Zucchini Snack Cake
Description
Perfect for the table and with drinks. You can decorate the prepared zucchini cake to your taste using ingredients you have on hand. Don’t forget pitted olives or olives without pits, and fresh herbs. Be sure to let the appetizer rest and absorb the flavors before serving for 1–2 hours in the refrigerator. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose young zucchini with no tough skin or seeds inside.
- 2
Step 2
Cut off the stem ends from both sides of the zucchini and wash the fruit. Grate on a large-hole grater into a deep bowl. Salt and mix. Let the mixture sit for 10 minutes, then firmly squeeze out all the released liquid.
- 3
Step 3
Pour in the water, beat in the chicken eggs, and mix them into the zucchini batter one at a time. Be sure to drain the zucchini juice, as it makes the batter too watery and the pancakes won't cook through properly—they will fall apart!
- 4
Step 4
Add ground black pepper and mix in the wheat flour in batches. At the very end, pour in the vegetable oil and mix it in as well. Let the dough rest for 15 minutes so the gluten in the flour can develop.
- 5
Step 5
Grease the skillet with oil the first time and pour in half a ladleful of the zucchini batter. Spread it out carefully and cook over medium heat for 1–2 minutes on each side until golden brown.
- 6
Step 6
Thus, bake all the pancakes and let them cool. Then place one on a plate and spread with mayonnaise. Rinse the tomatoes and cut out the green cores. Slice thinly and arrange on the pancake.
- 7
Step 7
In this way, coat all the pancakes and layer them with sliced tomatoes. If desired, you can replace regular mayonnaise with garlic mayonnaise or aioli sauce. Garnish the appetizer torte with pitted olives, tomatoes, and herbs, and place it in the refrigerator for 1 hour to allow the flavors to meld.
- 8
Step 8
Serve chilled.