How to make the most delicious zucchini pancakes. How to cook zucchini pancakes without eggs: recipes

21.10.2019

In order to prepare a hearty and very delicious dish, no need to go shopping and look for expensive products, because you can get by with simple ingredients - those you have at home. Take, for example, ordinary zucchini, flour and eggs. From such simple products you can make very tender and amazingly tasty zucchini pancakes.

The process itself is incredibly simple, and does not even depend on the cooking method. We take the fruit, preferably young and strong. In this case, there is no need to peel the skin. But for adult fruits with coarsened skin, it is better, of course, to cut it off and, of course, get rid of the seeds.

So, in today's article, let's look at recipes for simple, very tasty and healthy zucchini pancakes. Why zucchini, you ask? Yes, because they make the pancakes tender and rich in essential macro and microelements, vitamins and fiber. And these recipes are for those who love recipes

How to cook zucchini pancakes with semolina - recipe with photo

Ingredients:

Small zucchini - 2 pieces
eggs - 1 piece
onions - 1 pc.
bell pepper— 1 piece
semolina - 4 tbsp. l
starch - 2 tbsp. l
garlic - 1 clove
mustard - 1 tbsp. l
turmeric - 1/2 tsp
vegetable oil- for frying
salt - to taste.

Cooking method:

Peel the zucchini, remove the seeds if necessary and grate on a coarse grater. After that, add semolina there and mix everything well.

Then chop the onion and bell pepper into small pieces and add to the grated zucchini. Beat in the egg here, add starch, turmeric, add mustard, salt to taste and mix thoroughly.

Place the frying pan over medium heat, pour vegetable oil into it and fry the pancakes on both sides until cooked. Serve the finished dish with sour cream!

Simple Zucchini Pancakes with Garlic and Cheese

Ingredients:

Zucchini - 2 pcs.
eggs - 2 pcs
hard cheese - 100 gr
onion - 1 piece
flour - 4 tbsp. l
garlic - 2 cloves
vegetable oil - for frying
greens, salt and pepper - to taste.

Cooking method:

Peel the zucchini and grate it on a fine grater.

Next, finely chop the washed greens and garlic. Grate the cheese on a coarse grater. Bow in in this case You can grind it in a meat grinder or blender to make it into a puree. Then we transfer all these ingredients into a bowl with grated zucchini, beat in the eggs, add salt and pepper to taste and mix everything thoroughly.

Now add flour to the prepared mixture and mix it well.

Place the frying pan over medium heat, pour oil into it and wait until it is hot enough. Then place the flatbread in a frying pan using a tablespoon and fry it on both sides until golden brown.

After cooking, to remove excess oil, place the pancakes on napkins and then serve.

Recipe for zucchini pancakes in the oven

Ingredients:

Zucchini - 1 piece
onion - 1 piece
egg - 1 pc.
breadcrumbs - 60 gr
olive oil
salt, pepper - to taste.

Cooking method:

Peel the zucchini and grate it on a coarse grater. Then squeeze it with your hands through a sieve and transfer it to a deep bowl, and pour out the juice.

Add the onion chopped using a blender or meat grinder, beat in the egg, pour in 2-3 tablespoons of olive oil and mix well.

Then add breadcrumbs and knead again.

Now, using a tablespoon, place the cakes on parchment paper placed on a baking sheet and place in a preheated oven at 180 degrees for 5-7 minutes. Then we take it out, turn it over and put it back in the oven for another 5-7 minutes until done.

In this recipe, you can control the oil level either lower for leaner pancakes, or vice versa. It all depends on individual preferences, the choice is yours!

Sweet zucchini pancakes

Ingredients:

Zucchini - 500 gr
sugar - 4 tablespoons
flour - 60 gr
egg - 1 pc.
salt - to taste.

Cooking method:

Peel the zucchini and grate it on a fine grater. We drive one chicken egg, add sugar, salt to taste and flour. Mix everything well so that there are no lumps left.

Then turn it over and cook on the other side until done.

Zucchini pancakes without eggs

Ingredients:

Large zucchini - 1 piece
wheat flour - 250 gr
salt, pepper and fresh herbs - to taste.

Cooking method:

Just like in the recipes described above, we first need to peel the zucchini and remove the seeds. Grate it on a medium or fine grater.

Add salt and pepper there to taste.

Gradually add flour and mix immediately.

The consistency of the dough should be thick as shown in the photo below.

Then put the frying pan on medium heat, pour vegetable oil into it, spoon out the pancakes and fry them on both sides until golden brown.

Hearty zucchini pancakes with minced meat (video)

Bon appetit!!!

Zucchini is a seasonal product. It is difficult to store it for a long time - it becomes hard. Of course, you can buy fresh in the supermarket in winter, but why do we need nitrates? Therefore, you need to seize the moment and enjoy this vegetable to your heart's content. What to cook? Caviar, ratatouille, cutlets, stuffed boats - there are a lot of recipes for zucchini dishes. But perhaps one of the simplest are zucchini pancakes. However, not all housewives know how to make fluffy zucchini pancakes. The recipe is quite easy, it doesn’t require a long cooking time, and it turns out completely low-fat.

Zucchini pancakes are tasty and healthy

Why are zucchini so valuable? They are easily digestible and do not cause allergies, which is why pediatricians actively promote this vegetable as a first complementary food, but they are also useful for adults. They contain a lot of potassium and iron, vitamins and organic acids, and at the same time, 100 grams of zucchini contains only 25-30 Kcal!

Zucchini also has an almost neutral taste, so it goes well with any neighboring ingredients in the dish. That’s why zucchini pancakes can be made sweet or spicy, with meat or cheese—there are a lot of recipes. We will choose the simplest and most amazingly tasty ones.

How to make fluffy zucchini pancakes

It's hard to believe, but there are people who claim that zucchini pancakes are not tasty. Most likely, this conclusion was made by those who once tried pancakes prepared incorrectly. If you don’t know how to cook pancakes correctly, you can end up with a lump of half-raw grated zucchini, soaked through with oil, from the frying pan. But there are several secrets to making wonderful “zucchini” dough, the pancakes from which are fluffy, crispy and simply melt in your mouth.

The following can add splendor to pancakes:

yeast;
soda;
eggs;
kefir.

