Flourless delight: Courgette pancakes pack a nutritious crunch
Courgette pancakes make a delightful alternative to traditional potato pancakes. They are soft with a crispy crust and pair beautifully with a garlic dip. At my sister-in-law’s house, I discovered a tried-and-tested recipe that doesn’t use flour at all.
Courgette pancakes have become increasingly popular among those who are enthusiastic about healthy eating. They are typically made with flour and can be quite dense and high in calories. However, there's a way to savour their flavour without compromising on a light and healthy diet. Simply skip the flour and substitute it with other ingredients that not only make the pancakes crunchy but also enhance their nutritional value.
What can be used instead of flour?
Omitting flour from the courgette pancake recipe does not mean sacrificing their crunchiness. There are various alternatives that can replace flour whilst also enriching the taste and texture of the pancakes. One commonly used substitute is oats. They add crunchiness as well as extra nutritional benefits, such as fibre and protein.
Another intriguing ingredient to consider is mozzarella cheese. When added to the mixture, it makes the pancakes tender and pleasantly stretchy. For those seeking additional crispiness, using psyllium husks is an excellent option, as they thicken the mixture perfectly and provide the right texture.
Recipe for flourless courgette pancakes
Ingredients:
- 1 large courgette (about 400 grams),
- 125 grams of oats,
- 2 eggs,
- 1/2 teaspoon of curry powder,
- 1/2 teaspoon of garlic powder,
- Salt and pepper to taste,
- Oil for frying.
Instructions:
- Wash and grate the courgette using a coarse grater. Transfer it to a bowl, sprinkle with salt, and let it sit for 10-15 minutes to release its juices. Then, thoroughly drain excess water from the courgette using paper towels or a clean cloth.
- Add the oats, eggs, curry powder, garlic powder, and salt and pepper to taste to the drained courgette. Mix all the ingredients well to achieve a uniform mixture.
- Heat oil in a frying pan. Use a spoon to scoop portions of the mixture onto the pan, forming pancakes. Fry them on both sides until they are golden brown and crispy.
- If you prefer a less oily version, you can bake the pancakes in the oven. Lay parchment paper on a baking sheet, spoon portions of the mixture to form pancakes, and bake at 180°C for about 20 minutes.
What to serve with courgette pancakes?
Flourless courgette pancakes are versatile and can be served in numerous ways. They taste wonderful, both hot and cold, making them an excellent choice for a work lunch or a picnic. They pair well with various sauces, such as yoghurt or garlic sauce, which perfectly complement the delicate taste of courgette.
Additionally, the pancakes can be enhanced with a range of toppings. Fresh herbs, like dill or parsley, add freshness to the dish. You can also serve them with a salad made from seasonal vegetables, making the meal even more filling and healthy.
