Zucchini Pancakes with Sheep Cheese
April 28th, 2012 in Main Dishes, No-meat by Julia Volhina
Total cooking time: 1h 15min
These are zucchini based vegetable pancakes with a bit of fresh sheep cheese, which can be optional if you don’t like sheep cheese, but to my opinion it benefits a lot to the taste.
You can use zucchini or other kind of summer squash; remove seeds they already formed before cooking.
Vegetable pancakes are good choice for breakfast, brunch or lunch. Serve them warm with sour cream or sour cream and garlic dip how I did.
Ingredients:
- 2lbs of zucchini
- 1/2-3/4 cups of shredded sheep cheese
- 2 eggs
- Bunch of fresh green parsley
- Bunch of fresh green dill
- All purpose flour, about 1/2 cup
- 1 pack of dry yeast (about 2 tablespoons) or 0.5oz of raw yeast
- Salt to taste
- Oil for frying
How to prepare, step-by-step:
-
Prepare ingredients: if you don’t like taste of sheep cheese you can replace it with any other cheese to your taste, or skip it all together, but I like these pancakes made with “brynza”:
Zucchini Pancakes with Sheep Cheese Recipe: Step 1 -
Skin zucchinis, if they are more mature and have seeds formed already – remove seeds as well, then grate zucchinis on medium-sized slots of your grater:
Zucchini Pancakes with Sheep Cheese Recipe: Step 2 -
Salt generously:
Zucchini Pancakes with Sheep Cheese Recipe: Step 3 -
And set aside for about 15 mins in warm place, grated zucchini will produce a lot of juice and we are trying to remove most of it:
Zucchini Pancakes with Sheep Cheese Recipe: Step 4 -
So, pour shredded zucchinis to colander and using spoon or hands try to squeeze juices out and discard them:
Zucchini Pancakes with Sheep Cheese Recipe: Step 5 -
Move drained zucchini back to the bowl:
Zucchini Pancakes with Sheep Cheese Recipe: Step 6 -
Add all yeast:
Zucchini Pancakes with Sheep Cheese Recipe: Step 7 -
Crack eggs in:
Zucchini Pancakes with Sheep Cheese Recipe: Step 8 -
Rinse and chop green parsley and dill, and add them to the bowl as well:
Zucchini Pancakes with Sheep Cheese Recipe: Step 9 -
Mix contents of the bowl:
Zucchini Pancakes with Sheep Cheese Recipe: Step 10 -
Add sheep cheese grated on medium slots:
Zucchini Pancakes with Sheep Cheese Recipe: Step 11 -
Mix:
Zucchini Pancakes with Sheep Cheese Recipe: Step 12 -
Add sifted flour, amount of flour you need will vary greatly depending on how good of the job you did removing the juices, for me it took about 1/2 cup, just pay attention to a dough you get, it shouldn’t be too thin to drip from the spoon but it should be still possible to scoop it with a spoon:
Zucchini Pancakes with Sheep Cheese Recipe: Step 13 -
So keep mixing flour in until you get desired consistency, then cover bowl with a towel and set aside in warm place for 30 mins to rise a bit:
Zucchini Pancakes with Sheep Cheese Recipe: Step 14 -
You will get something like this:
Zucchini Pancakes with Sheep Cheese Recipe: Step 15 -
Warm up skillet over moderate heat with enough oil to cover bottom of it; scoop batter tablespoon and form pancakes on the skillet, fry until golden brown:
Zucchini Pancakes with Sheep Cheese Recipe: Step 16 -
Then flip to other side using spatula and fry until ready:
Zucchini Pancakes with Sheep Cheese Recipe: Step 17 -
Repeat with all batter, move ready pancakes to a plate:
Zucchini Pancakes with Sheep Cheese Recipe: Step 18 -
Serve warm with a bit of sour cream or with sour cream and garlic dip like I did:
Zucchini Pancakes with Sheep Cheese
