Whole Wheat Sesame Zucchini Pancakes

Easy, dietary recipe. Easy to prepare.
cook time: 45 min
Ivy Ramsay
Whole Wheat Sesame Zucchini Pancakes

Nutrition Facts (per serving)

80
Calories
3g
Fat
10g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Garlic 10 g
Salt to taste
Ground black pepper to taste
Zucchini 500 g
Parsley 10 g
Carrot 1 pc
Vegetable oil to taste
Chicken eggs 1 pc
Sesame 2 tbsp
Whole wheat flour 5 tbsp

Recipe instructions

Step 1

Step 1
Wash the vegetables. Peel the zucchini, if necessary, and remove the seeds. Grate the zucchini on a coarse grater, squeeze out the juice.

Step 2

Step 2
Peel the carrots and garlic. Add coarsely grated carrots and chopped (small) parsley. Pass the garlic through a press and add to the vegetables.

Step 3

Step 3
Add raw egg, salt, spices and sesame seeds. Stir.

Step 4

Step 4
Add flour last, mix again. Look at the consistency, you may need from 3 heaped tablespoons of flour to 5.

Step 5

Step 5
Stir.

Step 6

Step 6
Place a tablespoon of the zucchini mixture onto the heated oil, fry until golden brown. Use a spatula to turn over to the other side and bring the pancakes to readiness. The heat should be slightly less than medium.

Step 7

Step 7
Serve the finished pancakes with yogurt.

Additional rubrics

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