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🍰 Crispy Zucchini Pancakes

162 kcal · 30 min · 4 servings

Ingredients

• 2 Zucchini
• 2 Carrots
• 0.5 bunch Parsley (à 10 g)
• Salt
• 1 Egg
• 1 tbsp Cornstarch
• 1 tbsp Oat flakes
• Breadcrumbs (as needed)
• Lemon juice
• Nutmeg
• Pepper (from the mill)
• 2 tbsp Olive oil

Instructions

1. 1. Peel the zucchini and the carrots.
2. 2. Remove the tough ends of the vegetables.
3. 3. Grate the zucchini and the carrots finely.
4. 4. Wash the parsley.
5. 5. Shake the parsley dry.
6. 6. Pluck the parsley leaves from the stems.
7. 7. Finely chop the parsley leaves.
8. 8. Salt the grated zucchini pieces.
9. 9. Let the zucchini sit for ten minutes to draw out water.
10. 10. Squeeze the zucchini mixture well.
11. 11. Mix the zucchini mixture with the grated carrots.
12. 12. Add the egg to the vegetable mixture.
13. 13. Add the starch to the mixture.
14. 14. Add the chopped parsley to the mixture.
15. 15. Add the oat flakes to the mixture.
16. 16. Check if the mixture is too soft.
17. 17. Fold in crumbs if the mixture is too soft.
18. 18. Season the mixture with salt.
19. 19. Add lemon juice to the mixture.
20. 20. Grate some nutmeg over the mixture.
21. 21. Season the mixture with pepper.
22. 22. Heat oil in a non-stick pan.
23. 23. Set the heat to medium.
24. 24. Take a spoonful of the mixture.
25. 25. Add the mixture to the hot pan in portions.
26. 26. Press the mounds slightly flat.
27. 27. Fry the pancakes on the first side for two to three minutes until crispy.
28. 28. Fry the pancakes on the second side for two to three minutes until crispy.
29. 29. Place the finished pancakes on kitchen paper.
30. 30. Let the excess oil drain.
31. 31. Serve the zucchini pancakes.

Nutrition per serving

• kcal: 162
• Protein: 6 g · Fett/Fat: 7 g · Carbs: 18 g