein: 5.46 g
Fiber: 0.88 g