Hearty herb zucchini pancakes with Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: easy Plaited breadsticks with spelt and nut flour and Speck Alto Adige
Preparation time: 45 min.
Created by: Denise Schuster

     

Print  
  Hearty herb zucchini pancakes with Speck Alto Adige



½ small zucchini
75 g buckwheat flour
¼ teaspoon baking powder
¼ teaspoon baking soda
1 egg
75 g yogurt
15 g mixed herbs (dill, chives, parsley)
½ tbsp linseed
6 slices Speck Alto Adige PGI
Salt, pepper
Oil for baking
Serve with yoghurt and fresh herbs

1 small zucchini
150 g buckwheat flour
½ teaspoon baking powder
½ teaspoon baking soda
2 eggs
150 g yogurt
30 g mixed herbs (dill, chives, parsley)
1 tbsp linseed
12 slices Speck Alto Adige PGI
Salt, pepper
Oil for baking
Serve with yoghurt and fresh herbs

2 small zucchini
300 g buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
4 eggs
300 g yogurt
60 g mixed herbs (dill, chives, parsley)
2 tbsp linseed
24 slices Speck Alto Adige PGI
Salt, pepper
Oil for baking
Serve with yoghurt and fresh herbs

 

Preparation

Wash the zucchini and grate coarsely. Thoroughly squeeze out in a kitchen towel until the zucchini is very dry.
Mix the buckwheat flour with the baking powder and the baking soda. Place the grated zucchini, eggs and yoghurt in a mixing bowl and mix loosely. Finely chop the herbs. Fold linseed and herbs into the dough.
Heat a coated frying pan with a little oil. Pour about 2 tbsp. of dough per pancake into the frying pan and brown without overcooking.
To serve, mix some yoghurt with herbs, salt and pepper. Pour one tablespoon of this mixture onto the pancakes and cover each with three slices of Speck Alto Adige. A crunchy salad of diced radishes and cucumbers is the ideal side dish.

 

Ready to try something new?

See more Speck recipes ...

Crêpes with Speck Alto Adige sauce - recipe

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.

Endives with Speck Alto Adige – recipe

South Tyrolean-style carbonara

Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe con Speck Alto Adige PGI.

Savoury strudel with Speck Alto Adige and mushrooms – Recipe

Sliced savoury strudel filled with mushrooms, Speck Alto Adige PGI and melted cheese, served on a wooden board with slices of speck on the side.

A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts - recipe

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige PGI.

Spätzle noodles with Speck Alto Adige PGI and cheese sauce - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.

Dumplings with original Speck Alto Adige - recipe

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

Dumplings with Speck Alto Adige and Stelvio – recipe

Dumplings with Speck Alto Adige PGI and Stelvio PDO

A true classic of South Tyrolean cuisine, reimagined with Speck Alto Adige PGI, spinach and roasted hazelnuts.

Galette bretonne with Speck Alto Adige and courgettes – recipe

Bretonische Galette auf einem Teller serviert mit Zucchini, Frühlingszwiebeln und Speck Alto Adige g.g.A., garniert mit frischem Speck und schwarzem Pfeffer.

Crispy galettes with sautéed courgettes and intensely flavoured Speck Alto Adige PGI

Spinach pasta with South Tyrolean pancetta, char and leek - recipe

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

Beef tagliata wrapped in Speck Alto Adige and baked potatoes - recipe

Beef tagliata wrapped in speck over glazed radicchio and baked potatoes

A recipe with Speck Alto Adige PGI for connoisseurs & gourmets and all those aspire to be.