RECIPE TYPE: SMALL PLATE, SIDE
CUISINE: VEGAN, SOY FREE, TREE NUT FREE
PREP TIME: 10 MINS
COOK TIME: 10 MINS
TOTAL TIME: 20 MINS
SERVES: 2-3 SERVINGS
Ingredients
3 medium zucchini
Salt and freshly ground black pepper
¼ cup (16 g) fresh parsley, chopped
¼ cup (15 g) fresh dill, chopped
4 green onions, chopped
1 clove garlic, minced
Zest of ½ lemon
2 tbsp (24 g) hemp seeds (optional)
½ cup (65 g) whole wheat flour
2 tbsp (16 g) cornstarch
1 tsp (5 g) baking powder
2 tbsp (28 ml) olive oil
Instructions
Grate the zucchini into a bowl, toss with salt and wait for 10 minutes. Squeeze the zucchini with your hands to get the excess liquid out and place in a dry bowl. Add the herbs, onion, garlic, lemon zest and hemp seeds.
In a small bowl, mix the flour, cornstarch and baking powder with salt and pepper to taste (there is already salt in the zucchini, so don’t add a lot here). Combine with the zucchini mixture.
In a pan, heat the olive oil over medium-low heat. Put 2 tablespoons (28 ml) of the zucchini batter in the pan and spread into a circle. Make sure it is not too thick, so that it can cook thoroughly. Cook on both sides for about 3 minutes per side and continue until all the batter is cooked.
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