Buy all ingredients right below the recipe
INGREDIENTS
- 500 g zucchini
- 70 g spring onion
- 80 g plain flour
- 250 g sour cream
- 2 eggs
- 1 clove garlic
- Grated lemon zest
- Vegetable oil for frying
- 1 tablespoon chopped thyme
- 1 teaspoon salt
WHAT ELSE YOU'LL NEED
- Paper towel
INSTRUCTIONS
- 1Grate the zucchini, mix it with salt in a bowl, and let it sit for 10 minutes.
- 2Finely slice the white part of the spring onion and add it to the zucchini.
- 3Crush the garlic, then add it to the zucchini along with the grated lemon zest and thyme. Mix well.
- 4Squeeze out the liquid from the zucchini, set it aside. Add the egg to the zucchini, mix, then add flour and mix again.
- 5Heat oil in a pan over medium heat and fry pancakes with a diameter of 10 cm. Place the cooked pancakes on a plate lined with paper towels to absorb excess oil.
- 6Measure out 90 ml of the squeezed zucchini liquid and mix it with sour cream.
- 7Slice the green part of the spring onion slightly diagonally.
- 8Serve the pancakes with sour cream and spring onion to taste.
