Zucchini pancakes are a delicious and healthy dish for lunch or dinner. They can be supplemented with chicken, mushrooms, minced meat or cheese to make them more filling.

Food blogger Olena Sagun (olena_sagun) shared a recipe for zucchini pancakes on her Instagram page. To make them juicy, you can add one unusual ingredient to the dough - beetroot leaves.

Ingredients:

• zucchini - 600 g
• eggs - 3 pcs
• beetroot leaves - 4-5 pcs
• dillflour - 4 tbsp
• salt and pepper

Method of preparation:

1. Grate the courgettes and squeeze them well with your hands to remove excess moisture.

2. Cut out the thick stem part in the centre of the beetroot leaves. Cut the remaining leafy part into short strips.

3. In a deep bowl, mix the zucchini, beetroot leaves, chopped dill, and eggs. Mix everything well.

4. Add the flour and pepper and salt. Mix well.

5. Fry the zucchini pancakes in a preheated frying pan, spooning the batter.

6. Serve the pancakes with sour cream. Enjoy your meal!

You can also find more recipes on OBOZREVATEL:

• Pickled zucchini without sterilisation
• Quick zucchini with apple cider vinegar
• Cutlets from zucchini