Golden Cheese Zucchini Pancakes
How to Make Delicious Cheese Zucchini Pancakes
This recipe introduces how to make delightful cheese zucchini pancakes, made by mixing zucchini, cheese, and eggs, then pan-frying them until golden brown in a shaped mold. These pancakes offer a wonderful combination of chewy zucchini and stretchy, melted cheese, making them a hit with both children and adults. They’re perfect as a special snack or side dish, especially when presented beautifully in a round shape.
Main Ingredients
- 2 Zucchini (approx. 586g)
- 140g Mozzarella Cheese (2 packs of 70g each)
- 7 Fresh Eggs
Cooking Instructions
Step 1
First, prepare 2 fresh zucchini. Wash them and pat them dry.
Step 2
Prepare 2 packs of mozzarella cheese, totaling 140g. Open the packs and set them aside.
Step 3
Get 7 fresh eggs ready. Remember to wash them before cracking.
Step 4
Thinly julienne the prepared zucchini into approximately 0.3cm thick strips. The thinner the strips, the softer the texture will be.
Step 5
Place the julienned zucchini in a large bowl. Add 1/4 tsp of salt and gently mix. Let it sit for 5 minutes to draw out the moisture from the zucchini.
Step 6
Take the 2 packs of mozzarella cheese out of their packaging and set them aside. If you’re using block cheese, you can melt it beforehand.
Step 7
Crack the 7 eggs into a separate bowl. Be careful not to let any eggshell fragments fall in.
Step 8
After 5 minutes, drain the salted zucchini on a sieve to remove excess water. Gently pressing it with your hands can help remove more moisture.
Step 9
Add 8 Tbsp of starch flour to the bowl with the drained zucchini. Mix well to coat the zucchini evenly with the flour.
Step 10
Add the 2 packs (140g) of mozzarella cheese to the zucchini mixture and combine. Mix gently to prevent the cheese from clumping.
Step 11
In the bowl with the cracked eggs, whisk them until well combined. Ensure the yolks and whites are thoroughly blended.
Step 12
Now, mix all the ingredients together to complete the delicious cheese zucchini pancake batter. Stir until the zucchini, cheese, and beaten eggs are well incorporated.
Step 13
Warm a round-shaped mold pan over medium-low heat. Lightly coat the bottom of the pan with vegetable oil using a paper towel. This preheating step helps prevent sticking.
Step 14
Carefully ladle the prepared batter into the shaped pan, filling it about halfway. Use a spoon or spatula to spread the batter evenly to create a smooth surface. Avoid overfilling the pan, as it makes cooking difficult.
Step 15
Keep the heat on low, cover the pan with a lid, and let it cook slowly for about 2-3 minutes, allowing the inside to cook through. You’ll notice the edges setting and the pancake puffing up slightly.
Step 16
Remove the lid. Carefully flip the pancake using a spatula or flipper. Cook for another 2-3 minutes until golden brown and the cheese inside is beautifully melted.
Step 17
Transfer the perfectly cooked cheese zucchini pancakes to a plate. Enjoy them warm to fully appreciate the melted cheese. You can serve them with ketchup or soy sauce if desired.
