Pancakes are perhaps the easiest dish you can make with zucchini. They can be made from both young and old vegetables - so if the zucchini from your summer cottage lasted until late autumn, you can delight your family with this delicious dish very long.
The big plus of zucchini pancakes is that they cook very quickly. In just half an hour you can create a delicious breakfast or dinner for the whole family. Pancakes can be prepared exclusively from zucchini, or you can add other ingredients to it: oatmeal, meat, apples, pumpkin...
The methods for preparing this dish are also different. Usually zucchini pancakes They are fried, but you can also bake them - then the pancakes will turn out more tender. We'll start with a classic pancake recipe. They can be served cold or hot, with herbs, sour cream or garlic sauce.
Classic Zucchini Pancakes Recipe
Wash the zucchini. If it is old, peel off the skin and remove the seeds; if you are young, you don’t need to do this. Grate the pulp on a coarse grater. Break the eggs into a bowl, add pepper and salt, and beat with a fork. Place the zucchini in a bowl with the beaten eggs and mix well. 
Don't know where to put your zucchini harvest? Pancakes will come to the rescue! Add flour and mix again until smooth. Heat a frying pan, grease with oil. Use a spoon to scoop up the dough and place it in the pan, forming pancakes. Fry over medium heat until done.
Recipe for zucchini pancakes with chicken
This is a denser version of the dish. Tender chicken meat goes well with the taste of pancakes. And the protein that it is rich in chicken breast, will provide a feeling of fullness for a long time. Agree - a great option for breakfast!
Ingredients Wash the chicken and cut into small cubes. Wash the zucchini too, remove the skin if necessary and remove the seeds. Grate on a coarse grater and squeeze lightly. Chop the dill. Place the meat, zucchini and dill in a bowl.Add egg, flour, sour cream, pepper and salt. Mix well until smooth. Heat a frying pan, grease with oil. Spoon the batter into the pan, forming pancakes. Fry on both sides until golden brown.
Recipe for lean zucchini pancakes
An excellent dish for those who are fasting, as well as strict vegetarians and people with food allergies. chicken eggs. Despite the fact that the pancakes are lean, this does not make them lose their taste at all. Still the same golden crispy crust and delicate taste zucchini pulp!
Zucchini dishes rightfully occupy a central place on the summer table. This vegetable is incredibly rich in nutrients, but contains just a minimum of calories. At the same time, it is widespread, is absolutely inexpensive, has a neutral taste, to which you can easily add sweetness, spiciness, sourness, as you like!
4 cooking rules
When asked how to make zucchini pancakes, experienced housewife will only smile mysteriously. After all, this dish has several secrets that make it exceptional. And now we will reveal them!
- Salt the mixture before frying. Zucchini is a watery vegetable, and when salted it begins to actively release juice. For the same reason, you never need to do a lot of dough. You simply won’t have time to fry the whole mass, and the last batches will spread out. Early “milk” squash are especially active in this regard. Their juice must be squeezed out and drained.
- Clean your vegetables. When you cook something from young vegetables, there are no problems with them. But old pancakes, stuffed zucchini, and other delicacies may not work out. The reason for this is the hard crust and hard seeds. They should be cleaned before grating vegetables.
- If you want to get a homogeneous structure of the pancakes, grate the zucchini on a fine grater. And if you like some fibrousness in the style of potato chips, use a coarse grater.
- Bake dietary zucchini pancakes in the oven. They contain extremely few calories and are also great as a breakfast or afternoon snack for children. Traditionally, the dish is fried in a well-heated frying pan. And you need to spread the mass in the smallest mound, forming the pancakes slightly flattened.
Classic recipe
Now we’ll find out how to make zucchini pancakes. Classic dish includes a minimum of ingredients. You will need:
- zucchini - 2 large;
- eggs - 2 pcs.;
- flour - 5 tbsp;
- greens - dill, parsley;
Preparation:
- Wash the greens, dry and chop finely.
- Finely grate the zucchini and drain the juice if necessary.
- Mix the mixture with herbs, eggs, add flour. Do this gradually, watch how the mass thickens. You may need a little more flour, depending on the consistency. Then add salt and pepper to the mixture and start frying immediately.
