John Myers
Zucchini Pancakes with Pesto
The perfect zucchini pancakes with pesto recipe with a picture and simple step-by-step instructions.
- 450 g Zucchini fresh
- Salt
- 75 g Wheat flour
- 1 Egg
- 1 tbsp Rapeseed oil
- 1 tbsp Chopped basil
- 1 tbsp Pine nuts
- 50 ml Rapeseed oil
- 1 bunch Basil
- 1 medium sized Clove of garlic
- 25 g Pine nuts
- 50 g Freshly grated Parmesan
- 100 ml Rapeseed oil
- Salt and pepper
- Wash the zucchini, pat dry and cut the ends. Grate the zucchini and place in a kitchen sieve. Mix with plenty of salt and let the juice stand for 1 hour. Rinse the drained with cold water and drain again on kitchen paper
- Put the flour in a bowl, separate the egg. Add the egg yolk and oil to the flour and add about 75 ml of water. Beat the whole thing into a smooth dough, season with salt and pepper and leave to rest for an hour.
- 1 Roast tablespoons of pine nuts in a pan without fat and chop finely. Beat the egg whites until stiff, carefully fold in with the chopped basil and roasted pine nuts. Pour about 1-2 cm high in oil in a deep pan and heat. Pour the batter into the hot fat, tablespoon at a time, and bake until golden yellow for about 2-4 minutes. Drain the zucchini pancakes on paper towels.
- For the pesto: peel off the garlic, finely puree with salt, pepper, basil leaves, Parmesan, pine nuts and rapeseed oil using a blender. Arrange zucchini pancakes with pesto on plates and serve.
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