Zucchini pancakes with herbs

Zucchini pancakes with herbs


Golden zucchini fritters We cook with herbs, in this recipe with parsley and dill. It would be delicious with green onions or cilantro too! Zucchini pancakes are prepared quickly, a great idea for a quick and healthy breakfast. I advise you to make a dill sauce for this dish: grind the dill with a pinch of coarse salt and mix with sour cream or yogurt.


  • 1 medium zucchini;
  • 1 egg;
  • 1 1\2 tablespoons wheat flour;
  • 1 teaspoon sweet paprika;
  • dill, parsley;
  • salt to taste, vegetable oil.

Step-by-step cooking recipe

Step 1:


Peel the zucchini and remove the seeds. Young zucchini squash do not need to be peeled. Grate the pulp on a large vegetable grater.

Step 2:


Add a large chicken egg and finely chopped dill and parsley to the vegetables, mix well.

Step 3:


Add ground sweet paprika and wheat flour.

Step 4:


Mix everything thoroughly and, only at this stage, add salt to taste. I’ll explain why you need to add salt at the very end: salt draws water out of vegetables, if you add salt right away, the dough will turn out watery, but flour immediately absorbs moisture.

Step 5:


Leave the dough for 5 minutes, meanwhile heat the frying pan, pour a couple of tablespoons of vegetable oil.

Step 6:


Place potato pancakes by the tablespoon into the heated oil. Fry until golden brown, first on one side, then on the other.

Step 7:


The finished potato pancakes have a crispy crust, juicy and tender inside.

Step 8:


Zucchini potato pancakes with herbs are ready, serve immediately with sour cream! Bon appetit!