Zucchini griddle-cakes in a frying pan

First of all, you should deal with zucchini. Young fruits with flawlessly smooth skin can be thoroughly washed without peeling, and if the surface of the zucchini is rough to the touch, it is better to “undress” them with a vegetable peeler. Grate the zucchini on a medium grater or chop in a food processor, then generously salt the resulting mass and let it brew. This is done in order to get rid of excess juice. During the "downtime" zucchini will release a fair amount of liquid, which will need to be drained. The amount of flour required to knead the dough will depend on how thoroughly you squeeze the mixture.

While the zucchini is “resting”, prepare the other components that are standard when preparing ordinary cutlets: peel and chop the onion, finely chop the greens, squeeze the garlic.

Beat eggs into a well-squeezed zucchini mixture, put onions, herbs and garlic, add flour (a little to start) and mix everything thoroughly. Add black pepper and a little salt, remembering that you already salted the zucchini.

If the mass is too liquid, add more flour. Ideally, you want a dough that is firmer than regular pancakes and easy to spoon into the pan.

Heat the vegetable oil, then reduce the heat to medium and carefully spread the mass in small portions - in the amount of a tablespoon with a small slide.

Fry the pancakes over low heat so that the inside has time to bake before the crust starts to burn. Check doneness by gently lifting the edges of the pancakes with a wooden spatula. Has a pronounced golden color appeared? It's time to change positions - flip the pancakes to the other side.

Zucchini pancakes can be served hot or cold.

The dish goes very well with sour cream sauce, which is ridiculously easy to prepare: lightly salt thick sour cream and add chopped herbs and garlic to it.
Enjoy your meal!