As a Big Lover of Meatballs and Vegetable Pancakes, I Did It Again With These Zucchini Pancakes with County , This is a recipe that’s really easy to make, fairly quick, allowing you to take full advantage of all the beautiful zucchini we’re starting to see arriving on our shelves!
To make these pancakes, I was inspired by my recipes for Curried Zucchini Balls and Quinoa, Pumpkin, and Comte Pancakes! I mixed a variety of methods to get patties with the right texture that hold together well without being all that “mushy”. I’ll explain it all to you below.
For a long time, I regarded zucchini as a bland vegetable and with little interest… I came to appreciate the taste of good zucchini, it’s subtle, almost nutty flavor… and the incredible versatility of this vegetable. Took me a long time! Cooked, raw, grated, sliced, sliced, sliced, halved … Zucchini offers an incredible variety of dishes that I never tire of! These zucchini galettes illustrate it well: Zucchini can be the star of a simple and so delicious preparation.
How to serve zucchini pancakes?
Wondering how to eat these pancakes? Well it’s very simple. For example, you can serve these pancakes as a side dish. They go perfectly with your summer grill like lamb skewers with lemon or even chicken skewers with curry! These pancakes make a great accompaniment because they contain carbohydrates from both the oatmeal and some vegetables!
You can enjoy these galettes “just” for a light meal, for example for a summer dinner, with a small green salad and a fresh yogurt and herb sauce (chives, mint, parsley…). with.
The advantage of these pancakes? They get hot very easily. You have 2 options: Cook them gently in a lightly greased skillet over medium heat, covered, to avoid browning them too much. You can even reheat them in your toaster! Happens to me sometimes when I’m in a hurry. Before, I used to use specific bags to hold the elements that were going to be heated in the toaster, but I decided not to bother with the useless waste. Just clean the toaster afterwards!
How to make Zucchini Pancakes?
These Vegetable Patties are so easy to make! However, you will need some equipment: a vegetable grater or mandoline with large holes. In fact, the key step in the making of zucchini pancakes is the fact grate the zucchini thoroughly. They should not be grated too finely, so do not use a fine grater for cheese, for example or a zester. You really have to cut the zucchini like a vegetable julienne. I also recommend you choose small zucchini that are very fresh and thin enough to avoid pulpy shriveled and waterlogged zucchini full of seeds. We want zucchini that hold up well!
To make these pancakes, I use Comte cheese because I love its flavor and texture in pancakes. It brings a little character. If you’re sensitive to the sometimes pronounced flavor of some cheeses, you can use Gruyere or Emmental.
For texture, in addition to Comte, I use oat flakes because they allow the liquid to bind while the preparation is being absorbed. That’s why I put some flour. In the end, everything is also bound with eggs, which makes it possible to make the preparation more solid during cooking.
How to Season These Zucchini Pancakes With Comte Cheese?
I intentionally under-seasoned my pancakes because I wanted them fairly neutral when they were made. There are lots of ways to add some character though!
you can add herbs Like a little mint or coriander, which goes great with zucchini. you can also garnish with chopped feta Also for a fresh side or small chunks of dried tomatoes. finally you can use some spices Like smoked paprika, curry, ground coriander, cumin… These pancakes are a good base, it’s up to you to let your imagination run wild for the rest!
Recipe for Zucchini Pancakes with Comte Cheese
I made these pancakes with green zucchini but you can make them just as well with yellow zucchini! Also, if you prefer to use Emmental or Gruyère, that’s quite possible too! You want a paneer that melts easily without leaving any water behind.
- 350 G’s Zucchini Green
- 1 Clove Garlic
- 75 G’s Oatmeal
- 1 vs big spoon T45 flour
- 80 G’s County tight
- 2 medium eggs
- Salt
- ground black pepper
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Wash the zucchini and cut off the ends. Grate them with the skin using a large vegetable grater. Put them in a strainer or tea towel to drain the water as you go. When you’ve finished grating your zucchini, press down completely to squeeze out as much water as possible.
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In a bowl, grind the pre-peeled clove of garlic. Add grated zucchini, oatmeal, county, flour and eggs. Add freshly ground black pepper and a little salt (be careful, Comte cheese is quite salty, adjust accordingly!) Ø
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Mix until a homogeneous preparation is obtained.
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Heat a frying pan with a drizzle of olive oil. Pour 2 tbsp. Tablespoon the preparation in a circle to make very regular patties, and pack lightly. If you don’t have a griddle, you can make small stacks directly on the pan, but the patties will be a little less even.
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After 3 to 4 minutes, your patties should come away easily from the pan. Give them back The patties should be golden brown on both sides.
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Set aside to serve warm with a dollop of cream cheese and herb sauce, it’s scrumptious!
