Pancakes are always one of the most sought after and desired starters, because even if we always trying to keep the figure, keep healthy and stay away from fried food, it is also true that sometimes it is necessary to make a small exception to the rule and yield to temptation of something simple and tasty as this.
3 zucchini, grated and squeezed of excess moisture
1/2 cup self raising flour
2 spring onions, finely chopped
1/2 cup mint, roughly chopped
1/2 cup parmesan, grated
1 egg (you may need 2 depending on the size of your zucchinis)
olive oil to fry in
In a large bowl place the zucchini, self raising flour, spring onion, mint, parmesan and egg and mix to combine. Heat a nonstick fry pan to medium-high heat and drizzle in a little olive oil to fry in. Place tablespoon measures of the batter into the fry pan and cook for 2-3 minutes or until golden, flip and cook for another minute until cooked through and golden. Transfer to a plate lined with paper towel. Repeat with remaining batter.
Serve the zucchini pancakes with a good dollop of the dressing and a simple side salad of rocket and cherry tomatoes.