Zucchini Pancakes with Pike Caviar
Breakfasts • Belarusian
Description
This recipe was shared by chef John Smith from the menu of a popular American bistro.
Ingredients
- Courgette 30 oz
- Spinach 0 oz
- Parsley 10 oz
- Soy Sauce 0 fl oz
- Basil 0 oz
- Wheat Flour 0 oz
- Whole egg 2 pieces
- Garlic 0 oz
- Starch film 0 oz
- Semolina 0 oz
- Sour Cream 5 oz
- Pike Caviar 0 oz
- Green Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Grate the zucchini on a coarse grater and thoroughly squeeze out the liquid.
Step 2
Place a pot of water on the stove. Once the water boils, add the spinach and parsley for 20 seconds.
Step 3
Remove the greens and place them in ice water.
Step 4
Finely chop the parsley and spinach and mix them with the grated zucchini.
Step 5
Add soy sauce, basil, egg yolk, roasted garlic, and semolina to the zucchini. Season with salt and pepper to taste.
Step 6
Form the pancakes. Coat them in flour and starch.
Step 7
Preheat the oven to 390°F.
Step 8
Fry the pancakes in a pan over medium heat for 4 minutes on each side.
Step 9
Then transfer to the oven for 5 minutes.
Step 10
Serve the zucchini pancakes with sour cream, pike caviar, and drops of green oil.
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