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 minutes

Cook Time 15 minutes minutes

Resting time for the zucchini 1 hour hour

Total Time 1 hour hour 35 minutes 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.