How to make
Italian zucchini pancakes that resemble zucchini patties.
Grate the zucchini on a coarse grater, salt, stir and leave them for 5 - 7 minutes. Then they are placed in a cotton cloth and squeezed very well.
They are again slightly salted and squeezed again with the cotton cloth. They will release a lot of water, about 5.1 fl oz (150 ml), or a little more. I find it hard to squeeze them in the towel, so after I salt them, put them in the salad spinner and spin them, they will release their water. I lightly salt them again, stir and spin them again, they will release water again, but they will already be visibly dry. Transfer them into a bowl.
Beat the eggs with a fork, add a little more salt and ground black pepper. Add them to the zucchini and mix. Next up is the flour - it is added in several parts, because it will be judged exactly how much is needed, maybe a little more than 1.8 oz (50 g), maybe a little less, it all depends on the moisture of the zucchini.
Keep in mind that the mixture should not be too dry and crumbly, if it is, the vegetable pancakes won't turn out great. It should be moist and elastic, generally 1.8 oz (50 g) of flour is enough. There should be no liquid at the bottom of the bowl.
Heat about 3 - 4 tbsp. of olive oil in a pan.
Scoop from the mixture with a tablespoon and place it in the pan. Fry the zucchini pancakes on both sides until golden.
Remove the mini-pancakes and place them on kitchen paper to drain the grease.
They are served with sour cream and sprinkled with a little chopped parsley and dill.
