Italian Zucchini Pancakes

Zucchini can be prepared in countless ways. In soups, one-pot dishes, salads, vegetable dishes, etc. Of course, it was the Italians who discovered that they pair excellently with basil and Parmesan, thus creating these interesting pancakes that can be served as an appetizer, side dish, or main course.

Details

Preparation Time: 80 minutes
Cooking Time: 24 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Ingredients

3 pieces Small pumpkins
3 pieces Egg, fresh
80 g Cheese, Parmesan, grated
2 pinch Salt, table
2 pinch Spices, pepper, black
2 twigs Basil, fresh
3 spoons Wheat flour, white, multi-purpose
pieces Butter, unsalted

Steps

Clean the zucchini, wash them, and grate them finely. Place the grated zucchini in a colander and mix with one teaspoon of salt. Place the colander over a sink or a larger bowl and let it sit for one hour to allow excess water to drain.
Rinse the basil sprigs under running water and dry them well. Remove the leaves from the sprigs and roughly chop them. In a larger bowl, whisk the eggs with a hand whisk. Add the squeezed grated zucchini, salt, pepper, Parmesan, and flour. Mix everything well.
Place a pan on the stove and melt a few tablespoons of butter in it. Spoon the mixture into the hot butter, forming small mounds, and gently press them down with the back of the spoon to create pancakes about 0.5 cm thick. When the pancakes are golden brown on the bottom, flip them with a spatula and cook the other side. Transfer the cooked pancakes to a warmed plate and cover them to keep them warm. Repeat the process until all the batter is used.
Serve the cooked pancakes on plates and enjoy.

Nutrition Information (Per 100g)

Calories: 116.54 kcal
Fat: 6.02 g
- Saturated Fat: 3.01 g
Carbohydrates: 5.01 g
- Sugars: 0 g
Protein: 8.4 g
Fiber: 0.63 g