Crispy Cheese Pancakes With Zucchini Sauce
|Plain flour||3⁄4 Cup (12 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Fresh breadcrumbs||2 Cup (32 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Canned champignons||190 Gram (1 Can)|
|Pine nuts||2 Tablespoon|
|Ricotta cheese||6 Ounce (185 Grams)|
|Mozzarella cheese||4 Ounce (125 Grams)|
|Grated parmesan cheese||2 Tablespoon|
|For zucchini sauce|
|Butter||1⁄2 Ounce (15 Grams)|
|Zucchini||6 Ounce (185 Grams)|
|Water||1 Cup (16 tbs)|
Pancakes Sift flour and salt into bowl, add eggs and oil, stir until mixture is smooth and free from lumps.
Gradually add milk, mix to a smooth batter.
Heat pan, grease well, pour 2 to 3 tablespoons of pancake mixture into pan, swirling batter evenly around pan.
Cook over medium heat until light golden brown.
Toss or turn pancake and cook on other side.
Repeat with remaining batter, reserving 2 tablespoons of the batter for sealing.
Divide prepared filling evenly among pancakes, then spread filling out to cover half of each pancake.
Brush edges of each pancake with the reserved batter.
Fold each pancake in half.
Brush the round edges of the folded pancake with the reserved batter, then fold the pancake in half again, pressing edges to seal filling.
Brush pancakes with lightly beaten extra egg, then coat with breadcrumbs.
Deep-fry in hot oil until golden brown.
Serve with Zucchini Sauce.
Filling Put pine nuts into dry pan, shake over heat until golden, remove from pan.
Drain and rinse champignons, chop roughly.
Combine pine nuts and champignons with ricotta cheese, grated mozzarella cheese and parmesan cheese, mix all together well.
Zucchini Sauce Melt butter in saucepan, add chopped shallots, cook 1 minute.
Add sliced zucchini, cook further 2 minutes, stirring occasionally.
Add water, bring to boil, reduce heat, simmer uncovered 15 minutes, cool slightly.
Pure'e vegetables and liquid in blender.
Return mixture to saucepan, season with salt and pepper, stir until mixture boils.