Zucchini pancake cake
Are you “overwhelmed” with a crop of zucchini? Let's think of something delicious you can cook from them! In the squash season, this is the most popular, affordable and low-cost vegetable if you buy them on the market. And if you grow it yourself, then you know how great a zucchini can mutilate! 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 soups 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 old zucchini, which has a rough skin and large seeds, there are many tasty recipes. For example, stuffed zucchini. Or even ... squash cake!
An appetizer cake made of squash pancakes is an interesting alternative to the liver, and you can cook it in the summer and just for dinner, and for a solemn feast.
This cake may not be sweet, but a snack, but it turns out to be so unusual, mouth-watering and bright that your household and guests will be delighted with the new summer dish! And, perhaps, they will not immediately believe that such a spectacular snack can be prepared from zucchini. And when they believe, they will ask for a recipe!
Ingredients for Zucchini Pancake Cake
- Large zucchini - 2 pcs.;
- Onion - 1 pc.;
- Large eggs - 3 pcs.;
- Flour - 8 tbsp. (full, with a top);
- Vegetable oil - 1 tbsp. in the dough, plus for frying;
- Salt - 1 teaspoon or to taste;
- Ground black pepper - a pinch.
For the interlayer:
- Sour cream - 7 tbsp .;
- Unrefined olive oil - 3 tbsp;
- Lemon juice or vinegar - 1 tbsp;
- Mustard - 0.5-1 tsp;
- Salt, pepper to taste.
This is for dressing sauce, which is better to use instead of mayonnaise. Also for a snack cream you will need:
- 1-2 cloves of garlic;
- A few branches of greens - dill, parsley;
- 50 g of hard cheese.
- 2-3 small tomatoes;
- Greens - basil, parsley.
The method of preparation of zucchini pancake cake
Fry zucchini pancakes for the cake. By the way, they are very tasty to eat and just like that - the pancakes from the zucchini are tender, melting in the mouth, and even more useful than traditional flour.
My zucchini, peeling. The onion is also peeled.
Twist the zucchini and onions in a meat grinder. Juice does not need to be drained.
Salt, pepper, add eggs, mix.
Add the flour, mix thoroughly again. We collect the flour in full spoons, with a large slide - it is important that the correct proportions of zucchini-egg-flour are maintained in the test, then the pancakes will turn out tender, but will not break when turned over.
Then pour in the sunflower oil and mix thoroughly again. The dough for zucchini pancakes is ready.
I fry pancakes from zucchini in a special pancake pan so that they do not stick and do not tear, as they are very tender. But, I think, you can use a regular 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 in a saucer with vegetable oil and grease the pan - not plentifully, but evenly.
Having warmed up the pan well, pour 4 tablespoons of dough in the center and quickly distribute with a spoon to make a plump pancake the size of a plate. Do not make squash pancakes large, then it will be difficult to turn them over.
Fry the pancake on a fire for more than an average of about 2 minutes. When from below it starts to blush, and from above it changes color a little - gently turn it over with a wide spatula. Do not rush to turn over a non-blanched pancake, it will break. If even well-fried pancakes are torn, try adding 1-2 tablespoons of flour to the dough.
And when fried from the second side, 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 with a quick movement of my hand I transfer it to the plate.
We leave a stack of ready-made pancakes - let it cool, and in the meantime, prepare the filling for the cake.
You can smear the cake with mayonnaise or sour cream, but I recommend you make dressing: it will be healthier than the first option, and tastier than the second. The sauce is prepared in five minutes, and tastes better than the purchased mayonnaise.
Mix olive oil, mustard, lemon juice, salt and pepper, mix. Add sour cream and mix thoroughly again. Done. We used this sauce in the spring salad recipe, and it is suitable for all salads and appetizers, where mayonnaise is required for the recipe.
Pass the garlic through a press, or three on a fine grater, or chop finely. Grind pure greens. Add herbs and garlic to the sauce, mix.
Separately, grate cheese on a coarse grater. We cut the tomatoes in circles with a thickness of 2-3 mm.
We collect the cake: putting the first pancake on the dish, grease it with sauce, sprinkle with grated cheese. We put a second pancake on top, we also coat with dressing and sprinkle with cheese. In addition, you can layer a cake with tomato circles - or leave them for decoration.
Lubricate the top pancake with the sauce, beautifully lay the tomatoes on the cake, decorate with green leaves. Green and purple basil will look very impressive next to bright tomatoes - and in addition to colors, spicy greens will give the dish a refined aroma.
Let the squash cake soak for half an hour. Then cut the cake in portions and serve.