Zucchini pancakes with cottage cheese
Description
Homemade baked goods for tea. Fans of zucchini and cottage cheese will truly appreciate this simple recipe. These two ingredients go perfectly together, and garlic adds an extra touch to the amazing flavor of these zucchini pancakes with cottage cheese. Just 30 minutes—and you'll have a delicious, light dish on your table, perfect served either hot or cold. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. A friend introduced me to this recipe for pancakes. It turns out that in some of our villages, zucchini pancakes with cottage cheese are a traditional dish served for lunch and even on festive occasions. They are very simple to prepare: the zucchini is peeled and grated on a medium grater. Then eggs, salt to taste, finely chopped or pressed garlic, and flour are added. You can also add some chopped herbs (dill tastes the best).
- 2
Step 2
2. I used regular store-bought cottage cheese from a package, but if you have homemade or granular cottage cheese, feel free to use that. Add flour gradually until the dough reaches a paste-like consistency. For the specified amount of ingredients, usually no more than 0.5 cup of flour is needed.
- 3
Step 3
3. Take a tablespoon and use it to place the batter onto a hot skillet with vegetable oil.
- 4
Step 4
4. Fry the zucchini pancakes with cottage cheese on both sides until golden brown.
- 5
Step 5
5. Serve zucchini pancakes with cottage cheese along with mayonnaise or sour cream.