Zucchini Pancakes
Zucchini pancakes, really simple recipe to prepare delicious pancakes with zucchini! They are irresistible, who doesn't love them? Along with potato pancakes and fried zucchini flowers, they are among my favorites! Today I propose the recipe of quick and slightly fried zucchini pancakes, that is, not immersed in oil, and prepared mainly with zucchini and a few other ingredients. They look like super tasty zucchini omelettes. This version is very versatile: they can be served in a buffet, as an appetizer, as a side dish and are also very convenient to be taken to a picnic! Zucchini pancakes are also a cute way to get kids to eat vegetables!
Zucchini fritters are a tasty and light appetizer, easy to prepare and loved by everyone for its crunchiness and delicate flavor. If desired, they can also be enjoyed as a side dish because they can be combined with any other dish. Are you ready? Here is the recipe for zucchini pancakes: I recommend them, they are very good!
Ingredients
350 g zucchini (3 medium zucchini)100 g flour Half a golden onion2 eggs (medium)25 g Parmigiano Reggiano1/2 cup Sour Cream, for topping extra virgin olive oilsalt
Procedure
Wash the zucchini and grate them with a grater with large holes. Put them inside a colander and add a pinch of salt. Let it drain for about 30 minutes, wringing them occasionally, so that they lose their vegetation water. After the time, put the finely chopped onion, grated zucchini, eggs, flour, grated Parmesan cheese and a pinch of salt in a bowl. Mix everything with a fork. The dough of pancakes with zucchini is ready! Heat a few tablespoons of oil in a non-stick pan and form the zucchini pancakes, putting 1 tablespoon at a time of the mixture and flattening a little, so as to give a rounded shape. Let it brown a few minutes per side and dry them on a sheet of absorbent paper. Continue with the other pancakes, until you finish the mixture. Mix the parsley into the sour cream. Serve the zucchini pancakes with a dollop of the parsley sour cream mix and enjoy. Salute and cin cin! Excellent hot, but also delicious cold!
PreservationZucchini pancakes are stored in the refrigerator, in an airtight container, for 1-2 days. Obviously, as soon as they are made, they are definitely better.
Zucchini pancakes, really simple recipe to prepare delicious pancakes with zucchini! They are irresistible, who doesn't love them? Along with potato pancakes and fried zucchini flowers, they are among my favorites! Today I propose the recipe of quick and slightly fried zucchini pancakes, that is, not immersed in oil, and prepared mainly with zucchini and a few other ingredients. They look like super tasty zucchini omelettes. This version is very versatile: they can be served in a buffet, as an appetizer, as a side dish and are also very convenient to be taken to a picnic! Zucchini pancakes are also a cute way to get kids to eat vegetables!
Zucchini fritters are a tasty and light appetizer, easy to prepare and loved by everyone for its crunchiness and delicate flavor. If desired, they can also be enjoyed as a side dish because they can be combined with any other dish. Are you ready? Here is the recipe for zucchini pancakes: I recommend them, they are very good!
Ingredients
350 g zucchini (3 medium zucchini)
100 g flour
Half a golden onion
2 eggs (medium)
25 g Parmigiano Reggiano
1/2 cup Sour Cream, for topping
extra virgin olive oil
salt
Procedure
Wash the zucchini and grate them with a grater with large holes. Put them inside a colander and add a pinch of salt. Let it drain for about 30 minutes, wringing them occasionally, so that they lose their vegetation water. After the time, put the finely chopped onion, grated zucchini, eggs, flour, grated Parmesan cheese and a pinch of salt in a bowl. Mix everything with a fork. The dough of pancakes with zucchini is ready! Heat a few tablespoons of oil in a non-stick pan and form the zucchini pancakes, putting 1 tablespoon at a time of the mixture and flattening a little, so as to give a rounded shape. Let it brown a few minutes per side and dry them on a sheet of absorbent paper. Continue with the other pancakes, until you finish the mixture. Mix the parsley into the sour cream. Serve the zucchini pancakes with a dollop of the parsley sour cream mix and enjoy. Salute and cin cin! Excellent hot, but also delicious cold!
Preservation
Zucchini pancakes are stored in the refrigerator, in an airtight container, for 1-2 days. Obviously, as soon as they are made, they are definitely better.
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