Zucchini pancakes with cheese
Cheese zucchini pancakes are a variation on the traditional recipe where they are simply grated and then combined with eggs and flour. Note that our version is much more interesting. First of all, the taste of such fritters is more intense. In addition, this recipe perfectly solves the problem of excess liquid that is released from grated zucchini, as chopped boiled potatoes absorb it. In general, we have the very case when a variation on a theme appeared for a reason, but with a special meaning. By the way, pancakes from zucchini with cheese are prepared very quickly, so they can be served even for breakfast if the usual cheesecakes or omelettes are rather tired.
Ingredients
Servings 4- zucchini - 800 g
- boiled potatoes - 1 pc.
- garlic - 2 cloves
- eggs - 2 pcs.
- yolks - 2 pcs.
- Adyghe cheese or feta cheese - 300 g
- flour - 2 tbsp. l.
- ghee - 50–70 g
- salt
- freshly ground black pepper
Cooking
Step 1
Wash the zucchini for pancakes and pat dry with paper towels. If necessary, remove the peel and large seeds. Coarsely grate the zucchini pulp into a bowl.
Step 2
Peel the boiled potatoes and grate on a fine grater. Peel the garlic and pass through a press. Whisk the eggs with the yolks. Salt and pepper to taste. Grate the cheese on a medium grater.
Step 3
Heat the melted butter in a large heavy-bottomed frying pan. Squeeze the grated zucchini lightly and transfer to another bowl. Add potatoes, garlic and egg mixture. Stir.
Step 4
Add grated cheese and flour. It may be required more: you should focus on the state of the mass, which should resemble a thick, but not too steep dough.
Step 5
Spread the resulting mass of zucchini in hot oil with a tablespoon in small portions. Fry zucchini pancakes with cheese on both sides until golden brown. Serve hot on the table.