Zucchini-Parmesan pancakes with dip

Step 1/ 3

• ¼ clove garlic
• 1⅜ g thyme
• 2⅞ g mint
• 57⅛ g cream cheese
• ⅞ tbsp sour cream
• ⅛ lemon

• citrus press
• cutting board
• knife
• small bowl

For the dip, peel and chop garlic finely. Chop thyme and mint. Add cream cheese and sour cream to a mixing bowl and stir in lemon juice, garlic, thyme, and mint. Season with salt and pepper and set aside.

Step 2/ 3

• ¼ onion
• 2⅞ g parsley
• 57⅛ g zucchinis
• 20 g Parmesan cheese
• ⅝ eggs
• 28⅝ g flour
• salt
• pepper

• grater
• large mixing bowl

For the pancakes, peel and chop onions. Chop parsley and grate zucchini and Parmesan cheese. In a large mixing bowl, mix onions, parsley, Parmesan cheese, and eggs. Fold in flour and zucchini. Season with salt and pepper.

Step 3/ 3

• olive oil for frying

• frying pan
• spatula

Add olive oil to a pan set over medium heat. With hands, form batter to equal-sized pancakes and fry them for approx. 3 – 4 min. on each side, or until golden brown. Serve with the dip and enjoy!

Enjoy your meal!