For everyone who dearly loves squash pancakes, we recommend adding a new flavor to this dish and adding grated cheese. With cheese, they turn out to be more juicy, tasty and aromatic, although they are prepared according to the usual classic recipe.
The main secret of the successful creation of zucchini baking is the obligatory squeezing of the grated mass from the liquid! Without this procedure, the pancake dough will turn out to be very liquid and they will tear.
You can cook pancakes both from zucchini and zucchini, but always early, without thick peel and dense seeds inside the fruit.
It is recommended to serve the dish with sour cream or thick yogurt, garlic mayonnaise, etc.
Ingredients:
Zucchini - 2 pcs.
Hard cheese - 60 g
Chicken egg - 1 pc.
Wheat flour - 3 tbsp.
Spices to taste
Vegetable oil - 80 ml
Preparation:
1. Rinse purchased or plucked zucchini in water, cutting off the tails on both sides of the vegetables. Grate each fruit on a coarse grater into a deep container. Add salt and mix. Leave the salted squash for 10 minutes to release the liquid. Then put it in a colander and squeeze it out with your hand, or just squeeze the mass in the container with your palm several times and drain the liquid. This is a prerequisite if you want to get ruddy and fluffy pancakes.
2. Then add hard cheese, grated with fine cells, to the squash mass. Drive in an egg. If the zucchini is large, then use not one, but two chicken eggs. Mix thoroughly.
3. Add sifted wheat flour and mix again.
4. Leave the created courgette dough on the pancakes for about 10 minutes to activate the gluten. Cover with a towel or napkin, handkerchief.
5. Heat a frying pan and pour in odorless vegetable oil: olive, sunflower, etc. Spread out a tablespoon serving squash dough at an even distance from each other, being careful not to spread it on top, so that the pancakes are evenly baked. Fry for about 1-2 minutes on medium heat.
6. Turn over to the other side and fry for another 1-2 minutes until golden brown.
7. Cover a plate or dish with paper napkins, a towel, and put the pancakes in the heat. Leave for 1-2 minutes for the napkins to absorb excess vegetable oil.
8. Put zucchini pancakes on a plate in a circle, in the middle place a gravy boat with sour cream, mayonnaise, etc. Decorate to your liking and serve warm.
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