°3 large zucchini, finely grated

°1/2 teaspoon salt


°1 egg

°5 t flour

°4 tablespoons Parmesan cheese

°1/4 teaspoon salt

°Ground black pepper to taste

°frying oil


°1 tablespoon grated Parmesan cheese, or to taste

°pinch of salt

°1/4 c sour cream for garnish


Combine zucchini and salt in a bowl and stir until combined. Set aside for 10 minutes. Pour the mixture onto a clean dish towel or cheesecloth and squeeze until completely drained.

Beat eggs in a bowl and add flour, Parmesan cheese, salt and pepper. Stir in the filtered zucchini and mix well.

Heat the oil in a medium sized frying pan over a medium to high heat. Add the mixture with a spoon. Cook pancakes until golden brown on both sides, about 5 minutes per batch. Transfer to a serving dish and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

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