ZUCCHINI PANCAKES WITH AVOCADO DIP

I never feel lonely in the kitchen. Simple, ordinary activities take on a different dimension because they remind me of people I loved and still do. When I cook soup, I think of Grandma Antonina, who could season every dish flawlessly. When I make dumplings, I remember Aunt Jadzia, for whom making 100 dumplings was a piece of cake. While I'm frying pancakes, I see Grandma Leokadia and Aunt Apolonia bustling about in the small kitchen, whose golden, crispy pancakes were second to none. Today they were in my thoughts, because we are talking about pancakes :)

Ingredients:

zucchini pancakes:

• 600 g zucchini
• vegan substitute for two eggs
• 250 ml plant based milk (I used almond milk)
• 500 ml chickpea flour
• 1/2 tsp of salt
• 1/4 tsp of pepper

dip:

• 1 avocado
• 50 ml of water
• 2 tbsp of vegan cream fraîche 
• 1 tbsp of dill
• 1/2 tsp of sugar
• 2 tbsp of lemon juice

Instructions:

1. Grate zucchini and mix (use a spoon) with the rest of the ingredients.
2. Set aside for about 10 minutes.
3. In the meantime,  make the dip.
4. Mix the dip ingredients in a blender.
5. Fry the pancakes in a small amount of olive oil (it is important that the pan is well heated). Turn over to the other side only when holes are visible on the surface of the pancakes (as in the photo below).