Asian Zucchini Pancakes with Spring Onions
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g zucchini
- 0.5 ½ bunch spring onion (s)
For the dough:
- 100 grams flour
- 50 g rice flour
- 1 tablespoon soy flour
- 1 teaspoon salt
- Mineral water
Print Recipe
Pin Recipe Instructions
- Mix the dry dough ingredients together. Gradually stir in the mineral water with the whisk until a very thick dough is formed. Let stand for 10 minutes. If necessary, stir in a little more mineral water.
- Remove the core of the zucchini. Grate the zucchini and cut the spring onions into slices. Mix both with the dough.
- Heat enough oil in a medium-sized pan to completely cover the bottom. Put several piles of dough in the pan, spread with a spoon and flatten. Bake the buffers over medium heat for 5 - 7 minutes on each side. Drain on kitchen paper and serve with a chilli dip.
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