An easy recipe that's as simple as mixing and frying! These zucchini and tuna pancakes are ready in just 10 minutes, making them incredibly convenient. They're healthy with a low amount of flour and have a melt-in-your-mouth texture. Perfect as a snack or a side dish.
Ingredients
Main Ingredients (2 servings)
- Zucchini 1 (200g)
- Canned Tuna 1 can (drained)
- All-Purpose Flour 3 tbsp
- Egg 1
Seasonings
- Chicken Bouillon Powder 1 tsp
- Coarse Black Pepper (to taste)
- Vegetable Oil (for cooking)
Steps
- Trim both ends of 1 zucchini (200g).
- Slice the zucchini diagonally into 3mm thick rounds.
- Finely chop the sliced zucchini into 3mm wide strips.
- Place the finely chopped zucchini into a bowl.
- Add 1 can of drained tuna, 1 tsp of chicken bouillon powder, and coarse black pepper to taste to the bowl.
- Gently shake the bowl to mix all ingredients evenly.
- Add 3 tbsp of all-purpose flour to the bowl and mix until the flour is evenly coated on everything.
- Lightly beat 1 egg and add it to the bowl. Mix thoroughly until the egg is fully incorporated.
- Heat vegetable oil in a frying pan over medium heat.
- Pour the batter into the heated pan, shape it into a flat circle approximately 22cm in diameter, and cook until the bottom is golden brown.
- Once the bottom is golden brown and the pancake can slide, carefully transfer it to a plate.
- Place the frying pan upside down over the plate and flip. Slide the pancake back into the pan. (Tip!) Be careful of hot oil splattering when flipping.
- Reshape into a round and cook the other side until golden brown. (Tip!) Zucchini releases a lot of moisture and the pancake can crumble easily, so handle with care.
- Transfer the cooked zucchini pancake to a cutting board, cut into desired serving sizes, and arrange on a plate.
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