Zucchini Flapjack (frying pan)
Zucchini scones are quick enough to make in a pan and come out delicious, hearty and flavorful. A great option for a picnic or a snack (both at home and at work). Ingredients (for 8 servings)
Zucchini - 600 gr
Flour - 80 gr
Eggs - 2 units.
Garlic - 10 gr (to taste)
Vegetable oil - 20 ml
Salt - to taste
Ground black pepper - to tast
Prepare all the ingredients.
Wheat flour can be replaced by any flour to taste, such as oat flour or rye flour.
Adjust the amount of garlic to your taste.
Scone can be made brighter to taste by adding any spices, aromatic herbs, sausages.
Grate zucchini on a coarse grater in a deep bowl.
(If zucchini are mature, peel them from the skin and seeds, and use the pulp for cooking).
Squeeze the grated zucchini a little and drain the juice.
To the grated zucchini, beat the eggs. Stir together.
Peel garlic, grate or mince it and add to zucchini. Season with salt and pepper and mix well.
Add sifted flour and mix.
It should come out a thick dough, like making pancakes.
Heat a frying pan with oil and place zucchini batter in it. Flatten out with a spoon. Turn the heat down to low, cover the pan with a lid, and cook the patty for 10-15 minutes.
(My skillet has a diameter of 28 cm.)
Once the top layer of the flatbread is well-cooked and the bottom is browned, remove the lid.
Place a flat board or plate larger in diameter than the pan on top of the pan.
Turn the pan over so the flatbread is on the board with the browned side up.
Gently slide the scone back into the pan. Cover the pan with a lid and continue cooking over low heat for another 10-15 minutes.
Finished zucchini flatbread is transferred to a flat plate and served, if desired, supplemented with sour cream and fresh vegetables.
Bon appetit