Detox zucchini pancakes with green onions and mint
2 servings
15 minutes
Detox zucchini pancakes with green onions and mint are a light and healthy dish inspired by European cuisine. They combine the freshness of seasonal vegetables with the aroma of herbs, creating a perfect treat for those seeking balanced nutrition. Tender zucchini mixed with refreshing mint and tangy green onions create a unique flavor: light, herbaceous, with a pleasant sweetness from the vegetables. The pancakes are airy with a crispy crust and soft center. They can be served as a standalone dish complemented by yogurt sauces or fresh salads, and also used as a side for meat or fish dishes. This is an excellent alternative to traditional flour products that will provide lightness and energy throughout the day.
1
Grate the zucchini on a coarse grater, salt to taste, and let it rest for 5-10 minutes.
- Zucchini: 2 pieces
- Sea salt: to taste
2
While the zucchini is resting, pluck the mint leaves from the stems and chop them finely with the green onion feathers (add herbs to your taste — I love it when there's a lot).
- Fresh mint: 0.5 bunch
- Green onions: 0.5 bunch
3
Squeeze the zucchini by hand or through a strainer (it will release a lot of water). Add chopped greens to the zucchini.
- Zucchini: 2 pieces
- Fresh mint: 0.5 bunch
- Green onions: 0.5 bunch
4
Mix 1 egg into the obtained green mass. We won't salt the pancakes anymore!
- Chicken egg: 1 piece
5
Add flour and freshly ground black pepper, mix well. The pancake batter is ready!
- Wheat flour: 2 tablespoons
- Ground black pepper: to taste
6
Melt a piece of butter in vegetable oil (I love grape oil). Spoon the pancakes onto the skillet, flatten them, and cook on medium heat on both sides until golden brown.
- Grape seed oil: 2 tablespoons
- Butter: 2 teaspoons