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Akatsukami
Zucchini pancakes with horseradish dip
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Ingredients
Directions
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Grate the zucchini coarsely. Sprinkle the grated zucchini with some salt and let stand for about 5 minutes. Then squeeze the moisture out of the zucchini.
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Mix the flour, eggs and zucchini into a batter. Add the garlic, shallot and oregano and season with salt and pepper.
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Heat a dash of oil in a frying pan, spoon in a little batter and fry a pancake on a medium height in about 3 minutes on both sides until golden brown. Sprinkle with some cheese and fry the pancake for another 1 minute with the lid on the pan until the cheese has melted. Repeat until all the batter is finished.
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Mix the yogurt with the horseradish and season with salt and pepper.
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Serve the courgette pancakes with the horseradish dip and some rocket.
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Nutrition
145Calories
Sodium0% DV0g
Fat15% DV10g
Protein16% DV8g
Carbs2% DV5g
Fiber0% DV0g
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