Zucchini Pancakes

 

I made this listening to ”Voices from the Deep with Dr. Michelle Fournet and Dr. Ellen Garland”, from StarTalk, where you can hear about the attempt to understand whale language.

Difficulty: medium to difficult.

Kitchen tools:

- cutting boards;

- knife;

- cooker;

- nonstick frying pan;

- bowl;

- spatula;

- ladle;

- grater;

- tablespoon;

- teaspoon;

- citrus squeezer;

- vegetable peeler (or knife);

- plates.

Duration: 1.30 h.

Serves: 3.

You need:

- 1 zucchini (peeled and grated);

- 300 g of wholegrain wheat flour;

- 230 g of firm tofu (grated);

- 6 spring onions (chopped);

- 600 ml of vegetable drink;

- 4 tablespoons of olive oil;

- 1 teaspoon of black mustard seeds;

- 1 ripe avocado (sliced);

- 3 cucumbers (sliced);

- 2 tomatoes (sliced);

- a few drops of sweet chili;

- juice of half a lemon;

- a few sprigs of parsley;

- salt and pepper (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Peel the zucchini and roughly grate it. Place it in a large bowl.

4. Rinse and chop the spring onions. Place them over the zucchini.

5. Roughly grate the tofu. Add it to the bowl.

6. Season with salt and pepper, add the mustard seeds.

7. Add the vegetable drink, the flour, the 4 tablespoons of oil and mix them together.

8. Place the pan over a moderate to low fire and when hot enough, add two ladles of dough and fry it for 7 - 8 min on each side.

9. For flipping it over, place a plate over the pancake, flip the pan over, and place the pancake back again in the pan.

10. Repeat the process until there is no more dough. (6 pieces) It should look like this:

11. Meanwhile, rinse and slice the cucumbers and the tomatoes, peel and slice the avocado.

12. Squeeze the half lemon and pour it over the avocado.

13. Quarter fold two pancakes and add them on a plate, add the vegetables, a few drops of sweet chili, and the parsley according to your heart's content.

14. Enjoy!