The finer the zucchini is grated, the more delicate the consistency of the finished dish. Light particles of vegetables are more “easy to lift”, but it is better to use a grater as a chopper: a blender or meat grinder will produce a watery mush that is unsuitable for dough.

If the zucchini is very juicy, grated it should be squeezed out. It is recommended to salt the dough at the end of cooking. All types of zucchini will work for pancakes. Young ones with thin skin can be grated without peeling, but the tough skin will have to be cut off.

How to fry zucchini fritters

It is best to fry pancakes in a frying pan in vegetable oil without additives, so that foreign odors do not interrupt the aroma of the dish. For frying, 2-3 minutes per side is enough. In this case, the pan does not require a lid, but the heat needs to be medium: on low, they will not fry and will absorb a lot of oil, on high, they will burn.

Need low-fat dietary option? Then the oven is suitable for frying.

Watch the zucchini pancakes video:

Lush zucchini pancakes: the most delicious recipe

To determine for yourself which recipe produces the most delicious pancakes, you need to try several cooking methods. Perhaps it’s worth starting with a simple classic recipe.

Classical

Do you like dietary dishes? Zucchini pancakes “a la classic” can be classified as just such. The ingredients are the simplest:

kilogram of squash pulp;
about 8-10 tablespoons of flour;
salt (maybe pepper) to taste;
a pinch of soda;
greens - optional;
oil for frying.

Grate the zucchini and chop the greens. Add flour, soda, salt, stir until smooth and, using a spoon, form pancakes and fry in a frying pan on both sides.
You can serve pancakes with sour cream, but even without that they are very tasty.

With egg

If you add eggs to the classic zucchini pancake dough, the pancakes will become fluffy and tender. For a kilogram of vegetable (without peel and seeds) you will need:

flour - 12 tablespoons;
2 chicken or 4-5 quail eggs;
to taste - salt;
oil for frying.

The zucchini needs to be grated and squeezed excess liquid. Add eggs to it, gradually add flour. While stirring the dough, add salt.

Fry, placing the pancakes in hot oil with a tablespoon, on both sides until golden brown. The aroma from the pancake is simply magical!

On kefir

There is a reason why chefs love kefir so much - it makes dough from simple ingredients soft and tender. It is better to choose full-fat kefir. To fry zucchini kefir pancakes, you will need a small list of products:

a pair of medium-sized young zucchini;
a glass of kefir;
2 eggs;
salt - a little for taste;
vegetable oil.

After grating the zucchini on a medium-mesh grater, squeeze out the water from them. Add kefir to the pulp. Then add the sifted flour, break the eggs into a bowl with the ingredients, and knead the dough thoroughly until smooth. You need to add salt when the oil in the frying pan is hot.
If you wish, you can add herbs, ground pepper or garlic to the zucchini dough - whatever you like. Or you can add sugar, then the pancakes will turn out dessert-like.
Each pancake must be fried on both sides until cooked. The resulting zucchini pancakes made with kefir are fluffy, aromatic and incredibly tasty.

With semolina

Semolina successfully replaces flour in many dishes and types of baked goods. So why add it to zucchini? To prepare the dough you will need grated zucchini mass, semolina (raw cereal) and milk in a ratio of 2:1:1. To taste, add salt and sugar to the dough. To obtain more porous and melt-in-your-mouth zucchini pancakes, you can beat one or two eggs into the dough.

You need to fry the pancakes in oil in a frying pan. You can serve it hot or cold, with condensed milk or sour cream, jam or syrup. And rest assured, none of the guests or household members will guess what this delicate dessert is made of!

Sweet and fluffy

Those with a sweet tooth, especially kids who don’t like zucchini, can serve this vegetable in a special way: in the form of sweet and fluffy pancakes. These are prepared quickly and eaten even faster. Secret delicate taste- in an apple, which is part of the dough.

For half a kilogram of grated zucchini you need to take: a large sweet apple, a chicken egg, a pinch of vanilla and cinnamon, a glass of flour, salt to taste, baking powder - on the tip of a spoon and granulated sugar (to taste: 1-3 spoons).
The apple should be without skin and seeds. It is grated and the juice is slightly squeezed out. Mix an apple and grated zucchini, add flour, beat in an egg and add other ingredients. It is very important to mix the dough well!
Fry the zucchini-apple pancakes on both sides. To get rid of excess oil, simply place the finished pancakes on a paper towel and hold it there for a while.

The subtle aroma of cinnamon and vanilla give the pancakes an incredibly appetizing smell, and the apple adds sweetness to the taste.

Diet zucchini pancakes

For fans proper nutrition and all weight watchers will definitely love diet zucchini pancakes. This recipe will allow you to diversify a boring menu, and drink tea “not in vain” and without extra calories.

Zucchini is good for such pancakes when it’s young so that you can grate it with the skin on – this is additional fiber. If it’s a diet, then: no premium white flour. It can be easily replaced by ground oatmeal, bran or wholemeal flour. You can add one egg - this will prevent the pancakes from falling apart.
A medium-sized young zucchini needs to be grated with the skin. Excess water from the grated pulp should be squeezed out. Add ground oatmeal to the grated mixture in a ratio of approximately 2:1, so that the dough is thick. Beat the egg into the zucchini-oat mixture, and at the same stage add a little salt to the dough.
It is better to bake these zucchini pancakes in the oven, preheat it to 180 degrees. Spoon the pancakes onto a sheet lined with baking paper. At the same time, maintain a distance between them: the dough will spread a little. How long baking will take depends on the size of the baking sheet and the size of the pancake. An even golden crust is a sure clue: the zucchini pancakes are ready.

The recipe, the dietary properties of which are important to preserve, can be modified somewhat. For example, add broccoli or spinach to zucchini. Or you can take low-fat cottage cheese. Such pancakes (or, rather, dietary cheesecakes) will be filling, but their calorie content will remain low.

Zucchini pancakes with cottage cheese are prepared as follows: grated zucchini mass and cottage cheese are mixed in a bowl in proportions 4:1. For a more sticky consistency, you can add a few tablespoons of flour, but ground Hercules and raw egg. Just enough Hercules is needed for the dough to hold its shape. You need to add salt to the mixture at the end, during the last stirring. Then, if desired, chopped greens are added. These cottage cheese and zucchini pancakes are baked in the oven.

The recipe for such a dish can become one of the most favorite when dieting, because it is a complete meal: the pancakes contain proteins, some fat, and carbohydrates! And all this at approximately 60-80 kcal per 100 grams.

