Chebureki with zucchini and chicken
Description
Making zucchini chebureki with chicken is not difficult, and the list of ingredients is very simple. You can make the filling not only with chicken—if you like, you can use absolutely any kind you want. The dish is tender, juicy, and very tasty! Zucchini chebureki are essentially the same zucchini pancakes with a meat filling; they look a lot like the familiar flour pastries shaped like a crescent, which is where the name comes from. A great way to vary your everyday menu. I served them with garlic sauce. The bake is ready. Bring to the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the meat off the bones and run it through a meat grinder. You can use ready-made ground meat instead.
- 3
Step 3
In a skillet, fry the diced onion, add the minced meat, crushed garlic, salt, and spices to taste. Cook, breaking up the lumps of mince with a spatula, for about 5 minutes.
- 4
Step 4
Grate the zucchini on the coarse side of a grater, add a pinch of salt, toss to combine, and let stand for 10 minutes. Then squeeze out as much liquid as possible and transfer to a deep bowl.
- 5
Step 5
Add milk, 1 tbsp butter, eggs, salt, and spices to taste. Stir to combine.
- 6
Step 6
Then add the flour and mix everything again until smooth.
- 7
Step 7
Heat a greased frying pan. Spoon out a small amount of the zucchini mixture and flatten it into a neat round shape. The patties should be neither too thin nor too thick.
- 8
Step 8
Once the pancake is golden brown on one side, place a little filling on one edge of it.
- 9
Step 9
Cover the filling with the free edge of the crepe/pancake and press down lightly with a spatula. Fry the cheburek over medium heat on both sides until golden brown.
- 10
Step 10
The zucchini-and-chicken chebureki are ready. You can serve them piping hot straight from the pan or cold.