Zucchini Halloumi Pancake
Zucchini Halloumi Pancake - Savory twist on a classic
Healthy, because
Even smarter
Nutritional values
Zucchini is a wonderful source of vitamin B1, also known as thiamine, which plays an elementary role in carbohydrate metabolism and is needed for the function of nerves as well as muscles.
If you are not a fan of halloumi, you can alternatively prepare the zucchini pancake with feta or mozzarella. Instead of zucchini also tomato, bell pepper or other vegetables of choice work great too.
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 43 μg | (72 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 593 mg | (15 %) | ||
| Calcium | 574 mg | (57 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 bunch Chives
- 7 ozs Sour cream
- salt
- peppers
- 1 Tbsp lemon juice
- 2 Zucchini
- 2 shallots
- 4 ozs Halloumi cheese
- 4 eggs
- 6 ½ ozs milk (whole)
- 7 ozs Whole Grain Spelt Flour
- 3 Tbsps Canola oil
Preparation steps
For the dip, wash the chives, shake dry and cut into fine rolls. Mix with sour cream in a bowl and season with salt, pepper and lemon juice.
For the zucchini pancake, clean and wash the zucchini and cut into cubes of approx. 1/2 inch. Peel and finely dice the shallots. Coarsely grate halloumi.
Separate eggs. Beat egg whites with 1 pinch of salt until stiff. Mix egg yolks with milk and flour to a smooth viscous batter and season with salt. Stir in halloumi and carefully fold in beaten egg whites.
Heat oil in a large frying pan. Sauté zucchini and shallots in it for 2-3 minutes over medium heat. Spread the batter on top and cook over low heat for 6-7 minutes. Turn the zucchini pancake over with the help of a spatula and cook for another 5-6 minutes. Then cut into pieces and arrange on plates. Serve the dip separately.
