For the zucchini pancakes, first rinse the zucchini, cut the stalks and blossoms into small pieces, and cut away any damaged areas. Grate the zucchini on a large vegetable grater, sprinkle with a teaspoon of salt and let the vegetables steep in water for about 10 minutes. Then put the zucchini mixture in a fine sieve and squeeze well.
Wash the spring onions and cut them into fine rings. Rinse the kitchen herbs, shake them dry and chop them very finely. Put them in a large enough bowl with the zucchini and the spring onions. Add the eggs, flour, a little pepper and a little salt if you like and mix well.
Put enough sunflower oil (or another vegetable oil) in a frying pan to cover the bottom thinly, and heat the oil. Add a heaping tablespoon of vegetable batter at a time to the oil and shape into flat pancakes, 6 to 8 inches in diameter. Bake four pancakes on each side until golden brown. Place the pancakes on paper towels to degrease and bring the zucchini pancakes to the table.
Preparation Tip:
A dip goes perfectly with the zucchini pancakes!
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