Zucchini pancakes

Zucchini pancakes is the most common vegetable variety of small pancakes-fritters in Russia. You can say that this is a kind of draniki (hash brown) from zucchini. To prepare zucchini pancakes, add the grated zucchini to the dough. Zucchini pancakes are served both for breakfast and for lunch, usually with sour cream. Pumpkin and carrot pancakes are also prepared in Russia akin to zucchini pancakes.


  • Small zucchini - 2 pcs.
  • egg - 2 pcs.
  • onion - 1 small bulb
  • garlic - 3 cloves
  • dill – a medium-size bundle
  • flour - 2/3 cup
  • baking powder - 1/2 tsp.
  • vegetable or butter oil – for frying
  • salt, freshly ground black pepper.

Preparation method (receipt)

Peel zucchini (you can leave the peel if zucchini is very young) and coarsely grate. Put in a sieve and squeeze out the juice. Peel onion and garlic. Finely chop dill. Mix zucchini with onions and greens. Add eggs, flour, baking powder and pepper. Stir thoroughly. Do not salt, otherwise zucchini will instantly evolve juice. You better salt each pancake atop, when they are already in the pan: it is important to do this accurately and evenly. Heat up the frying pan and pour in some vegetable oil. Pour the zucchini mixture into the pan with a tablespoon and fry for 1.5 minutes under the lid on both sides. Serve with sour cream.

zucchini egg onion garlic dill flour vegetable oil butter oil