These zucchini pancakes with rice flour is a godsend for those who do not consume gluten. Except that pancakes do not contain gluten, they are also very delicious with an incredibly soft texture. Prepared quickly and easily and even quicker to disappear from the plate as it is so hard to stop. And certainly the pancakes need to cook creamy garlic sauce, which perfectly underlines the tenderness of the muffin. Recipe found on the Internet. Help yourself, dear cooks!
|Cooking time 30 minutes||Number of servings -|
First, you need to prepare sour cream sauce. To do this in a bowl add sour cream, propuschennyj through the press garlic, chopped herbs (I dill), fragrant dry grass. Mix well. Season with salt and pepper to taste. Put into the refrigerator.
Young zucchini wash well and grate with the peel. If the peel is hard, pre-cleaned. A little squeeze and drain excess juice.
In a bowl add the pressed garlic, egg, salt, pepper and mix well.
Add the rice flour. Flour may need more or less depending on size of squash. Mix well. The dough should be of medium thickness.
Finely chop the greens, add to batter, mix well. Herbs can take any you like. I have dill and parsley.
In a heated pan pour vegetable oil and fry pancakes on medium heat until Golden brown for 3-4 minutes on each side.
Ready pancakes serve and serve with cream sauce. Bon appetit!