Zucchini pancakes, or 'kabachkovye oladyi,' are a beloved staple in many Eastern European homes, especially during the late summer and early autumn when zucchini is abundant. They are simple, satisfying, and a fantastic way to enjoy the season's harvest. This recipe takes the classic dish to a new level with a delightful Mediterranean twist. By adding savory Parmesan cheese, creamy curd cheese, and briny olives, we transform the humble zucchini pancake into a flavorful and elegant meal. Perfect for a hearty breakfast, a light lunch, or a savory snack, these pancakes are sure to impress!
Zucchini pancakes with cheese and olives
Ingredients for Zucchini Pancakes with Cheese and Olives
- 400 g zucchini
- 50 g soft cream cheese
- 50 g Parmesan cheese
- 2 chicken eggs
- 50 g pitted olives
- 30 g all-purpose flour
- 1 tablespoon olive oil
- salt to taste
- oil for frying
How to Make Zucchini Pancakes with Cheese and Olives
Grate the zucchini pulp on a coarse grater.
Add soft cream cheese to the zucchini.
Grate the Parmesan cheese on a fine grater.
Cut the young zucchini and scoop out the seeds with a spoon, leaving only the firm, dense part. There’s no need to peel a young zucchini. Grate the zucchini pulp on a coarse grater.
To the zucchini, add soft cream cheese. This cheese can be replaced with dry curd cheese or ricotta.
Grate the Parmesan cheese on a fine grater. Add the grated cheese to the batter. Parmesan is salty, so keep this in mind and reduce the amount of salt in the recipe. You can substitute Parmesan with any savory, piquant cheese you have on hand.
Crack the chicken eggs into the batter. Add salt to taste.
Add the wheat flour to the batter.
Slice the pitted olives into thin rings.
Crack the chicken eggs into the batter. Add salt to taste. Mix the ingredients well; you will get a rather liquid batter, similar to an omelet. This is because the salt draws moisture out of the zucchini.
Add the all-purpose flour to the batter. If you want to make gluten-free pancakes, use rice or oat flour. You only need a small amount of flour, just enough to thicken the batter and bind the ingredients.
Slice the pitted olives into thin rings. Add the sliced olives to the batter. The color of the olives doesn’t matter; green or stuffed olives will also be delicious!
Mix the batter well and let it rest for a few minutes for the ingredients to meld together.
Mix the batter well and let it rest for a few minutes for the ingredients to meld together.
Spoon 3 tablespoons of batter into the center of the skillet and spread it out.
Flip the pancake with a wide spatula.
Stack the ready zucchini pancakes with cheese and olives.
Pour refined vegetable oil into a heavy-bottomed skillet and heat it up. Spoon 3 tablespoons of batter into the center of the skillet and spread it out. Fry the pancake until golden brown and the top of the batter has set.
Flip the pancake with a wide spatula and fry until golden brown on the other side for a few more minutes.
Stack the finished zucchini pancakes with cheese and olives. These pancakes are best eaten hot, straight from the pan. But if there are any leftovers, you can always reheat them without spoiling the taste.
Serve the zucchini pancakes hot. They are delicious with classic Italian pesto sauce.
Serve the zucchini pancakes hot. They are delicious with a classic Italian pesto sauce. Enjoy your meal.
And there you have it – a stack of beautiful, golden zucchini pancakes ready to be devoured! These savory treats are incredibly versatile. Serve them hot, straight from the pan, with a dollop of sour cream, Greek yogurt, or a spoonful of vibrant pesto as suggested. They make a wonderful appetizer for a gathering or a complete meal alongside a fresh green salad. Don't worry about leftovers; they reheat beautifully in a skillet or microwave, making for a quick and delicious next-day snack. We hope you enjoy this Italian-inspired take on a classic comfort food. Happy cooking!
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