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Video: Zucchini Pancake Cake. Step-by-step Recipe With Photo
Have you been overwhelmed by the zucchini crop? Let's figure out what you can make delicious from them! Zucchini is the most popular, affordable and budget vegetable when you buy it in the market. And if you grow it yourself, you know how great it can disfigure a zucchini! Especially if you miss the moment and the zucchini are no longer thin, young, which are delicious to fry in flour and stew for mashed soups and stews, but huge, like airships! They lie in the sun, warm their white sides, and the gardeners think: what to do with this wealth? But with old zucchini, which has a rough skin and large seeds, there are many delicious recipes. For example, stuffed zucchini. Or even … squash cake!
An appetizer cake made from squash pancakes is an interesting alternative to a liver cake, and you can cook it in the summer, just for dinner, and for a festive feast.
This cake may not be sweet, but a snack, but it turns out to be so unusual, appetizing and bright that your household and guests will be delighted with the new summer dish! And, perhaps, they will not immediately believe that such a spectacular snack can be made from zucchini. And when they believe, they will ask for a recipe!
Ingredients for Zucchini Pancake Cake
- Large zucchini - 2 pcs.;
- Onion - 1 pc.;
- Large eggs - 3 pcs.;
- Flour - 8 tbsp. (full, with top);
- Vegetable oil - 1 tablespoon in dough, plus for frying;
- Salt - 1 teaspoon or to taste
- Ground black pepper - a pinch.
For the layer:
- Sour cream - 7 tbsp.;
- Unrefined olive oil - 3 tablespoons;
- Lemon juice or vinegar - 1 tablespoon;
- Mustard - 0.5-1 tsp;
- Salt and pepper to taste.
This is for the dressing sauce, which is best used instead of mayonnaise. Also for a snack "cream" you will need:
- 1-2 cloves of garlic;
- Several sprigs of herbs - dill, parsley;
- 50 g of hard cheese.
- 2-3 small tomatoes;
- Greens - basil, parsley.
Method for making squash pancake cake
Fry zucchini cake pancakes. By the way, they are very tasty to eat and just like that - tender squash pancakes, melting in your mouth, and even healthier than traditional flour.
Wash the zucchini, peel them. We also peel the onion.
We twist zucchini and onions in a meat grinder. You do not need to drain the juice.
Salt, pepper, add eggs, mix.
Add flour, mix thoroughly again. We collect flour with full spoons, with a large slide - it is important that the correct proportions of zucchini-egg-flour are maintained in the dough, then the pancakes will turn out to be tender, but will not tear when turned over.
Then pour in the sunflower oil and mix thoroughly again. The pancake dough is ready.
I fry zucchini pancakes in a special pancake pan so that they don't stick and break, as they are very tender. But I think you can also use a regular frying pan - the main thing is to carefully grease it with a thin layer of oil before each new pancake. I wrap a piece of cotton wool in cheesecloth, dip it in a saucer of vegetable oil and grease the pan - not abundantly, but evenly.
Warm up the pan well, pour 4 tablespoons of dough in the center and quickly distribute with a spoon to make a plump pancake the size of a plate. Do not make the squash pancakes large, then it will be difficult to turn them over.
Fry the pancake over medium heat for about 2 minutes. When it starts to blush from below, and from above it changes color a little - gently turn it over with a wide spatula. Do not rush to turn the unburned pancake, it will break. If even well-toasted pancakes break, try adding 1-2 tablespoons of flour to the dough.
And when it's fried on the second side, remove it on a plate. I cover the pancake with a saucepan lid, flip the pan so that the pancake is on the lid, and then, with a quick movement of my hand, transfer it to the plate.
We leave a stack of ready-made pancakes - let them cool, and in the meantime, prepare the filling for the cake.
You can grease the cake with mayonnaise or sour cream, but I recommend that you make a dressing sauce: it will be healthier than the first option, and tastier than the second. The sauce is prepared in five minutes, and it tastes better than purchased mayonnaise.
Mix together the olive oil, mustard, lemon juice, salt and pepper and stir. Add sour cream and mix thoroughly again. Done. We used this sauce in the recipe for spring salad, and it is suitable for all salads and appetizers where the recipe requires mayonnaise.
Pass the garlic through a press, or three on a fine grater, or finely chop. Grind clean greens. Add herbs and garlic to the sauce, mix.
Grate the cheese separately on a coarse grater. Cut the tomatoes into slices 2-3 mm thick.
We collect the cake: putting the first pancake on the dish, grease it with sauce, sprinkle with grated cheese. Put the second pancake on top, also coat with dressing and sprinkle with cheese. Additionally, you can layer the cake with tomato circles - or leave them for decoration.
Grease the top pancake with sauce, lay out tomatoes beautifully on the cake, decorate with green leaves. Green and purple basil will look very impressive next to bright tomatoes - and in addition to colors, spicy greens will give the dish an exquisite aroma.
Let the squash cake soak for half an hour. Then cut the cake into portions and serve.