A wonderful substitute for classic potato pancakes are zucchini pancakes. They go great with garlic dip; they are soft, with a crispy crust. At my sister-in–law’s house, I came onto a tried-and-true recipe devoid of flour.
Among those who follow a healthy diet, zucchini pancakes are gaining favor. Made historically using flour, they can be hefty and high in calories. One can still appreciate their taste, nevertheless, without sacrificing a light and nutritious diet. Pancakes can be healthful and crunchy by excluding the flour and substituting other ingredients.
For flour, what could one use instead?
Cutting out flour from the zucchini pancake recipe does not mean you will lose their crunchiness. Many substitutes for flour can improve the taste and texture of the pancakes simultaneously. Oathes are a common replacement. They give nutritional value including protein and fiber as well as crunchiness.
One more fascinating component is mozzarella cheese. Including it into the recipe results in soft, pleasantly elastic pancakes. Consider using psyllium husks, which exactly thicken the mixture and offer the appropriate structure, if you wish even more crispiness.
flourless zucchini pancake recipe
Ingredients:
One large zucchini—roughly fourteen ounces
Four and half ounces of oats
Two eggs.
Half a teaspoon curry powder
half teaspoon garlic powder
Taste salt and pepper accordingly.
For frying, oil
Guidelines:
Grate the zucchini coarsely and wash them. Move it to a bowl; add salt; let it sit for ten to fifteen minutes to release its juices. Then, using paper towels or a fresh cloth, carefully empty the extra water.
To the drained zucchini toss oats, eggs, curry powder, garlic powder, salt and pepper. To get a consistent blend, thoroughly stir.
In a fry pan, heat oil. Scoopings of the batter onto the skillet with a spoon will create pancakes. Fry them both sides till crispy and golden brown.
Bake the pancakes in an oven if you would want a less oily variation. Parchment paper lines a baking sheet; spoonfuls of the ingredients form pancakes; bake for about twenty minutes at 350°F.
Accompany zucchini pancakes with what?
One can present flawless zucchini pancakes in several ways. Lunch at the office or a picnic would be perfect for them since they taste fantastic hot and cold. Match them with sauces like yogurt or garlicky ones that accentuate zucchini’s delicate taste exactly.
One can also enhance the pancakes with other toppings. Fresh herbs give the food freshness; examples of such herbs are dill or parsley. Serving them with a salad composed of seasonal vegetables will also help to make the dinner even more wholesful and nutritious.