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Zucchini Blinis

Zucchini Blinis

An easy way to make blinis with zucchini and eggs

26 January, 2013
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Dietary Consideration

serves for


total time

1 HR 10 MIN


All purpose flour
150 g, plain, wheat
150 g
5 g, dried
500 ml, lukewarm
2 tbsp
3 each, separate whites from yolk
1 each, grated


Mix the flours. Dissolve the yeast in the milk and stir into the flour with the melted butter, egg yolks and a pinch of salt. If the dough is too thick or too thin, the amount of milk can be varied. Cover the dough and leave to rise in a warm place for approx. 20 minutes.

Beat the egg whites until stiff. Fold into the dough with the grated courgette.

Heat a little clarified butter in a pan. Place a spoonful of dough into the pan and fry on both sides for 1-2 minutes each until golden brown. Drain on kitchen paper. Repeat until all the dough has been used. (Keep the blinis warm in the oven at 80°C if desired. )

Pile the blinis on plates to serve.

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