Have you been overwhelmed with the harvest of zucchini? Let's think of what delicious can be made from them! In the squash season, this is the most popular, affordable, and low-priced vegetable if you buy them on the market. And if you grow yourself, you know how great the zucchini can be! Especially if you miss the moment and the zucchini is no longer thin-young, which are delicious to fry in flour and stew for mashed potatoes and stews, but huge, like airships! They lie in the sun, warm their white sides, and gardeners think: what to do with this wealth? But with the old zucchini, which have a coarse skin and large seeds, there are many tasty recipes. For example, stuffed zucchini. Or even ... zucchini cake!
Snack cake from squash pancakes is an interesting alternative to liver, and you can cook it in the summer and just for dinner, and for a solemn feast.
Let this cake not sweet, but a snack, but it turns out so unusual, appetizing and bright that your family and guests will be delighted with the new summer dish! And, perhaps, they will not immediately believe that such a spectacular snack can be made from zucchini. And when they believe, they will ask for a recipe!
Ingredients for Zucchini Pancake Cake
For pancakes:
- Large zucchini - 2 pcs .;
- Bulb - 1 pc .;
- Large eggs - 3 pcs .;
- Flour - 8 tbsp. l (full, with riding);
- Vegetable oil - 1 tbsp. l in dough, plus for frying;
- Salt - 1 tsp or to taste;
- Ground black pepper - pinch.
For interlayer:
- Sour cream - 7 tbsp. l .;
- Unrefined olive oil - 3 tbsp. l .;
- Lemon juice or vinegar - 1 tbsp. l .;
- Mustard - 0, 5-1 tsp;
- Salt, pepper to taste.
This is for dressing sauce, which is better to use instead of mayonnaise. Also for the snack "cream" you will need:
- 1-2 cloves of garlic;
- A few sprigs of dill, parsley;
- 50 g of hard cheese.
For decoration:
- 2-3 small tomatoes;
- Greens - basil, parsley.
Method of Cooking Zucchini Pancake Cake
Fry zucchini pancakes for the cake. By the way, they are very tasty to eat and just like that - pancakes from the zucchini are delicate, melting in the mouth, and even healthier than the traditional flour.
Squash my, cleaned from the skins. The onion is also peeled.
We twist zucchini and onions in a meat grinder. Juice is not necessary to pour.
We salt, we pepper, we add eggs, we mix.
Add flour, mix thoroughly again. We collect flour with full spoons, with a big slide - it is important that the correct proportions of zucchini-egg-flour are sustained in the dough, then the pancakes will be tender, but will not tear when turned over.
Then pour the sunflower oil and mix thoroughly again. Dough for squash pancakes ready. I fry zucchini pancakes in a special pancake pan so that they do not stick or tear, as they are very tender. But, I think you can use a regular frying pan - the main thing is to carefully lubricate it with a thin layer of oil before each new pancake. I wrap a piece of cotton wool in cheesecloth, dip it in a saucer with vegetable oil and grease the pan - not abundant, but evenly.
Warming up the pan well, pour 4 tablespoons of dough in the center and quickly distribute it with a spoon to make a thick pancake the size of a plate. Do not make squash pancakes large, then they will be difficult to turn.
Fry pancake on fire more than average for about 2 minutes. When it starts to blush from the bottom, and changes color a little from the top, gently turn it over with a wide spatula. Do not rush to turn unfinished pancake, it will break. If even well-toasted pancakes are torn, try adding 1-2 tablespoons of flour to the dough.
And when it is fried from the second side, we remove on a plate. I cover the pancake with a lid from the pan, turn the pan over so that the pancake is on the lid, and then I quickly shift it onto a plate.
We leave a pile of ready-made pancakes - let them cool, and in the meantime we will prepare the filling for the cake.
You can smear the cake with mayonnaise or sour cream, but I recommend that you make the sauce-dressing: it will be more useful than the first option, and tastier than the second. Sauce is prepared in five minutes, and it tastes better than purchased mayonnaise.
Mix olive oil, mustard, lemon juice, salt and pepper, mix. Add sour cream and mix thoroughly again. Is done. This sauce we used in the recipe of spring salad, and it is suitable for all salads and appetizers, where the recipe needs mayonnaise.
Garlic is passed through a press, or three on a fine grater, or finely cut. Clean greens chop. Add greens and garlic in the sauce, mix.
Separately, rub the cheese on a large grater. Cut tomatoes into slices 2-3 mm thick.
We make a cake: put the first pancake on the dish, grease it with sauce, sprinkle with grated cheese. Put the second pancake on top, also coat with dressing and sprinkle with cheese. Additionally, you can sandwich the cake with tomato slices - or leave them for decoration.
Cover the top pancake with sauce, put tomatoes on the cake and decorate with green leaves. Very bright next to bright tomatoes will look green and purple basil - and in addition to colors, spicy greens will give the dish a delicate flavor.
Let the squash cake soak for half an hour. Then cut the cake into portions and serve.
