In season with fresh, young vegetables, many families often prepare zucchini pancakes for breakfast or dinner. They are often sweet pancakes with apple and sour cream, but you can cook them with garlic and cheese if you don't have a sweet tooth. The snack pancakes are also incredibly tasty, and you can put some cream or melted on top of them. cheese, a slice of sausage or smoked meat, and you will have an amazing appetizer that can also be on a festive table put. Try it, you will like it.
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Ingredients:
Zucchini - 200 g
Flour - 2 tablespoons
Egg - 1-2 pcs.
Hard cheese - 70 g
Garlic - 1 clove
Salt to taste
Ch.m. pepper - taste
Lean oil - for frying
How to cook:
To make zucchini pancakes with garlic and cheese, prepare the foods listed. It is desirable that the main ingredient is young and without seeds, then the pancakes will be juicier. If the cheese is slightly smoked, then the pancakes will be not only tasty, but also aromatic.
Peel the garlic. Wash it with the zucchini under running water.
In general, you can take as much garlic as you like, but now it is young and too vigorous, so a large amount will dominate in taste and can ruin the finished dish.
Cut off the ends of the courgette on both sides, and grate it. It does not matter - on large or small, only the structure of the finished pancakes will change. I still like to grate on a coarse grater more, then the pancakes are more fluffy.
Grated zucchini must be squeezed out of excess juice.
Now you need to add garlic, egg and grated hard cheese. If the egg is selected, then one piece will be enough, but if it is small or of the first category, then two will be needed.
Add flour, salt and pepper to taste. Do not overuse salt; do not forget that the cheese is quite salty.
Knead the courgette dough. It should turn out to be moderately thick, as in the photo.
Heat some lean, refined oil in a large skillet. Now spread the dough with a tablespoon and fry the pancakes over medium heat until golden brown on both sides.
Be sure to put the finished pancakes on paper towels for a couple of minutes to remove excess oil.
Serve the squash pancakes hot, immediately after cooking. They are very tasty with sour cream.
Enjoy!
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