Zucchini Pancakes (Vegetarian)

Ingredients

• Zucchini: 400 g
• Eggs: 2
• Flour: 70 g
• Spring onion: 10 g
• Salt: 4 g
• White pepper: 0.2 g
• Cooking oil: 5 g

Instructions

1. Chop the spring onion: Finely chop the spring onion.
2. Prepare the zucchini: Wash the zucchini, trim off both ends, and shred it into thin strips using a grater.
3. Season and marinate: Mix the shredded zucchini with 10 g chopped spring onion, 4 g salt, and 0.2 g white pepper. Let it sit for 5 minutes until the zucchini releases water. Keep the liquid; do not discard it.
4. Add the eggs: Beat 2 eggs into the zucchini mixture and stir well.
5. Incorporate the flour: Add 70 g flour and mix thoroughly. Then add 5 g cooking oil and mix again until smooth.
6. Heat the pan: Heat a pan and add a small amount of oil (about 5 g).
7. Cook the pancakes: Pour approximately 150 g of the batter into the pan, spreading the zucchini strips evenly. Cook on low heat until the bottom sets. Flip the pancake and cook the other side until golden brown.
8. Serve: Remove the pancakes from the pan and serve with ketchup if desired—kids especially.