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Zucchini pancakes

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Ingredients for 4 servings:

  • 200 g zucchini
  • 30 g wholemeal spelt flour
  • 70 g flour, light
  • 3 eggs
  • 5 tbsp water
  • 2 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash and finely grate the zucchini. Mix together the zucchini, eggs, flour, water, and chopped parsley and season with salt. Let it swell briefly. Fry the batter in a little hot oil to form small pancakes. Serve with a fresh salad and herb curd cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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