Zucchini Pancake Recipe from of 27-07-2016 [Updated on 27-07-2016]
Zucchini pancakes are the latest savory pancake experiment I've done. They are nice fritters enriched with julienne-cut zucchini, cheese and mint that you can serve as an original appetizer at your summer dinners. I accompanied them with tzatkiki which goes perfectly with the taste of these pancakes and gave an extra touch to the dish.
In short, alone, with some sauce or with cold cuts and cheeses, these soft and tasty savory pancakes will delight the palates of your diners, guaranteed;)
Girls I leave you to the recipe of the day and I get to work, this is time for me to reflect and take stock and I have to be careful not to make any mistakes. Basins and good day: *
How to make zucchini pancakes
Separate the yolks from the whites.
Beat the egg whites until stiff and, separately, beat the egg yolks well with milk and oil.
Add the dry ingredients (flour, salt, pepper and yeast) and mix.
Also add the grated zucchini to the julienne, the grated cheese and the chopped and amlagamate mint.
Finally add the egg whites to the mixture, stirring gently.
Lightly grease a thick-bottomed non-stick pan, pour a ladle of dough, spreading it lightly into a circular shape and cook over medium-low heat.
When bubbles start to appear on the surface, gently lift with a spatula, turn and cook the other side as well.
Proceed like this until the dough is finished, gradually stacking them on a plate.
You can serve zucchini pancakes as an appetizer, perhaps to accompany meats and cheeses.