Zucchini Pancakes with Cheese Fondue are very simple and very tasty thanks to the cheese fondue.
A perfect appetizer or main course to impress your guests, especially since zucchinis are abundant this season and they are very good for our bodies, being a source of vitamins C and E as well as helping the immune and cardiovascular systems due to their high potassium and folic acid content.
What can I say, you have to try these Zucchini Pancakes with Cheese Fondue to understand how good and simple they are.
If you like zucchinis, here are some other ideas, and then we’ll dive right in, after the photo, to discover how to prepare Zucchini Pancakes with Cheese Fondue!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Zucchini Pancakes with Cheese Fondue
- 10 oz zucchini
- 2/3 cup all-purpose flour
- 2 eggs
- Half onion (also red onion)
- 2 pinches salt
- to taste black pepper
- 3/4 cup grated Parmesan
- 2/3 cup heavy cream
- 2 oz Gorgonzola (sweet or spicy to taste)
- 2 pinches black pepper
- 4 walnut halves
Tools
- 1 Blender
- 1 Pan
- 1 Saucepan
Preparation of Zucchini Pancakes with Cheese Fondue
First, prepare the fondue by placing the heavy cream in a saucepan and heating it until almost boiling.
When bubbles start to form, add the grated cheese and chopped Gorgonzola and mix.
Melt the cheeses thoroughly, perhaps lowering the heat.
Meanwhile, chop the walnuts and once the fondue is ready, incorporate them, mix and season with a pinch of freshly ground black pepper.
Set aside the fondue.
To prepare the Zucchini Pancakes with Fondue, first wash the zucchinis, then trim them and cut them into coarse pieces.
Peel and coarsely chop the onion.
Place the vegetables in a blender and blend for a few seconds, then add the eggs, flour, salt, and pepper.
Blend everything until you have a lump-free and fairly thick batter.
Now you are ready to cook the Zucchini Pancakes with Fondue, so heat a thick-bottomed non-stick pan very well.
If it is not non-stick, lightly oil the pan and distribute the oil with a piece of kitchen paper.
Gently drop two heaping tablespoons of batter for each pancake, making sure not to place them too close together as they tend to spread.
After 2 to 3 minutes, you will see bubbles appear on the surface, which means it’s time to flip them.
Use a smooth spatula and flip them with a quick, decisive motion, cooking the Zucchini Pancakes with Fondue for another 3 minutes.
Now everything is ready, as the Zucchini Pancakes are ready, stack them on top of each other, making about 4 or 5 per serving.
Quickly heat the fondue and drizzle it over the Pancakes starting from the center, allowing the fondue to slide down and flavor them all.
Finally, decorate each Pancake with a few walnut halves and serve at the table.
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How to Store Zucchini Pancakes
You can store them without pouring the fondue on them in an airtight container in the refrigerator for 3 days.
The fondue can also be stored in a well-closed glass jar for 3 days.
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