Zucchini Pancakes with Cheese are a delightful and healthy dish that brings a burst of flavors and textures to your table. Perfect for breakfast, lunch, or even a savory snack, these pancakes are easy to make and packed with nutrition. With the crunch of zucchini and the richness of cheese, they’re sure to become a family favorite. Ready to discover how to make these delicious pancakes? Let’s dive right in!
Ingredients
- 600 g zucchini (21 oz)
- 2 eggs
- 150 g hard cheese (5.3 oz)
- 3-5 tbsp flour (gluten-free alternative can be used)
- Salt to taste
- Pepper to taste
- Granulated garlic to taste
- Greens to taste (e.g., chopped parsley, dill)
- Sour cream for serving
Directions
- Prep the Zucchini: Start by grating the zucchini into a large bowl. Sprinkle a little salt over it, mix well, and let it sit for about 10 minutes. This will help draw out excess moisture.
- Remove Excess Liquid: After the zucchini has rested, use your hands or a clean kitchen towel to squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes.
- Combine Ingredients: In the same bowl, add the eggs, grated hard cheese, and flour. Season with salt, pepper, and granulated garlic to taste. If you like, toss in some chopped greens for an extra flavor boost.
- Mix Well: Stir the mixture thoroughly until all ingredients are well combined. The consistency should be similar to a thick batter.
- Cook the Pancakes: Heat a non-stick frying pan over medium heat. You can either cook the pancakes dry or add a little oil for extra crispiness. Spoon a portion of the mixture onto the pan, flatten gently, and cook for about 3-4 minutes on each side, or until golden brown.
- Serve: Once cooked, remove the pancakes from the pan and keep them warm. Serve the zucchini pancakes hot with a generous dollop of sour cream. For an added twist, you can mix some garlic into the sour cream for more flavor.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Nutrition Info (per serving): Approx. 150 calories, 7g protein, 9g carbs, 10g fat
How to Serve
Zucchini Pancakes with Cheese can be served in various delightful ways. You can enjoy them as a standalone dish or pair them with a fresh salad for a complete meal. The sour cream adds a creamy richness that balances the savory pancakes beautifully. For a fun twist, consider adding toppings like salsa, diced avocado, or even an egg on top. These pancakes also make for a great appetizer at parties when cut into smaller portions and garnished with fresh herbs.
FAQs
1. Can I use other types of cheese?
Absolutely! While hard cheese adds a lovely flavor, you can experiment with different cheeses like feta, cheddar, or mozzarella to create your own twist.
2. How can I store leftover pancakes?
Leftover zucchini pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave before serving.
3. Can I freeze these pancakes?
Yes, zucchini pancakes freeze well! Place cooled pancakes in a single layer on a baking sheet and freeze them until solid. Then transfer to a freezer bag and store for up to 2 months. Reheat directly from frozen or thaw before cooking.
Zucchini Pancakes with Cheese
Delightfully healthy pancakes made with zucchini and cheese, perfect for any meal.
Pancake Base
- 600 g zucchini (Grated)
- 2 pieces eggs
- 150 g hard cheese (Grated)
- 3-5 tbsp flour (Gluten-free alternative can be used)
- to taste salt
- to taste pepper
- to taste granulated garlic
- to taste greens (e.g., chopped parsley, dill)
Serving
- to taste sour cream (For serving)
Preparation
- Grate the zucchini into a large bowl, sprinkle with salt, mix well, and let sit for about 10 minutes.
- After resting, squeeze out excess liquid from the zucchini using your hands or a kitchen towel.
- In the same bowl, add the eggs, grated cheese, and flour. Season with salt, pepper, and granulated garlic.
- Mix all ingredients thoroughly until well combined, achieving a thick batter consistency.
Cooking
- Heat a non-stick frying pan over medium heat, optionally adding oil for extra crispiness.
- Spoon a portion of the mixture onto the pan, flatten gently, and cook for 3-4 minutes on each side until golden brown.
Serving
- Remove pancakes from the pan, keep warm, and serve hot with sour cream.
- For a twist, mix garlic into the sour cream for added flavor.
Great served standalone or with a fresh salad. For appetizers, cut into smaller portions and garnish with herbs.