Zucchini Pancake Recipe with Tomato Salsa
Welcome to Love With Recipes! Today, we invite you to delight in a wonderfully versatile dish that embodies the essence of fresh ingredients and bold flavors: the Zucchini Pancake with Tomato Salsa. This dish is not only perfect for breakfast but also serves beautifully as an appetizer for gatherings, making it a great addition to your culinary repertoire. The pancakes are fluffy, flavorful, and paired with a vibrant tomato salsa that elevates the entire experience. Let’s dive into the details!
Ingredients
| Ingredient | Quantity |
|---|---|
| Green zucchini, grated | 1 cup |
| Green chillies, finely chopped | 2 |
| Oats flour | 1/2 cup |
| Whole wheat flour | 1 cup |
| Curd (Dahi / Yogurt) | 1 cup |
| Baking powder | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Sunflower oil | For cooking |
| Tomato salsa | 1 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 15 |
| Total Time | 30 |
Serving Information
| Servings | 4 |
|---|---|
| Cuisine | Continental |
| Course | World Breakfast |
| Diet | Vegetarian |
Instructions
To commence your culinary adventure with the Zucchini Pancake Recipe with Tomato Salsa, follow these simple yet effective steps, ensuring that each ingredient contributes to the final delightful dish.
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Mixing the Batter: In a spacious mixing bowl, combine all the ingredients except the sunflower oil. These include the grated green zucchini, finely chopped green chillies, oats flour, whole wheat flour, curd (yogurt), baking powder, and season generously with salt and pepper to taste. Use a whisk to mix the ingredients thoroughly until you achieve a smooth and uniform batter.
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Preparing the Pan: Preheat an 8-inch non-stick pan over medium heat. Once the pan is adequately heated, add 1/2 teaspoon of butter or sunflower oil, allowing it to melt and coat the bottom of the pan evenly.
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Cooking the Pancakes: When the butter is hot but not smoking, reduce the heat to medium-low. Using a heaping soup spoon, gently drop a portion of the batter into the pan. You can adjust the size of your pancakes according to your preference, but generally, they should be about 3-4 inches in diameter. Cook each pancake for approximately 2 minutes on one side, until it turns golden brown and the edges start to firm up.
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Flipping the Pancake: Carefully flip the pancake using a spatula, cooking for an additional 2 minutes on the other side until it is equally browned. Continue this process with the remaining batter, adding more oil or butter to the pan as needed.
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Serving Suggestions: Once cooked, serve the zucchini pancakes hot, paired with a generous dollop of tomato salsa or Schezwan sauce for a delightful contrast of flavors. These pancakes are perfect for breakfast, brunch, or as an exciting starter at your next dinner party.
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Alternative Presentation: For a creative twist, consider making tiny 1-inch appetizers with the batter. These mini pancakes are fantastic as a party starter and remain delightfully soft even after reheating in the oven. If you choose to warm them, be sure to cover them with aluminum foil to prevent them from drying out.
Enjoy your culinary journey with these flavorful Zucchini Pancakes! They are not only a fantastic way to use fresh produce but also a delicious and healthy option that is sure to please family and friends alike. Bon appétit!
