Vegetable fritters
It is impossible to imagine zucchini dishes without pancakes. Both adults and children like them. They are served for breakfast and lunch. And if you put them in a pile, smeared with cottage cheese spread and serve them with pesto sauce, you get a spectacular second course. Zucchini pancakes can be used instead of buns to make a kind of sandwich or even a burger.
Ingredients
Servings 6 servings- 500 g green peas (carrots, zucchini)
- seasoning for vegetables - 1 tbsp. l.
- eggs - 2 pcs
- flour - 50 g
- baking powder - 0.5 tsp.
- sugar - 1 tsp.
- vegetable oil - 2 tbsp.
- 75 ml milk
- salt
Cooking
Step 1
Sort the peas, wash and dry. Using a blender, grind to a puree. Add to blender bowl 1 tbsp. l. seasonings for vegetables, eggs, flour, baking powder, sugar and salt. Beat well.
Step 2
Whisking constantly, pour in the milk in a thin stream. Pour the mixture into a bowl. The consistency of the mixture should resemble very liquid sour cream.
Step 3
Heat up the pan well. Pour in vegetable oil. Spread the vegetable mixture at the rate of 1 draft spoon per 1 pancake. Cook 1 min.
Step 4
Flip the pancakes to the other side and cook for 1 more minute. Transfer the finished pancakes to a dish, cover and leave in a warm place. Continue cooking until all the mixture is gone. In the same way, you can bake pancakes, for example, from carrots or zucchini. The difference is only in the preliminary preparation of vegetables.
Step 5
Carrot preparation . Boil water in a saucepan, lightly salt. Peel the carrots, dip in a saucepan for 1 minute, discard in a colander and let cool. Grate on a coarse grater, add the rest of the ingredients and mix thoroughly. In the same way, you can prepare parsnips and turnips for baking pancakes.
Preparing the zucchini . Wash the zucchini, peel and grate on a coarse grater. Remove seeds from large zucchini. Squeeze out the zucchini mass to drain the juice. Then add all the necessary ingredients and beat in a blender, as described in the main recipe.