Zucchini pancakes with garlic

Description

Such pancakes from zucchini with garlic conquer from the first try with their rich spicy taste and bright aroma. By the way, some do not like this vegetable, considering its character too neutral. In principle, we do not agree that this is a lack of zucchini. On the contrary: thanks to this property, it is ideally combined with a huge number of products! For example, in this recipe, zucchini makes an excellent company with cilantro, pine nuts and garlic. The result is a truly wonderful dish that is definitely worth a try.

Cooking

Step 1

Prepare zucchini for garlic pancakes. Wash them first and pat dry with paper towels. If the zucchini is young and their skin is tender, do not peel the fruit.

Step 2

Grate the zucchini on a coarse grater, salt a little and mix. Leave for 10 minutes, then drain in a colander and squeeze. Transfer to a large bowl.

Step 3

Wash the cilantro for pancakes with garlic, dry well, spread on a paper towel, and then finely chop. Peel the garlic, crush the cloves and finely chop.

Step 4

Lightly brown the pine nuts in a dry frying pan and let cool. Add the eggs, two-thirds of the cilantro, garlic, and pine nuts to the bowl of zucchini. Stir.

Step 5

Add flour, add olive oil. Salt and pepper to taste. Knead the zucchini mass and let rest for 5 minutes at room temperature.

Step 6

Heat up the pan. Pour in a small amount of oil. Spread the resulting zucchini mixture with garlic in small portions into the pan. Roast until browned.

Step 7

Flip over and fry on the other side. Also prepare pancakes from the whole dough. If necessary, they can be brought to readiness in the oven or in a frying pan under a lid over low heat.

Step 8

For the sauce for zucchini pancakes, mix natural yogurt or yoghurt with the remaining cilantro. Salt and pepper. Serve with garlic zucchini pancakes.