How to make zucchini pancakes crispy every time

Crispy zucchini pancakes are not a myth. All you need are simple tricks, and your pancakes will never disappoint with an unpleasant, soft texture again. If you're looking for a quick and simple zucchini dish, these pancakes will charm you.

Zucchini pancakes lose their crispiness and become soft and soggy due to a simple mistake. What is it? Zucchini is a vegetable that contains a lot of water. If we don't remove the excess water before frying, the pancakes will be soft after taking them off the pan. The trick is to drain the zucchini before preparing the pancake batter.

First, grate the zucchini on a coarse grater, then salt it and set it aside for a while. After that time, simply drain the vegetable of excess water, and it will become the base for delicious pancakes, crispy and golden. It's also worth adding a bit of natural yogurt to the batter, which will also affect the crispiness of the pancakes. Remember to fry the pancakes in well-heated oil. Otherwise, they will absorb the contents of the pan like a sponge.

Ingredients:

• 1 large zucchini,
• 1 onion,
• 1 egg,
• 2 teaspoons of natural yogurt,
• 4 tablespoons of all-purpose flour,
• salt, pepper,
• sweet paprika, granulated garlic,
• fresh dill,
• oil for frying.

Preparation:

1. Wash the zucchini, remove the ends, and grate it with the skin on a coarse grater.
2. Next, add the grated onion and salt. Mix everything and set it aside for 10 minutes.
3. After that time, drain the vegetables of excess water. Add the egg, yogurt, flour, chopped dill, garlic, paprika, and pepper. Add salt optionally.
4. Mix everything thoroughly. If the batter is too runny, add a bit more flour.
5. Fry the pancakes in well-heated oil (over medium heat) on both sides until golden brown.
6. Drain the ready pancakes of excess oil on a paper towel.
7. Serve with homemade garlic sauce.