Ingredients
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500 g zucchini (2 medium zucchini)
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2 eggs
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3 tbsp flour
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1 medium onion
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Salt
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Pepper
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Vegetable oil for frying
Directions
I like zucchini in any shape or form – fried with or without garlic, in vegetable stews, in zucchini spread, and especially I love juicy zucchini pies. Today I am suggesting you my beloved quick and easy recipe for zucchini pancakes. They are healthy, delicious and pretty. They are perfect for breakfast or light dinner. You can cook them with herbs and garlic to batter to make pancakes sweetier, or without – then they will have a subtle and slightly sweet flavor.
You may also take marrows to cook these pancakes.
Bon appetite!
Today's visits: 1.
Steps
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1
Done
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Coarsely grate the zucchini. Add salt and let stand for 15 min for the excess juices to drain. |
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2
Done
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Cut the onions into small cubes. . |
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3
Done
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Squeeze the zucchini, discard the juices. |
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4
Done
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Whisk the eggs with a fork. |
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5
Done
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Mix together the zucchini, onions and eggs. Add salt and freshly ground pepper to your taste. Add flour and mix until smooth. |
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6
Done
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In a pan, heat some oil (approx. 1 cm thick layer). Drop soup spoons of batter into the pan, flatten slightly and cook on each side over medium heat until golden. |
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7
Done
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Transfer to a plate covered with paper towel to get rid of excess oil. How to serve: Serve hot with sour cream. Sprinkle with herbs and chopped green onion. How to keep: Pancakes are not supposed to be kept. You can store them in a closed container in the fridge up to 2 days, however they won’t be as crusty as when piping hot. |
