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Although these pancakes (or are they "fritters"?) are made with zucchini and carrots, you can add in almost any vegetable you need to use up.
This recipe uses carrots, zucchini, scallions, and parsley, but don't feel limited to just those veggies.
Ingredients of Zucchini pancakes with cheese
- Prepare 300 g of zucchini (courgette).
- Prepare 1 of egg.
- It's 3 tbsp of yoghurt.
- You need 5 tbsp of all purpose flour.
- Prepare 1,5 dl of milk.
- It's 1 tbsp of oil.
- Prepare to taste of Salt.
- Prepare of Filling.
- It's 8 tbsp of sour cream.
- It's 100 g of grated cheese.
- You need 7 tbsp of curd.
Zucchini pancakes with cheese instructions
- Cut off the ends of the zucchini and with a cheese grater or spiralizer, make it into very thin strips. Salt it, let it stand for a while, then press out the excess water..
- Make the pancake batter: take the prepared zucchini and add the egg, flour, yoghurt, milk,little oil and little salt, mix well. Prepare the pancakes on little oil in a pan..
- Make the filling by mixing sour cream and curd, and serve the pancakes hot with melting cheese on top.
Shred coarsely in food processor or by hand. Place small amounts of drained zucchini in cloth kitchen towel and twist to squeeze out excess moisture. These tasty savory little zucchini pancakes are made with freshly shredded zucchini and parmesan cheese, along with some fresh or dried basil for extra flavor. Plan to let the shredded zucchini drain for an hour or two to remove as much moisture as possible. These zucchini pancakes are light and fluffy, made with flax and honey.
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