Wash, dry, and shred your zucchinis. Wrap them in a towel and press firmly to get rid of the juice.
Cut the onion or shallot and parsley into very small pieces.
Combine the grated zucchini with the cream and one egg. Mix well, then add the flour, salt, pepper, and spices. Mix everything together.
Melt 20 g of butter with a bit of sunflower oil in a pan. Spoon small portions of the mixture onto the pan, flatten them into pancake shapes, and cook for 3 minutes on each side until golden brown. Place the pancakes on paper towels to absorb excess oil and serve them hot.
Have fun!
