
Crisp zucchini pancakes served warm with sour cream.
1 eggChicken eggs
40 gSour Cream
Optional
250 gZucchini
0.5 cupFlour
1.5 tbspVegetable oil
Grate the zucchini and squeeze out the excess moisture.
Mix the zucchini with the egg and flour, then season with salt and black pepper.
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To tasteSalt
To tasteBlack Pepper
Fry spoonfuls in vegetable oil for 3 minutes per side and serve with sour cream.