Zucchini Chebureki with Ham and Cheese
Description
When making chebureki, bear in mind that zucchini vary in how juicy they are. So even after you squeeze out the juice, more will release later. Because of this, you may need 1–2 tablespoons more flour. But don’t stiffen the dough with too much flour. Aim for a thick, sticky consistency—the dough should slowly slide off the spoon.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Peel the zucchini. Grate it on the coarse side of a grater. Squeeze out the liquid.
- 3
Step 3
Add an egg, salt, and black pepper to taste to the bowl with the zucchini. Mix.
- 4
Step 4
Add the flour, add minced garlic. Mix.
- 5
Step 5
The resulting zucchini batter should be thick and sticky.
- 6
Step 6
Make the filling. Grate the ham on the coarse side of a grater and the cheese on the fine side. Mix together.
- 7
Step 7
Pour a tablespoon of oil into the pan and heat it. Turn the heat down to just below medium. Spoon 2–3 tbsp of zucchini batter into the center of the pan. Spread it into a small pancake. Fry until the top begins to set.
- 8
Step 8
Place the filling along one edge.
- 9
Step 9
Cover the filling with the free edge. Press down gently with a spatula and fry over medium heat for a few minutes, until golden brown.
- 10
Step 10
Arrange the finished zucchini chebureki on a serving dish. Serve warm at the table.
- 11
Step 11
Remove from the oven and serve warm or cooled.