Zucchini Pancakes
These pancakes can be a way to make your kids eat vegies.
Servings 10 pieces
Calories 75kcal
Ingredients
- 3 zucchini - about 500 grams
- 150 grams carrots
- 25 grams parsley
- 25 grams dill optional
- 50 grams feta or white cheese optional
- 3 eggs
- 185 grams flour
- 10 grams baking powder
- 1 teaspoon salt
- ½ teaspoon mint optional
- ½ teaspoon cumin optional
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 150 millilitres olive oil to fry
Instructions
- Wash, peel and grate the zucchini. Use the harder side of the grater. Sprinkle with salt. Keep it aside, waiting to leave out the excess water.
- Wash, peel and grate the carrot. Use the medium side of the grater.
- Wash and then chop parsley and dill.
- Wash and grate the cheese.
- In a mid size bowl break and whisk the eggs and and the spices whisk again. While adding spices adjust according to how salty your cheese is and how much spice you like.
- Put the zucchini in a colander and squeeze out the excess water by pushing down the zucchini. Later add to the eggy mixture. Also add the grated carrot.
- Add gently, slowly the flour and the baking powder. The amount of water in zucchini may change; so the amount of flour might change. Add enough flour to achieve a mixture that is fluid but not too liquid.
- Heat oil in a frying pan. Place spoonful of the mucver mixture and pat each one on the top to make flat and so the middle of it is cooked as well. Make sure that each mucver is not touching the other. Cook both sides until golden brown over medium heat.
- Take out and place on a paper towel to drain excess. Serve warm or cold with plain yogurt.