Vegetable pancakes with patissons and parmesan are amazingly delicate and tasty pancakes on kefir. The dough for pancakes prepared without flour, this is a recipe for those people who do not tolerate gluten. But do not think that the dietary dish, as usual, is fresh and tasteless! Cornmeal in combination with the squash and parmesan gives a great result, the pancakes are thick, but very tender and incredibly tasty.
You can change the recipe in your own way, for example, add a little browned onion, a grated pumpkin or a handful of chopped greens. Experiment with tastes, and a varied menu will delight your loved ones. Of the simplest products, you can quickly cook an unusual and tasty breakfast dish.
- Cooking time: 30 minutes
- Quantity: 10 pieces
Ingredients for vegetable pancakes with squash and parmesan:
- 150 g of squash;
- 100 g zucchini;
- 150 g carrots;
- 150 g of corn flour;
- 200 ml of yogurt or kefir;
- chicken egg;
- 3 g of baking soda;
- 20 ml of extra virgin olive oil;
- 50 g grated Parmesan;
- salt, vegetable oil for frying;
- salad leaf for serving.
A method of cooking vegetable pancakes with patissons and parmesan.
In a deep bowl, pour an incomplete glass of fatty yogurt or yogurt, add a teaspoon without a hill of salt and a raw chicken egg. Whisk or fork mix the ingredients until smooth.
We scrape raw carrots, rub them on a fine grater, send them to a bowl, mix them with kefir and an egg. Choose a bright orange, sweet carrot to make it tasty.
Peel zucchini from the skin with a knife for cleaning vegetables, remove seeds with a spoon, rub the flesh on a large grater. Add grated squash to dough.
Small patissons (with undeveloped seeds and delicate skin), also rubbed on a large grater and sent to the bowl after the zucchini.
Pour cornmeal and 1/2 tsp baking soda. Instead of soda, you can use baking powder for the dough.
Pour olive oil, add a tablespoon of grated Parmesan. Mix the ingredients, put in the fridge for 10 minutes so that the cornmeal absorbs moisture from the dough. If the dough turns out to be liquid, and this is possible when the vegetables are very juicy, then I advise you to add a handful of rolled oats or a few tablespoons of oat bran.
Heat the pan with a non-stick coating and a thick bottom, grease with a thin layer of vegetable oil for frying. Put a tablespoon of dough with a slide, level with a thin layer. Fry for 2 minutes on each side until golden brown.
Tip: do not put a large portion of the dough, the specified amount is sufficient for one pancake with a diameter of about 12 centimeters. Large pancakes from vegetables turn up quite difficult, they can fall apart in the process.
Hot fritters are shifted with fresh lettuce leaves, sprinkle each layer with grated Parmesan cheese and pour olive oil of the first cold-pressed extra virgin variety, served to the table hot. These pancakes are so tender and tasty that they do not even need sour cream, but, as they say, the taste and color.