🧀 Cheesy Zucchini Pancake Pockets (Soft & Crispy)
Crispy outside, soft inside, and filled with melty cheese — perfect for breakfast, snack, or lunch 😋
📝 Ingredients
For the batter:
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2 medium zucchinis, grated
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1/2 tsp salt (for draining)
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1 large egg
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1/2 cup all-purpose flour
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1/4 cup grated Parmesan cheese
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1/2 tsp garlic powder
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1/4 tsp black pepper
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1–2 tbsp chopped parsley (optional)
For the filling:
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1/2 cup shredded mozzarella (or any melting cheese)
For frying:
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2–3 tbsp oil or butter
👩🍳 Instructions (English)
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Prep the zucchini:
Place grated zucchini in a bowl, sprinkle with salt, and let sit 10 minutes.
Squeeze out as much liquid as possible using a cloth or hands. -
Make the batter:
Add egg, flour, Parmesan, garlic powder, pepper, and parsley.
Mix until a thick batter forms. -
Shape pockets:
Heat oil in a pan over medium heat.
Add a spoonful of batter and flatten slightly.
Place some mozzarella in the center.
Cover with another thin layer of batter to seal. -
Cook:
Fry 3–4 minutes per side until golden brown and crispy. -
Serve hot:
Best with yogurt dip, sour cream, or ketchup 😍
❓ Q & A
Q: Why are my pancakes soggy?
A: Zucchini holds lots of water — squeeze it very well before mixing.
Q: Can I bake instead of fry?
A: Yes. Bake at 200°C (400°F) for about 18–22 minutes, flipping halfway.
Q: Can I make them low-carb?
A: Replace flour with almond flour or coconut flour.
Q: What other fillings work?
A: Cooked chicken, mushrooms, feta, or spinach are great options 🥬
Q: Can I freeze them?
A: Yes. Freeze after cooking, then reheat in a pan or oven for crispiness.