Zucchini pancakes

For zucchini pancakes, you need fresh and young vegetables. Choose slightly underripe ones rather than overripe ones, up to 8 cm thick. Pay attention to the peel, it should be tender and fresh in appearance, without cracks. To soak pancakes, use low-fat sour cream; it is easily digestible and rich in vitamins and protein. Do not confuse it with a “sour cream product”; although it has low fat content, it has little in common with natural sour cream.

1. Calories
   76,01 kcal
2. Protein
   2,86 gram
3. Fat
   4,37 gram
4. Carbohydrates
   6,21 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Zucchini

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   800 g
2. Wheat flour is whole -grain

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   3 tbsp. l. = 72 g
3. Chicken egg

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   3 pcs. = 180 g
4. The baking powder of the dough

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   1 tsp. = 5 g
5. Kefir 1%

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   200 ml = 200 g
6. Dill

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   30 g
7. Olive oil

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   2 tbsp. l. = 34 g
8. Adyghe salt
   1 tsp. = 10 g
9. Tomato

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   300 g
10. Sour cream 10% fat

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    180 g
11. Garlic

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    1 clove = 5 g
12. Parsley

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    to taste

Steps:

1. 
   Wash the tomatoes and cut into round slices. Rinse the zucchini and grate it on a coarse grater, add salt and mix. Leave for 10 minutes, then drain in a colander. Peel the garlic and pass through a press. Wash the greens, dry on paper towels and finely chop.
2. 
   Start preparing the pancake batter. Beat the eggs into a bowl and add baking powder to make the zucchini pancakes tender and airy. Add the zucchini and mix thoroughly until smooth. Pour in kefir and add chopped dill to the dough and add salt. Little by little, in small portions, add sifted flour or starch, stirring constantly so that no lumps form.
3. 
   Cook zucchini pancakes in a frying pan. Grease a frying pan with olive oil and heat it up. Pour the batter into a ladle (about half the volume) and spread it into a thin pancake, turning the pan in the air in a circular motion. You can level the surface of the pancake with a ladle. Fry the pancakes until golden brown on both sides over moderate heat until the dough is cooked through. Let the prepared pancakes cool.
4. 
   Make sauce for zucchini pancakes using kefir. Add garlic and herbs to sour cream. Mix thoroughly and let the sauce sit for 5-7 minutes.
5. 
   Form a cake from zucchini pancakes. Grease the pancake with sour cream sauce and place tomatoes on top. So coat all the pancakes.
6. 
   Zucchini cake can be served either cold or hot. Sprinkle the top layer of the cake with finely chopped dill. Cut into portions and serve.