Zucchini and onion pancakes are a delicious savory variation of classic pancakes. This recipe is perfect as a light yet flavorful side dish. Zucchini and onions are combined with a batter made from eggs, flour, milk, and grated Grana cheese, then cooked in a pan with a drizzle of extra virgin olive oil. The pancakes are soft and tasty, enriched with a hint of nutmeg. Ideal to serve as an accompaniment to meats or fish, but they can also be enjoyed on their own.
The ingredients are for about 30 pancakes
Peel the onions, wash them, and slice them finely; trim the zucchini, wash them, and cut them into thin rounds
In a non-stick pan, soften the onions with half of the oil without letting them color; add the zucchini and cook for 3-4 minutes
Blend the milk with the eggs, add the flour, 50 g of grated Grana cheese, the onion and zucchini mixture, and a pinch of salt, pepper, and nutmeg
Heat a pan, preferably non-stick, brush it with oil, and distribute the prepared mixture in spoonfuls, keeping them well apart; cook the pancakes for 2-3 minutes on both sides
Continue with the same procedure until the mixture is finished
Place the pancakes slightly overlapping in a baking dish, brush them with cream, sprinkle with the remaining grated cheese, and let them gratinate for a few minutes in a very hot oven or under the grill
Serve hot
Non-stick pan
Whisk
Italia
| Energy (kcal) | 566.95 |
| Carbohydrates (g) | 2.57 |
| of which Sugars (g) | 1.47 |
| Fat (g) | 60.77 |
| of which Saturates (g) | 9.74 |
| Protein (g) | 2.47 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.08 |
