This is an excellent recipe option for vegetarians. Great for lunch or light dinner. Zucchini pancakes are light and very tasty. Takes about 30 minutes to prepare. Must be served hot, straight from the pan. We are using only fresh ingredients here thus your pancakes are nutritious meal. Enjoy!!!
Prep Time: 10 minutes
Cook Time: 15 minutes
Wait Time: 1 hour
Ingredients:
- 1 big or 2 smaller zucchinis (350 g)
- 250 ml cold milk
- 4 eggs
- 1 egg white
- 150 g all purpose flour
- 2-3 Tbsp hashed basil leaves
- 2 Tbsp olive oil for zucchini
- 2 Tbsp olive oil to fry the pancakes
- sea salt and freshly ground pepper
Method:
1. Beat the eggs with a little bit of salt.
2. In a large mixing bowl combine the following ingredients: milk, beaten eggs and all purpose flour. Mix well with an electric mixer on high speed until the mixture has a cream consistency. Should take about 5 minutes. Whisk until lumps are completely gone. Mixture cannot be too dense. Set the mixture aside in the fridge for about 1 hour to 'breath'.
3. In the meantime, wash zucchini, cut into halves and again into halves. Grate into thin slices.
4. Heat a large skillet over medium heat, and coat with 2 Tbsp of olive oil. You can apply it using a paper towel to avoid excess of oil. Add sliced zucchini mixed with sea salt and pepper. Fry until zucchini becomes soft. Should take about 5 minutes. Once ready leave aside to cool down a bit.
5. Add cooled zucchini into cooled mixture and stir well. Whisk the egg white and add to the mixture and zucchini.
6. Pour 1/4 cupfuls of mixture onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Should take 60-80 sec on one side and about 30-50 sec on the other side of the pancake. They will turn into nice brown color.
7. Before you put pancakes in one pile, set it aside for a moment letting to cool down, otherwise they will stick to each other.
8. Serve hot.
ENJOY!!!
