Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, zucchini pancakes with cheese. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Savory zucchini, scallion, and cheese griddle cakes. Shredded zucchini and Cheddar cheese give these savory pancakes a splash of color and a hint of richness. Serve for brunch, lunch, or dinner!
Zucchini pancakes with cheese is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Zucchini pancakes with cheese is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have zucchini pancakes with cheese using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini pancakes with cheese:
- Prepare 300 g zucchini (courgette)
- Get 1 egg
- Take 3 tbsp yoghurt
- Get 5 tbsp all purpose flour
- Make ready 1,5 dl milk
- Make ready 1 tbsp oil
- Take to taste Salt
- Get Filling
- Take 8 tbsp sour cream
- Get 100 g grated cheese
- Take 7 tbsp curd
Add the flour and stir until just combined. Heat a griddle or frying pan over medium heat and add a small amount of butter or oil. Zucchini Cheddar Pancakes are made with fresh zucchini and shredded cheddar cheese. These tasty zucchini fritters are perfect eaten as an appetizer or a side dish.
Instructions to make Zucchini pancakes with cheese:
- Cut off the ends of the zucchini and with a cheese grater or spiralizer, make it into very thin strips. Salt it, let it stand for a while, then press out the excess water.
- Make the pancake batter: take the prepared zucchini and add the egg, flour, yoghurt, milk,little oil and little salt, mix well. Prepare the pancakes on little oil in a pan.
- Make the filling by mixing sour cream and curd, and serve the pancakes hot with melting cheese on top
I didn't grow up eating zucchini pancakes. If the batter is not thick enough to hold together, add a little more flour, one tablespoon at a time, until the mixture is the right consistency. Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels. In a bowl, mix egg, cheese, baking mix and pepper.
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