100 g zucchini
100 g buckwheat flour
150 ml of drinking water
2 tbsp canned corn (optional)
1 tsp baking powder
 2 tsp dried fenugreek leaves
salt and black pepper to taste
a pinch of turmeric for coя

Grate the zucchini on a medium-sized grater and squeeze out all the moisture well. Mix all the ingredients and let sit for 10-15 minutes. Fry the pancakes in a skillet with a little oil on both sides.