Peel carrots and potatoes. Rinse and dry the zucchini and fennel, cut the flower base into small pieces. Remove the central stalk from the fennel, cut in half beforehand. Cut onion into thin strips. Slice all vegetables with a coarse vegetable grater, mix with eggs, potato flour and breadcrumbs. Put the spices in a mortar form and crush, then add to the vegetables form – season well and heartily with salt. Put olive oil and butter in a coated frying pan and bake golden brown pancakes over medium heat until done – frying time for each pancake 8 to 10 min. – constantly turn to the other side, because the pancakes must not only be brown, but also cooked.
For the cream, stir all the ingredients together, season with the juice of a lemon and olive oil and you’re done. If you like, add a little parsley very finely chopped. If you want to roast several pancakes, put the pancakes on a tray after roasting, then bake the next ones and just before serving put the tray under the surface grill in the oven – crispy, tasty and easy.