Description
Saftige, goldbraune Zucchini-Pfannkuchen mit fluffiger Krume und zartem Biss. Frische Petersilie und Kefir verleihen eine feine, aromatische Note; die Butter rundet das Geschmackserlebnis cremig ab.
Ingredients
Scale
- 300 ml Kefir
- 350 g Mehl
- 450 g Zucchini
- 4 Eier
- 1 TL Salz
- 1/2 TL Natron
- 2 EL frische Petersilie, gehackt
- Butter zum Bestreichen
- Öl für die Pfanne
Instructions
- Begin by washing the zucchini thoroughly under cold running water. Trim off the ends, then finely grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a large bowl and sprinkle it evenly with 1 teaspoon of salt. Stir well, then let it sit for about 10 minutes. This will help to draw out excess moisture from the zucchini.
- After the resting time, take handfuls of the salted, grated zucchini and squeeze them firmly over the sink or a separate bowl to remove as much liquid as possible. Discard the liquid, and set the well-drained zucchini aside.
- Crack the eggs into a clean large mixing bowl. Add the kefir and the chopped fresh parsley. Whisk the mixture until the eggs are well beaten and everything is combined.
- Add the squeezed, grated zucchini to the egg and kefir mixture. Stir until the zucchini is evenly distributed throughout the batter.
- In a separate bowl, mix the flour with the baking soda (Natron). This ensures the baking soda is evenly distributed for even leavening.
- Gradually add the flour mixture to the wet ingredients, stirring after each addition. Mix until you have a smooth, thick batter with no lumps of flour remaining. Be careful not to overmix.
- If you have time, cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest for 20 minutes at room temperature. This resting time will make the pancakes even fluffier and more flavorful.
- Heat a non-stick frying pan or skillet over medium heat and add a thin layer of oil to coat the bottom of the pan.
- Once the oil is hot, use a ladle or large spoon to portion some of the batter into the pan, spreading it gently to form a round pancake. Depending on your pan size, you can cook several pancakes at once, making sure they do not touch.
- Cook the pancakes for about 2-3 minutes on the first side, or until the edges look set and the bottom turns golden brown. Carefully flip each pancake using a spatula and cook the other side for another 2-3 minutes, until golden and cooked through.
- Remove the cooked pancakes from the pan and place them on a plate. Immediately brush the top of each hot pancake with melted butter to keep them moist and add flavor.
- Repeat the process with the remaining batter, adding more oil to the pan as needed between batches.
- Serve the warm zucchini pancakes immediately. They taste delicious on their own or with a dollop of sour cream or your favorite savory dip.
Notes
For the best texture, make sure to squeeze out as much moisture as possible from the grated zucchini before adding it to the batter. Allowing the batter to rest before frying will result in fluffier pancakes. You can also experiment by adding grated cheese or other fresh herbs to the batter for additional flavor. Serve these pancakes warm, and try them with sour cream or herbed yogurt for a delicious meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 30-45g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 45-60g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
