Dinner in 5 minutes, quick zucchini pancakes 💚💛💚
✅ RECIPE for Zucchini Pancakes
🔸 Makes about 10
◽ about 500-600 g zucchini
◽ 1 level teaspoon salt (3-4 g)
◽ 2 medium eggs
◽ 1/2 cup all-purpose flour, any type (80 g)
◽ 1/2 cup grated yellow cheese (80 g)
◽ 1-2 cloves garlic
◽ chives
◽ any oil or butter for frying
The glass holds 240 ml. I used Gouda cheese. You can use larger, large eggs. If the batter is too thin (the zucchini doesn't drain well), you can add more flour.
✅ Preparation
Wash the zucchini, trim the ends, and grate everything coarsely. For the fritters, choose young and not too large zucchini. If your zucchini is older (with thick skin and seeds inside), remove the seeds and peel the outer skin.
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Next, add salt to the grated zucchini, mix thoroughly, and set aside for 15-20 minutes to allow the zucchini to release its juices.
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Once the zucchini has drained, squeeze the water out thoroughly and transfer it to a new bowl. Add the eggs, flour, cheese, pressed garlic, and chopped chives, and mix thoroughly.
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Next, pour a thin layer of oil or melt butter in a frying pan. Drop 1-2 tablespoons of the pancakes into the hot oil, shaping them into a round shape.
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Fry on both sides until light brown. Once cooked, remove them to a paper towel and let them cool slightly before tasting.