Cooking zucchini pancakes is a quick healthy dinner recipe. There are a lot of ingredients in zucchini pancakes. This is a kind of healthy food that you can eat as a snack or for dinner.
Time: 20 minutes Serve 2-3
Half of a medium size Zucchini
1 green onion
1/2 tsp salt
1 tsp brown sugar
2-3 cups of glutinous rice flour or all-purpose flour.
Cut the skin and take out the flesh of the zucchini.
Cut into small pieces, put in the steamer or put into the boiling water for 5 minutes, or cook with a microwave oven for 5 minutes.
Drain the water out and mash the zucchini.
Add 2-3 cups of glutinous rice flour or all-purpose flour to mix, add more to make it thicker.
Add an egg, salt, brown sugar, a green onion to mix well.
Put a pan on stove and turn on with medium heat or electric baking pan, add 1 tbs. olive oil or vegetable oil.
Take a scoop of zucchini batter on the hand, using palm of the hands together pressed into a cake, or use an ice cream scoop (ice cream scoop) to put into the pan. Cover with the lid, slowly fry for 2-4 minutes.
Turn over after one side is done.
Glutinous rice flour may make them too soft and hard to flip over without falling apart, so you can mix all-purpose flour with some glutinous rice flour. The taste is good, too.
Tips for making the edges on pancakes crispy. You choose any of them or all of the below processing methods.
- Adjust the batter to be consistency by adding a little more flour in to mix your batter.
- Adjust your heat. You can increase your heating temperature. High heating cook the outside fast and inside slowly. However, you don’t want to burn it!
- Always to move it while cooking to prevent burn and being crispy. Let say every 30 second. Move it when you see it dry in the bottom, you can use both of small wooden spatula and medium wooden spatula to move or turn over your pancakes You also can use two of them to move it a little and turn over until the edges on pancakes crispy.
- Add a little more oil to prevent burn if you adjust the high heat.