Empty My Fridge
The Best Zucchini Pancakes Ever!
Ingredientes
- Zucchini · shredded2 lb
- Salt3 colheres de chá
- Egg3
- Buttermilk¾ xícara
- Red onion · finely chopped¼
- Sun dried tomato · finely chopped2 colheres de chá
- Garlic · chopped1 ½ colher de sopa
- Orégano · chopped1 colher de sopa
- Baking soda1 colher de chá
- Baking powder1 colher de chá
- Lemon
- Flour1 xícara
- Queijo cheddar · shredded5 oz
- Black peppera gosto
- Olive oil
Modo de preparo
- Shred the zucchini and yellow squash, toss with the salt, and leave in a stainless-steel strainer for a few hours. Squeeze out as much water as possible using cheesecloth.
- In a large bowl, beat the eggs and add the buttermilk.
- Stir in the red onion, sun-dried tomatoes, garlic, herb, baking soda, baking powder, lemon zest and the squeezed squash. Mix well.
- Gradually add the flour and cheddar, mixing until a thick batter forms.
- Heat olive oil to 300°F in a frying pan over medium heat. Spoon the batter into the pan to form pancakes.
- Cook a few minutes per side until golden brown and crispy.
- Serve warm.
Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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