zucchini pancakes
With today's recipe, success is guaranteed even the little ones in the house will eat them, a perfect way to introduce vegetables to the most reticent and with the yogurt sauce they are delicious.
4 people
difficulty: low
Time: 15 minutes
Ingredients:
650 g zucchini (2 large)
2 eggs S
115 g of wheat flour
0 75 g wholemeal flour
40 g grated Parmesan cheese
8 g chemical yeast
Extra virgin olive oil
Salt
For the yogurt sauce:
125 g Greek yogurt
Juice of 1/2 lemon
Pepper
fresh coriander
Salt
Preparation:
Wash, cut the ends and grate the zucchini. We overturned on a strainer, so that the zucchini releases the water. Salt lightly and mix. Let drain for about 15 minutes. After time, we squeeze the zucchini with very clean hands, as it will still release much more water, it is important to drain it well.
Beat the eggs until they start to foam. Add the zucchini and mix. Mix the flour and chemical yeast and add it to the bowl with the zucchini, mix and add the grated Parmesan cheese
We paint a 24 cm LIFE frying pan with a little olive oil, add lots of our mixture and cook for 4 minutes on each side. For the sauce, put the Greek yogurt in a bowl, squeeze the juice of 1/2 lemon, add a little oil and stir, season to taste.
Finally, we add a little freshly chopped fresh cilantro and that's it! We reserved it in the fridge until the time of serving
