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Zucchini Pancakes

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Zucchini Pancakes
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
189
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie189 kcal(9 %)
Protein7.95 g(8 %)
Fat6.97 g(6 %)
Carbohydrates22.7 g(15 %)
Sugar added0 g(0 %)
Roughage2.53 g(8 %)
Vitamin A111.15 mg(13,894 %)
Vitamin D1.5 μg(8 %)
Vitamin E1.98 mg(17 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.27 mg(25 %)
Niacin1.76 mg(15 %)
Vitamin B₆0.07 mg(5 %)
Folate27.25 μg(9 %)
Pantothenic acid0.34 mg(6 %)
Biotin1.28 μg(3 %)
Vitamin B₁₂0.73 μg(24 %)
Vitamin C4.28 mg(5 %)
Potassium228 mg(6 %)
Calcium74.1 mg(7 %)
Magnesium13.59 mg(5 %)
Iron0.71 mg(5 %)
Iodine36.97 μg(18 %)
Zinc0.4 mg(5 %)
Saturated fatty acids3.25 g
Cholesterol76.95 mg
Author of this recipe:

Ingredients

for
25
Ingredients
1 cup
wheat flour
1 cup
1 teaspoon
2 cups
lukewarm milk (approx. quantity)
2 tablespoons
butter (melted, cooled)
3
eggs (separated, keep the eggwhites cold)
1
zucchini (finely grated)
clarified butter (for frying)

Preparation steps

1.
Mix the flours. Dissolve the yeast in the milk and stir into the flour with the melted butter, egg yolks and a pinch of salt. If the dough is too thick or too thin, the amount of milk can be varied. Cover the dough and leave to rise in a warm place for approx. 20 minutes.
2.
Beat the egg whites until stiff. Fold into the dough with the grated courgette.
3.
Heat a little clarified butter in a pan. Place a spoonful of dough into the pan and fry on both sides for 1-2 minutes each until golden brown. Drain on kitchen paper. Repeat until all the dough has been used. (Keep the blinis warm in the oven at 80°C if desired. )
4.
Pile the blinis on plates to serve.