{"id":50762,"date":"2019-08-28T22:05:58","date_gmt":"2019-08-28T20:05:58","guid":{"rendered":"https:\/\/ellerepublic.de\/zucchini-puffer\/"},"modified":"2025-12-10T18:39:05","modified_gmt":"2025-12-10T17:39:05","slug":"zucchini-pancakes","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/zucchini-pancakes\/","title":{"rendered":"Zucchini Pancakes"},"content":{"rendered":"

f you are looking for a great recipe to use up your summer zucchini, give these zucchini pancakes a try. There are similar to potato pancakes, but with less carbs (and they are gluten-free). They are packed with flavour, thanks to chickpea flour, leeks, fresh dill and Greek feta cheese. And not only do they make a perfect side dish, but they also double up as a perfect main for breakfast, lunch or dinner. Serve them with yoghurt as a topping (or sour cream) and maybe some healthy garnishes like diced radish, or sprouts.<\/p>\n

Want boost your vitamin intake, try serving them with some steamed spinach or beet greens. Or\u2026if you if you really have an appetite maybe some smoked salmon or for meat lovers some authentic dry cured ham (p.s. look for Protected Designation of Origin <\/a>(PDO)). Friends, there are so many options here!<\/p>\n

\"zucchini<\/p>\n

The path to perfect zucchini pancakes<\/h2>\n

First of all you want a somewhat crisp exterior. Think fritter. Not soggy pancakes. But we also need to get the inside right. We want them moist on the inside but certainly not soggy or dry. And dry is definitely better than soggy since we can douse them in plenty of sauce! So the most important step in assuring the perfect consistency is by wringing out the excess liquid from the zucchini. In three steps: 1) grate 2) salt and let sit in an sieve for 10 minutes 3) wring out the excess liquid\u2026 twice! The rest is failsafe!<\/p>\n

\"Zucchini-Puffer<\/p>\n

So gelingen die low carb Zucchini-Puffer<\/h2>\n

Das Wichtigste ist die knusprige Kruste. Wenn die Puffer zu w\u00e4ssrig sind, dann machen sie keinen Spa\u00df. Dabei sollte das Innere weich aber nicht \u201el\u00e4tschig\u201c (wie der liebste Schwabe sagt) sein. Ihr glaubt das geht nicht? Wenn sie trocken sind, ist das auf jeden Fall besser, denn Ihr k\u00f6nnt sie ja in einen leckeren So\u00dfen-Dip eintunken. Die perfekte Konsistenz erreicht Ihr, wenn Ihr die Fl\u00fcssigkeit aus den Zucchini auswringt. Das geht in 3 Stufen: 1. reiben, 2. salzen und 10 Minuten in einem Sieb stehen lassen, 3. zweimal die Fl\u00fcssigkeit auswringen. Wenn Ihr die drei Schritte hinter Euch habt, dann kann nichts mehr schief gehen.<\/p>\n

\"Zucchini-Puffer<\/p>\n

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\"Zucchini-Pancakes<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Zucchini pancakes (gluten-free)<\/h2>
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