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This is how you fry spicy zucchini pancakes with feta - like in Greece

2020-06-08T18:57:30.941Z


The big zucchini swamp is almost there. It's a good thing that the low-calorie, popular summer vegetable is so versatile. Try these spicy zucchini pancakes with feta.


The big zucchini swamp is almost there. It's a good thing that the low-calorie, popular summer vegetable is so versatile. Try these spicy zucchini pancakes with feta.

  • The zucchini is in season from June to October.
  • So that it is not boring, you need a variety of recipes.
  • Zucchini pancakes are a quick and low-calorie alternative to conventional potato pancakes.

It is not for nothing that one speaks of a zucchini delicacy - every year from June to October, countless zucchini * are ripe and must be harvested before they become too large and dry. The smaller and younger the zucchini, the more aromatic and juicy they are.

But how can you process the many zucchini without it "coming out of your ears" after a short time? Since the vegetables are so mild in taste and easy to process, they can be used in a variety of ways in the kitchen. You can fill * zucchini, bake, roast, grill or even process them into delicious, crispy zucchini buffets. In this spicy variant with feta, they are particularly tasty.

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Recipe for zucchini pancakes with feta: You need these ingredients

for 4 servings or about 10 zucchini buffers:

  • 500 g zucchini
  • 1 medium onion
  • 1 sprig of mint
  • a handful of parsley (alternatively dill)
  • 80 g of flour
  • 1 egg, size M
  • 1 teaspoon Baking powder
  • Half a lemon juice
  • 100 g feta
  • salt and pepper
  • neutral vegetable oil for frying (e.g. sunflower oil)

Also delicious: you definitely have to try these Greek oven dishes

Check out this post on Instagram

A post shared by Przemek also known as Pshemek (@przemek_gotuje) on May 22, 2020 at 1:27 am PDT

This is how you easily prepare zucchini pancakes with feta

  • Grate the zucchini and let them drain a little in a colander.
  • Then place the zucchini rasps on a clean tea towel, wrap them and squeeze them out well . The more liquid you squeeze out, the more aromatic the zucchini buffers become. They also keep their shape better. So be careful with this step .
  • Then put the squeezed zucchini rasps in a bowl.
  • Dice the onion very finely.
  • Chop the herbs.
  • Mix the flour and baking powder.
  • Add it to the zucchini rasps along with the onions, herbs and egg.
  • Salt and pepper the whole thing well, knead everything into a kind of dough.
  • Crumble the feta as small as possible and knead it under the batter.
  •   Put enough oil in a pan to bake the zucchini buffers and heat it.
  • Now form small balls out of the zucchini puff pastry, place them in the oil and press them a little flat.
  • Fry the zucchini pancakes on both sides for about five minutes over medium heat.
  • Gradually fry all the courgette pancakes and drain them on a plate with kitchen paper.
  • Video: zucchini buffer made easy

    Tip: To prevent the zucchini pancakes that have already been fried from getting cold while the rest is still in the pan, keep them warm on a plate in the oven. 50 degrees is sufficient here.

    These zucchini buffets go well with grilled and pan- fried vegetables , but are also delicious on their own with tzaziki or herb curd .

    And for dessert:  Summery Blitzkuchen - How to make a rhubarb cake with sprinkles *

    ante

    Yuck, mold! You can still eat these foods

    To the photo gallery

    * Merkur.de is part of the nationwide Ippen-Digital editors network.

    Source: merkur

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