Savoury zucchini pancake recipe. Zucchini or courgette squash is one of my favourite vegetable because it’s tasty and also extremely low calories. One cup (125 gr) of chopped raw unpeeled zucchini contain only 20 calories. Zucchini also a good source of protein and dietary fibers. Dietary fibers helps to bond vitamins and minerals for the best nutritional delivery, and protein replaced the broken cells in your body A medium size zucchini supplies 35 milligrams of vitamin C, or between 39 and 46 percent of the recommended daily allowance for adults. Zucchini is also rich in vitamin A, providing between 13 and 17 percent of the recommended daily intake for adults.
The term of zucchini pancake and zucchini fritter sometimes a little bit confusing, but i guess the major different of pancake and fritter is the method of frying it. Even basically the zuchinni batter is the same, the end result is different in taste and also texture. Zucchini pancake made of thick batter that pan fried with a little ammount of cooking oil that made the inner side of the pancake is moist and pluffy, while the outside is slighly charred. Zucchini fritter made of thinner batter that deep fried with cooking oil that made the inner side of the pancake is still moist and firmer than zucchini pancake while the outside very crispy and crunchy. Honestly, i love the crispy and crunchy deep fried zucchini fritter more than the zucchini pancake, but i guess i won’t add any unnecesssary ammount of calories for my snack.
This savoury zucchini pancake or courgette fritter in this recipe is not only less calories that i’ve already mention before, but also gluten free. One of my older causin along with my lovely niece who came to my house several days ago got some health issues with gluten.This savoury gluten free zucchini pancake recipe is gonna be my first project with my Rob’s Red Mill Gluten Free All Purpose Baking Flour that made of garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour medley. Instead, you can use rice flour or even red rice flour as a substitution for the gluten free baking flour. Making the zucchini pancake batter is so easy, simply mix all the ingredients in a big glass bowl. The batter gonna be looks dry in the beginning of mixing but when you let it sit for five to ten minutes, the batter consistency got thinner due the osmosis dripping liquid from the grated zucchini. Once you sit the batter too long, it’s gonna be too liquid and not easy to handle, you need to adjust the consistency by adding more flour into it.
Homemade savoury and gluten free zucchini pancake sometimes got a bitter aftertaste, but for my asian licking i considered it’s pleasantly bitter. Zucchini, along with many of its closely related relatives including cucumber, produces an intensely bitter group of compounds known as cucurbitacins. If you didn’t like the bitter aftertaste, you can peel off the zucchini before grated it to reduce the bitterness. Choose the medium size zuchinni with light green color because it’s less bitter than the small and darker color zucchini. This savoury zucchini pancake got some kicking cheesy flavour from grated Parmaggiano-Reggiano parmesan cheese and soft and creamy mascarpone cheese. I also add finely chopped bacon and mashed anchovies to the zucchini pancake batter to give kicking savoury flavour. The saltiness of the anchovies take over the zucchini bitterness.
Resep bakwan sayuran zukini or bakwan terung sukini was the Indonesian names for zucchini pancake. Even traditionally savoury bakwan sayuran or vegetables pancake contain no cheese but dried and salted anchovies that called ikan teri in Bahasa. Basic seasoning and spice that usually added is shallots, garlic, sand ginger and turmeric paste. Candle nuts and coconut cream usually added to give a creamy and also crunchy outside layer of the vegetables pancake once it deep fried. This bakwan sayuran sukini usually served with sambal or traditional Indonesian chilli relish.
I choose to serve my homemade savoury zucchini pancake or courgette fritter with homemade sriracha sauce, a fermented chilli relish or sambal sauce with sweet, tangy and garlicky taste. You can get the Homemade Sriracha Recipe from my fellow foodie blogger Mummy, I Can Cook. I also add pickled green bird eye chilies and pickled garlic, alongside, i add mascarpone cheese and chopped dill weed, somekind of eastern and western fusion.
