Pancakes with pumpkin and zucchini

Pancakes with pumpkin and zucchini
Pancakes with pumpkin and zucchini Delicious summer pancakes, amazing meze for ouzo or beer, easy and simple.
4.5 stars rate, from 4 Chefs

Preparation time: 15 minutes | Cooking: 25 minutes | Total time: 40 minutes
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: | Fat:

Chopped courgette: 200 g.
Finely chopped tender squash: 1 small
Salt, pepper: as you like
Coarsely slice: 150 g.
Eggs: 2 large or 3 small
Chopped mint: 2 tablespoons
Chopped dill: 1 tablespoon
Flour: 3/4 - 1 mug (as getting)
Oil: plenty for frying

1. Wash and chop vegetables and herbs. Put them in a bowl with cheese and eggs and season to taste (carefully because it has salt and feta). Stir well and add some - a little flour, until you get a thick batter. Cover and leave in the fridge "rest" half - one hour.
2. Heat plenty of oil in a pan and add a tablespoon, spoonfuls into the oil. When browned on one side, the turn to brown the other.
3. Remove the pancakes on paper to drain the oil and continue until you finish all the batter. Serve hot, but equally pleasant and eaten at room temperature.

Prepared in 8 July 2011 by Luise


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