Zucchini Pancakes with Herb Cream Cheese

Rating: 3.47 / 5.00 (99 Votes)

Total time: 45 min

Servings: 2.0 (servings)

For the zucchini pancakes:

For the herb cream cheese:


For the zucchini pancakes with herb cream cheese, cut the zucchini and potatoes into small pieces and puree finely in a stand mixer. If necessary, add a little water.

Add eggs, salt and flour and blend again. If the dough is too thin, add a little more flour. Heat olive oil in a frying pan and pour in 3-4 portions of batter with a ladle.

Fry the pancakes until light brown on both sides and keep warm. Do the same with the rest of the batter. The amount of batter is enough for 12-14 pancakes.

Cut peppers into small cubes, finely chop chili and garlic. Mix cream cheese with peppers, chili, garlic and herbs and season with salt.

Assemble 2-3 pancakes with the herb cream cheese and serve the zucchini pancakes with herb cream cheese sprinkled with fresh herbs.

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