Round Zucchini Pancakes: Quick and Delicious Weekend Treat
Hearty Round Zucchini and Egg Pancakes Made Easy
Here’s a delightful recipe using round zucchini, gifted by a friend! These pan-fried delights, coated in a fluffy egg batter, are incredibly satisfying. Perfect for a quick snack or a fulfilling meal, these pancakes showcase the natural sweetness of zucchini within a crispy, golden exterior. Enjoy this simple yet delicious dish that’s sure to please everyone!
Ingredients
- 1 round zucchini (medium size)
- 3 eggs
- 1 pinch of salt (for egg wash)
- 1/2 cup all-purpose flour (for coating)
- Cooking oil (for frying), as needed
Cooking Instructions
Step 1
Begin by preparing your round zucchini. Wash it thoroughly under running water to remove any dirt or residue, then pat it dry. Ensuring the zucchini is clean is the first step to a great dish.
Step 2
Trim the ends of the zucchini and slice it into thin, coin-like pieces, about 0.5 cm thick. Avoid slicing them too thick, as they might take longer to cook, or too thin, as they could break apart. Uniform thickness ensures even cooking.
Step 3
Now, let’s prepare the egg batter. In a wide bowl, crack the 3 eggs and add a pinch of salt. The salt helps to enhance the flavor and balance the richness of the eggs. Whisk the eggs vigorously until they are well combined and slightly frothy.
Step 4
Coat the sliced zucchini pieces evenly with the all-purpose flour. Make sure each slice is lightly dusted on both sides. Gently shake off any excess flour; this dry coating helps the egg batter adhere better to the zucchini.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the pan is hot, dip each flour-coated zucchini slice into the egg mixture, ensuring it’s fully covered. Carefully place the battered slices into the hot pan. Fry for a few minutes on each side until golden brown and crispy. Adjust the heat as needed to prevent burning and achieve a perfect crispiness.
