Zucchini Omlette is something between an omlette and a pancake. Although at first sight it might make you think it is an omlette or a pancake, you might be impressed to learn that it dates back to the Ottoman. Nowadays it is more common in the Northern Turkey Region.
More often it is served at breakfast, but you can serve it as a side dish or as a treat too. You can do without zucchini and put other ingredients; such as chocolate, honey or even anchovy or spinach. Read the recipe below for details. You just mix all the ingredients to obtain a cake mixture like texture.
Then start frying. You can decide on the size; either big or small. I personally prefer to make small ones; as it is easier to flip and the middle part always get cooked enough too.
Cooking with lid closed is a good idea too. When you cook with closed lid, you will notice that your zucchini omlettes will rise more.
If you try this recipe, please feel free to post pictures here or in facebook. Enjoy.
Peel and grate zucchinis using the coarse side of the grater. Do not use a processor. Sprinkle with a tea spoon of salt and set aside.
Break and whisk 3 eggs in a large mixing bowl.
Add the grated cheese to the eggs.
Add the milk too and mix well. .
By this time you will notice that the zucchinis have left out some water. Squeeze out this water and add the zucchinis to the milky mixture. An easy way to do this is to place all the zucchini in a drainer and press it down with your palm.
Add also the chopped dill and parsley and mix well.
Now start adding slowly the flour. Add also the baking powder and all the remaining spices.
When you obtain a smooth, cake mixture like texture; stop adding flour.
Heat a skillet. Add just enough liquid oil to oil the skillet to start with. You do not need to oil again.
Then add a scoop of the mixture and spread it wide, as if you are making a pancake.
Cook over medium heat, flip sides. Cook until brownish on both sides.
If you prefer cook with lid closed. This will your omlette will rise a bit more.