Zucchini pancakes with cheese. My mom used to make them when we were kids. Zucchini Pancakes, Courgette Fritters with Cheese Sauce. Zucchini Fritters pancake with Mint, Dill and Feta Cheese, Vegetarian served with smoked salmon and garlic yogurt sauce, side view.
From American pancakes to Korean pancakes to these humble Chinese Zucchini Pancakes, the defining feature of the pancake is that it's quick and requires very few kitchen skills, yet makes for a satisfying snack or American recipes often flavor zucchini pancakes with cheese, sour cream, etc. These zucchini pancakes (also known as zucchini fritters) are a fun way to use up zucchini. Use the large hole side of a cheese grater to grate zucchini for making zucchini fritters. You can have Zucchini pancakes with cheese using 11 ingredients and 3 steps. Here is how you cook that.
Ingredients of Zucchini pancakes with cheese
- It's 300 g of zucchini (courgette).
- You need 1 of egg.
- You need 3 tbsp of yoghurt.
- You need 5 tbsp of all purpose flour.
- You need 1,5 dl of milk.
- Prepare 1 tbsp of oil.
- Prepare to taste of Salt.
- Prepare of Filling.
- You need 8 tbsp of sour cream.
- You need 100 g of grated cheese.
- You need 7 tbsp of curd.
I added minced green onion to mine and garlic poweder, topped them with mashed avocado as "cheese" and topped it with food processed fresh tomato mixed with salsa. And though I did not come across Zucchini Pancakes when I travelled in China, when I saw this recipe for breakfast pancakes on one of my favourite Asian food blogs, China Sichuan Food by Elaine, I knew I had to try it. These zucchini pancakes are light and fluffy, made with flax and honey. Cuz see, while I LOVED them back then, people would leave comments like, "Hey, this is a I smell a pancake win, topped with cottage cheese and blueberries and honey. <— - You must.
Zucchini pancakes with cheese step by step
- 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.
Korean savory pancakes made with summer zucchini are quick and easy to make and so delicious! You can make these zucchini pancakes simply with a zucchini, but I like to throw in thinly sliced sweet onion and green hot chili peppers to complement. 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. Scrub zucchini and trim off ends.
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