Pancakes of zucchini and onions
Instructions
The ingredients are for about 30 pancakes.
Peel the onions, wash them and slice them thinly.
Select the courgettes, wash them and cut them into thin slices.
In a non-stick type pan to dry onions with half the oil without leave to Cook; Add the zucchini and cook for 3-4 minutes.
Mix the milk with the eggs, Add flour, 50 g of grated Parmesan cheese, the mixture of onions and Zucchini puree and a dash of salt, pepper and nutmeg.
To heat a non-stick skillet preferably spennellarla oil, spread the mixture prepared in spoonfuls, keeping them well separated from each other; Cook the pancakes for 2-3 minutes on both sides.
Continue with the same procedure until the end of the compound.
Place the pancakes slightly overlapped in a baking pan, brush with cream, sprinkle with the remaining grated cheese and let them cook for a few minutes in hot oven or under the grill.
Serve them hot.
Ingredients and dosing for 4 persons
- 400 g of onions
- 250 g of zucchini
- 8 tablespoons of milk
- 3 eggs
- 40 g of flour
- 80 g of grated parmesan cheese
- 150 cl of olive oil extra virgin
- 4 tablespoons of cream
- 1 pinch of nutmeg
- Salt
- Freshly ground pepper