Continuing our summer theme of delicious and healthy dishes from seasonal vegetables, fruits and berries, we want to share with you a recipe for zucchini pancakes. This dish is on par with many favorite potato pancakes. Zucchini pancakes are very easy, especially if you fry them in a non-stick pan. This juicy, soft and aromatic dish is perfect for breakfast, lunch and dinner; this is such a universal option to deliciously feed the family at any time of the day. Also, it is worth paying attention to the main ingredient - zucchini, which is not at all expensive during the season, which makes this dish very affordable.

To prepare pancakes we will need: zucchini, eggs, flour, garlic, herbs, flour, salt and pepper. The most important thing in preparing this dish is to choose the right zucchini. In no case should you buy zucchini that is too large; as a rule, they are already old and a little overgrown, subsequently they become too hard, dry and with a lot of seeds. It is best to choose medium-sized or even smaller than medium zucchini. Regarding greens, dill is best suited for zucchini pancakes; it does not overpower the delicate taste of zucchini and gives a subtle fresh aroma. You should also be careful with garlic and add it in moderation. As for spices, we recommend that you use only pepper and salt. This dish does not need any more aromatic spices like curry or khmeli-suneli.

First we need to prepare the zucchini for our pancakes.  The zucchini needs to be peeled and grated on a coarse grater, salt well and let stand for about an hour. After our zucchini has stood, we squeeze out the excess juice from them, we need to do this very carefully, because the less moisture in the zucchini itself, the more elastic the pancakes we will get. Beat the eggs with salt and pepper and add to the zucchini. Squeeze the garlic through a press, finely chop the dill and also add everything to the zucchini. Mix everything very thoroughly and add flour at the end. A little secret: add enough flour to get the optimal consistency of the mass; while you fry the pancakes, the zucchini will still release juice and the mass will become more liquid, at this moment add a little more flour.

You can fry zucchini pancakes either in oil or without oil, but only in a non-stick frying pan. It is very important to place the pancakes only on a very well-heated frying pan and do not turn them over ahead of time. Zucchini pancakes fry quite quickly, they only need 3 minutes on each side. You can serve zucchini pancakes with sour cream or Greek yogurt. You can also make light mayonnaise or mint sauce, depending on your taste.