📝 About This Recipe
A quintessential staple of Russian summer kitchens, these Kabachkoviye Oladyi are light, tender, and incredibly savory. These pancakes transform humble garden zucchini into a delicate delicacy with a crisp, golden exterior and a melt-in-your-mouth center. Traditionally served with a dollop of cold smetana (sour cream), they represent the heart of Slavic home cooking—simple, seasonal, and deeply comforting.
🥗 Ingredients
Main Pancake Batter
- 2 large Zucchini (or Courgettes) (approximately 700-800g total weight)
- 1 teaspoon Sea salt (for drawing out moisture)
- 2 large Eggs (lightly beaten)
- 1/2 cup All-purpose flour (sifted; may need 1-2 extra tbsp depending on moisture)
- 2 cloves Garlic (finely minced or pressed)
- 3 tablespoons Fresh Dill (finely chopped)
- 2 stalks Fresh Scallions (finely sliced)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Baking powder (for a slight lift)
- 4-5 tablespoons Neutral vegetable oil (for frying; sunflower oil is traditional)
Garlic Smertana Sauce
- 1 cup Sour cream (full fat preferred (or Greek yogurt))
- 1 clove Garlic (minced into a paste)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 teaspoon Lemon juice (optional, for brightness)
👨🍳 Instructions
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1
Wash the zucchini thoroughly and trim the ends. If using older zucchini with thick skin, peel them; otherwise, keep the skin on for color and nutrients.
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2
Using the large holes of a box grater, shred the zucchini into a large mixing bowl.
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3
Sprinkle one teaspoon of salt over the shredded zucchini and toss well. Let it sit for 10-15 minutes. This is crucial as it draws out the excess water that would otherwise make the pancakes soggy.
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4
While the zucchini rests, prepare the sauce by mixing the sour cream, minced garlic, chopped dill, and lemon juice in a small bowl. Refrigerate until serving.
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5
After 15 minutes, take handfuls of the zucchini and squeeze as hard as you can over the sink to remove all liquid. Alternatively, wrap the zucchini in a clean kitchen towel and wring it out until the pulp is quite dry.
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6
Transfer the dry zucchini pulp to a clean bowl. Add the beaten eggs, minced garlic, chopped dill, scallions, and black pepper. Stir to combine.
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7
Whisk the baking powder into the flour, then gradually fold the flour into the zucchini mixture. The batter should be thick and hold its shape on a spoon, not runny.
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8
Heat 2-3 tablespoons of oil in a large non-stick or cast-iron skillet over medium heat. The oil is ready when a small drop of batter sizzles immediately.
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9
Drop large spoonfuls of the batter into the skillet, spacing them about an inch apart. Flatten them slightly with the back of the spoon to form circles about 1/2 inch thick.
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10
Fry for 3-4 minutes on the first side until the edges look golden brown and set.
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11
Carefully flip the pancakes and fry for another 3 minutes on the second side until beautifully golden and cooked through.
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12
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
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13
Repeat the process with the remaining batter, adding more oil to the pan as needed between batches.
💡 Chef's Tips
The most important step is squeezing the zucchini dry; if you skip this, your pancakes will be mushy rather than crisp. Avoid using a food processor to grate the zucchini as it can turn the vegetable into a puree rather than distinct shreds. If the batter seems too wet after mixing, add one extra tablespoon of flour at a time until the consistency is right. Keep the heat at medium; if the pan is too hot, the outside will burn before the inside is fully cooked. For a gluten-free version, chickpea flour (besan) works wonderfully as a substitute for all-purpose flour.
🍽️ Serving Suggestions
Serve hot immediately with a generous side of the Garlic Smetana Sauce. Pair with a hot cup of black tea with lemon for a traditional Russian breakfast or light lunch. Top with a slice of smoked salmon and a sprig of fresh dill for an elegant appetizer. Serve alongside a fresh salad of tomatoes, cucumbers, and onions dressed in sunflower oil. For a non-traditional twist, try them with a side of applesauce for a sweet-and-savory contrast.