Vegetable Pancakes with Garlic Dip
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small onion (s), finely chopped
- 100 g mushrooms, sliced
- 100 g carrot (s), coarsely rated
- 100 g zucchini, rouhly rated
- salt and pepper
- 3 egg yolks
- 200 ml milk
- 1 clove garlic, finely chopped
- 1 tablespoon parmesan, freshly grated
- 150 grams flour
- 3 egg whites
- some oil for frying
For the dip:
- 125 ml sour cream
- 125 ml yogurt
- 2 cloves garlic, finely chopped
- 1 tablespoon dill, finely chopped
- a bit salt
Print Recipe
Pin Recipe Instructions
- Fry the finely chopped onion in a little oil. Add the mushrooms, carrots and zucchini, season with a little salt and pepper and sauté for about 5 minutes. Put in a colander and drain well.
- Whisk the egg yolks with milk, garlic, Parmesan and a level teaspoon of salt. Add the flour and stir in well. Beat the egg white until stiff and carefully fold in with the vegetables.
- Heat some oil in a pan. Pour in the batter and bake on the stove over medium heat until golden. Divide into 4 parts with a spatula. Turn the parts and bake on the other side until golden. Then cut into bite-sized pieces.
- For the garlic dip, mix the sour cream, yoghurt, garlic and dill together well and season with a little salt.
- Serve the vegetable pancakes with the garlic dip and salad.
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