Zucchini pancakes with cheese

2 servings

20 minutes

Zucchini pancakes with cheese are a delicate and airy dish that pairs perfectly with savory cheeses and sour cream. This recipe has roots in Russian cuisine traditions, where vegetable pancakes are a popular treat. Zucchini adds lightness and juiciness to the batter, while starch and flour create a crispy exterior and soft interior. Serving with gorgonzola cheese adds a noble spiciness, balancing the sweet taste of zucchini. These pancakes are wonderful as a standalone dish or as a side to meat and fish. They can be served for breakfast, lunch, or dinner, enjoying their tenderness and richness of flavor nuances.

Energy value per serving

• Calories: 143.9
• Proteins: 7.2g
• Fats: 3.7g
• Carbohydrates: 22g

Ingredients

• Zucchini: 1 pc
• Chicken egg: 1 pc
• Wheat flour: 25 g
• Starch: 20 g
• Salt: 1 tsp
• Freshly ground black pepper: pinch
• Olive oil: to taste
• Sour cream: to taste
• Gorgonzola cheese: to taste

Cooking steps

1. Grate the zucchini on a coarse grater, place it in a colander, sprinkle with a little salt, and let it drain for 15 minutes.

   Required ingredients:

   • Zucchini: 1 piece
   • Salt: 1 teaspoon

2. Then squeeze the mass by hand to remove excess moisture, add an egg, flour, starch, salt, and pepper.

   Required ingredients:

   • Chicken egg: 1 piece
   • Wheat flour: 25 g
   • Starch: 20 g
   • Salt: 1 teaspoon
   • Freshly ground black pepper:  pinch

3. Heat the pan over medium heat and lightly grease it with olive (or vegetable) oil.

   Required ingredients:

   • Olive oil:  to taste

4. Place 1.5 tablespoons of batter on a heated skillet and fry uncovered until golden.

   Required ingredients:

   • Wheat flour: 25 g

5. Serve with sour cream or gorgonzola cheese.

   Required ingredients:

   • Sour cream:  to taste
   • Gorgonzola cheese:  to taste