Early courgettes pancakes

Early courgettes with an almost transparent, slightly green skin are so tender that they can be eaten without thermal treatment. Here is a simple recipe. Grate courgettes on a fine grater, add olive oil and a little lemon juice, sprinkle with herbs, and a simple summer snack is ready. But I prefer to add a few more ingredients to this mix and fry the pancakes.

Ingredients

For 2 servings:

1 young courgette;

4-5 sprigs of dill green or parsley;

4 yolks from domestic eggs;

2 not full tbsp. of flour;

3 tbsp. of refined seed oil;

2-3 tbsp. of sour cream;

freshly ground pepper and salt to taste.

Process

Rub the egg yolks in a deep bowl. Add flour and mix again.
Peel courgettes and rub on a fine grater.
Then combine all the ingredients, add the finely chopped greens and mix them to a homogeneous mass.
Salt it immediately before frying. Otherwise, courgettes will give a lot of juice and the dough will turn out to be liquid.
Lay out future pancakes with a dessert spoon on a heated frying pan with seed oil.
Then lightly press them with a cooking spatula or the same spoon, giving them the desired shape.
Fry from both sides on medium heat until crusty.
The ready dish is served hot with sour cream.

this is interesting

A spoonful of grated Parmesan in a dough will make pancakes from courgettes a little more interesting. But in my childhood, there was no Parmesan, and now my children do not perceive it. So in this matter, I remain conservative.