Add more variety to your menu with zucchini pancakes. This recipe is great. It goes fast, you don’t need much and the most important thing: it tastes delicious! Crispy and tasty like potato pancakes, but much healthier and low in carbohydrates.
Ingredients
- 3 pieces zucchinis
- 2 pieces of carrots
- 200 grams potato flour
- 1 piece shallot
- 1 tablespoon tomato paste
- 100 milliliters rice milk
- 30 grams fresh parsley
- some salt
- some pepper
- 3 tablespoons olive oil
Instructions
- Wash the zucchini and grate finely with the skin.
- Peel and grate the carrots.
- Add some salt and leave to stand for 15 minutes.
- Mix the finely diced shallot, rice milk (you can also use oat milk or soy milk), potato flour, tomato paste, Curcuma and the chopped parsley to a pulp. Add the carrots and courgettes. Season to taste.
- Bake the dough in a pan in hot olive oil or rapeseed oil as a small courgette pancake and serve warm.
30 minutes
Recipe by: Ingrid
Photo by: sea_wave
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