2 big zucchinis (around 300 g)<\/p>\n\n\n\n
1 onion or small onion<\/p>\n\n\n\n
1 piece of garlic (if desired)<\/p>\n\n\n\n
\u201cAromatic herbs like parsley, mint, basil, or coriander.\u201d<\/p>\n\n\n\n
1 egg<\/p>\n\n\n\n
1 teaspoon of flour<\/p>\n\n\n\n
2 tablespoons of liquid cream (regular or plant-based)<\/p>\n\n\n\n
\u201cAdd salt and pepper.\u201d<\/p>\n\n\n\n
\u201cPaprika, curry, Espelette pepper, etc.\u201d<\/p>\n\n\n\n
\u00b0Butter or oil for cooking<\/p>\n\n\n\n
Wash, dry, and shred your zucchinis. Wrap them in a towel and press firmly to get rid of the juice.<\/p>\n\n\n\n
Cut the onion or shallot and parsley into very small pieces.<\/p>\n\n\n\n
Combine the grated zucchini with the cream and one egg. Mix well, then add the flour, salt, pepper, and spices. Mix everything together.<\/p>\n\n\n\n
Melt 20 g of butter with a bit of sunflower oil in a pan. Spoon small portions of the mixture onto the pan, flatten them into pancake shapes, and cook for 3 minutes on each side until golden brown. Place the pancakes on paper towels to absorb excess oil and serve them hot.<\/p>\n\n\n\n
Have fun!<\/p>\n\n\n\n
Enjoy!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" ingredients: 2 big zucchinis (around 300 g) 1 onion or small onion 1 piece of garlic (if desired) \u201cAromatic herbs…<\/p>\n","protected":false},"author":1,"featured_media":1003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[13,12,6,9,7,8,14,10,11],"class_list":["post-1002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-challenge","tag-cheese","tag-food","tag-italian","tag-pasta","tag-pizza","tag-potatoes","tag-viral","tag-yum"],"yoast_head":"\n