🇵🇱 PolandCatalog recipe
Grated zucchini bound with egg, flour and dill into thin savory pancakes, fried until the edges turn lacy and brown — the late-summer answer to potato placki when the garden is drowning in zucchini.
For 4 servings.
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Grate the zucchini, toss with the salt, and let it sit 10 minutes, then squeeze out as much liquid as possible in a clean towel.
💡 Skip this and the batter turns to soup in the pan — squeeze harder than feels necessary.
Mix the squeezed zucchini with the egg, flour, cheddar, garlic, dill and pepper into a thick, scoopable batter.
Heat a generous layer of oil in a frying pan over medium heat.
Fry spoonfuls flattened thin, about 3 minutes per side, until golden and crisp at the edges.
Drain briefly on paper towels between batches.
Serve warm with a dollop of sour cream.
Once home gardens across Poland began overproducing zucchini varieties in the late 20th century, cooks adapted the technique of the classic potato pancake to the new vegetable, salting and pressing out its water the same way. It has since become a fixture of Polish summer cooking, served the same way as its potato ancestor — with sour cream.
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