Zucchini pancakes with cheese and garlic

But these zucchini pancakes will appeal even to the male part of the population in your house: hearty, spicy and incredibly tasty! They are easy to prepare.

Ingredients:

half a kilo of peeled zucchini;
hard cheese - 100-120 grams;
one egg;
2-3 garlic cloves;
flour - ½ cup.

In addition, you will need simple spices - salt and pepper, their quantity is calculated based on taste preferences. You can also add chopped herbs.
Grate the zucchini pulp and squeeze out excess moisture. The cheese is also ground on a grater. Garlic and herbs are finely chopped with a knife. You can also pass the garlic through a press. All ingredients are mixed until smooth. Pancakes are fried in a frying pan in vegetable oil.

Zucchini pancakes with minced meat

Another variation of vegetable pancakes is zucchini pancakes with minced meat - hearty and flavorful. They can even be served instead of cutlets as a side dish or salad.

For one medium-sized zucchini you need:

250-350 g of minced meat (it is better to exclude chicken as it is very liquid);
a pair of garlic cloves;
one egg;
salt;
optional greens, ground pepper.

Zucchini can be peeled, but young zucchini will grate perfectly even with the peel - grate it on a coarse grater. The garlic needs to be chopped into fine crumbs with a knife, or you can press it through a press.
The squash pulp must be mixed with minced meat, egg, and garlic. Add salt. If the consistency is runny, you can stir in a little flour.
Place the pancakes with a spoon, immediately giving them shape, into a frying pan, and fry on both sides for at least 5 minutes (it is important to fry the minced meat well!).

This vegetable is very versatile, even suitable for baking, and the fragrant crispy pancakes are proof of this. Don't miss this opportunity, cook in the summer fluffy zucchini pancakes. Recipe tender, tasty, will help diversify the menu.

1. Young zucchini does not need to be peeled. Their skin is still quite soft. The older the zucchini, the thicker its peel. The same goes for seeds. You can leave them in young vegetables, but it is better to remove them from old ones.

2. Zucchini is a watery vegetable, so it is better to grate it on a medium or coarse grater. Then you need to squeeze the mass to drain the excess juice. This way, the pancake dough will not spread during cooking, and the finished dish will have an appetizing crispy crust.

3. If you grate the zucchini very finely, it will give even more juice and the dough will turn out liquid, but at the same time more homogeneous. So, if you like this structure, you will have to add more flour.

4. The dough should be quite thick. It needs to be mixed well so that there are no lumps of flour.

5. It is better to add salt to already ready dough, right before frying. Otherwise, the zucchini will release even more juice.

6. Place about a tablespoon of dough into a frying pan with well-heated oil. Fry the pancakes over medium heat for 2-3 minutes on each side until golden brown. On low heat they will absorb a lot of oil, but on high heat they will not cook through and will burn.

7. Pancakes can also be cooked in the oven. To do this, place the dough on a baking sheet lined with parchment and bake at 200 °C for 10–15 minutes. Then turn the pancakes over and cook for another 5-7 minutes.

7 dough recipes for zucchini pancakes

bonappetit.com

Ingredients

1 large zucchini;
2 eggs;
2–3 cloves of garlic;
3–5 tablespoons flour;
½ bunch of dill or parsley - optional;
salt - to taste.

Preparation

Add eggs, chopped garlic, flour and, if desired, chopped herbs to the grated zucchini. Mix the dough well and season with spices.

Rawlik/Depositphotos.com

Ingredients

1 medium zucchini;
¼ bunch of dill;
1 onion;
100 ml;
1 egg;
1–2 cloves of garlic - optional;
1 teaspoon of soda;
ground black pepper - to taste;
3 tablespoons flour;
salt - to taste.

Preparation

Add chopped dill, finely chopped onion, kefir, egg, chopped garlic, soda and pepper to the grated zucchini. Mix well, add flour and mix again. Season the finished dough with salt.

Ingredients

1 large zucchini;
100 g hard cheese;
2–3 cloves of garlic - optional;
1 egg;
5–6 tablespoons of flour;
salt - to taste.

Preparation

Mix grated zucchini and cheese, chopped garlic, egg and flour. Season the dough with salt and mix well.

geniuskitchen.com

Ingredients

1 medium zucchini;
2 large potatoes;
1 onion;
1–2 cloves;
½ bunch of parsley;
1 egg;
3–5 tablespoons flour;
ground black pepper - to taste;
salt - to taste.

Preparation

Mix grated zucchini and potatoes, finely chopped onion, chopped garlic and chopped parsley. Add the egg, flour and pepper and mix well. Salt the finished dough and mix again.

Ingredients

1 large zucchini;
500 g minced meat (you can use any minced meat, such as pork, beef or chicken);
1 onion;
3–4 cloves of garlic;
1 egg;
ground black pepper - to taste;
3–4 tablespoons flour;
salt - to taste.

Preparation

Mix grated zucchini with minced meat, finely chopped onion, chopped garlic, egg and pepper. Add flour and stir. Season the finished dough with salt.

Ingredients

1 medium zucchini;
1 large carrot;
¼ bunch of spinach;
¼ bunch of green onions;
1–2 cloves of garlic;
ground black pepper - to taste;
1 egg;
3–5 tablespoons flour;
salt - to taste.

Preparation

Add grated carrots, chopped herbs, chopped garlic and pepper to the zucchini and stir. Break into the mixture, add flour and mix again. Add salt to the finished dough.

postila.ru

Ingredients

1 medium zucchini;
3–5 tablespoons flour;
1 egg;
2–3 tablespoons sugar;
salt - on the tip of the knife;
½ teaspoon baking powder.

Preparation

Add flour, egg, sugar, salt and baking powder to the grated zucchini and mix thoroughly. You can add more sugar if you want to make the pancakes even sweeter.

In our women's team, every year, during this period of time, the main dish for breakfast, lunch and dinner is zucchini fritters. They are brought to work almost every day. And we happily devour them, regardless of the time of day. And during the tasting, every now and then we hear about some new wonderful recipe: one of the employees read about one of them in a magazine, on another a neighbor shared it, a third found it on the Internet, and so on.

What kind of pancakes have we not already tried!? And you know, this is probably some kind of paradox - at work they are always just incredibly tasty.

