Zucchini pancakes

Peel the zucchini and cut into wide circles

If the zucchini is early, then the seeds need not be cleaned

Boil the zucchini in salted water for a couple of minutes

Transfer to a plate, let cool slightly

Grate the cheese, cut off the stems of the dill and finely chop the herbs

Grind the zucchini in a blender, add the egg, cheese, herbs, soda quenched in sour cream to the puree

Stir, salt, pepper

Let stand for 10 minutes

Heat a frying pan, pour vegetable oil there and spoon out the dough

Fry the pancakes on both sides until golden brown

Place on a plate, blot excess oil with a paper towel

Serve with sour cream, tomatoes and herbs.

Bon Appetit!