Realize that I’ve never written a post about my amazing zucchini pancakes, so I take the opportunity to do that here.
This is a really good and tasty version of pancakes – Can be made so it almost becomes like small steaks. Really tasty.
Set of approx. 20 – 25 pancakes/small beefs
- 2 medium zucchini
- 4 – 6 eggs (depending on size)
- 1 lemon – grated peel and juice
- 1 – 2 tbsp prated peel of psylliumseed (for consistency)
- 1 tsp salt
- 0.5 dl pumpkin seeds
- 0.5 dl sunflower seeds
- Fry in Butter och coconutoil
- Rinse the zucchini and grate roughly
- Salt, mix and leave to stand for a while (max 15 min – but if you are in a hurry you use them straight away)
- Squeeze and drain the liquid
- Mix in pumpkin seeds and sunflower seeds as well as lemon juice and peel
- Whisk together with the eggs
- Sprinkle in psylliumseed at the same time as whisking/stirring with a fork so that the seed is mixed without lumps
- let settle for a few minutes – if the batter is still liquid (should feel a little doughy), whisk in a little more psylliumseed and leave to stand for a couple of minutes again.
- Click out a few pancakes at a time on a frying pan with melted butter/coconutoul and leave to fry on medium to low heat.
With induction, I usually have medium temperature at the beginning of the first round of beefs/pancakes. Before flipping them, I reduce to medium-low temperature and finish frying at this lower temperature. When the first batch is off the pan, I also turn off the induction and place a new dollop of butter that is allowed to melt before actually turning on the heat again. I click the next batch of pancakes/steaks in the pan and only then I put the induction back on – then on medium heat and let the pancakes/steaks settle and become firm before flipping them over. And I’ll keep going like this until all batter is used.
In the pictures below, they are as examples served with tunasallad and fried chicken with pesto.