Chickpea flour and zucchini pancakes
4 servings
20 minutes
Chef Sergey Kryshnikov shared with us a recipe from the menu of the restaurant "KM20".
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Grate the zucchini on a coarse grater.
- Courgette: 280 g
3
Add chickpea flour, finely chopped green onion, salt, pepper, and baking powder to the zucchini.
- Chickpea flour (gram flour): 200 g
- Chives (ciboulette): 10 g
- Salt: to taste
- Ground black pepper: to taste
- Baking powder (raising agent): 15 g
4
Pour in the vegetable broth.
- Vegetable broth: 120 ml
5
Mix everything well.
6
Heat a pan with a mixture of olive and vegetable oil. Spoon small pancakes and fry them for about 1 minute.
- Vegetable oil: 20 ml
- Olive oil: 30 ml
7
When the bottom of the pancakes is browned, flip them and fry for another minute until the same golden color.
8
Bake the pancakes in the oven for 3-4 minutes.
9
Finely chop the parsley, dress it with olive oil, and add a little salt.
- Parsley: 20 g
- Olive oil: 30 ml
- Salt: to taste
10
Place the ready chickpea pancakes on a plate, drizzle with vegan yogurt, and top with parsley.
- Vegan yoghurt: to taste
- Parsley: 20 g
11
Serve immediately.
