Zucchini pancakes with sausage
Description
Zucchini fritters will turn out even for a schoolboy – the dish is simply impossible to spoil! The main thing is not to over‑fry them, so the heat must be moderate, not high. Serve the dish with sour cream, garlic sauce, ketchup, etc. The baking is ready. Serve to the table.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Wash the zucchini in water, cut off the stems, and grate it in a deep bowl. Salt it and let it sit for 5 minutes so the grated pieces release liquid. Be sure to squeeze the zucchini mass, draining the juice.
- 3
Step 3
Beat the chicken eggs into the mixture, add 50 ml of cold water, sprinkle in a pinch of salt and whisk. Grate the sausage into the bowl and gently fold it into the zucchini mixture.
- 4
Step 4
Add the sifted premium wheat flour, and gently mix all the contents of the container together.
- 5
Step 5
Heat a skillet with vegetable oil. Spoon the zucchini batter into it with a tablespoon and fry the pancakes for about a minute on each side over medium heat until golden.
- 6
Step 6
Place the golden baked goods on plates and serve them warm with sour cream of any fat content.