John Myers
Contents
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Ingredients
- 500 g Zucchini, lean
- Salt
- 3 Spring onions
- 50 g Flour
- 2 Eggs
- 1 tsp Dried dill
- 1 tsp Dried parsley
- 50 g Grated Gruyere cheese
- Pepper from the grinder
- 6 tbsp Olive oil
Instructions
- Wash the zucchini, just cut the ends off. Slightly scrape off the peel and coarsely grate the zucchini. Mix in 1 teaspoon of salt, stand for 20 minutes and let the juice steep. Drain the zucchini in a colander and squeeze out, transfer to a bowl.
- Clean the spring onions and cut into thin rings. Add to the zucchini grated. Add eggs, flour, dill, parsley and grated cheese. Season well with pepper, season with salt. Mix everything well.
- Heat olive oil in a non-stick pan. Using 1 tablespoon of each courgette mixture, gradually fry small cakes until golden brown, degrease on kitchen paper.
- A sheep's cheese cream or tsatziki tastes good with it. The zucchini pancakes taste warm and cold.
Nutrition
Serving: 100gCalories: 662kcalCarbohydrates: 15.4gProtein: 7.8gFat: 64.2g
