Recipe Savoury Zucchini Pancake (Gluten Free Courgette Fritter) with Cheese, Dill Weed, Bacon & Anchovies
DENTIST CHEF
DENTIST CHEF
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 125 gr
  • 20 calories Zucchini
  • 35 milligrams of
  • 46 percent of
  • 1 pound zucchini, grated
  • 1/4 cup grated Parmigianno Regianno Parmesan Cheese
  • 1/2 cup Mascarpone Cheese
  • 1 tsp Homemade garam Masala Spice Powder
  • 2 tbsp chopped fresh dill weed
  • 1/4 tsp lemon zest
  • 1/2 teaspoon chopped garlic
  • 2 slices of bacon, finely chopped
  • 1 oz (28 gr) tinned anchovies in olive oil, mashed
  • salt and pepper to taste
  • 1/2 cup Bob’s Red Mill Baking All Purpose Flour
  • 1 large organic brown eggs, beaten
  • 1/2 cup olive oil fon pan frying the savoury zucchini pancake
  • 1/2 cup mascarpone cheese for serving

Instructions

Comments

Log in or Register to write a comment.