Zucchini Pancakes
PrintZucchini Pancakes Recipe
Enjoy the light and flavorful taste of zucchini pancakes, a savory dish that’s perfect for breakfast, brunch, or a light dinner. Grated zucchini is mixed with eggs, flour, and seasonings, then fried to crispy perfection. Try making them at home for a quick and healthy meal that’s both tasty and satisfying.
- Total Time: 20 min
- Yield: 2 portions 1x
- Category: Easy
Ingredients
Scale
- 1 small piece Zucchini
- 1 Egg
- 4 flat tbsp Wheat Flour Type 500
- 1 tbsp Fresh Dill
- 2 tbsp Milk
- 1/4 piece Onion
- Olive Oil
- Pepper
- Salt
Instructions
- Pour the flour into a bowl, mix with a pinch of salt, freshly ground pepper, and then with the beaten egg (preferably using a whisk). Pour in the milk and mix until a uniform dough.
- Weigh out the required amount of zucchini (no more!). Wash, dry, cut off the ends and grate on the large holes of a grater. Grate the onion in the same way. After grating the zucchini and onion, gently squeeze excess water with your hands.
- Add zucchini, onion and chopped greens to the dough and mix with a spoon.
- Heat a pan with oil or olive oil. Add a tablespoon (no more!) of the mixture and fry the pancakes for about 2 – 3 minutes. When they are nicely browned, turn them over and fry for another 2 minutes. Zucchini pancakes taste great served with cream and garlic sauce and chopped parsley. Enjoy!
