Zucchini pancakes with rice flour
1 hour
180.0 kcal
Proteins: 4.0 g
Fats: 14.0 g
Carbohydrates: 10.0 g
Origin of the recipe
Zucchini pancakes with rice flour, cooked in a frying pan, are a great summer breakfast option. If you're gluten intolerant, zucchini pancakes with rice flour are ideal. Plus, these vegetable pancakes are lower in calories than regular pancakes.
What do you need for cooking?
Ingredients
-
Zucchini
-
Egg
-
Garlic
-
Rice flour
-
Dill
-
Black pepper
-
Salt
-
Vegetable oil
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Pan
- Grater
Step-by-step recipe
Step 1:
Grate the zucchini on a medium grater and place in a bowl.
Step 2:
Finely chop the dill and add to the zucchini.
Step 3:
Crush the garlic and add to the bowl.
Step 4:
Beat three eggs, add salt and pepper.
Step 5:
Add rice flour and stir.
Step 6:
Heat vegetable oil in a frying pan and fry the zucchini pancakes on both sides until golden brown.
Cooking tips
It is not necessary to peel and seed young zucchini.
Do not overcook the pancakes, fry them over low heat.
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