Lean pancakes from zucchini

Description

Lean zucchini pancakes, like other vegetable pancakes, can be served for breakfast, dinner, or packed in a container and taken to the office to avoid meeting with not the most healthy fast food. By the way, convinced meat-eaters will also not refuse such a dish, because it goes well with pork, beef, poultry in fried, stewed or baked form. The composition of lean pancakes from zucchini includes pea flour, which enriches them with valuable vegetable protein and makes them not only tasty, but also more healthy.

Cooking

Step 1

Prepare zucchini for pancakes. If they are large, peel and remove large seeds. Small specimens can simply be washed and dried.

Step 2

Grate the zucchini on a coarse grater, salt a little and mix. Leave for 15 minutes, then put in a colander. Let the resulting juice drain. After that, squeezing lightly, transfer the grated zucchini to a bowl.

Step 3

Peel the onion for pancakes and cut into thin half rings. In a skillet, heat 2 tbsp. l. vegetable oil. Put in the onion and fry until golden brown. Salt and pepper.

Step 4

Garlic for pancakes, clean and pass through a press. Stir in 1/3 onion and grated zucchini. Add to a bowl of grated zucchini, add pea flour and mix thoroughly.

Step 5

Gradually add wheat flour, focusing on the consistency of the dough for zucchini pancakes. It should be pretty thick. Pepper the dough, season with paprika and mix.

Step 6

Heat some vegetable oil in a frying pan. Spread the dough with zucchini with a tablespoon and fry lean pancakes on both sides until golden brown. Place the finished pancakes in a bowl and close the lid. Serve sprinkled with fried onions.