the day of zucchini

Sunday is a lazy day... not today though. My guilty conscious finally kicked in, so I managed to write three cover letters to apply for a job somewhere around the world - today's destinations: Berlin, Brussels, and London. This puts the start to the serious odyssey "looking for a job as a bachelor" and I am scared, but at least I finally did something to start my way as an independent and motivated... something.

Today we also received a package from my grandparents (who still grow fruits and vegetables by themselves) with fresh vegetables and lots of zucchinis. Now these vegetables are best eaten when they're fresh, so young and green they still haven't felt they have been plucked and all the vitamins and minerals are still lively circulating inside the 'fruit'. The zucchinis inspired the recipe I will share with you now, but also I decided to make zucchini spaghetti someday (meaning a recipe with those follows soon too) :)

Chubby zucchini pancakes
(at least an attempt for these)

4 zucchinis
3 eggs
1-1 1/2 cups multi-grain flour
1 cup breadcrumbs
1/3 cup fresh milk
1/2 cup thick yoghurt
3 tablespoons fresh parsley and dill
1/2 teaspoon baking soda
a sprinkle of nutmeg
oil for the pan

The recipe requires just a bit of preparation. Since zucchinis are extremely watery, we have to let the water out first. The zucchinis are grated, salted and left in a bowl or a tray; the zucchinis are placed on one side and this side is lifted with a smaller bowl or sth else underneath, so we form a slope; this way on the other side of the bowl or tray the water is collected. Usually it is better to leave them like that for several hours, so the water comes out. Then in a bowl everything is mixed - zucchinis, parsley, dill, eggs, nutmeg, breadcrumbs, milk and yoghurt. The flour is put in the end and you can decide accroding to the thickness of the mixture how much to add - it should not be too thick, neither too watery. We bake them as fluffy pancakes, the dose we used was one tablespoon and then it is evenly distributed into a thinner round pancake. They would go great with a yoghurt sauce (yoghurt, lemon, pinch of salt, dill and whoever likes it - garlic).
The zucchini spaghetti waiting for a recipe :)