Zucchini pancakes with cheese. My mom used to make them when we were kids. It was a great way to get us to eat vegetables, and it was cheap The other reviewers missed the boat on the toppings, however. You have to put a little butter and some Parmesan cheese on top of these pancakes.
View top rated Zucchini pancakes with parmesan cheese recipes with ratings and reviews.
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.
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
- You need 300 g of zucchini (courgette).
- You need 1 of egg.
- It's 3 tbsp of yoghurt.
- Prepare 5 tbsp of all purpose flour.
- It's 1,5 dl of milk.
- Prepare 1 tbsp of oil.
- Prepare to taste of Salt.
- You need of Filling.
- Prepare 8 tbsp of sour cream.
- You need 100 g of grated cheese.
- Prepare 7 tbsp of curd.
The sky's the limit when it comes to fillings. From American pancakes to Korean pancakes to these humble Chinese Zucchini Pancakes, the defining feature of the pancake is that it's quick American recipes often flavor zucchini pancakes with cheese, sour cream, etc. In comparison, this Chinese zucchini pancake recipe is decidedly. Scrub zucchini and trim off ends.
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.
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.