And just like that, during the next tasting of these little ruddy products, I suddenly realized that on my blog there is not a single recipe for this delicious autumn dish. Not in order... Somehow I missed this moment. We will have to urgently correct the situation.

It would seem like simple pancakes, what else can you invent?! Many people cook according to the same recipe for years, and don’t even think about trying to cook the dish in a new way. But there are also those who like to collect recipes and experiment, like me. As soon as I see something that, in my opinion, is interesting and new, I can’t sit still - I definitely have to try it.

So I collected all sorts of different recipes. And there really are a lot of them - these are everyone’s favorite, most simple options preparations that involve only zucchini, eggs, flour and salt and pepper. But you can enrich these simple recipes adding herbs, garlic, carrots, raw potatoes. You can even cook them without adding flour. And such additions and changes will not make the recipe any more complicated or less tasty.

On the contrary, as you know, additional ingredients can significantly improve the taste.

Although, if you want to cook something like that... then these are, of course, pancakes stuffed with minced meat. And what could be tastier than ready-made fried products baked with cheese... Yummy! I’m writing this now and my mouth is watering. But only a few hours ago we ate “lazy whites” for dinner. And these are not the whites that you thought about. These are exactly the products that are prepared with meat filling.

I suggest moving on to the recipes as soon as possible. Although we can talk a lot about our dish today, as you know, you won’t get enough of words. So let's cook together.

This is the simplest method of preparation, according to which millions of people prepare this dish. It can be considered a classic. It has already been tested many, many times, and therefore will absolutely not cause any special troubles or surprises.

We will need:

zucchini - 2 pcs (approximately 600 - 650 g)
eggs - 2 pcs
flour - 3 tbsp. spoons (60 g)
hard cheese - 50 g
baking powder - 1 teaspoon
greens (dill, parsley) - to taste
garlic - 1 clove
pepper - a couple of pinches (or to taste)
frying oil

Preparation:

1. The most basic ingredient is, of course, zucchini. You can take any of them - both large and small, that is, as they are. It will be delicious in any case.

The only thing you need to remember is that young specimens do not have to be peeled and seeds removed. The skin of such fruits is soft and tender, and it also contains a lot of useful substances. Well, who would want to voluntarily throw away vitamins!... Well, there are no seeds in such fruits at all. There is only a hint of them, but they are so small that they will still have to be found.

Such fruits are called milk fruits, and only the ends on both sides need to be cut off.

But the “experienced” specimens, large, sometimes even overgrown, must be peeled. And besides, it is necessary to remove the seeds from them. They may already be quite tough. In addition, there is a lot of liquid between them, which we don’t need in the dish.

It looks like a small fruit, but seeds have already formed in it. The easiest way to clean it is with a teaspoon or dessert spoon, depending on the area that needs to be cleaned. Just scrape off the seed layer and that's it.

Well, or you can, of course, remove the unnecessary with a knife.

2. Rub them on a coarse grater. Try to rub only with upward and downward movements. If you grate randomly, you will end up with a mush, but we still want to keep the grated pieces.

Zucchini, like cucumbers, contain a large percentage of water. And soon we will see it. Let the grated vegetable sit for about 5 minutes and a lot of juice will appear. This is inevitable, and there is no escape from it. Therefore, we will not wait for this to happen, but will simply help it form quickly.

And for such an ambulance we will need salt. Salt the grated vegetable and mix. The juice will not take long to appear and will begin to actively secrete. Let the process continue for now, and we will move on to something else.

3. Our greens must be washed and dried in advance. Excess water we don't need it. You can take any greens: dill and parsley are considered classic in this case. You can use both types at the same time, or just one of them.

And some people like to add cilantro. In this case, the pancakes come out with a somewhat spicy taste and aroma.

We need to chop the greens. Adjust its quantity to your taste. Some people love more, some less. And some people don’t like adding greens to the mixture at all. In that case, there is no need to add it. You can do without it.

4. The same goes for garlic. If anyone wants, add at least one clove. And if you like it spicier, you can add 3-4 cloves. If you don’t eat garlic at all, then you can simply ignore it. The garlic must be peeled and a press prepared to crush it. Don’t chop it yet, let’s add it straight into the general mixture.

5. Squeeze the juice from the zucchini. You can do this through a sieve, or you can simply squeeze it out with your hands. Don’t be too overzealous, otherwise the finished products will turn out a little dry.

Do not throw out the squeezed juice; it can be used for cosmetic purposes by wiping your face and hands. In this case, there is no need to add salt to them. You can also just drink this juice. The juice is not only healthy, but also tasty. Especially salty.

Or the juice can be frozen and then added to any dish, for example when stewing meat or chicken.

6. Beat the eggs in a separate bowl and add to the squeezed mixture. Add chopped herbs and squeeze the garlic through a press. Add ground pepper. You can add it either red or black. The amount also depends on your taste preferences, so add it according to your taste.

Mix the mass.

7. Slowly add flour; it is better to first sift it through a sieve. You never know what might accidentally get into it. Sift the baking powder along with the flour. Mix everything thoroughly with a spoon.

8. There is one more component that I really like to add to the mixture - cheese. With its presence, the finished products acquire an amazingly delicious creamy taste. It can be any hard variety. IN lately They started selling relatively inexpensive Parmesan, I think, made in Uruguay. So adding it is just perfect.

It is very hard and does not melt, like our Russian cheese. Therefore, it is very good in products! If you find one, buy some. This will make a familiar old taste new.

Grate the cheese on a fine grater and add it to the total mass.

9. Now that the dough is ready, we don’t need to let it stand and infuse for a long time, otherwise it will appear again. large number liquids. In general, there is no need to hesitate in preparing such a dough. Everything must be done clearly and quickly. Then, when frying, the dough will not leak, and the products will turn out neat, fluffy and tender.

10. Our frying pan should already be heating up on the stove. Pour some oil into it. Try not to pour a lot of oil so that the dish does not turn out to be too greasy.

If you use a frying pan with thick walls and a bottom, as well as a non-stick coating, then the pancakes can be cooked on minimum quantity oils

11. Place equal portions of dough into the hot oil using a tablespoon. Reduce the heat to medium so that the middle has time to steam and the bottom does not burn.

Level the mixture with a spoon, giving it an even round shape. You can, if desired, give it an oval shape. But try to make all products the same in shape and thickness. This way they will cook evenly. And the dish will look much better on the table.

