Tex-Mex Zucchini Pancakes

This recipe is an example of skipping unnecessary steps — salting grated zucchini in advance, waiting, squeezing the water, etc. — to benefit the result. With less steps, these pancakes are airy and juicy. Poblano is the mildest chili of all with the most of flavor and aroma. If you have a chance — try it! It's fantastic! If not, substitute with green bell peppers. Cilantro can also be substituted with your favorite herbs. You will then move away from Tex-Mex and come closer to some other cuisine of the world or just your own flavor.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the zucchini and grate it on a julienne/coarse grater.

Step 2

Wash and clean the chilies of seeds and membranes, and finely dice them. Chop the cilantro. Place everything in a bowl.

Step 3

Add eggs and flour.

Step 4

Place a large skillet over high heat and add vegetable oil. Make sure it is hot, and the oil is shimmering.

Step 5

Only now, season the mixture in the bowl with salt and pepper and stir.

Step 6

Immediately, spoon the mixture into the hot pan to shape the cakes.

Step 7

Cook on one side over medium-low heat, covered with a lid, until the top of the pancakes is no longer glossy and wet. Flip the cakes and fry the other side without covering until golden.

Step 8

Serve with crumbled Panela cheese and cilantro.

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