Zucchini pancakes
Dear friends, today I want to offer you savory ricotta and zucchini pancakes, delicious pancakes all in season, perfect for an original and delicious appetizer! Savory zucchini pancakes are a simple and delicious preparation to be offered as an appetizer or main course. The savory version of the famous Anglo-Saxon pancakes, a recipe ready in a few minutes, to be enjoyed as it is or accompanied with fresh cheese.
As you may have guessed by now, I'm a real fan of zucchini, and now that I enjoy preparing them in a thousand different ways: with the excuse, I can also make my boy eat them who generally turns up her nose a little in front of vegetables. Personally, I love savory pancakes in all their variations (I recommend you also try the potato and cauliflower ones) and the ricotta gives a very pleasant extra touch that makes them soft and fragrant. You can enjoy the savory ricotta and zucchini pancakes on their own or accompanied by sauces, cold cuts or cheeses: they will still be amazing! Here's the recipe...
Ingredients
150 g flour2 eggs80 ml milk80 g ricotta cheese2 zucchini4 tbsp Parmesan cheese (grated)A few basil leaves1 sachet of instant yeast for savory preparations20 g buttersaltblack pepper
Procedure
Remove the ends of the courgettes, rinse them well and cut them finely into julienne strips with the blades of a food processor or vegetable cutter. Put the zucchini in a colander, add a little salt, mix with your hands and let it rest for at least half an hour to make the vegetables lose the vegetation water. After this time, squeeze well with your hands to remove all the vegetation water. Separate the egg whites from the yolks. Beat the egg whites until stiff and set aside. With a whisk, work the egg yolks with the ricotta. Add the flour and milk and knead until the batter is smooth. Work with a whisk, then add the baking powder, Parmesan cheese and mix well. Finally, add the zucchini, a pinch of salt and pepper and the finely chopped basil. Add the whipped egg whites, stirring from the bottom to the top so as not to disassemble the mixture. Melt a knob of butter in a saucepan and add a generous spoonful of dough. Cook for a couple of minutes, then flip and cook on the other side as well until both sides of the pancake are golden brown and crispy. Proceed in the same way with all the pancakes. Serve the savory ricotta and zucchini pancakes hot, alone or as an accompaniment to cold cuts or stringy cheese. Enjoy your meal!
Dear friends, today I want to offer you savory ricotta and zucchini pancakes, delicious pancakes all in season, perfect for an original and delicious appetizer! Savory zucchini pancakes are a simple and delicious preparation to be offered as an appetizer or main course. The savory version of the famous Anglo-Saxon pancakes, a recipe ready in a few minutes, to be enjoyed as it is or accompanied with fresh cheese.
As you may have guessed by now, I'm a real fan of zucchini, and now that I enjoy preparing them in a thousand different ways: with the excuse, I can also make my boy eat them who generally turns up her nose a little in front of vegetables. Personally, I love savory pancakes in all their variations (I recommend you also try the potato and cauliflower ones) and the ricotta gives a very pleasant extra touch that makes them soft and fragrant. You can enjoy the savory ricotta and zucchini pancakes on their own or accompanied by sauces, cold cuts or cheeses: they will still be amazing! Here's the recipe...
Ingredients
150 g flour
2 eggs
80 ml milk
80 g ricotta cheese
2 zucchini
4 tbsp Parmesan cheese (grated)
A few basil leaves
1 sachet of instant yeast for savory preparations
20 g butter
salt
black pepper
Procedure
Remove the ends of the courgettes, rinse them well and cut them finely into julienne strips with the blades of a food processor or vegetable cutter. Put the zucchini in a colander, add a little salt, mix with your hands and let it rest for at least half an hour to make the vegetables lose the vegetation water. After this time, squeeze well with your hands to remove all the vegetation water. Separate the egg whites from the yolks. Beat the egg whites until stiff and set aside. With a whisk, work the egg yolks with the ricotta. Add the flour and milk and knead until the batter is smooth. Work with a whisk, then add the baking powder, Parmesan cheese and mix well. Finally, add the zucchini, a pinch of salt and pepper and the finely chopped basil. Add the whipped egg whites, stirring from the bottom to the top so as not to disassemble the mixture. Melt a knob of butter in a saucepan and add a generous spoonful of dough. Cook for a couple of minutes, then flip and cook on the other side as well until both sides of the pancake are golden brown and crispy. Proceed in the same way with all the pancakes. Serve the savory ricotta and zucchini pancakes hot, alone or as an accompaniment to cold cuts or stringy cheese. Enjoy your meal!
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