Zucchini pancake

Time: 45 minutes

Servings: 2

INGREDIENTS:

• 2 medium zucchini (approx. 500 g)
• 4 cloves garlic (about 12 g)
• 1 egg (approx. 50 g)
• 1 tablespoon flour (about 22 g)
• Salt
• Pepper
• Parsley
• 1-2 tablespoons coconut fat for frying
• 150 g of natural yogurt

 

PREPARATION:

1.) Cut off the two ends of the washed zucchini and grate it with the skin. Salt it and let stand for approx. 15-20 minutes.

2.) Squeeze well the zucchini juice.

3.) Add 2 cloves of crushed garlic glaze, salt, pepper, parsley, 2 whole eggs, and flour to the squeezed zucchini. Let's mix it all together very well.

4.) Heat a Teflon pan and put some coconut fat into it. Add 1 tablespoon of our mass to the pan. Flatten out. I had 3 pancakes in a pan.

5.) Bake at a lower temperature for approx. 10-10 minutes per side until becoming beautiful brown.

6.) Mix the yogurt with a little salt and 2 cloves of crushed garlic.

7.) Serve the zucchini pancakes with garlic yogurt.