Zucchini Pancakes

Choose young zucchinis, with unripe seeds, small in size and tender skin. Grind the oat flakes in a coffee grinder. By the way, you can easily use buckwheat flour or plain wheat flour instead of oat flakes.

Grate the zucchinis on a large grater and mix them with a pinch of salt. Let it sit for 5-10 minutes to allow the zucchinis to release their juice.

After some time, you need to squeeze out the juice from the shredded zucchinis. Take a handful of grated zucchini and simply squeeze it tightly with your hands until it becomes dry.

Peel a clove of garlic and finely chop dill and spring onions.

Now add to the cottage cheese the drained zucchini flesh, chopped herbs, minced garlic (you can use a press), egg and ground oatmeal. Season with salt and black pepper to taste. The dough should be quite thick.

Mix everything well.

Heat a frying pan with vegetable oil. Put portions of the prepared dough in the pan, approximately 1 tablespoon each, forming a round pancake.

Fry over low heat on both sides until nicely browned.

Soft, even airy, very tasty cottage cheese pancakes. Serve with sour cream or natural yogurt, very tasty with Greek. Bon appetit!