Polenta Pancakes with Zucchini
Polenta pancakes with zucchini are a recipe with fresh ingredients from the grain category. Try this and other recipes from Spoonsparrow!
Ingredients
- 70 g polenta
- 400 g zucchini
- Salt
- pepper (ground)
- 1 lemon (juice)
- 3 tbsp olive oil
- 10 g sun‑dried tomatoes (in oil)
- 2 tbsp chopped parsley
- 30 g freshly grated Parmesan
- 1 egg
Instructions
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1.
Bring 250 ml salted water to a boil in a small pot, stir in the polenta and simmer on very low heat for about 15 minutes until it thickens; let it cool slightly.
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2.
Wash and peel the zucchini, slice into very thin rounds. Toss with salt, pepper, 2 tbsp lemon juice and 2 tbsp olive oil and let marinate.
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3.
Finely dice the sun‑dried tomatoes and mix them with 2 tsp tomato oil, parsley, parmesan and the egg into the polenta. Season with salt, pepper and remaining lemon juice. Shape the mixture into six small patties and fry in the remaining olive oil for 4–5 minutes on each side; serve topped with the marinated zucchini slices.
