An absolute delight! Those zucchini (courgette) pancakes are a smart way to sneak in some veggies and make your little ones fall in love with this dish. Who can resist pancakes after all?

  • preparation: 5-10 min
  • cooking: 20 min
  • ready in about: 30 min

SERVES 1

  • 1 zucchini (approx. 300g), coarsely grated
  • 2-3 tablespoons all-purpose flour
  • 1 egg
  • 1 clove garlic
  • 1 tablespoon parsley, chopped
  • 1 teaspoon Herbes de Provence
  • salt and pepper
  • 2 tablespoons olive oil (for a dough)
  • frying oil

FOR DECORATION:

  • a few small tomatoes
  • several sprigs of parsley or other green leaves

1. Wash the zucchini, dry, cut the ends and grate it coarsely. Gently squeeze the excess of water in your hands.

2. Tip zucchini and chopped greens into a bowl, add flour with 2 tablespoons of oil, mix with a pinch of salt, freshly ground pepper, then add a beaten egg.

3. Heat the pan. Apply a spoonful of dough and fry pancakes for about 2-3 minutes until golden-brown on both sides.

TIME:

  • preparation: 5-10 min
  • cooking: 20 min
  • ready in about: 30 min

INGREDIENTS:

SERVES 1

  • 1 zucchini (approx. 300g), coarsely grated
  • 2-3 tablespoons all-purpose flour
  • 1 egg
  • 1 clove garlic
  • 1 tablespoon parsley, chopped
  • 1 teaspoon Herbes de Provence
  • salt and pepper
  • 2 tablespoons olive oil (for a dough)
  • frying oil

FOR DECORATION:

  • a few small tomatoes
  • several sprigs of parsley or other green leaves

METHOD:

1. Wash the zucchini, dry, cut the ends and grate it coarsely. Gently squeeze the excess of water in your hands.

2. Tip zucchini and chopped greens into a bowl, add flour with 2 tablespoons of oil, mix with a pinch of salt, freshly ground pepper, then add a beaten egg.

3. Heat the pan. Apply a spoonful of dough and fry pancakes for about 2-3 minutes until golden-brown on both sides.