This recipe originally came from russia but this is my grandma's version. A tip is that it depends on how you grate the zucchini, If you like more of a richer taste grate the zucchini into larger pieces if you like more of a plain pancake taste make smaller pieces. For extra flavor add sour cream.
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Units: US | Metric
- 1Take all of the zucchini and peel it with a potato peeler, etc.
- 2Then grate them into little or big pieces your choice.
- 3Next you have to squeeze all the juice from them using a drainer, a bowl, and your hands.
- 4How you do it: first put all the grated zucchini in the drainer, then put it on top of your bowl, then the fun part you have to press down the zucchini with a plate, your hands, whatever is comfortable. Let the zucchini sit there for about 15 min it will release even more juice.
- 5Once your done with that mix the flour, baking soda, salt/pepper, zucchini, and egg together.
- 6You should get sort of a liquid paste.
- 7Great! Now all you have to do is fry them on a pan. Take a pan and put in veggie oil not to much though.
- 8Pour in every pancake with a table spoon flip each side 1-2 minute.
- 9They are done when golden brown.
- 10Now all you have to do is top it off with some yummy sour cream!
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Nutritional Facts for Aladushki (Zucchini Pancakes)
Serving Size: 1 (165 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 126.6
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 0.9 g
- Cholesterol 105.7 mg
- Sodium 174.1 mg
- Total Carbohydrate 19.0 g
- Dietary Fiber 3.5 g
- Sugars 5.3 g
- Protein 7.9 g