Can I make draniki without an egg?

The egg helps bind the mixture. If you don't have one, substitute with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, or 50g of cream cheese. The texture will be less firm.

Why do my pancakes fall apart?

The main reason is excess moisture in the zucchini. Squeeze the grated zucchini well and, if needed, add a little more flour for better binding.

Can I replace the flour with another type?

Yes, you can use cornstarch, whole wheat flour, or a gluten-free blend. This will change the texture but make them healthier.

How to make them crispier?

Use minimal oil, preheat the skillet well, and don't cover with a lid. Fry over medium heat until golden brown.

How long can I keep them in the fridge?

In a sealed container at 2–4°C, they stay fresh for up to 2 days. Reheat in the oven for best crispiness.

Zucchini pancakes

Name: Zucchini pancakes
Total time: 45 min
Yield: 4 порции
Cuisine: International
Ingredients: Zucchini — 400 g; Chicken egg — 55 g; Flour — 150 g; Onion — 50 g; Salt — 3 g; Black pepper powder — 3 g; Oil — 10 g; Sour cream — 200 g; Hard cheese — 100 g

60min

971g

Nutrition per 100g

These zucchini pancakes (draniki) are a classic comfort food that always delights with their simplicity and flavor. Golden, crispy on the outside and tender inside, they are perfect for breakfast, lunch, or a light dinner. With minimal oil and natural ingredients, this dish is light and healthy. Serve with sour cream and grated cheese — enjoy!

DietBreakfastFried FoodsFats & OilsVegetables

WHAT YOU WILL NEED

From ingredients

9 products

Base

Spices

Black pepper powder3 g

For frying

Oil10 g

For serving

Sour cream200 g

Hard cheese100 g

SIMPLE PROCESS

Step by step recipe

To achieve crispy draniki that hold their shape, prep the zucchini properly: grate them finely and squeeze out as much moisture as possible. Grate the onion finely as well — it adds juiciness. Flour and egg bind the mixture, and frying over medium heat until golden ensures the perfect texture.

Step 1

Prep the Zucchini

Wash and dry the zucchini, peel if the skin is tough. Grate finely, then squeeze out excess liquid using your hands or a sieve.

Step 2

Prep Other Ingredients

Peel and finely grate the onion. Add to the zucchini mixture. Beat in the egg, season with salt and pepper, add flour. Mix well until smooth.

Step 3

Heat the Skillet

Place a skillet over medium heat, add the vegetable oil (10g), and let it heat up well.

Step 4

Shape and Fry the Pancakes

Using a tablespoon, drop portions of the mixture onto the skillet, flattening them slightly. Fry for 3–4 minutes per side until golden. Transfer to paper towels to remove excess oil.

Step 5

Serve

Serve the pancakes hot with sour cream and grated cheese. Optionally sprinkle with fresh herbs. Enjoy!

CHEF'S TIP

Choose Young Zucchini

Young zucchini with thin skin and small seeds give a more tender texture. If using an older one, peel it and remove the seeds.

Squeeze Out Excess Liquid

After grating, squeeze the zucchini mixture well by hand through a sieve or cheesecloth. Excess moisture is the main reason why draniki fall apart and don't get crispy.

Don't Overcook

Fry over medium heat for 3–4 minutes per side until golden. Too high heat burns them, while low heat makes them absorb too much oil.

Serve with Sour Cream and Cheese

Sour cream adds creaminess, and grated cheese adds a salty kick. Fresh herbs on top make it even better.

SUBSTITUTIONS

Add your taste

With Zucchini (Green Zucchini) Replace regular zucchini with green zucchini — they are firmer, so the pancakes hold their shape better.
Flourless (Low-Carb) Skip the flour and add 1–2 tablespoons of cornstarch for binding. The pancakes become more diet-friendly.
With Garlic and Herbs Add minced garlic and chopped parsley or dill to the mixture for a more aromatic flavor.
Bake in the Oven Instead of frying, place the pancakes on a parchment-lined baking sheet, brush with oil, and bake at 200°C (400°F) for 20–25 minutes until golden.

HOW TO STORE

How to Store Zucchini Pancakes (Draniki)

Cool the cooked pancakes to room temperature, then place them in an airtight container and refrigerate for up to 2 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in a dry skillet. You can freeze them, but they may soften upon thawing — reheat in the oven to restore crispiness.

GOOD TO KNOW