Back to school Italian lunch box - Zucchini pancakes
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Category
Back to school Italian lunch box - Zucchini pancakes
Cuisine
Italian
Author:
Alice Noel Fabi
Servings
2
Prep Time
10 minutes
Cook Time
5 minutes
Zucchini pancakes
Ingredients
-
1 large zucchini, trimmed and shredded
-
2 tablespoons of flour
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4 tablespoon grated Parmigiano Reggiano cheese
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1 egg
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2 tablespoon of olive oil or canola oil
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Salt and pepper to taste
Directions
- Shred zucchini , and squeeze excess water with your hands, Mix with flour in a medium size ball. Mix in the cheese. Add egg, salt and pepper.
- Heat oil of choice in frying pan over medium heat. Using a spoon scoop a spoon of the batter into the hot oil.
- Using a spatula, flip the pancakes after the first side has browned.
- Serve hot or at room temperature.
- Great to serve with a scoop of Greek yogurt as a snack or light lunch.
Recipe Note
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