Zucchini Pancake Snack Cake

Snack cake made from thin zucchini pancakes. An original snack cake with an unusual taste. Youʼll have to tinker with the preparation, but itʼs worth it. Serve completely chilled.
cook time: 4h
Ethan Rowley
Zucchini Pancake Snack Cake

Nutrition Facts (per serving)

106
Calories
6g
Fat
11g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Onion (average) 3 pc
Salt 0.5 tsp
Sugar 1 tsp
Wheat flour 200 g
Milk (200 ml for dough, 200 ml for cream.) 400 ml
Eggs 2 pc
Zucchini 1 kg
Vegetable oil 2 tbsp
Processed cheese 140 g

Recipe instructions

Step 1

Step 1
For the cream, heat the milk and add grated or finely diced cheese. Stirring over low heat, cook until the cheese is completely dissolved. Cover the cream with cling film and let cool completely.

Step 2

Step 2
Cut the onion into quarter rings and fry until brown. Set aside a third of the onion.

Step 3

Step 3
Add zucchini, peeled and seeded and cut into medium cubes, to the onion.

Step 4

Step 4
Simmer, covered, over low heat until the zucchini is soft, about 30 minutes.

Step 5

Step 5
Using an immersion blender, thoroughly grind the prepared zucchini and onions along with the released liquid until puree and leave to cool until warm.

Step 6

Step 6
Add salt, sugar, eggs and milk, stir with a whisk.

Step 7

Step 7
Add flour in parts.

Step 8

Step 8
Add vegetable oil.

Step 9

Step 9
The dough turns out pourable, a little thinner than for pancakes.

Step 10

Step 10
Place the dough on a well-heated greased frying pan and spread the thin pancake with a spatula. Bake over medium heat for about 2-3 minutes on one side and 1 minute on the other. For the next pancakes, you do not need to grease the pan.

Step 11

Step 11
From the specified quantity you get about 20 pancakes with a diameter of 20 cm.

Step 12

Step 12
Add the reserved onion to the cooled cream and assemble the cake, spreading each pancake with a thin layer. Place in the refrigerator for at least 1 hour.

Additional rubrics

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