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Zucchini pancakes (receipe)


I got 3 kg of super yummy zucchini on Friday…just in time for some weekend cooking.

As a first I made these zucchini pancakes, which were the stars of the brunch. Of course you can also serve them for lunch or dinner with a nice salad. Salmon could be the ideal proteins to add, if you wish to do so.

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Zucchini pancakes

Course brunch
Cuisine seasonal, Summery
Keyword brunch, vegetarian, zucchini
Prep Time 20 minutes
Cook Time 15 minutes
Resting time for the zucchini 1 hour
Total Time 1 hour 35 minutes
Servings 2 people

Ingredients

  • 200 g zucchini
  • fine salt
  • 2 eggs
  • 60 g flour
  • 1 onion I used the green part of 1 spring onion
  • 20 g grated cheese I used parmesan, but feta or pecorino would also work well
  • pepper
  • 2 table spoons olive oil

Instructions

Preparation of the zucchini

  • Cut the zucchini in half lengthwise and sprinkle with fine salt. Set aside for 1h.
  • Squeeze the zucchini with your hands to remove all of the water
  • Grate the drained zucchini

Batter

  • Beat the eggs with a fork before adding the grated zucchini.
  • Add the flour, grated cheese, chopped onion and pepper. Mix well.
  • Heat the olive oil in a pan and carefully cook the pancakes until they are golden brown.
  • Decorate before serving as you wish... I added a teaspoon of crème fraîche and two halved cherry tomatoes for a bit of colour. Serve warm.

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