Tuesday, 19 March 2013

RECIPE: Zucchini Pancakes

Recently, our garden has been very generous. We have had a great success particularly with our tomatoes and zucchini (courgette). The tomatoes have been much easier to consume than the zucchinis though as the zucchinis are in large sizes and the weather has been hot recently, which has made it hard to make or eat cooked meals. However, I have recently discovered a new recipe with zucchini that became a family favourite even in this heat.

Tomatoes domates

A few weeks ago, a friend of mine and I met up for a picnic at one of the beautiful gardens of Melbourne city. She had her gorgeous daughter, who is 4 years old with her and I had my two children, aged almost 2 and 4. That is where and when we were introduced to the 'zucchini pancakes/frittas' as it was something that my friend had brought and Mr. Junior (Miss Junior was too busy eating blueberries and dancing to no-music around the park!) enjoyed it and even asked for a recipe. (Remember my son who can bake homemade breads? See, I wasn't joking then. As I have mentioned it there too, he has shown a lot of interest in the kitchen duties and cooking in the recent months and if he enjoys a certain type of food, he asks for a recipe too!)

A few days ago, we had another huge zucchini in the garden that we wanted to utilise and my friend's recipe (with a little bit of a change from the original recipe) came in very handy. We used our big fat zucchini from the garden in ours but the recipe below is for the usual medium sized zucchinis that you can buy at most greengrocers.

Kabak (organik)


1 zucchini
2 eggs
Dill (finely chopped)
Herbs (we used oregano) (optional)
Flour (the amount depends on the consistency of your mixture. It is added until a 'pancake-like' consistency is formed)
Oil (for shallow frying)

Shred your zucchini. Add all your ingredients except for flour and mix well. Add flour and stir until it forms a semi-runny dough similar to a pancake mix.

kabakli kek

Put some oil in a pan for shallow frying and heat until hot. Using a spoon, take some of your mixture and put it in the pan. Fry in medium or high heat (I used medium heat most of the time). Cook each side  and you are done!

savoury cakes with zucchini

zucchini cakes

This food can be served both hot and/or cold. Some crispy and juicy lettuce compliments it well.

vegetarian recipes

Enjoy something healthy today!


fashion swank said...

Just made these for my son's after school snack. had a lil trouble with the consistency at first, because British pancakes are more runny. so the first one tasted like an omelette . but I then added more flour and it was perfect. think I may just use 1 egg next time though and add some milk. thanks from here in the UK .

Mrs. Lucky said...

Thank you Fashion Swank for your comment and also your feedback. It is great to hear that with a few changes, the recipe has worked well for you. Makes my day :-)

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