Zucchini pancakes with lemon
Description
The recipe won't take much time. These vegetable pancakes can be stored in the refrigerator for up to a week, and frozen in a tightly sealed package for several months. Simply reheat them in the oven or microwave before serving.
Instructions
- 1
Step 1
1. Preheat the oven to 95 degrees. Trim the ends off the zucchini and grate coarsely on a grater or process in a food processor. In a large bowl, mix the zucchini with 1 teaspoon of salt and set aside for 10 minutes.
- 2
Step 2
2. Squeeze the zucchini using one of the following methods: press it against the surface of a colander with a wooden spoon, trying to extract as much liquid as possible, or squeeze the zucchini through cheesecloth.
- 3
Step 3
3. Place the squeezed mixture into a bowl. Add chopped green onions, lightly beaten egg, and a pinch of freshly ground black pepper. In a separate bowl, mix together flour and baking powder, then add to the zucchini mixture. Heat 2 tablespoons of oil in a large skillet over high heat. Spoon the mixture onto the skillet and flatten with a spatula to form pancakes. Cook the pancakes over high heat for about 3-4 minutes, until golden brown. If the pancakes brown too quickly, reduce the heat to medium.
- 4
Step 4
4. Flip the pancakes and cook on the other side until golden brown, for 2 to 3 minutes. Transfer the cooked pancakes onto paper towels, then place them on a baking sheet and keep warm in the oven. Repeat with the remaining batter.
- 5
Step 5
5. To prepare the sauce for serving, mix sour cream, lemon juice, zest, salt, and minced garlic. Coat all the pancakes with the sauce before serving. These pancakes also go well with boiled or fried egg on top.