Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Zucchini Pancake
These savory fritters are made from grated zucchini, green onions, and a light herb batter, pan-fried until crisp and golden. They offer a refreshing and light alternative to traditional potato pancakes and are packed with vitamins. Serve them with a dollop of sour cream or Greek yogurt for a perfect vegetarian appetizer or light lunch.
These savory fritters are made from grated zucchini, green onions, and a light herb batter, pan-fried until crisp and golden. They offer a refreshing and light alternative to traditional potato pancakes and are packed with vitamins. Serve them with a dollop of sour cream or Greek yogurt for a perfect vegetarian appetizer or light lunch.
Ingredients
- 200 g Green Zucchini
- 1 piece(s) Garlic
- 1 large egg Egg
- 100 g Plain Flour
- 150 ml Water
- 2 tbsp Chopped Chives
- 2 tbsp Soy Sauce
- 1 tbsp Olive Oil
- 1 medium Carrot
Instructions
- Wash and shred the zucchini and carrots and put them in a large bowl.
- Mince the garlic cloves into a bowl and mix with the eggs, flour and water.
- Pour the batter into the large bowl (with the zucchini and carrots). Season with salt and soy sauce.
- Turn on the heat and pour the oil into the pan. Pour the mixture into the pan and spread it out with a spatula.
- Fry front and back for about 4 minutes until browned.
- Meanwhile, chop the chive.
- Finally, sprinkle with chive.
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