Chewy Quail Egg Stuffed Zucchini Pancakes
A Beautiful Lunchbox Side Dish: How to Make Quail Egg and Zucchini Pancakes
Are you looking for a simple yet elegant lunchbox side dish for busy mornings? Introducing ‘Quail Egg Zucchini Pancakes’ – a delightful combination of plump quail eggs and tender zucchini. These pancakes are slightly crispy on the outside and moist on the inside, with the delightful burst of quail eggs adding a unique flavor. They are easy to make and perfect for kids’ snacks or even as an appetizer. Complete your lunchbox with this heartfelt, special dish!
Pancake Ingredients- 1 medium zucchini
- 20 quail eggs
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- Plenty of cooking oil (about 4-5 tablespoons)
Cooking Instructions
Step 1
First, let’s prepare the main ingredient: the zucchini. Slice the zucchini into approximately 0.5 cm thick pieces. If they are too thin, the quail eggs might overflow or the shape might crumble when cooked. Slicing them slightly thicker will help maintain their shape and enhance the texture. (A thickness of about 0.3-0.5 cm is ideal.)
Step 2
Once the zucchini slices are ready, it’s time to create a cavity in the center for the quail egg. For a cute touch, we’ve used a heart-shaped cookie cutter. (Refer to the video recipe for an easier visual guide on how to cut the shapes.) Place all the cut zucchini pieces into a resealable plastic bag. Add 0.5 teaspoon of salt and shake the bag gently. This step evenly seasons the zucchini, draws out a little moisture, and contributes to a chewier texture.
Step 3
Now, let’s give the zucchini a delicious coating! Add 2 tablespoons of flour to the plastic bag containing the salted zucchini. Shake the bag again to ensure the zucchini slices are evenly coated with flour. This coating will make the pancakes extra crispy and flavorful when fried.
Step 4
It’s time to start frying these delightful Quail Egg Zucchini Pancakes! Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is sufficiently hot, carefully place the flour-coated zucchini slices onto the pan, one by one, and cook until they are golden brown.
Step 5
As the zucchini begins to cook, gently crack the pre-boiled and peeled quail eggs into the hollowed-out center of each zucchini slice. They should nestle in nicely, resembling a little nest. Lightly press down to help the quail egg settle, or carefully flip the zucchini pancakes to ensure the quail egg doesn’t fall out while cooking. Continue to cook until both sides are golden and the egg is fully cooked. (For lunchbox preparation, pre-boiling and peeling the quail eggs beforehand will save you time.)
Step 6
Mornings can be hectic, but with these homemade Quail Egg Zucchini Pancakes, you can create a satisfying and delicious lunchbox meal. Enjoy them with a warm bowl of rice!
