Zucchini Pancakes With Cheese And Garlic - A Step By Step Recipe With A Photo

Pancake lovers will definitely like a very summer and tasty dish - zucchini pancakes with cheese and garlic. Pancakes are very thin, tender, with a bright zucchini taste.

Cooking description:

Such pancakes can be served as a separate dish, or you can wrap any filling in them. Finely grated cream cheese with mayonnaise is very good as a filling. You can also add chopped boiled chicken eggs, crab sticks, and so on to this mixture. But squash pancakes are already very tasty and satisfying in themselves. Very often I prepare such pancakes for dinner, when I really don't feel like eating, but just have a snack. These pancakes are even easier to fry than regular pancakes. Due to the presence of not only eggs, but also cheese, pancakes keep their shape perfectly and do not disintegrate at all.

So, see how to make zucchini pancakes with cheese and garlic.

Appointment: For lunch / For dinner / For afternoon tea

Main Ingredient: Vegetables / Zucchini / Dairy Products / Milk / Cheese / Flour

Dish: Pastries / Pancakes

Diet: Vegetarian Food

Ingredients:

• Zucchini - 1 Piece (small)
• Milk - 200 Milliliters
• Flour - 3-4 Art. spoons
• Salt - 1 Teaspoon
• Hard cheese - 70 Grams
• Eggs - 3 Pieces
• Garlic - 1 Clove (large)
• Vegetable oil - 2 Tbsp. spoons

Servings: 3-4

How to make Zucchini Pancakes with Cheese and Garlic

Prepare all the ingredients you need. Choose a young, small, green-skinned zucchini. The flesh and skin of such zucchini is the most delicate. If you have an older zucchini with a white skin, then it is better to cut it off. Cut the zucchini into random pieces and chop in a blender or mince. Combine chopped zucchini with finely grated hard cheese. Add salt, eggs, minced garlic (it is best to pass through a press) and mix well. Now add flour (at first 3 tablespoons are enough) and mix well. This is a guarantee that there will be no lumps in the finished pancake dough. Add a few tablespoons of oil to keep the pancakes from sticking to the pan when frying. And only last, pour in the milk, stir with a spoon or whisk. Do not pour all the milk at once,look at the consistency. Add some more milk or flour as needed. The consistency of the dough should be the same as for ordinary pancakes. Heat a skillet with a drop of vegetable oil. Pour about 100 ml of dough into the pan (the amount depends on the size of the pan), spread the dough over the entire surface of the pan and bake for a few minutes on each side.