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Zucchini Greek pancakes

Author
Cookinero 6 Nov 2022
16940
Zucchini Greek pancakes

An excellent lenten dish that is sure to please both those who are fasting and those who do not fast, is suitable both as a snack and as an independent dish. Light, but at the same time nutritious, as it combines vegetables and iron-rich buckwheat.

How to cook Zucchini Greek pancakes

Step 1

Greek squash

We clean the zucchini, rub it on a grater.

Step 2

Greek squash

Boil buckwheat porridge in the usual way, slightly salting it. Drain the water, cool.

Step 3

Greek squash

Beat the egg into the squash mass, add salt, pepper, mix.

Step 4

Greek squash

Pour in kefir, mix.

Step 5

Greek squash

Add buckwheat porridge to the squash mass. We mix.

Step 6

Greek squash

Pour flour into the mass, mix.

Step 7

Greek squash

Put the mass on a greased form, forming cutlets. We send it to the oven preheated to 200 ° C for 15 minutes. Then turn the patties over and let them brown for another 10 minutes.

Step 8

Greek squash

We make sauce (for those who are not quite fasting) from cottage cheese. Grind cottage cheese with milk, add finely chopped garlic and fresh herbs. Serve Greek zucchini with cottage cheese spicy sauce or eat it like that.

Step 9

Greek squash

Enjoy your meal!

Zucchini Greek pancakes - FAQ About Ingredients, Baking Time and Storage

Yes, you can use quinoa, rice, or even breadcrumbs as alternatives to buckwheat for a similar texture.
Replace regular flour with a gluten-free flour blend or almond flour to make these pancakes gluten-free.
Store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Yes, replace the egg with a flax egg and use a plant-based kefir or yogurt. Skip the cottage cheese sauce or use a dairy-free alternative.
Reheat in a preheated oven at 350°F for 5-10 minutes or in a skillet over medium heat until warmed through.
Yes, pan-fry them in a lightly greased skillet over medium heat for 3-4 minutes per side until golden brown.
Try them with tzatziki, hummus, or a fresh Greek salad for extra flavor.
Reduce or omit the buckwheat and flour, and add more zucchini or almond flour to keep it low-carb.
It’s best to cook the pancakes first, then freeze. Freezing the raw mixture may make it too watery upon thawing.

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