Zucchini and mint pancakes

Difficulty: Easy

Time: 50 minutes preparations, 30 minutes cooking

Type of Cooking: Frying

Doses For: 6 people

Ingredients for Zucchini and mint pancakes

• 150 g of flour
• 10 g of brewer's yeast
• A handful of mint
• 1 courgette
• 2 tablespoons of grated pecorino romano
• Oil for frying
• salt

Tip

One snack from series one leads to another: make lots of them because, believe us, they will disappear in a flash.

Preparation

1. Dissolve the yeast in a glass of warm water, pour it on the flour and add a little water in order to obtain a rather thick batter.
2. Leave to rise for 45 minutes.
3. Then add the finely chopped mint, the grated courgette and the cheese.
4. Salt lightly.
5. Stir and let rise for 30 minutes.
6. Finally fry the dough by spoonfuls in boiling oil.
7. When the pancakes are golden brown, drain them on kitchen paper and serve immediately.