Russian Zucchini Pancakes

Beth Renzetti


I found this gem nestled among 'Free Russian meals' just below Blini. I thought it appropriate to post since it's summer & zucchini time!


★★★★★ 1 vote

20 Min
20 Min
Pan Fry


  • 1 lb
  • 1
  • 1
    garlic clove
  • 1/2 c
  • 1/4 tsp
    baking soda
  • to taste
  • to taste
    fresh dill, optional
  • ·
    oil sufficient for pan frying

How to Make Russian Zucchini Pancakes


  1. Wash zucchini (or you can use any kind of squash), if they have seeds, remove them, skin them and grate on the grater, medium slots. Add some salt, mix everything, and leave for about 10 minutes.
  2. If there is a lot of liquid in the zucchini mix, remove it. Add fresh chopped dill (if you like), one egg and pressed garlic, mix everything.
  3. Add flour to the mixture, start with ½ cup of flour and mix dough. If you see you need to add more flour for consistency, do that.
  4. Warm the frying pan with oil in it over the medium heat. Take dough with a spoon and put some of it on the warmed up frying pan forming a small pancake. Fry pancake 1-2 minutes on each side till golden color. And repeat the same procedure for the rest of the dough you have left.
  5. Zucchini pancakes are ready! Serve them warm with sour cream or mayonnaise for lunch or as an appetizer. Enjoy!

Printable Recipe Card

About Russian Zucchini Pancakes

Main Ingredient: Vegetable
Regional Style: Eastern European
Dietary Needs: Vegetarian, Dairy Free
Other Tags: Quick & Easy, For Kids

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