Fry on one side until nicely browned. This may take about 5 minutes, plus or minus - a little, depending on the portion of dough laid out and the characteristics of the frying pan.

12. Turn the products over with a spatula. And fry for about 3 - 5 minutes. Again guided by their appearance.

13. Place the finished products on several layers of paper towels and allow excess oil to drain. Even though we only added a small amount of it, it leaves quite extensive greasy marks on the napkins.

13. Let sit for 5 minutes. Then transfer to a plate.

Fry the next batch in the same way. Before laying out the dough, if you can call it that, mix the entire mass. While she was standing, some liquid formed. And it must be mixed.

Pancakes are ready to serve with sour cream.

Enjoy eating!

Tender zucchini pancakes with vegetables

The recipe that I want to offer you now is actually very tasty. The thing is that zucchini, as a vegetable, has a rather neutral taste. That’s why garlic and various herbs are added to it. If you make pancakes using only this one, their taste will be rather bland.

And in this recipe we enhance the taste with carrots, potatoes and onions. Probably everyone knows the taste, and whoever cooks them also knows that it is very tasty. So in this recipe, by adding just a little potatoes, we get a completely new and amazing taste of a dish familiar to everyone.

The prepared products are not only tasty, but also very beautiful. Thanks to carrots, they have a pleasant reddish color and are also very fluffy.

From this amount of ingredients you will get 10 pieces.

We will need:

zucchini - 1 piece (250 g)
carrots - 1 piece (medium)
potatoes - 1 piece (medium)
green onion - 50 gr
egg - 2 pcs
flour - 2 - 3 tbsp. spoons
salt - 0.5 teaspoon (or better to taste)
pepper - 1/3 teaspoon
vegetable oil - for frying

Preparation:

1. Grate the zucchini on a coarse grater. Add salt, mix and let stand for 5 minutes. Then squeeze out the juice. You can do this using a sieve. Or you can just squeeze it out with your hands.

Don't throw away the juice, it's quite tasty!

2. Grate carrots and potatoes. The potatoes will also release juice in a few minutes. This juice should also be squeezed out.

Finely chop the onion.

3. Combine all ingredients in one bowl and mix them. Since we squeezed out the juice, we lost some of the salt. And it needs to be replenished by adding additional salt to the vegetables.

The mass is not mixed very well, since there is no juice left in it. So I add the egg and mix it together. I wanted to limit myself to just one egg, but it didn’t work out. The vegetable mass was asking for one more. I didn’t resist and added. It immediately became easier.

4. Pepper the grated vegetables to taste and mix again.

5. Add flour, sifting it through a sieve in advance. The amount of flour will depend on the total weight of the vegetable mass. I needed 3 tablespoons.

As you can see, the mixture turned out quite thick and quite dense.

Let it sit for two or three minutes so that the flour has time to disperse.

6. Place a frying pan on the fire and pour a little vegetable oil into it. Do not heat the oil too much, just enough so that it is hot and not scorching hot.

7. As soon as the oil has warmed up, we will form the pieces and fry them in it. You can spread the resulting mixture with a spoon, but in this case, our products may be somewhat disheveled.

And so I shape them with my hands. To do this, wet your hands with warm water, scoop up the mixture with a tablespoon and form neat cakes with your hands. Place them in a frying pan.

But this must be done extremely carefully so as not to get burned. If that doesn't work, it's better to use a spoon. And try to form them even and neat with the help of a second spoon.

8. The formed pieces should be fried over low heat. Everything should be thoroughly baked inside and not overcooked on the outside. Therefore, you can fry on one side for up to 7 - 8 minutes.

9. When the bottom is browned, turn the products over to the other side. It is better to use a wide spatula for this. If the mixture is well baked inside, then the pancakes will easily turn over without falling into pieces or breaking.

10. Fry on the other side for 7 - 8 minutes, and also until a pleasant golden brown color.

You don't need a lot of oil for frying. Everything cooks beautifully with a small amount of it.

11. Remove the finished products from the pan and place them on a layer of paper towels to remove excess oil.

12. Serve and eat with sour cream.

As you can see, they turned out lush, beautiful, quite filling and very tasty. Everything inside was perfectly baked, nothing was left raw.

Their taste is rich and very pleasant. A characteristic potato note is felt. He along with carrots and green onions added flavor to the zucchini itself, one might say, enriched it.

This recipe is one of my favorites. And I recommend that you cook it at least once. Then you will specifically look for this particular option in order to repeat it.

Recipe with cottage cheese and dill

It happens that there is some cottage cheese left in the refrigerator. And that's great! This means you can bake delicious pancakes with cottage cheese.

This amount of ingredients makes 15 pieces. This is provided that you spoon out the dough one tablespoon at a time.

We will need:

zucchini - 2 pcs (500 g)
cottage cheese - 200 gr
egg - 2 pcs
flour - 2 tbsp. spoons
baking powder - 1 teaspoon
dill - 0.5 bunch
salt - half a teaspoon (2/3 parts)
pepper - a couple of pinches (to taste)
vegetable oil for frying

Preparation:

1. Grate the zucchini. If they are young, then you can grate them directly with the skin. And if the fruits are large, then the skin must first be peeled, as well as the seeds.

If you grate the vegetable on a coarse grater, the finished products will turn out slightly crispy. The pieces will be noticeable. If you want to get a more uniform taste, then rub them on smaller cells.

2. Leave for 5 minutes so that they release the juice.

If you use the juice from them for cosmetic purposes, or want to drink it, then do not add salt. If you use the juice to prepare other dishes, you can add salt to the zucchini. Although the slightly salted juice is quite tasty!

After the allotted time, drain the juice through a sieve, or you can lightly squeeze the mass with your hands.

3. While they are brewing, grind the cottage cheese through a sieve. Or just mash it with a fork. This especially needs to be done if the cottage cheese has large grains.

4. Finely chop the dill, which must be washed and dried in advance.

5. Beat the eggs with a fork.

6. Mix squeezed zucchini with eggs and cottage cheese. Add ground pepper and chopped dill. Mix everything thoroughly into a homogeneous mass.

7. Sift the flour through a sieve along with baking powder. Add the ingredients to the prepared mixture and mix.

The dough should be quite thick. It will be possible to form blanks from it that will not fall apart during frying. If you don't get this dough, add a little more flour.

But if you follow the recipe, you won’t need any more flour.

