Zucchini Cake with Cottage Cheese
Description
Perfect for the table and with beverages. A tasty zucchini torte can be enhanced with garlic by pressing it into the cottage cheese filling. In that case, prepare the filling in advance so it has time to absorb the garlic aroma and flavor. If desired, you can also add chopped dill or parsley. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Wash the zucchini in water, trim off the stems, and grate the fruit on a coarse grater into a salad bowl or deep mixing bowl. Salt and mix. Let the zucchini mixture sit for 10 minutes so the liquid releases. Then squeeze it out, draining the released juice—it is “soft,” and the pancakes will tear if you do not drain it.
- 3
Step 3
Then pour water into the container, beat in the chicken eggs, add ground black pepper, and whisk everything together.
- 4
Step 4
Add the wheat flour and gently mix it in, forming the dough.
- 5
Step 5
Pour the vegetable oil into the batter and mix. Grease the pan with oil the first time and spoon half a ladle of batter into the center, carefully spreading it out and rounding the edges. Fry the zucchini pancake over medium heat for about 2–3 minutes on one side, then flip to the other side and fry for the same amount of time until golden brown.
- 6
Step 6
While the pancakes cool, mash the cottage cheese with sour cream and a pinch of salt.
- 7
Step 7
Wash the tomatoes in water and cut out the cores, dice the flesh, and drain the juice that collects. Spread the zucchini pancake with the cottage cheese mixture and top it with the diced tomatoes.
- 8
Step 8
Thus, assemble the entire savory snack cake and decorate it to your taste. Place it in the refrigerator for 40–60 minutes to allow the flavors to meld, then serve.