Main dishes

Zucchini pancakes with kefir and parsley

Pancakes made from grated zucchini, kefir, eggs and flour with parsley, fried in a pan until golden and brushed with butter. A recipe for 3 people.

Slovak cuisine · Translated from Slovak ·

Zucchini pancakes with kefir and parsleySave on Pinterest

Recipe at a glance

Prep time
25 min
Cook time
20 min
Total time
45 min
Servings
3 servings
Difficulty
Easy
Cuisine
Slovak
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Zucchini pancakes with kefir are soft pancakes from the pan that make good use of a zucchini harvest. The grated zucchini is mixed with eggs, kefir, salt and chopped parsley, then flour, baking soda and oil are added gradually. The batter rests for 20 minutes, and then pancakes are fried from it in a pan until golden on both sides. Brush the finished pancakes with butter. The recipe serves three.

Ingredients

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Instructions

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  1. Grate the zucchini and mix it with the eggs, salt and kefir in a medium bowl. Add the chopped parsley and mix thoroughly.

  2. Gradually stir in the flour. Add the baking soda and oil, mix thoroughly, and let the batter rest for 20 minutes.

  3. Shape pancakes from the batter and fry them in a buttered pan on both sides until golden. Brush the finished pancakes with butter.

Tip: Flip the pancakes only once the edges have set and the underside is golden; any sooner and they would tear when turned. Young zucchini does not need to be peeled, just washed.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
644 kcal
Protein
26 g
Carbohydrates
99 g
of which sugars
9.1 g
Fat
15 g
of which saturates
4.4 g
Fiber
4.7 g
Salt
1.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kefírové placky so strúhanou cuketou

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