Zucchini Pancakes With Crème Fraîche & Red Onion Confit
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Cook time is 5minutes
Total time is 5minutes
Serve is for 20 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
20
Red onion confit
- 2tablespoons caster sugar
- 1tablespoons water
- 1tablespoons red wine vinegar
- 1 medium red onion, finely sliced
- 1/2teaspoons salt
- 1/2teaspoons freshly ground black pepper
- 20 zucchini pancakesingredient tip
- 1/2 cup crème fraîche
- 1teaspoons fresh chives, finely chopped
Description
An all-time favourite, these mini pancakes can be made up to two days in advance and topped just before the party.
Method
Step 1 of 3
Put the sugar and water in a small pan and stir to dissolve. Bring to a boil over medium-low heat and cook to a dark caramel. Remove from heat and add vinegar and onions.
Step 2 of 3
Return to a medium heat and stir-fry until onions soften, 5 minutes. Add salt and pepper to taste. Cool to warm.
Step 3 of 3
Top each pancake with 1 tsp each crème fraîche and onions. Garnish with chives. Serve at room temperature.
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