Stacked Zucchini Pancakes with Tomato-Basil Drink

Stacked Zucchini Pancakes with Tomato-Basil Drink

Julia Outkina, Anna and Alexey Ronzhin

Recipes From Russia

(RFR241025)

“Stacked Zucchini Pancakes with Tomato-Basil Drink ”

Ingredients

Batter:
2 zucchinis, grated
1½ cups water
2 Tbsp ground flaxseed
1 tsp salt
1 tsp sugar
¼ tsp baking soda
1 Tbsp lemon juice
1 cup rice flour
1 Tbsp corn starch
1 Tbsp vegetable oil for frying
Garlic-Dill Sauce:
2 cups non-dairy sour cream
2 cloves garlic, crushed
salt to taste
dill, finely chopped
3 tomatoes, cut into thin slices
Tomato-Basil Drink:
2 cups tomato puree
2 cups water
4 lettuce leaves
6 fresh basil leaves
pinch of thyme
honey and salt to taste

Steps

Zucchini Pancakes:
Step 1
Pour water over ground flaxseed and let stand for 10 minutes.
Step 2
Add salt, sugar, and baking soda and mix. Add coarsely grated zucchini. Stir thoroughly.
Step 3
Gradually add rice flour to the batter, stirring well to incorporate.
Step 4
Add corn starch and vegetable oil to the batter. Stir well and let stand for 30 minutes.
Step 5
For the sauce, beat non-dairy sour cream with chopped garlic and salt to taste. Add finely chopped dill. Mix.
Step 6
Add lemon juice to the batter. Mix.
Step 7
Fry pancakes on a hot, non-stick or well-greased frying pan.
Step 8
Stack the pancakes one on top of the other, brushing each pancake with garlic-dill sauce. Place tomato slices between the pancakes.
Step 9
Garnish the top layer with non-dairy sour cream and decorate with more dill and tomatoes.
Tomato-Basil Drink:
Step 1

Combine all the drink ingredients except water and сhop thoroughly in a blender.
Step 2
Add water and blend until smooth.

Serve Stacked Zucchini Pancakes with Tomato-Basil Drink on the side.

Recipe tags: Tomatoes, Zucchini