Shrimp-Stuffed Zucchini Pancakes
Delicious and Nutritious Shrimp-Stuffed Zucchini Pancakes for Your Toddler (19 Months Old!)
My little one wasn’t too keen on plain zucchini pancakes, so I decided to add shrimp, and they turned out incredibly delicious! The texture and flavor are so much better. These are perfect as a nutritious side dish for baby-led weaning or as a delightful snack for the whole family.
Ingredients
- 1/2 medium zucchini
- 48g peeled and deveined shrimp
- 1/2 cup all-purpose flour (approx. 50g)
- 1 egg
Cooking Instructions
Step 1
First, wash the zucchini and slice it into rounds about 2-3 cm thick. If using whole shrimp, peel, devein, and finely mince them using a food processor or by hand. In a separate bowl, lightly beat the egg to break up the yolk and create an egg wash.
Step 2
Using a small cookie cutter or a paring knife, carefully cut out the center of each zucchini slice to create a hole. This will be where the shrimp filling goes. If you don’t have a cookie cutter, you can simply make a square or desired shape hole with a knife. This fun shape makes them more appealing to little ones!
Step 3
Gently press the minced shrimp into the hollowed-out center of each zucchini slice. Make sure to fill it snugly so the shrimp stays in place while cooking. The shrimp will cook inside and add a wonderful burst of flavor.
Step 4
Lightly dust each stuffed zucchini slice with all-purpose flour, coating both sides evenly. Gently shake off any excess flour to avoid a doughy texture. Next, dip each floured zucchini slice into the beaten egg wash, ensuring it’s fully coated.
Step 5
Heat a lightly oiled frying pan over medium-low heat. Carefully place the egg-coated zucchini slices into the pan. Cook for a few minutes on each side until golden brown and the shrimp inside is fully cooked through. Cooking over medium-low heat is crucial to ensure the shrimp cooks thoroughly without burning the zucchini. Serve these delightful shrimp-stuffed zucchini pancakes warm!
