Table of contents:
- Ingredients for zucchini pancakes with cheese and garlic
- Method for making delicious zucchini pancakes with cheese and garlic
Video: Delicious Zucchini Pancakes With Cheese And Garlic. Step-by-step Recipe With Photo
Zucchini pancakes with cheese and garlic are delicious Sunday breakfast, especially during the harvest season. If the zucchini is ugly, and this happens with this mysterious vegetable almost every year, then I frantically start flipping through cookbooks, notes, calling friends and browsing culinary sites. What will not advise inventive housewives - from compotes and preserves to adjika and cutlets, not to mention salads and even cakes.
Pancakes are a useful thing, you cannot prepare them for the future, but it is possible to completely eliminate part of the harvest with benefit. A family of three takes one medium-sized vegetable weighing up to 1 kilogram minus cleaning. From this amount, an impressive mouth-watering slide of pancakes will turn out, which will famously leave with sour cream while watching the Sunday morning program.
- Cooking time: 30 minutes
- Servings: 3
Ingredients for zucchini pancakes with cheese and garlic
- 650 g zucchini;
- 110 g of hard cheese;
- 1 egg;
- 2 cloves of garlic;
- 85 g wheat flour;
- 5 g baking powder;
- 3 g dried herbs;
- salt, oil for frying.
Method for making delicious zucchini pancakes with cheese and garlic
Remove a thin layer of peel with a vegetable scraper. Cut the zucchini in half, scrape out the middle with seeds and loose pulp with a spoon. At an early stage of maturity, when vegetables weigh no more than 200 g, there is no need to peel seeds and peels.
We take a regular vegetable grater, three zucchini on the large side. The vegetable is soft and tender, so the process goes pretty quickly.
Next, you need to remove a little moisture. To do this, sprinkle the grated vegetables with table salt, mix, and leave for 10 minutes. Then we transfer the mass to a colander and squeeze with our hands. You can also lay out the mass on a piece of gauze, roll it up tightly and squeeze.
Three on a fine grater a piece of hard cheese, add to the squeezed vegetables.
Add two chopped garlic cloves to a bowl. If you are a lover of garlic, then add an extra two cloves, it will be quite appropriate.
We break a large chicken egg into a bowl, mix the ingredients with a spoon, the result is a rather liquid and gelatinous mass.
Mix wheat flour with baking powder, sift into a bowl with liquid ingredients. Whole-grain wheat flour can be used, such pancakes will contain more dietary fiber.
We knead a fairly thick dough, add dried herbs - dill and parsley, they are great friends with zucchini. At this stage, we taste the dough and, if necessary, add fine table salt to taste.
We heat the cast-iron pan well, pour with refined vegetable oil for frying. Put in a frying pan a tablespoon of dough for one pancake. Fry for 3 minutes on each side over medium heat until golden brown.
We serve hot, in the heat of the heat. Be sure to pour sour cream or Greek yogurt, sprinkle with herbs. It is simply impossible to break away from the pile of pancakes, it is a pity that they run out quickly. Bon Appetit!
By the way, instead of hard cheese, you can add feta cheese or feta to the dough, but that's a completely different story.
Delicious zucchini pancakes with cheese and garlic are ready. Bon Appetit!