Recipe Cheesy Savoury Zucchini Pancake (Gluten Free) with Dill Weed, Bacon, Anchovies, Parmesan & Mascarpone Cheese :
- 1 pound zucchini, grated
- 1/4 cup grated Parmigianno Regianno Parmesan Cheese
- 1/2 cup Mascarpone Cheese
- 1 tsp Homemade garam Masala Spice Powder
- 2 tbsp chopped fresh dill weed
- 1/4 tsp lemon zest
- 1/2 teaspoon chopped garlic
- 2 slices of bacon, finely chopped
- 1 oz (28 gr) tinned anchovies in olive oil, mashed
- salt and pepper to taste
- 1/2 cup Bob’s Red Mill Baking All Purpose Flour
- 1 large organic brown eggs, beaten
- 1/2 cup olive oil fon pan frying the savoury zucchini pancake
- 1/2 cup mascarpone cheese for serving
How to Make Savoury Zucchini Pancake:
- Combine all ingredients (except the dill weed) in a large glass bowl
- Crack open the egg and mix it with all the ingredients until the batter smooth and got no lumpy flour, let it sit for about five to ten minutes
- Add the dill weed just right about you want to cook the zavoury zucchini pancake
- Heat up the olive oil in the pan in medium low heat
- Put the pancake ring, pour the batter and let the bottom got nice golden brown and the batter losen up from the pancake ring
- Flip the savoury zucchini pancake to cook another side for another 1 minutes
- Repeat until all the savoury zucchini pancake finished.
These came out perfect. I tried to make them one day…all fell apart. The pancake ring – maybe that’s what I need! Thanks! 🙂 ela
Sudah hampir musim panas ditempatku, bakalan banyak zuccini, ntar kucoba bikin deh bakwannya 😉 . Oh ya Ded klo pakai zuccini, adonan ga perlu ditambah air ya? Soalnya klo aku bikin bakwan yg biasa tuh selalu pakai air.
Kalo bikin kirim ke rumah ku yaaaa #ngarep
Looks delicious! Nice work…
I love making zucchini fritters but I have always stuck to the more traditional mint and feta flavours. Masala, bacon and achovies have really got me curious!!!!! Amazing combination!
Wow they look so nice, I tried this before but instead of bacon and anchovies I used mussels.
Sounds absolutely superb!
Those pancakes look so good! Very thoughtful of you to make a gluten-free recipe for your relatives. The pancake rings are pretty cool too!
Aku ngak begitu suka pancake apapun itu, berkali2 nyobain tapi lidah ku menolak. Lebih enak martabak telor pake rawit #MulutKampungan
Zucchini as also among my favourite veggies. These pancakes look great and it might well be the treatment I deserve for the zucchini next time 😉
This is the first time I’ve heard of zucchini pancake. It looks like a Japanese pancake in some ways. Looks a bit like murtabak too 🙂 I always confuse zucchini with cucumbers. They are both green and look the same.
They look super! Perfect for the dinner with a glass of wine.
These look so good! YUM. I’m glad you revealed your secret tool for making them perfectly round. This reminds me very much of potato pancakes which I make often.
These fritters look perfect, the zucchini is so green and tasty 😀
Choc Chip Uru
Dedy, zucchini fritters are just the best and especially with a fresh mascarpone cheese on the side – I love these kinds of fritters!
Have a lovely weekend!
These pancakes look fantastic Dedy! I love zuchchinis and combining it with all these flavors sounds perfect!
Nice! I can (probably) make this. Are you sure you put that much of dill in the pancake? Interesting and I’m so curious about the taste. As always, your photos are wonderful!
Zucchini is such a versatile and tasty veggie and these pan cakes with the addition of bacon and anchovies are divine.
Simple yet amazingly delicious recipes like this are the best!!!
Sorry for the long absence, Dedy! It’s certainly great to be greeted by this awesome appetizer! xoxo
My kids are not into zucchini this season… and I remember they used to enjoyed it. Not sure what happened, but I learned it last week when we bbqed zucchini. I think I’m going to try making these pancakes with zucchini. They will love the texture and pancakes. The color is amazing too! Hopefully they realize they “CAN” eat zucchini. 😉 Thanks for sharing this recipe!
definitely will try this recipe 🙂
thanks dedy buat inspirasinya …
These look incredible and beautiful presentation. I will definitely try these and get back to you! Thanks for sharing…
Your zucchini fritters look perfectly tasty!