Zucchini-Parmesan pancakes with dip

Step 1/3

• 1 clove garlic
• 5 g thyme
• 10 g mint
• 200 g cream cheese
• 3 tbsp sour cream
• ½ lemon

• citrus press
• cutting board
• knife
• small bowl

For the dip, peel and chop garlic finely. Chop thyme and mint. Add cream cheese and sour cream to a mixing bowl and stir in lemon juice, garlic, thyme, and mint. Season with salt and pepper and set aside.

Step 2/3

• 1 onion
• 10 g parsley
• 200 g zucchinis
• 70 g Parmesan cheese
• 2 eggs
• 100 g flour
• salt
• pepper

• grater
• large mixing bowl

For the pancakes, peel and chop onions. Chop parsley and grate zucchini and Parmesan cheese. In a large mixing bowl, mix onions, parsley, Parmesan cheese, and eggs. Fold in flour and zucchini. Season with salt and pepper.

Step 3/3

• olive oil for frying

• frying pan
• spatula

Add olive oil to a pan set over medium heat. With hands, form batter to equal-sized pancakes and fry them for approx. 3 – 4 min. on each side, or until golden brown. Serve with the dip and enjoy!

Enjoy your meal!