Zucchini Pancakes With Feta Cheese
Zucchini Pancakes With Feta Cheese are delicious as a main course, good if you serve them as an appetizer, they are made with easy ingredients, good taste both hot and cold.
I'm always looking for new ways to use zucchini in the summer when this vegetable is in season and persists in the fridge. I've made breaded and baked zucchini sticks, quiches and salads with marinated zucchini before, but this time I wanted to try something a little different. That's when these pancakes were born. They are soft and tasty. The delicate flavor of the courgettes is enriched by the addition feta crumbled cheese (or other type of soft cheese) which makes them, in my opinion, particularly good.
Plus, these savory pancakes are incredibly easy to make. Just grate the zucchini squash and drain them completely and then put them in a bowl with all the other ingredients. Transfer them to a hot skillet, cook, flip and serve. You can serve them as a snack, appetizer, a light lunch, or even a side dish!
I am going to leave you a link of this cheese cloth I use to squeeze the vegetables. It really comes in handy and you can use it for many different purposes!
In summer we cook less willingly than in other periods of the year and generally we eat more fruit and vegetables. If you are looking for a fun and tasty idea to prepare zucchini in a different way than usual, these savory pancakes are right for you. To tell the truth they are quite substantial and already excellent in themselves with only the vegetable filling, but served with a choice of condiments they become even more appetizing. And for a complete vegetarian lunch, just accompany them with a mixed salad. For example, I served them with ricotta and pistachios which give that touch of crunchiness to an infinite number of dishes.
Items to make this recipe:
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[instagram-feed feed=1]Who says pancakes can only be sweet?
I made them savory using mint, zucchini and Feta cheese.
They are quick and easy to make, I assure you!
Must try!
- 2 1 jumbo eggs
- 2 1 zucchini squash
- 100 g farina 00 (all purpose flour)
- 100 g feta cheese (or Parmigiano Reggiano)
- salt and pepper (to taste)
- mint leaves (to taste)
First, grate the zucchini and squeeze out the vegetable water with a cloth.
Break the eggs into a bowl and beat with a fork adding salt and pepper. Add the grated zucchini and crumbled feta.
Mix and add the flour and the mint leaves.
Melt a knob of butter in a pan and pour two tablespoons of the mixture. Form the pancakes by cooking them for 5 minutes on each side.
Serve creating a turret and stuffed with the ingredients of your choice, I chose raw ham and ricotta cheese.
More or less flour may be needed, depending on how much water the zucchini squash have lost and the size of the egg used. Adjust accordingly, the dough must be soft, but not too liquid.
Toppings
You can choose the toppings you prefer such as smoked salmon and cream cheese, cooked ham and provolone and so on
