Zucchini and chorizo ​​pancakes with cheese

Ingredients for 4 servings:

• 500 g zucchini
• 1 onion(s)
• 1 garlic clove(s)
• Olive oil for frying
• 1 tsp herbs de Provence
• 1 tsp vegetable paste, alternatively granulated vegetable stock
• salt and pepper
• chili powder
• 100g Gouda
• 100g chorizo
• 175 g wheat flour type 405
• 1 tsp baking powder
• 3 eggs
• 250 ml milk
• Rapeseed oil and butter or margarine for frying the pancakes

Instructions

Working time approx. 40 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Summer vegetable pancakes

Wash the zucchini, trim off the ends, coarsely grate with the skin on, season with half a teaspoon of salt, mix everything together, and let it rest in a bowl to draw out the water. After 20 minutes, place the zucchini in a sieve, squeeze dry with a tablespoon, and drain well. Finely dice the onion and garlic, briefly fry in a non-stick pan with 1 tablespoon of olive oil, then add the grated zucchini. Season everything with Provençal herbs, salt, pepper, a pinch of chili powder, and vegetable paste. Sauté the vegetables for about 5 minutes over medium heat, then remove from the heat and let cool for half an hour. Grate the Gouda, quarter the chorizo ​​lengthwise, and thinly slice the quarters. Mix the grated Gouda and chorizo ​​with the cooled vegetables. For the pancake batter, combine the flour with the baking powder, add the eggs and milk, and whisk until lump-free. Let the pancake batter stand for half an hour to allow the flour to expand. Then fold the vegetable, chorizo, and cheese mixture into the pancake batter and mix well. Cook the zucchini and chorizo ​​pancakes in a non-stick pan over medium heat in a mixture of oil and butter or margarine until golden brown on both sides.