Tired of the same old zucchini bread? Craving a savory, satisfying treat that's both healthy and delicious? Then prepare yourself for a culinary adventure with these incredible zucchini cheese pancakes! Imagine fluffy, golden-brown pancakes bursting with the savory goodness of melty cheese, all nestled within a vibrant, subtly sweet zucchini base. This isn't your grandma's zucchini recipe; it's a vibrant twist on a classic, perfect for brunch, a light lunch, or a unique appetizer. We've infused traditional pancake goodness with a touch of Mexican flair, resulting in a dish that's both familiar and exciting.
These zucchini cheese pancakes offer a delightful balance of textures and flavors, providing a satisfyingly hearty meal without feeling overly heavy. The recipe is surprisingly simple, making it perfect for both novice and experienced cooks. Ready to dive into the detailed, step-by-step process of creating these delectable pancakes? Let's get started!
Tools Needed
- Knife
- Colander
- Pot
- Blender
- Frying pan
Ingredients
- Zucchini: 3
- Quesillo Oaxaca cheese
- Tomatoes: 6
- Onion: 1/4
- Guajillo chili: 1
- Mexican oregano: a handful
- Eggs: 5
- Garlic cloves: 2
- Cornstarch: 1/2 teaspoon
- Wheat flour: 1/2 teaspoon
- Chicken broth: 1 teaspoon
- Cilantro: a bunch
- Salt
- Oil
Step-by-Step Instructions
Step 1. Prepare the Zucchini and Sauce
- Cut the zucchini and add salt. Cook until slightly softened, but not mushy.
- Remove zucchini from water and drain well. Reserve the cooking water for the tomato broth.
- Boil tomatoes and guajillo chili. Once cool, blend with garlic, oregano, a little reserved zucchini water, and a bit of onion.
- Heat oil in a pan, sauté onion, then add the blended tomato sauce. Simmer until thickened. Season with chicken broth and salt.
- Add cilantro to the sauce, then remove from heat and set aside.
Step 2. Stuff and Prepare the Zucchini Pancakes
- Fill the zucchini with cheese.
- Separate egg whites and yolks. Coat the stuffed zucchini in flour and cornstarch, then dip in egg whites.
Step 3. Fry the Zucchini Pancakes
- Fry the zucchini in oil until golden brown on both sides. Drain on paper towels to remove excess oil.
Step 4. Serve
- Serve the zucchini pancakes topped with the prepared tomato sauce.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- The amount of cheese is to your taste.
- Turn the zucchini carefully while frying to avoid burning.
Nutrition
- N/A
FAQs
1. Can I substitute the cheese?
Absolutely! Monterey Jack, cheddar, or even a Mexican cheese blend would work well. Experiment to find your favorite!
2. How do I store leftover pancakes?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
These zucchini cheese pancakes offer a unique and flavorful twist on a classic comfort food. Enjoy the satisfying blend of textures and tastes, perfect for any occasion. Now go forth and create your own delicious batch!