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White zucchini squash griddle cakes

White zucchini squash griddle cakes
6 servings

young zucchinis – 1 kg;

2 eggs;

small bunches of dill and parsley;

“Makfa” superior grade wheat flour – 160 grams;

vegetable oil for frying;

sour cream, arugula and green spinach for serving;


25 minutes

Wheat flour

Additional properties For kids


1. Peel and thinly grate the zucchini squash. Discard the excessive juice.

2. Add eggs, minced greens, salt and mix well. Add flour. The dough must have a consistency of thick sour cream.

3. Heat the frying pan and grease it with vegetable oil. Pour the dough with a small ladle and fry the griddle cakes for 3–4 minutes on one side, than flip over and fry for another 3–4 minutes.

4. Serve with sour cream, arugula and spinach.

Cuisine Russian cuisine
Dish type Snacks