These pancakes are a real treat! Light, crispy, not dramatically reduce the strength, they are also the hot summer weather. You can serve as an interesting side dish, a delicious appetizer or as a snack with a drink. The recipe is from my mom, even though I have increased a bit 'doses of Parmesan cheese in my version. I recommend you use the fresh zucchini and firm, not too big because the bigger ones tend to take a more bitter taste.
INGREDIENTS (about 20 pancakes)
- 3 medium size zucchini
- 1 medium sized potato
- A generous handful of freshly grated Parmesan cheese 2 tablespoons
- white flour 1 egg (or organic farming)
- oil Salt and pepper Sunflower
Using a grater with large holes, grate the zucchini and potatoes and put them in a bowl.
Add the grated Parmesan cheese, flour, egg, salt and pepper ingredients and mix well. Have in mind that if you let the dough rest for too long, the vegetables begin to release water containing and limp, so be ready to cook your pancakes you immediately.
Fill a pan with sunflower oil (about 2 cm in height) and reheat. The oil must be hot, or the pancakes will burn the outside and raw inside WILL BE. Using your hands, take the form of a small flat pancakes and dip in oil.
Let every fritters to cook a medium-low flame, and when they are golden on one side, and let the other rigiratele buy even there the same color.
Drain with a slotted spoon and place them on a tray lined with paper towels. Sprinkle with a little more 'salt and pepper, and serve while hot. Mmmm :-)
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