Mozzarella Cheese Vegetable Pancakes
Make 8 pieces
1 medium onion, shredded.
1 medium carrot, shredded.
1 medium zucchini, shredded.
Chopped green onion, optional.
Seasoning follow your tastes
2 – 3 tbsp oil for cooking
125g or more fresh mozzarella (lactose-free)
Cook onion until slightly brown and add the rest (except mozzarella). Cook together until vegetables soften. I add chopped green onion to the vegetables. Let cool.
250g (2 cups) plain flour
1 tsp yeast
1 tbsp sugar
1/2 tsp salt.
125ml (1/2 cup) warm water
2 tbsp butter, melted.
In a mixing bowl, add flour, yeast, sugar, and salt a separate from the yeast. Stir.
Add melted butter. Mix. Transfer to the counter with little flour.
Knead for about 5 minutes. Form bowl, and cover until expands.
Divide dough into 8 pieces, form balls. Slice the fresh mozzarella.
Roll out the dough into thin. Add cooked vegetable and mozzarella.
Wrap into a square. Repeat until finished. Flatten the square dough slightly (optional).
Pan fry with little oil until both sides golden brown. Rest on paper towels.
Serve the whole square or cut into half.
The cheese melts when it’s still hot.
With this yeast dough, we can bake in the oven. After shaping (folding) let it rise for 30 minutes. You might need to brush the surface with egg before baking. Preheated oven, 200° for about 20 minutes. An oven may vary.