Zucchini Pancakes

Pancakes  – Mücver

Zucchini Pancakes Ingredients

Zucchini Pancakes

  • 2.7 lbs. zucchini, ground
  • 2 medium-sized eggs
  • 1 pack baking powder
  • 4.8 oz. flour
  • 3 spring onions, finely chopped
  • 3.2 oz. feta cheese or another soft white cheese
  • 1/3 bunch of parsley, finely chopped without stems
  • 1/2 dill, finely chopped without stems
  • 1 tsp. salt
  • 1 tsp. black pepper
  • Olive oil to fry
  • 1 clove of with yoghurt for dipping

Zucchini Pancakes Preparation

  • Wash and peel the cucumbers. Grind them with a medium-sized grater. At a square-shaped grater it is the coarse grinding surface. Please do not take the finest, but the coarse grater. Otherwise the cucumbers will loose too much water and thus flavor.
  • Press out the water and give the drained zucchini into another large bowl.
  • Chop spring onions, dill and parsley and mix with the zucchini.
  • Then add feta cheese, eggs, flour, baking powder, salt and pepper and stir well until you get a kind of dough.
  • Heat up a good portion of oil in a pan. Portion zucchini-mix with a spoon and deep-fry on both sides for about 2 minutes. Then place the pancakes on a paper towel to drip off the oil. Fry the mixture by spoonful’s until the zucchini-mix is finished.
  • Mix the yoghurt with the garlic in another bowl and season with salt. This serves as dip for the zucchini pancakes.
This recipe was posted on 30 November 2018 and has been read 50 views times.

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