Kabachkovi Oladky — Zucchini Pancakes with Garlic Cream

Ingredients

• 2 medium Zucchini, coarsely grated
• 1 egg
• ⅔ cup all-purpose flour
• 2 scallions, sliced
• 3 tbsp chopped dill
• ½ cup sour cream
• 1 clove garlic, grated
• 3 tbsp sunflower oil
• Salt and black pepper

Method

1. Toss the grated Zucchini with ½ tsp salt and leave 10 minutes, then squeeze it hard in a clean towel. You want a startling amount of water out — that is the difference between a pancake and a puddle.
2. Stir in the egg, flour, scallions, half the dill, and a good grind of pepper. The batter should mound on the spoon.
3. Mix the sour cream with the garlic and remaining dill and set it aside to get acquainted.
4. Heat the oil in a skillet over medium. Drop heaped tablespoons and flatten slightly; fry 3 minutes per side until the edges are lacy-brown and the centers are set.
5. Drain briefly on a rack, not paper, so they stay crisp. Serve hot with the garlic cream.