Reimagining light meals: The rise of flourless zucchini pancakes

Zucchini pancakes are a fantastic light meal idea. They're delicious, whether served hot straight from the pan or enjoyed cold. Crafting them is incredibly simple, needing just a handful of ingredients. Flour is usually one of these ingredients. However, substituting flour can elevate the pancakes even further.

Zucchini pancakes have become quite popular, now competing with potato pancakes. Their biggest selling points are their quick preparation, lightness, and tender taste. The recipe couldn't be simpler: grate some zucchini, mix it with an egg, and usually flour. But is flour truly necessary? It turns out it's not.

Flour is typically considered crucial for pancakes as it helps thicken the batter. Yet, an increasing number of people are reducing their white flour intake. Avoiding it can result in dishes with a lower glycemic index, preventing spikes in blood sugar levels. Thankfully, flour isn't the only solution to prevent the zucchini pancake batter from being too runny. A smart alternative is oat pancakes, or an even better option - Italian mozzarella cheese.

Mozzarella is among the most celebrated Italian cheeses. It's frequently used in Mediterranean cuisine—in everything from vegetable dishes and pasta to pizza and casseroles. The famous starter of tomatoes with mozzarella and basil showcases its versatility. For pancakes, a hard mozzarella block is preferable. Simply grate it and add it to the zucchini mix.

Mozzarella's subtle flavor ensures it won't overpower the dish. Instead, it contributes to the perfect consistency of the pancake mixture, preventing it from falling apart during frying. The result? Crispy pancakes with cheese that deliciously stretches. It is highly recommended that you serve them with yogurt, ideally flavored with garlic and dill.

• Medium zucchini,
• Salt to sprinkle to let the zucchini release its juice,
• 2 eggs,
• 150g of mozzarella block,
• Salt, pepper, curry, basil to taste,
• Garlic clove,
• Chives, parsley, and dill to taste.

1. Wash the zucchini and grate it on a coarse grater. Mix with salt and set aside for 10 minutes. Then, squeeze out the excess juice.
2. Beat the eggs with a fork, grate the cheese, and finely chop the selected herbs. Mix all these ingredients with the zucchini and season with spices.
3. Fry the pancakes in hot, olive, or clarified butter for 2-3 minutes on each side until they're nicely browned.