Preparing the Zucchini Dough:
Grate the Zucchini:
Grate 1 medium zucchini into a bowl and sprinkle with salt. Let it stand for 15 minutes to release the excess water.
Prepare the Eggs:
In a separate bowl, beat 2 eggs with a whisk until light and fluffy.
Chop the Vegetables:
Finely chop 30 g of green onions and 30 g of parsley. Add both to the beaten eggs.
Add Garlic:
Peel and finely chop or grate 2 cloves of garlic. Add the garlic to the egg and herb mixture.
Drain the Zucchini:
After 15 minutes, squeeze the grated zucchini to remove the excess liquid. This step is essential to prevent a soggy dough.
Add Flour and Baking Powder:
To the egg mixture, add the drained zucchini, 5 tablespoons of all-purpose flour (you can substitute it with any type of flour), and 1 teaspoon of baking powder. Mix well until a smooth dough forms.
Let the Dough Rest:
Leave the dough to rest for about 20 minutes.
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