Zucchini pancakes with oven tomatoes

Recipe by Jule Frommelt and Siddartha Meyer
In Benoo’s bag:

buckwheat flour, wheat flour, baking powder mix, courgette, tomatoes, white onions, cucumber, cilantro (coriander), yoghurt

Ingredients at home:

400 ml sparkling water or water, salt, pepper, frying oil, sugar, 1 tsp vinegar, fresh mint leaves (optional)




Step 1: Tomatoes

Preheat the oven to 175 degrees. Wash the tomatoes. Cut bigger ones in halves, the smaller ones can be left whole.

Step 2:

Slice the onions in fine rings. Spread one tbsp. oil on a baking sheet, place the onions and tomatoes on the sheet and season with one pinch of salt and sugar.

Bake for around 20 min, until lightly brown.


Step 3: 

Grate the courgette, place it in a big bowl and mix with flour, baking powder, sparkling water, pepper and a pinch of salt. Let it rest for some time.



Step 4: Pancakes

Before frying, stir the mixture well and heat up one tbsp. oil in a pan. Now drop in the amount of about one ladle of batter into the hot pan. Reduce the heat and bake the pancakes from both sides, until golden brown.

The mixture will be enough for 6 pancakes. Keep them warm in the oven.

Step 5: Cucumbers

Dice the cucumbers and mix them with cilantro, yoghurt, one pinch of sugar, one pinch of salt and vinegar. If you like, add some fresh mint leaves.

Serve and enjoy the pancake with cooked tomatoes and cucumber salad!


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