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Zucchini Pancakes

Zucchini Pancakes are a delightful, healthy twist on traditional pancakes, bursting with flavor and nutrition, perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 zucchini (about 400g), grated Grated zucchini should be squeezed to remove excess liquid.
  • 2 tablespoons chopped dill
  • 2 pieces eggs
  • to taste Salt
  • to taste Pepper
  • 200 ml kefir (about ¾ cup)
  • 150 grams flour (about 1 cup)
  • Olive oil for frying

Method
 

Preparation
  1. Grate the zucchini finely using a grater.
  2. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess liquid.
  3. In a large bowl, combine the squeezed zucchini, chopped dill, and eggs. Season the mixture with salt and pepper to taste.
  4. Stir in the kefir into the zucchini mixture until well combined.
  5. Gradually add the flour to the wet ingredients, mixing until everything is well incorporated and forms a batter.
Cooking
  1. In a skillet, heat some olive oil over medium-low heat.
  2. Drop spoonfuls of the batter onto the skillet, flattening them gently with the back of the spoon.
  3. Cook on low heat for 2-3 minutes on each side until golden brown and crispy.
  4. Continue frying until all the batter is used, adding more oil to the pan as necessary.

Notes

Zucchini Pancakes can be served warm or at room temperature and are excellent for brunch or as a light dinner. Pair them with yogurt, sour cream, or your favorite sauce for added flavor.