SAVORY ZUCCHINI PANCAKES WITH FRESH TOMATO AND BASIL
Steps:
- Salt grated zucchini and place in a collander in the sink for 1 1/2 hours. The salt will draw out the water in the zucchini. Rinse well, shake out additional water and pat dry to remove as much residual moisture as possible. Place the zucchini in a medium bowl, add the diced onion, flour, spices and cheese. Add 4 eggs and mix well with a fork, based on the consistency add 1 - 2 more eggs. Add just enough egg to coat all of the zucchini. The batter should be thick. As the batter sits, it will become more liquidy. Make sure to stir well before scooping each batch. You do not need to add more flour. Heat a large nonstick skillet on high heat, do not add oil, use a nonstick spray before the first batch, but not between batches. Using a soup spoon or tablespoon spoon, scoop the batter and form pancake-like circles, you may need to use the back of the spoon to flatten them out. Do not make them too large or they will be difficult to flip. Perfact size is between 3 and 4 inches in diameter. Cover the pan and allow them to cook until they brown on the bottom, flip carefully and brown the other side. It will take approximately 3 - 4 minutes per side. Place cooked zucchini cakes in a single layer on a cookie sheet, they will be a little soft and fragile. You can firm them up place them in a 250 degree oven for 15 - 20 minutes. Tomato & Basil Combine tomato, onion and cheese (optional) in a small bowl. Dress with oil, vinegar and spices to taste. Serve Zucchini Cakes warm, topped with tomato and fresh basil.
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Afzaal Rao
[email protected]Overall, I thought these pancakes were pretty good. I would definitely make them again.
Regina Luke
[email protected]These pancakes were a bit too oily for my taste, but they were still pretty good. I think I'll try using less oil next time.
Psalmdavid Ekpo
[email protected]I'm not a big fan of zucchini, but I really enjoyed these pancakes. The tomato and basil added a lot of flavor.
Derrick Delap
[email protected]These pancakes were a great way to use up some zucchini from my garden. They were easy to make and turned out really well.
X_ Ayan
[email protected]These pancakes were really delicious, but they were a lot of work to make. I'm not sure if I'll make them again.
Biruk Bash
[email protected]I'm not sure what I did wrong, but my pancakes turned out really dry. I think I might have overcooked them.
Margarito Toshua
[email protected]Overall, I thought these pancakes were just okay. I might try a different recipe next time.
Derick ned
[email protected]These pancakes were a bit too thick for my taste. I think I'll make them thinner next time.
Allie Oswald
[email protected]I found the pancakes to be a bit bland. I think I'll add some more spices next time.
Md minhaj Md minhaj
[email protected]These pancakes were a bit too oily for my taste. I think I'll try using less oil next time.
IT'z Sameer's GAMING
[email protected]I love the combination of flavors in these pancakes. The zucchini, tomato, and basil go together perfectly.
Newz Mufath
[email protected]These pancakes were so easy to make and they turned out so well! I will definitely be making them again.
AMAR PASWAN
[email protected]I made these pancakes for my kids and they loved them! They're a great way to get them to eat their vegetables.
Farrukh Ejaz Khan Durrani
[email protected]These pancakes were delicious! I especially loved the crispy edges. I served them with sour cream and salsa and they were perfect.
Salu Champ
[email protected]I've made these pancakes several times now and they're always a crowd-pleaser. I love that they're a healthy way to use up zucchini from the garden.
Satis Das
[email protected]These zucchini pancakes were a hit with my family! They were so easy to make and turned out perfectly crispy on the outside and tender on the inside. The fresh tomato and basil added a delicious pop of flavor.