Zucchini pancakes with hemp protein
You will appreciate these great pancakes especially in full zucchini season, when you don't know what to do with zucchini, because they grow in your garden like mushrooms after the rain. You can fry a bunch of them, they are great both warm, for example with fresh new potatoes for lunch, and cold as a quick dinner just like that. And thanks to hemp protein, which you replace part of the flour with, they are a lot healthier. If you like dips, add the yogurt dip on top - it's great for this!
You will need:
Salt the grated zucchini and let the water drain. Drain and squeeze the zucchini. Add the spices and eggs. Don't skimp on the garlic. Finally, gradually add the hemp protein and flour until the mixture is just the right thickness. Fry in mustard oil until golden brown on both sides.
Top with yogurt dip: plain yogurt, a little lemon juice, garlic, salt and herbs to taste (we chopped some chives into the dip, but fresh parsley would also work well).
You will need:
- 1 kg of coarsely grated peeled zucchini
- 2 eggs
- roughly 100-150 g of spelt flour (but you have to add it gradually, depending on how much water the zucchini releases)
- 4 tablespoons of hemp protein
- marjoram, oregano, salt
- garlic (definitely at least 3-4 cloves, but we recommend half a clove)
Salt the grated zucchini and let the water drain. Drain and squeeze the zucchini. Add the spices and eggs. Don't skimp on the garlic. Finally, gradually add the hemp protein and flour until the mixture is just the right thickness. Fry in mustard oil until golden brown on both sides.
Top with yogurt dip: plain yogurt, a little lemon juice, garlic, salt and herbs to taste (we chopped some chives into the dip, but fresh parsley would also work well).
