🥒🧀 Cheese Zucchini Pancake Pockets (Soft & Crispy)
🛒 Ingredients
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2 medium zucchini (grated)
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1 tsp salt (for draining water)
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1 egg
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½ cup shredded mozzarella (or cheddar)
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¼ cup grated parmesan
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½ cup flour (or oat flour for a healthier option)
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1 clove garlic (minced)
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2 tbsp chopped parsley or dill
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½ tsp black pepper
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½ tsp paprika (optional)
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Oil for frying
For filling (optional but amazing):
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Extra mozzarella cubes or string cheese
👩🍳 Instructions
1. Prep the Zucchini (Important!)
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Grate zucchini and sprinkle with salt.
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Let sit 10 minutes, then squeeze out all excess water using a cloth.
👉 This is the secret to crispy pancakes!
2. Make the Batter
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In a bowl, mix zucchini, egg, cheeses, flour, garlic, herbs, and spices.
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You should get a thick, scoopable mixture.
3. Form the Pockets
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Take a spoonful of mixture and flatten slightly.
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Add a small piece of cheese in the center.
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Cover with another thin layer and seal edges gently.
4. Cook to Perfection
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Heat a little oil in a pan over medium heat.
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Cook each pocket for 3–4 minutes per side until golden and crispy.
✨ Texture Magic
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Outside: crispy, golden crust
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Inside: soft, melty, cheesy center 🤤
🔥 Pro Tips
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Don’t skip squeezing zucchini—too much water = soggy pancakes
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Use a non-stick pan for best crispiness
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Add chili flakes for a spicy kick
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Air fryer option: brush lightly with oil, cook at 180°C for 10–12 minutes
❓ Q & A
Q: Can I bake instead of fry?
A: Yes! Bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
Q: Can I make it low-carb?
A: Replace flour with almond flour.
Q: How do I store them?
A: Keep in fridge for 2–3 days; reheat in a pan for crispiness.
