How to Bake Juicy But Not Soggy Zucchini Pancakes: The Secret to the Perfect Texture
Zucchini pancakes should not be heavy with flour, but they should not fall apart when you try to pick them up with a fork. In this case, the taste may also be watery.
In short, achieving the perfect texture without experience is extremely difficult. Here are some secrets to a perfect dish.
Secrets of zucchini pancakes
1. The zucchini should be grated on a coarse grater, and then be sure to add salt. The salt will draw out excess moisture from the vegetable.
2. Leave the preparation in this state for 10 minutes, then squeeze it out with your hands or through cheesecloth.
3. Now you can add other ingredients. This is garlic, chicken egg, oregano.
4. Add flour together with baking powder, then mix the ingredients until smooth.
5. Next, leave the dough for 5 minutes so that the flour swells and the dough becomes fluffier.
6. Now you can heat the frying pan with vegetable oil and bake the pancakes over medium heat.
If you want the pancakes to be juicier, cook them under a lid.
