Discover the exquisite aromas and textures of these zucchini pancakes, a dish that is easy to make and inexpensive, and that promises a taste better than meat. The surface of these pancakes is crispy, and the interior is soft, cheesy and seasoned with herbs. They are perfect for any meal, because they are made with ingredients that are accessible to everyone.
Parts and components:
2 finely grated zucchini
100 grams of breadcrumbs
60 grams of gluten
3 eggs 100
grams of grated mozzarella
40 grams of sour cream
2 cloves of garlic, chopped
A whole bunch of dill, chopped very coarsely
1 cucumber, sliced (available for serving but not required)
Season with salt and ground black pepper to taste
For frying, olive oil
How to proceed:
Put the zucchini in the oven:
Grate the zucchini and place it in a sieve. Then sprinkle it with a little salt. To extract the moisture, let it stand for ten to fifteen minutes. To remove excess water from the grated zucchini, you can squeeze it with your hands or press it with the back of a spoon. To avoid making soggy pancakes, this step is essential.
To combine ingredients:
continued on next page
