Julie pancakes with zucchini

Zucchini Pancakes Julie - A Recipe That Delights

Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Servings: 4-6 pancakes

Looking for a recipe that combines taste and health? Zucchini pancakes are the perfect choice! These little delights are not only an excellent way to integrate vegetables into your daily diet, but they also offer a soft texture and amazing flavor. Inspired by Julia's recipe, we've made a few adjustments to make them even more delicious. Let's discover together how to prepare these savory pancakes!

Ingredients:
- 2 large eggs
- 200 ml milk (can also be plant-based milk for a vegan version)
- 1 medium zucchini (about 250 g)
- 2 tablespoons oil (preferably olive oil)
- 1 cup (about 150 g) flour
- 1 bunch of fresh dill, chopped
- Salt and pepper to taste
- Sour cream for serving
- Grated cheese for filling and decoration

Preparation:

1. Preparing the zucchini:
Start by peeling the zucchini. Using a fine grater, grate it. Then, sprinkle a little salt over the grated zucchini and let it sit in a bowl for 10-15 minutes. This process will help the zucchini release excess water, preventing the batter from becoming too wet.

2. Preparing the batter:
In a large bowl, beat the two eggs using a whisk or fork until fluffy. Add the milk and oil, mixing well. It is essential to achieve a homogeneous mixture, as this will influence the final texture of the pancakes.

3. Incorporating dry ingredients:
Add the flour, a pinch of pepper, and mix everything until a smooth batter forms. Don't worry if a few lumps appear; they will break down during baking.

4. Adding the zucchini:
After the zucchini has sat with salt, squeeze it well to remove excess water. Incorporate the grated zucchini into your batter, followed by the chopped dill. Mix well to evenly distribute the ingredients. Taste the batter and season with salt if necessary.

5. Chilling the batter:
Cover the bowl with a clean towel or plastic wrap and let the batter chill for 30 minutes. This step will improve the texture of the pancakes and allow the flavors to meld.

6. Baking the pancakes:
Heat a non-stick skillet over medium heat and grease it with a little oil. Pour a portion of the pancake batter (about 1/4 cup) into the skillet and let it cook for 2-3 minutes on each side or until golden and fluffy. Continue baking the pancakes, adding oil to the skillet as needed.

7. Serving the pancakes:
Once the pancakes are ready, remove them from the skillet and place them on a platter. On each warm pancake, add a tablespoon of sour cream and sprinkle grated cheese. Carefully rolling them up, your pancakes are ready to serve!

Helpful tips:
- If you want a healthier option, you can replace white flour with whole wheat flour or oat flour.
- For an extra flavor boost, add some spices like cumin or sweet paprika to the batter.
- These pancakes are also great cold, so feel free to prepare them in advance!

Nutrition and calories:
A serving of zucchini pancakes contains approximately 200-250 calories, being a good source of protein and fiber due to the vegetables and eggs. Zucchini, rich in water, vitamins, and minerals, contributes to a balanced diet.

Frequently asked questions:
- Can I use frozen zucchini? It is recommended to use fresh zucchini for the best results, but you can use frozen zucchini, ensuring it is well drained.
- How can I adapt the recipe for vegans? Replace the eggs with a combination of 1 ripe banana or 1/4 cup of applesauce and use plant-based milk.

Possible variations:
- Replace dill with fresh basil or parsley to change the flavor.
- You can add feta cheese to the batter for a more intense taste.

Serving suggestions:
These zucchini pancakes pair perfectly with a fresh green salad or as a side for a juicy steak. They are also ideal as a quick snack, alongside a cup of yogurt or a fresh smoothie.

Regardless of the occasion, zucchini pancakes are a delicious and healthy choice that will delight everyone. I encourage you to try them and personalize them to your liking! Enjoy!