Wash and dry the zucchinis, then shred them using a grater.
Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess liquid.
2. Combine Ingredients
In a large mixing bowl, combine the shredded zucchini, finely chopped onion (or shallot), and herbs.
Add the cream, egg, flour, salt, pepper, and spices of your choice.
Mix everything until well combined.
3. Cook the Pancakes
Heat a frying pan over medium heat and melt 20 g of butter with a splash of sunflower or vegetable oil.
Spoon small portions of the zucchini mixture onto the pan, flattening each into a pancake shape.
Cook for 3 minutes per side, or until golden brown and crispy.
4. Drain and Serve
Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
Serve hot and enjoy with your favorite dipping sauce or a dollop of sour cream.
Tips for Success
For extra crispiness, add a tablespoon of breadcrumbs to the mixture.
Experiment with different herbs and spices to customize the flavor.
Serve as a side dish with grilled meats, salads, or even eggs for a complete meal.
Why You’ll Love This Recipe
Quick and Easy: Simple ingredients and minimal prep time.
Versatile: Perfect as an appetizer, side dish, or light meal.
Flavorful: Packed with fresh herbs and customizable spices.
