CHEESY VEGETABLE PIKELETS
looks like a great brunch recipe :) You could freeze cooked pikelets. Wrap individually in plastic wrap and place in a large freezer bag. Seal. Label, date and freeze for up to 3 months. Variation: Replace corn kernels with 1 small red capsicum, finely chopped. Add 1 tablespoon finely chopped fresh flat-leaf parsley leaves with zucchini mixture.
Provided by Sonya01
Categories Breakfast
Time 35m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Using your hands, squeeze moisture from zucchini. Heat oil in a large, non-stick frying pan over medium-high heat. Add zucchini, carrot and corn. Cook, stirring, for 2 to 3 minutes or until softened. Set aside.
- Sift flours into a large bowl. Add husks to bowl. Add buttermilk and egg. Whisk to combine. Add zucchini mixture and cheese. Stir to combine.
- Spray pan with oil. Heat over medium heat. Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Repeat to make 16 pikelets.
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Anita Ogechi
[email protected]I wasn't a big fan of these pikelets. They were a bit too bland for my taste.
Jasia Binti
[email protected]These pikelets were a bit too cheesy for my taste, but they were still good.
Sameer Ustad.g
[email protected]I'm not a big fan of pikelets, but these ones were actually really good! The cheese and vegetables were a great combination.
Anna Florez
[email protected]These pikelets are a great way to get your daily dose of vegetables. I love that they're so easy to make and they're always a hit with my family.
Sami Mirza
[email protected]I'm always looking for new and healthy recipes and these pikelets fit the bill perfectly. They're packed with vegetables and they're delicious too!
Dan Wiz
[email protected]These pikelets are a great make-ahead meal. I can make them ahead of time and then just reheat them when I'm ready to eat.
Manju Mananadhar
[email protected]I love that these pikelets are so versatile. I can serve them for breakfast, lunch, or dinner. I can also add different vegetables to them to change up the flavor.
Kaycee Osiecki-Wasielewski
[email protected]These pikelets are a great way to use up leftover vegetables. I always have a few leftover vegetables in my fridge and these pikelets are a great way to use them up.
asan asam
[email protected]I've made these pikelets several times now and they're always a hit. They're so easy to make and they're always a crowd-pleaser.
Saifullah Chisty
[email protected]Delicious and nutritious! These pikelets are the perfect snack or meal.
Amanat 786
[email protected]These pikelets are a great way to get your kids to eat their vegetables. My kids loved them and they didn't even realize they were eating vegetables!
ushan dhineth
[email protected]I'm not a big fan of vegetables, but these pikelets were surprisingly good! The cheese and vegetables were a great combination, and the pikelets were cooked perfectly.
Lakhwinder Singh
[email protected]These pikelets are so easy to make and they're always a hit with my friends and family. I love the cheesy flavor and the vegetables add a nice touch of sweetness.
Raman Dadmand
[email protected]I made these pikelets for my family last night and they were a huge success! Everyone loved them, even my picky eater. The pikelets were fluffy and cheesy, and the vegetables added a nice pop of flavor.
Bilyamin Hussain
[email protected]These cheesy vegetable pikelets are a total hit in my kitchen! They're quick and easy to make, and they're always a crowd-pleaser. I love that I can sneak in some extra veggies without the kids even noticing.