8. Meanwhile, quickly heat the oil in a frying pan. Why quickly? Yes, because the dough does not need to be allowed to stand for a long time. Although we have drained the main juice, it will be released more and more. And if we hesitate for a long time, the dough will “float.” And our little “suns” will “float” with him.

The secret to fluffy pancakes is in the dough. When you put the dough in a frying pan, it should remain in the same condition, not fall off, and not spread in different directions.

9. There is no need to pour a lot of oil into the frying pan, otherwise our dish will turn out very greasy. In addition, they fry perfectly in a minimum amount of oil.

10. Place a tablespoon of the resulting mixture into a frying pan. A full tablespoon is enough. You can take another spoon and, holding the workpiece with it, form even, identical rounds or ovals. Do not make the fire strong. Our products should be thoroughly baked inside and not brown too much on the bottom. And a big fire will just contribute to this.

But don’t make the fire too low either. The crust on the bottom will not bake and the squash will continue to release its juices. The pancakes will spread and will not turn out fluffy.

Medium heat is just right. Frying time on one side will be 5 - 7 minutes. Then turn the products over and fry on the other side, 5 - 7 minutes will also be enough.

You need to turn it over when the workpiece is easily picked up with a spatula. If it breaks or a crack appears, it means it is not cooked inside. Don't be afraid that she will be a little redder than usual. It contains cottage cheese, and that says it all. But don't overcook.

In general, until the batch is completely fried, it is advisable not to leave the stove. Monitor the process and turn over on time.

11. Place the finished pancakes on a layer of paper towels so that excess oil is absorbed into them.

Fry the next batch in the same way. Before frying the mixture, stir it to mix the juices that have been released.

12. After they have been lying on towels for about 5 minutes, put them on a plate and serve. They are very good with sour cream, which is traditional in such cases. M...m...m..., yummy! And what a wonderful color! Ruddy, with pleasant green splashes.

Since I grated the vegetable on a coarse grater, some pieces of zucchini are quite noticeable. And I like what they have preserved greatest number vitamins

And you know, everything is prepared so quickly that you always not only want to eat such a dish, but also want to cook it.

Fluffy zucchini pancakes with minced chicken

This is one of my husband's favorite dishes with this vegetable. So he considers ordinary pancakes not food, but fun. After eating them, an hour later he is hungry again. But he treats these with great pleasure, and always eats with extras.

I called the recipe the most delicious. This is true! I don’t even know if we can call them the word we are used to. It seems that the ingredients contain zucchini, the appearance is similar to the familiar rosy suns. But the taste is not the same at all.

Somehow, in one of the similar recipes, I came across the name of a dish that I personally like better - “Zucchini lazy whites.” When you cook them and try them, you will understand why I am talking about this.

The thing is that the dish is prepared with minced meat. And it seems like it can be prepared with any minced meat. But somehow I don’t risk cooking them with minced meat. In my opinion, the cooking time is too short for meat. Maybe if you had your own meat, you could take a risk. And store-bought ones are better cooked for a longer time.

And typically I use either minced chicken, or minced meat made from fish meat. Pike perch is especially good at this. Its meat is white, and the pancakes are not only tasty and tender, but also beautiful.

Well, minced chicken is of course not far behind.

Let's get cooking soon! It's very tasty!!!

This amount of ingredients makes 12 pieces.

We will need:

zucchini - 2 - 3 pieces (650 g)
egg - 2 pcs
flour - 4 - 5 tbsp. spoons
salt - 0.5 tsp
pepper - to taste
slaked soda - 0.5 tsp

For the filling:

minced chicken - 200 gr
onion - 1 pc.
salt - to taste
pepper - to taste

Preparation:

1. Prepare minced meat if you don’t have it ready. But personally, I prefer to cook the minced meat myself. In this case, I know exactly what's inside. I remove almost all the skin and don't use any fat. And store-bought minced meat most likely contains both.

In general, we need minced meat. And it’s everyone’s personal choice which way he takes it.

2. Grate a small onion, 100 - 120 grams, on a fine grater. It should not be felt or crunch on the teeth. ready dish, that’s why three of it are so small.

The onion will release a lot of juice; it must be carefully drained. Then add it to any dish you are preparing. And transfer the onion puree itself to the minced meat. Add salt and pepper to taste. And mix thoroughly.

The filling is ready, and you can set it aside for now.

3. Grate the zucchini. Trim the young specimen together with the skin; remove the skin and seeds from the more mature vegetable. You can grate it on a coarse grater. The cooking time will be sufficient and it will have time to fully cook. Add salt to the grated mixture and stir. Wait until the mixture releases juice.

4. Squeeze out the juice, but not too much. We have quite a lot of flour in our recipe. It will absorb excess liquid.

5. Add eggs beaten in a separate bowl, as well as salt and pepper, mix.

6. Sift the flour directly into the mixture. Stir and add soda slaked with vinegar. Mix again. The mass should be quite thick, but not too thick. To make the whites tender, you need a “golden mean” - the dough is not liquid, not thick.

7. Put the frying pan on the fire, pour in a little oil. Wait until it warms up, but not too much.

8. Now we need special skill. You need to act quickly and carefully. Place a full tablespoon of the mixture into the frying pan. Gently level it to get even cakes.

9. Place half a tablespoon of filling in the second layer. Quickly spread it into an even layer. At the same time, try to keep it all on top and not slide into the pan.

10. And lay out the main mass as the third layer. A tablespoon again, but not in such a thick layer as the first layer was laid out. While the essence and body, a certain amount of liquid has formed in the bowl with the zucchini mass. So the third layer should be thinner than the first. And it should completely hide the filling.

11. Great! The result was such tall, interesting blanks. Fry them over medium heat on one side for about 7 minutes. Big fire Do not do this, otherwise the filling will not have time to bake.

Make sure the bottom doesn't burn. Adjust the fire in one direction or another. Look for the desired heating temperature. The first side should be fried for at least 7 minutes.

12. Turn the products over to the other side. If the bottom is well set and baked, then turning them over will not be difficult. And we also see that the side is not burnt. Looks rosy and beautiful. And the pleasant splendor remains. This makes me happy too.

13. Cover with a lid. The heating temperature is also important here. As a rule, medium heat gives this temperature. And according to appearance It should be visible that the bottom is fried slowly and does not remain white. And the products themselves do not lose their shape and do not spread in different directions.

