Zucchini Pancakes in a Multicooker
Description
Zucchini fritters can be taken with you on a picnic, on a trip, to work – they are delicious both hot and cold, especially with sour cream or sour‑cream sauces with garlic added. Use young zucchinis without seeds and with a firm skin for their preparation. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the zucchini in water, trim the stems from the fruit, and grate it using a coarse grater into a deep bowl. Salt it and let it sit for 10 minutes, then squeeze out the released juice.
- 3
Step 3
Crack the chicken eggs into the mixture, add the remaining salt, and whisk thoroughly.
- 4
Step 4
Pour in kefir of any fat content, or replace it with plain classic yogurt, and mix.
- 5
Step 5
Finally, stir in the wheat flour. No need to add baking soda!
- 6
Step 6
Activate the "Fry" mode on the multicooker display for 15 minutes. Pour vegetable oil into the bowl. As soon as it heats up, spoon the prepared zucchini batter onto it and fry the pancakes for 1–2 minutes on each side. Transfer them to a plate and continue frying until the batter is used up.
- 7
Step 7
Serve the zucchini pancakes from the multicooker hot.