Hey there! Ever heard of Zucchini Kaygana? It’s like the love child of an omelet and a pancake, and get this—it’s got roots dating back to the Ottoman times! Fast forward to today, and it’s rocking the culinary scene, especially in the Northern Turkey Region, chillin’ by the Black Sea coasts.
When to serve Kaygana
Zucchini Kaygana is often it is served at breakfast, but you can serve it as a side dish during a meal or as a treat at lunchtime too. You can prepare kaygana without zucchini and adding other ingredients. The most common other ingredients are; chocolate, honey, spinach and even anchovy.
Preparing the batter
- Grate zucchini using the coarser side of the grater. Do not use a processor. As the zucchini will become mushy if you do so.
- Sprinkle the zucchini with a teaspoon of salt and set aside. Salt will make the zucchini leave out its water.
- Break and whisk 3 eggs in a large mixing bowl.
- Add the grated cheese to the eggs. White cheese will work best, if not you can use grated cheddar or halloumi cheese.
- Then add the milk and whisk to combine.
- Squeeze out the excess water of the zucchini. You can do this easily by putting all the zucchini into a colander and pressing down with your hands or a ladder.
- Then add the zucchini to the milky mixture.
- Add also some chopped dill and parsley and mix.
- Finally, start adding the flour gradually. Add also the baking powder and all the spices.
- When you obtain a smooth, cake mixture like texture; stop adding flour.
Cooking zucchini kaygana
Cook as if cooking an omelet or a pancake. You can decide on the size; either big or small. I prefer to make small ones; as it is easier to flip and the middle part always get cooked. Grease the pan only for the first batch. You will not need to oil again. Cook over medium heat and flip sides once one side is ready. Cook until golden brown on both sides. Keep the lid closed to make sure your zucchini kaygana gets a chance to rise.
If you try this recipe, please feel free to post pictures here or on social media.
If you liked this recipe you might want to try my Easy Omelete Recipe too. Enjoy.
Zucchini Kaygana Recipe
Ingredients
- 2 zucchini about 200 grams
- 3 eggs
- 150 grams white cheese grated
- 350 millilitres milk
- 4-5 stalks parsley chopped
- 4-5 stalks dill chopped
- 200 grams flour
- 10 grams baking powder
- 1 pinch red pepper flakes
- 1 pinch black pepper
- 1 pinch cumin
- 1 teaspoon salt
- 1 teaspoon liquid oil to cook
Instructions
- Peel and grate zucchinis using the coarse side of the grater. Do not use a processor. Sprinkle with a teaspoon 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 to combine.
- By this time, you will notice that the zucchini have left out some water. Squeeze out this water and add the zucchinis to the milky mixture. An easy way to get rid of excess zucchini water is to place all the zucchini in a colander and pressing down with your palm or with the back of a spoon or a ladle.
- Add also the chopped dill and parsley and mix well.
- Now start adding the flour gradually. Add also the baking powder and all the remaining spices.
- When you obtain a smooth, cake batter-like consistency; stop adding flour.
- Heat a skillet. Add just enough liquid oil to grease the skillet in the beginning. You do not need to oil again.
- Then add a scoop of the mixture and spread it wide and thin, as if you are making a pancake.
- Cook over medium heat, flip sides when one side turns golden brown and cook both sides.
- Serve warm.
Notes
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