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Prepare the zucchini batter:
Grate the zucchini and squeeze well (preferably in a kitchen towel) to remove any excess water.
Mix with eggs, flour, baking powder, and spices.
Fry the filling:
Fry the onion and garlic until translucent, add the ground beef, and fry until crumbly. Season with herbs to taste.
Fry the pancakes:
Add 3 tablespoons of batter per pancake to the hot pan and flatten. Fry over medium heat for 1–2 minutes per side until golden brown.
Fill & Melt:
Place ground beef and mozzarella on each pancake, fold or roll up. Melt briefly in the pan.
Tips for Success
Removing Water: Squeeze the zucchini well, otherwise the batter will be too runny.
Crispy or Soft? For crispy pancakes, spread it thinner and cook it longer.
Variations:
Vegetarian: Replace the ground beef with mushrooms or lentils.
Extra Cheese: Mix Parmesan cheese into the batter.
Dipping Sauce: Goes well with yogurt and herb dip or tomato sauce.
Enjoy! 😊
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