Zucchini Pancakes with Greek Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g zucchini, thin, rated
- 1 onion (s), diced
- 50 g cheese (hard cheese), rated
- 0.5 ½ bunch parsley
- 3 sprigs mint or dill
- 2 egg (s)
- 50 grams flour
- salt and pepper
- Olive oil for frying
For the sauce:
- 600 g tomato (s), peeled, pitted, diced
- 200 g onion (s), diced
- 5 tablespoon ouzo
- 1 bay leaf
- some cinnamon
- salt and pepper
- 2 cloves garlic)
- possibly basil
Print Recipe
Pin Recipe Instructions
- Mix the grated zucchini with 1/2 teaspoon salt, leave to steep for 10 minutes. Then put in a sieve and squeeze out well. Mix with onion cubes, cheese, chopped herbs, eggs and flour. Season the mixture with salt and pepper.
- Heat the oil in a non-stick pan. Add small buffers of 1 heaped tablespoon of zucchini mixture in portions. Fry until golden brown over a medium heat for about 4 minutes. Drain on kitchen paper. Serve warm or cold.
- The Greek tomato sauce goes perfectly with it. But it`s not a must. Briefly sweat the onion cubes in oil. Add the tomato cubes, the ouzo, 1 bay leaf, 1 pinch of cinnamon, salt and pepper. Squeeze the garlic cloves. Let the sauce simmer over a low heat for 15 minutes.
- Puree. Season again with cinnamon, salt and pepper. If you like, you can add fresh basil to the sauce at the end. We always have a pesto made from basil and parsley with it.
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