Zucchini fritters

Wash and clean vegetables. If you have old zucchini, it is recommended to clean them from seeds and peel.

We skip the zucchini through a medium grater, then add salt, and mix everything. If the zucchini is too juicy, then you can squeeze them and remove the excess juice. You need to salt at this stage, because if you salt the zucchini just before frying, they will release too much juice, which you can no longer get rid of.

Chop onion and dill.

Mix zucchini, chicken eggs, onions, flour, pepper and mix everything well until smooth. The dough should be the same liquid as for regular pancakes.

Heat up a frying pan with vegetable oil. Using a tablespoon, take the dough and put it in the pan so that the pancakes are not very thick.

Fry zucchini pancakes over low heat for 5-7 minutes on both sides.

If you prefer more tender pancakes, you can cover the pan with a lid a few minutes before cooking, but in this case, the pancakes will turn out less crispy.