Cheesy and Chewy Zucchini Pancakes
Mouthwatering Cheesy Zucchini Pancakes: A Gluten-Free Recipe
Let’s make delicious zucchini pancakes folded with cheese, skipping the flour entirely! This recipe offers a delightful chewy texture thanks to the cheese, making it a unique and satisfying dish. Perfect as a snack or a special side dish.
Main Ingredients- 2/3 medium zucchini (approx. 250g)
- 6 slices of cheese
Batter Ingredients- 1 Tbsp potato starch
- 1 egg
- 1/2 tsp salt
For Frying- 3-4 Tbsp cooking oil
- 1 Tbsp potato starch
- 1 egg
- 1/2 tsp salt
For Frying- 3-4 Tbsp cooking oil
Cooking Instructions
Step 1
Wash the zucchini (about 250g, or 2/3 of a medium one) thoroughly under running water. Julienne it thinly, keeping the skin on. Aim for relatively thin strips for even cooking.
Step 2
Place the julienned zucchini into a mixing bowl. Crack 1 egg into the bowl with the zucchini.
Step 3
Add 1 Tbsp of potato starch and 1/2 tsp of salt to the bowl. Gently mix everything together to form a batter. Be careful not to mash the zucchini; mix just enough so all ingredients are combined.
Step 4
Heat 3 Tbsp of cooking oil in a frying pan over medium heat. Once the oil is hot, scoop portions of the zucchini batter, about palm-sized, and carefully place them into the pan, forming small, flat pancakes. Cook one side for about 2 minutes until golden brown.
Step 5
Flip the zucchini pancakes over to cook the other side.
Step 6
Once flipped, place the cheese slices on top of the cooked zucchini pancakes. You can fold the cheese slices in half before placing them, or simply lay them flat on the pancake.
Step 7
Fold the zucchini pancake in half to enclose the cheese. Gently press down and cook for another minute until the cheese is fully melted and the pancake is golden brown on both sides. Be watchful to prevent the cheese from burning.
Step 8
Arrange the finished cheesy zucchini pancakes neatly on a serving plate. These are wonderfully sweet, chewy, and cheesy. Enjoy them while they are warm for the best texture and flavor!
