Revolutionize your meal. Zucchini pancakes go flourless with an Italian twist

Zucchini pancakes are a delightful light meal, equally delicious served hot from the pan or cold. Their recipe is straightforward, requiring just a handful of ingredients, including flour. Yet, substituting flour can elevate this dish to new heights.

This dish has gained popularity, competing closely with traditional potato pancakes. Its appeal lies in its quick preparation, light nature, and tender flavour. The process involves grating zucchini, mixing it with an egg, and adding flour. But is flour indispensable? Not really.

Traditionally, flour is considered crucial for pancakes as it thickens the batter. However, the trend of reducing white flour consumption is on the rise, driven by the desire to lower the glycemic index of dishes and avoid sudden spikes in blood sugar levels. Fortunately, alternatives prevent the zucchini pancake batter from becoming overly runny. Oat flour is viable, but Italian mozzarella cheese may be the superior choice.

Mozzarella, a celebrated Italian cheese, is a staple in Mediterranean cooking, featuring everything from vegetable dishes and pasta to pizza and casseroles. The famous starter of tomatoes with mozzarella and basil showcases this cheese in its brine-softened form, but a hard mozzarella block is preferable for pancakes. Grate it into the zucchini mixture.

With its subtle flavor, mozzarella does not overpower the dish. Instead, it contributes to obtaining the perfect consistency for the batter, ensuring the pancakes hold together during frying. The end result? Crispy pancakes with beautifully stretchy cheese, ideal to be served with garlic and dill-seasoned yogurt.

Ingredients:

• A medium zucchini,
• Salt, to sprinkle and draw out moisture,
• 2 eggs,
• 5.3 ounces of mozzarella block,
• Salt, pepper, curry, basil, according to taste,
• A clove of garlic,
• Chives, parsley, dill, according to preference.

How to Prepare:

1. Gently wash the zucchini and grate it coarsely. Sprinkle with salt and let it sit for 10 minutes before squeezing out the excess juice.
2. In a separate bowl, beat the eggs, grate the mozzarella, and finely chop your chosen herbs. Combine these with the drained zucchini, seasoning to taste with spices.
3. Heat a pan with oil, olive oil, or clarified butter and fry the pancakes for 2-3 minutes on each side until nicely browned.