Zucchini pancakes
10 servings
60 minutes
Zucchini pancakes are a delicate and aromatic dish from European cuisine. Easy to prepare, they have long been a favorite treat for family lunches and cozy dinners. Their origin story begins with the traditions of using seasonal vegetables when hostesses sought to turn zucchini into something special. The pancakes have a soft flavor with light sweet notes of carrot and a savory hint of onion. Their texture is airy and tender, while the golden crust adds appetizing appeal. These pancakes are versatile—they can be served with sauces, sour cream, or fresh herbs to enhance the flavor and make the dish even richer. They are perfect for breakfast or a light dinner and also great for children's menus due to their mild taste and healthy ingredients.
1
Prepare the vegetables.
2
Wash the zucchini and grate it on a coarse grater.
- Zucchini: 3 pieces
3
Peel and wash the carrot and onion.
- Carrot: 1 piece
- Onion: 1 piece
4
Grate the carrot on a fine grater and add it to the zucchini.
- Carrot: 1 piece
5
Grate the onion on a coarse grater, like the zucchini, and mix it with the other vegetables.
- Onion: 1 piece
6
Prepare eggs and flour.
7
Add eggs, pepper, and salt to the bowl with vegetables.
- Chicken egg: 3 pieces
- Freshly ground black pepper: 1 teaspoon
- Salt: 20 g
8
Add flour in small portions.
- Whole grain (wholemeal) flour: 200 g
9
It should result in a homogeneous non-liquid mass.
10
In a hot pan with vegetable oil, carefully spoon in several pancakes and fry on low heat for 5 minutes on each side.
11
Place the ready pancakes on a serving plate.
12
Serve at the table.
