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)
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This is how you easily prepare zucchini pancakes with feta
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 *
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