14. Fry for 4 - 5 minutes. Then open the lid. Look at how the bottom of the preparations are fried and turn up the heat a little. We have about 2 minutes to fry it until golden brown.

15. Place the finished products on a plate and let cool slightly. If you fried them in a lot of oil, you can first place them on a layer of paper towels to remove excess oil.

Serve traditionally with sour cream.

Separately, you can serve some kind of vegetable salad with lazy whites, or simply cut fresh vegetables. For example, cucumbers and tomatoes. Belyashi can be eaten both hot and cold.

Hot - they are very tender and juicy. Despite the fact that they contain three layers and turned out to be quite fluffy, they were all well baked.

The dish turned out beautiful, smelling delicious and simply delicious.

You want to eat pancakes without stopping!

By the way, if suddenly they were not eaten all at once, but a couple remained - another, then they can be eaten cold. For example, I like to just put one thing on a piece of bread, and eat it cold like this, in the form of a sandwich.

Zucchini pancakes without flour in a frying pan

We all love to arrange for ourselves fasting days, and sometimes go on a diet (I’m talking about women now). And this recipe is just right for such occasions as no other. We won't use flour at all.

And oatmeal will take its place. The pancakes will turn out slightly crispy, with a beautiful crispy crust. And it will be just a storehouse of all sorts of useful substances, and very few calories.

We will need:

zucchini - 2 pcs (400 g)
oatmeal - 6 tbsp. spoons
dill - 50 gr
green onions - 50 g
garlic - 1 clove
egg - 1 pc.
salt - to taste
ground black pepper - to taste
vegetable oil for frying

From this amount of ingredients you will get 10 - 11 finished products.

Preparation:

1. Grate the vegetable on a coarse grater. Lightly salt them and mix. Let stand for 5 - 7 minutes, then squeeze out the juice.

2. While the vegetable is releasing its juice, chop the green onions and chop the dill. Cut the onion smaller so that it has time to bake and does not stand out too much in its taste. Instead of dill, you can use any other greens, that is, the ones you love the most.

3. Chop the garlic. This can be done by passing it through a press, or grinding it with a knife, but as finely as possible. The taste of garlic in the finished dish will be quite noticeable, take this into account during cooking. And if you don’t like garlic, then don’t add it at all.

Well, if, on the contrary, you like it, then you can add two cloves. As I already said, zucchini has a very neutral, rather bland taste, and therefore it turns out better and tastier when you enrich it with other flavors. And garlic is one of them.

4. Add herbs and garlic to the grated, squeezed vegetables. And also don’t forget to beat the egg into the mixture. Mix everything thoroughly until smooth and homogeneous.

5. Add additional salt and pepper to taste.

6. Add oatmeal. There is no need to grind them any further. Even though they are quite tough, they will bake well and will not remain tough.

7. Mix everything well. The mixture should be quite thick and dense in consistency. This is good, it is from this that it will be good and easy to form our blanks.

Let the mixture sit for 5-7 minutes so that the flakes can absorb the liquid released from the zucchini.

8. Place the frying pan on the fire and pour a little vegetable oil into it. Wait until it warms up well. However, don't heat it too much, it just needs to get hot. Otherwise, if the oil gets hot and we put our preparations in it, they will immediately begin to burn from below. There is no flour in the contents, but only dry oatmeal. And they need longer time to gain moisture.

9. Form the blanks. This can be done in two ways: either by spooning them into a frying pan, or by forming cakes with your hands dipped in water.

Make it very large, no preparation required. It is enough to take a full tablespoon of the mixture for one piece.

10. Fry over low heat until golden brown. Watch the fire, it should not be big or small. Frying time on one side can be 5 - 7 minutes. And on the other hand - a little less.

When you turn over the workpieces, know that the guarantee of readiness is the following fact: during this action, the workpiece should be easily taken with a spatula, without breaking. If it crumbles or cracks appear on it while turning it over, it means it is still raw inside.

11. Place the finished products on a layer of paper towels and allow excess oil to drain.

Then they can be served to the table. They are very tasty with sour cream. So tasty that after 15 minutes there wasn’t a single piece left on the table.

Basically, all the flakes have already been saturated with zucchini juice and are completely ready. However, there were some flakes left that had only reached a semi-ready state. And they are the ones who give that pleasant crunch.

Zucchini pancakes from Yulia Vysotskaya

Julia Vysotskaya - famous actress and the host of the TV show “Eating at Home” offers this recipe. Using this video as an example, you can watch not only the preparation of this option, but also see the principle of cooking in general.

These are the recipes we got today. They are all quite diverse, have different compositions of ingredients, and this makes them all have different tastes. You can choose any flavor at your discretion.

I promised to tell you how to cook pancakes with cheese. I won't describe in detail how to do this. But I’ll just tell you about the principle itself. There are actually two ways to use cheese in this dish.

Add grated cheese to the vegetable mixture. This is how we prepared the dish in the first recipe.
Grate the cheese, and when the pancakes are fried on both sides, place a cap of grated cheese on top, directly onto the finished products in the frying pan. Cover it with a lid and wait until the cheese begins to melt. Then take out the ready-made treats and serve.

The second option makes it possible to eat them without adding sour cream.

Now, that's probably it. The recipes offered today are my favorites. And I am happy to share them with you. All of them have been tested more than once or twice, and the dish always turns out with a predictable result - that is, with an excellent one. If you follow the recipe and all the recommendations, then everything will work out without surprises.

And in conclusion, I want to say that on the pages of my blog there are dishes that also invariably turn out delicious, and most importantly, lush. Follow the link, read the recipes and be sure to cook according to them.

I hope that you have chosen the recipe for yourself and are already ready to cook...

Have good and tasty pancakes and bon appetit!

Hello my dear friends! Today I want to continue the theme of the summer kitchen. and are great for lunch on hot days. Suitable for dinner, for example. I’ll tell you what to cook for breakfast now.

Many housewives often cook pancakes for breakfast. Why not make them from zucchini? They are very filling, tasty and quick to prepare. I prefer to cook and serve just such a dish in the morning.

But in order not to always do the same thing, I constantly change the composition of the products and experiment. When I add cheese, when I add sausage. In fact, even for this simple dish there are a very large number of recipes. I have selected for you the methods that I most like to cook myself.

