Zucchini and Cheese Pancakes with Dill

Zucchini is a versatile vegetable that works wonderfully in various dishes. In this recipe, we bring together the mild flavor of zucchini with the richness of cheese, eggs, and fresh dill to create savory pancakes that are perfect for breakfast, lunch, or dinner. These zucchini and cheese pancakes are not only delicious but also nutritious, making them a fantastic option for a quick and easy meal. Serve them as a main course or as a side dish, and they’re sure to be a hit. With simple ingredients and minimal prep time, you can whip up this delightful dish in no time.

Full Recipe:

Ingredients

  • 500 g zucchini (about 2 medium zucchinis)
  • 2 eggs
  • 1 onion (medium-sized)
  • Salt and pepper to taste
  • 300 ml milk
  • 250 g flour (all-purpose)
  • 150 g cheese (cheddar or mozzarella)
  • Fresh dill (a handful, chopped)
  • Vegetable oil for greasing the pan

Steps to Make Zucchini and Cheese Pancakes

  1. Prepare the Zucchini: Start by washing and grating the zucchini. You don’t need to peel them unless the skin is particularly tough. After grating, place the zucchini in a colander, sprinkle a little salt, and let it sit for about 10 minutes. This helps to draw out the excess moisture from the zucchini. Once done, squeeze the grated zucchini to remove as much water as possible, using a clean kitchen towel or paper towels.
  2. Prepare the Onion: Peel and finely chop the onion. You can also grate the onion if you prefer a smoother texture in your pancakes.
  3. Mix the Batter: In a large mixing bowl, beat the eggs lightly. Add the grated zucchini, chopped onion, and a generous pinch of salt and pepper. Pour in the milk and stir everything together until well combined.
  4. Add the Dry Ingredients: Gradually add the flour to the zucchini mixture, stirring continuously to avoid lumps. The batter should be thick but pourable, similar to pancake batter. If it’s too thick, you can add a little more milk. Stir in the grated cheese and chopped dill, mixing everything together thoroughly.
  5. Fry the Pancakes: Heat a non-stick pan over medium heat and lightly grease it with vegetable oil. Once hot, drop spoonfuls of the batter into the pan, flattening them slightly with the back of the spoon to form round pancakes. Fry each pancake for about 5 minutes on each side, or until golden brown and crispy. You may need to fry them in batches depending on the size of your pan.
  6. Serve and Enjoy: Once the pancakes are golden on both sides, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve the zucchini and cheese pancakes warm, garnished with a bit of extra dill or cheese if desired.

Nutrition Facts (Approximate per serving)

  • Calories: 220 kcal
  • Carbohydrates: 22 g
  • Protein: 10 g
  • Fat: 11 g
  • Fiber: 2 g
  • Sodium: 380 mg
  • Sugar: 5 g

Frequently Asked Questions (FAQs)

  1. Can I use other types of cheese? Yes, you can substitute cheddar or mozzarella with other cheeses like parmesan, feta, or gouda. Keep in mind that each type of cheese will bring a different flavor and texture to the pancakes.
  2. Do I have to use dill? Dill adds a fresh, herby flavor that complements the zucchini well. However, if you’re not a fan of dill, you can substitute it with other herbs such as parsley, chives, or basil.
  3. Can I make these pancakes gluten-free? Yes, you can easily make this recipe gluten-free by using a gluten-free flour blend in place of the all-purpose flour. Just ensure that your gluten-free flour mix is suitable for frying and doesn’t alter the texture too much.
  4. Can I make these pancakes ahead of time? Absolutely! These pancakes can be made ahead of time and reheated when needed. They store well in the fridge or freezer (see storage tips below).

Tips for Making the Best Zucchini and Cheese Pancakes

  1. Squeeze Out the Zucchini: Removing excess moisture from the zucchini is crucial for the texture of the pancakes. If the zucchini is too wet, the pancakes may turn out soggy. Be sure to squeeze it well to get the crispiest pancakes possible.
  2. Cheese Choice Matters: The type of cheese you use will affect the flavor of the pancakes. For a milder taste, stick with mozzarella, but if you want something sharper, opt for cheddar or even parmesan.
  3. Experiment with Spices: While salt and pepper are the base seasonings, feel free to add a pinch of paprika, garlic powder, or cumin to give the pancakes an extra flavor boost.
  4. Non-Stick Pan is Key: A non-stick pan will help ensure that the pancakes don’t stick and get evenly cooked without burning. If you don’t have a non-stick pan, you can use cast iron or a well-seasoned frying pan, but you may need to use more oil.

Storage Tips

  • In the Refrigerator: These pancakes can be stored in the refrigerator for up to 3 days. Allow them to cool completely, then place them in an airtight container. To reheat, simply warm them in a skillet over medium heat or pop them in the oven at 180°C (350°F) for about 10 minutes.
  • In the Freezer: If you want to make a big batch and freeze them for later, let the pancakes cool completely, then lay them flat on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or ziplock bag. They can be frozen for up to 3 months. To reheat, thaw them in the refrigerator overnight and then reheat in a pan or oven.

Conclusion

Zucchini and Cheese Pancakes with Dill are a delightful and versatile dish that’s easy to make and packed with flavor. Whether you’re looking for a light meal, a side dish, or something to serve at a brunch, these savory pancakes will satisfy your taste buds. The combination of zucchini, cheese, and fresh dill creates a balanced flavor that’s both comforting and refreshing. Plus, with easy storage options, you can make a batch ahead of time and enjoy them throughout the week. Try out this recipe, and you’ll have a new favorite in no time! Bon Appétit!