Mini Zucchini Chorizo Pancakes (Print Version)
Savory mini pancakes with zucchini, chorizo, and feta, finished with a bright lime crema for extra freshness.
# Ingredients:
→ Vegetables
01 -
1 medium zucchini, grated
02 -
1 small onion, finely chopped
→ Meats
03 -
100 g chorizo, diced
→ Dairy
04 -
1 large egg
05 -
50 g feta cheese, crumbled
→ Dry Ingredients
06 -
100 g gluten-free flour
07 -
1 tsp baking powder
08 -
Salt and pepper to taste
→ For the Lime Crema
09 -
100 g sour cream
10 -
Juice of 1 lime
11 -
Zest of 1 lime
# Steps to Follow:
01 -
In a large bowl, thoroughly mix grated zucchini, finely chopped onion, diced chorizo, large egg, and crumbled feta cheese until evenly combined.
02 -
In a separate bowl, whisk together gluten-free flour, baking powder, salt, and pepper to distribute the leavening agent evenly.
03 -
Gradually fold the dry ingredients into the zucchini mixture, stirring gently until just incorporated. Avoid overmixing.
04 -
Preheat a non-stick skillet over medium heat and add a thin layer of oil to evenly coat the surface.
05 -
Spoon portions of batter onto the hot skillet, shaping into small rounds. Cook each side for 3-4 minutes or until golden brown and cooked through.
06 -
Combine sour cream, freshly squeezed lime juice, and lime zest in a small bowl. Stir until the mixture is smooth and homogenous.
07 -
Serve pancakes warm and drizzle generously with lime crema before enjoying.
# Additional Notes:
01 -
For enhanced freshness, incorporate chopped fresh cilantro or parsley into the batter.
02 -
Avocado slices make an excellent accompaniment for added creaminess.