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.
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.
- Courgette: 1 piece
- Salt: 1 teaspoon
2
Then squeeze the mass by hand to remove excess moisture, add an egg, flour, starch, salt, and pepper.
- 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.
- Olive oil: to taste
4
Place 1.5 tablespoons of batter on a heated skillet and fry uncovered until golden.
- Wheat flour: 25 g
5
Serve with sour cream or gorgonzola cheese.
- Sour cream: to taste
- Gorgonzola cheese: to taste
