Zucchini-Parmesan pancakes with dip
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
citrus press, cutting board, knife, small bowl, grater, large mixing bowl, frying pan, spatula
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
How-To Videos
How to chop green herbs
How to grate cheese
How to cut an onion
Nutrition per serving
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!
Tags
More delicious ideas for you
