RCI-BR.008.0239.001
Zucchini Pancakes
In Romanian: Chiftelute de dovlecei.
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 4 medium
- 1 unit
- 2 tablespoons
- 1 tablespoon
- crustless bread soaked in water and then squeezed dry1 unit
- 2 tablespoons
- lightly fried chopped onion1 unit
- 1 unit
- 1 unit
- green lettuce or tomatoes1 unit
Method
1
Trim the zucchini and grate them coarsely using a box grater or food processor. Place the grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes to release excess moisture.
2
Squeeze the zucchini firmly with your hands or press it against the sides of the colander to remove as much liquid as possible.
5 minutes
3
Transfer the squeezed zucchini to a bowl and add the egg, flour, mixed parsley and dill, squeezed bread, lightly fried chopped onion, salt, and pepper. Mix gently until just combined.
4
Heat the lard in a large skillet over medium-high heat until it shimmers.
2 minutes
5
Drop heaping spoonfuls of the zucchini mixture into the hot lard, flattening each pancake slightly with the back of the spoon to form a disk about 1/4 inch thick.
6
Fry the pancakes for 4-5 minutes on the first side until golden brown and crispy.
5 minutes
7
Flip each pancake carefully and fry for another 3-4 minutes on the second side until golden brown.
4 minutes
8
Transfer the cooked pancakes to a paper towel-lined plate to drain excess lard.
9
Serve the zucchini pancakes warm with fresh green lettuce or sliced tomatoes on the side.