All recipes are personally tested and family approved. Mine are simply delighted with these pancakes and they like it when I make them according to in different ways. It always seems like a new dish. Therefore, I am not afraid to offer you all these options, I am confident in them. Just try it and evaluate it.

Since the vegetable season has now begun, I prefer to take young zucchini. Their skin is soft and does not need to be peeled off. And the dishes turn out more tender. But this is not important. If the skin has already become thicker, just peel it and that’s it, and remove the large seeds from the vegetable.

Let's start with perhaps the most common recipe for zucchini pancakes. Most housewives cook them according to this recipe. The pancakes turn out fluffy and don’t fall apart.

The amount of flour is always given approximately, since each time it may be needed either more or less. It all depends on the degree of liquid of the vegetable and the size of the egg. So watch the consistency.

Ingredients:

Zucchini - 400 gr.
Chicken eggs - 1 pc.
Flour - 2-4 tbsp.
Garlic - 1-2 cloves
Dill - 2-3 sprigs
Salt, pepper - a pinch
Soda - 1/2 tsp.

Preparation:

1. Peel and grate the zucchini. Then transfer it to a colander, add salt and stir. And leave for 15 minutes to allow excess juice to drain out. After this, take a small portion directly with your hands and squeeze, so the liquid drains. Then transfer the squeezed vegetable into a deep dish.

If there is a lot of liquid, the dough will have to be filled with flour and the pancakes will not be so tender and fluffy.

2. While the juice is draining, take care of the greens. Finely chop the dill with a knife. Then place it in a dish with zucchini. Squeeze the garlic here or chop it finely. And break the egg. Mix everything thoroughly. After this, add flour, soda and pepper. Stir until smooth. The consistency of the dough should be thicker than for regular pancakes.

3. Heat a frying pan and pour a little vegetable oil. Using a spoon, spoon out the dough in small portions and form into flat cakes. Fry them on both sides until golden brown, about 1.5 minutes.

4. Place the fried pancakes on a paper towel to excess fat absorbed into it. Then serve and enjoy with pleasure. To make it even tastier, you can dip them in sour cream.

Classic step-by-step recipe with cheese and sausage

Another classic version, also quite common. It is also my favorite because I really love dishes with added cheese. I treat my family to zucchini pancakes using exactly this recipe. Although, not always, sometimes I improvise with other products. But this one is still the best for me. A simple, summer-appropriate way.

Ingredients:

Young zucchini - 2 pieces
Flour - 150 gr.
Eggs - 3 pcs.
Cheese - 100 gr.
Boiled sausage or frankfurters - 100 grams
Green onions and dill - a small bunch
Salt, pepper - to taste

Preparation:

1. Cut the sausage into small cubes. Grate the cheese. Finely chop the greens. Grate the zucchini on a coarse grater as well. Place everything in a dish and add egg, salt and pepper. Mix well and add flour. Mix thoroughly again into a single mass.

2. Heat a frying pan, add oil and lay out portions of pancakes. Fry on one side until golden, then turn over and fry the other side.

3. Fry the pancakes until the dough is finished. Then place on a plate and serve for breakfast. For me they fly away in 10 minutes. No matter how much I cook, mine is never enough. They melt instantly on the plate.

The most delicious and simple recipe for zucchini pancakes with oatmeal

Let's look at a dietary method without flour, using oatmeal. Do you think it won't be tasty? You're wrong, they taste amazing. I, like all women, sometimes put myself on a diet and this option was a good substitute for me classic way. By the way, mine liked it too.

Ingredients:

Young zucchini - 2 pcs.
Green onions and dill - a bunch each
Egg - 2 pcs.
Oatmeal instant cooking- 8 tablespoons
Salt - to taste

Preparation:

1. First, grate the vegetables on a coarse grater, place in a dish and add salt. There is no need to remove the skin as it is still tender. If you no longer have a young zucchini, then peel it first. Let it sit for 5-7 minutes to release the juice.

2. In the meantime, you can chop all the greens. Chop it finely with a knife or use a blender.

3. When the zucchini releases its juice, squeeze it through a colander and then transfer it to a dish. Add greens, egg and oatmeal. Mix everything. Leave to stand for 5 minutes so that the flakes soften.

4. Heat the frying pan well and pour in vegetable oil. Then add the pancakes and fry over medium heat on both sides until golden brown.

5. Serve them slightly cooled. And enjoy the wonderful, aromatic and delicious pancakes. If you're not on a diet, you can eat them with sour cream. By the way, if you wish, you can sprinkle grated cheese on top when you fry it.

Video on how to make zucchini pancakes with cottage cheese

Here's another one interesting recipe with the addition of cottage cheese. They turn out very tender with an extraordinary taste. My friend often cooks them according to this recipe. I learned about this method from her. I found a suitable video to make it clearer for you. Be sure to try this.

Ingredients:

zucchini - 400 gr.
cottage cheese - 100 gr.
flour - 0.5 cups (60 - 70 gr.)
egg - 2 pcs.
salt - 1 tsp.
garlic - 3 cloves
green onions, dill, parsley - a bunch each
ground black pepper - to taste

You will see how to prepare it in this detailed video recipe. You won't regret taking the time to watch this recipe. After all, you will like the result after preparation. That's for sure!

The given ingredients make twelve excellent, delicious breakfast flatbreads. If you need more, just increase according to the proportions. They will be very juicy and aromatic. Serve with sour cream or your other favorite sauce.

A simple recipe without flour, with the addition of semolina

Zucchini pancakes with semolina instead of flour are another dietary option. We use simple, affordable ingredients to create a wonderful, nutritious breakfast. So try this method too.

Ingredients:

Young zucchini – 300 gr. (about 2 pcs.)
Semolina – 3 tablespoon
Salt – 1 teaspoon.
Chicken egg – 1 pc.
Sunflower oil – 30 gr.

And now the cooking method:

1. Grate the vegetables. Add salt, stir and leave for 15 minutes. Then squeeze out the zucchini and break the egg there. Then stir again.

2. Then add semolina to the vegetables and stir. Leave for 25-30 minutes to swell.

4. When removed from the pan, place them on a paper towel to remove excess oil. Serve warm with your favorite sauce.

That's all for today. I shared my favorites quick recipes delicious zucchini pancakes. I recommend trying everything for variety. You can also check out the cooking recipes.

Bon appetit! I look forward to seeing you again on my blog!