Name: Zucchini pancakes
Prep time: 10M
Cook time: 5M
Total time: 15M

Preparation time: 10 minutes
Dough resting time: 30 minutes
Cooking time: 5 minutes
difficulty: Bassa

How to make zucchini pancakes

Do you have trouble getting your children to eat vegetables at home? A winning solution could be filling pancakes with seasonal vegetables.A simple dish, strictly non-wasteful, light and also very suitable for both children and adults to take to work as a lunch during their break.

Pancakes are pancakes These sweet treats are very popular in America for breakfast and brunch. They're served warm and then flavored with fruit, honey, and maple syrup. They lend themselves to many variations, so we tried to prepare a savory version to serve as a delicious appetizer with friends or for a simple, healthy, and quick meal, with plenty of fruit pulp. "zucca" e zucchini.

The recipe we propose is made with pumpkin pulp and julienned courgettes.

Ingredients

200 g of pumpkin pulp
300 gr of courgettes
2 eggs
50 grams of flour
100 ml of milk
Half a sachet of yeast
2 tablespoons of extra virgin olive oil
1 pinch of nutmeg
Salt and Pepper To Taste

Preparation

Wash the pumpkin, remove the seeds and the peel and boil it for 10 minutes in plenty of salted water.
Wash and dry the courgettes, cut them into julienne strips using a julienne tool (or into thin strips), and then sauté the pumpkin and courgette in a pan with a tablespoon of oil.
In a bowl, combine the pumpkin, zucchini, flour, milk, eggs, and herbs and mix well until the mixture is smooth, even, and free of lumps.
Add the yeast and continue mixing. Let the dough rest for about 30 minutes.
Pour a few drops of oil into a non-stick pan and pour a spoonful of the mixture into the center: brown on both sides. Continue in this manner until the oil is used up. batter.

Zucchini Pancakes: The Recipe for Making Them in 15 Minutes

How to make zucchini pancakes

Ingredients

Preparation

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