Zucchini-Curd Oat Pancakes

The dish is easy to prepare and extremely tasty. Everyone has tried zucchini pancakes, but I was pleasantly surprised at how quickly these tender, airy, delicious zucchini-curd pancakes disappeared from the table. Now I double the amount of ingredients needed to prepare them.
cook time: 1h
Caleb Huxley
Zucchini-Curd Oat Pancakes

Nutrition Facts (per serving)

101
Calories
6g
Fat
9g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 4 tbsp
Cereals 6 tbsp
Zucchini 900 g
Vegetable oil (for frying) 2 tbsp
Chicken eggs 4 pc
Cottage cheese 100 g

Recipe instructions

Step 1

Step 1
As mentioned, I double the volume of ingredients; in the original recipe there are half as many of them. Wash the zucchini, peel and grate on a coarse grater. Place in a sieve and add lightly salt. Leave for a few minutes.

Step 2

Step 2
Break eggs into a bowl, add cottage cheese and oatmeal. The cereal should not be instant, but not too coarsely ground. If the flakes are large, you can lightly grind them in a blender using the pulsating method.

Step 3

Step 3
Grind and mix everything thoroughly. You can, of course, use an immersion blender, but it’s better to do it by hand.

Step 4

Step 4
Squeeze out the zucchini, add to the dough, add flour, pepper, and salt (note that the zucchini was added with salt). If desired, you can add a little sugar. Stir until the dough is smooth.

Step 5

Step 5
Heat a frying pan well with vegetable oil. At almost maximum heat, pour in the dough, fry on one side until browned, reduce the temperature, turn over and fry covered until cooked. Prepare the next portion according to the same procedure :)

Step 6

Step 6
These are the beauties we got.

Step 7

Step 7
This is only part of the finished pancakes. There are a lot more of them :)

Step 8

Step 8
Serve with sour cream, very tasty with homemade rustic! Prepare and please your loved ones. Bon appetit everyone!

Additional rubrics

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