- Fry the squash pancakes for 2 minutes on each side. Then reduce the heat and keep covered for 4 minutes.
The dish should be served with sour cream. This is appropriate for any composition of ingredients.
Zucchini interpretations
And these recipes will show how varied zucchini pancakes can be. Recipes with photos include detailed description, so it won’t be difficult for you to understand each of them.
Dietary zucchini pancakes in the oven
You will need:
- zucchini - 2 pcs.;
- carrots - 1 pc.;
- egg - 2 pcs.;
- onions - 1 pc.;
- spices and salt.
Preparation
- Wash and peel the vegetables.
- Cut the onion into cubes, grate the carrots and zucchini on a medium grater.
- Combine the ingredients, mix, add salt and spices (this could be marjoram, basil, cilantro, nutmeg).
- Beat the eggs into the mixture and mix.
- Drizzle olive oil onto a parchment-lined baking sheet and spread. Spoon out the dough.
- Turn on the oven at 180°C, place a baking sheet with pancakes there for 20 minutes. If during this time any of them bake unevenly, you can turn them over.
Sweet zucchini pancakes - recipe
You will need:
- zucchini - 2 pcs.;
- flour - 200 g;
- sugar - 2 tbsp;
- eggs - 1 pc.;
- salt and soda - a pinch;
- vegetable oil.
Preparation
- Peel the zucchini and remove seeds, grate it on a fine grater.
- Mix the mixture with egg, sugar and flour, and then add soda.
- Fry until golden brown in a pan and serve warm.
Zucchini and potato pancakes
You will need:
- zucchini - 2 pcs. (approximately 0.5 kg);
- potatoes - 4 pcs. (approximately 0.5 kg);
- eggs - 2 pcs.;
- salt and pepper, vegetable oil.
Preparation
- Remove seeds and peel from zucchini. Grate them on the finest grater.
- Peel and also grate the potatoes.
- Combine the mixtures and place in a colander to drain excess liquid.
- Add eggs, salt and pepper, stir and start frying immediately.
- Fry over medium heat on both sides for a couple of minutes, cover with a lid, hold for another 3 minutes.
Zucchini pancakes with cheese
You will need:
- zucchini - 2 pcs.;
- eggs - 2 pcs.;
- hard cheese - 100 g;
- parsley - half a bunch;
- flour - 8 tbsp. spoon;
- vegetable oil.
Preparation
- Peel the zucchini and grate on a fine grater.
- Grate the cheese.
- Finely chop the washed and dried greens.
- Connect all components.
- Add eggs, salt and pepper.
- Gradually add flour, kneading thoroughly.
- When it reaches a moderately thick consistency, fry in a well-heated frying pan.
You will definitely love our recipes for zucchini pancakes, because they are prepared quickly and turn out very tasty!
Video recipes for zucchini pancakes
Date of publication: 09/23/2017
More and more new recipes for zucchini pancakes appear every season. Yes, that’s understandable. Zucchini is a vegetable that can be combined with almost any food. Of course, every housewife adds to the recipes for zucchini pancakes those ingredients that she currently has at home.
It's surprising, but any zucchini pancakes are delicious. Whoever added it there. In the previous article, I promised that I would give other, new recipes for zucchini pancakes. I am keeping my promise.
This will be only a small fraction of existing recipes, but now zucchini can be bought almost all year round, and not only pancakes can be made from them. Therefore, we will meet with zucchini again.
Simple and delicious step-by-step recipes for zucchini pancakes with photos.
Here we will look at simple, but very delicious recipes zucchini pancakes. Each recipe has its own twist. Look. Cook with us. Fantasize.
1. Recipes for zucchini pancakes - the simplest but most delicious recipe
Ingredients:
- Young zucchini or medium-sized zucchini - 2 pcs. ≈ 600 g
- Flour - 0.5–1 cup
- Egg - 1 pc.
- Salt, pepper
- Garlic - 1-3 cloves
- Oil for frying
Preparation:
1. Wash the zucchini, pat dry with a paper towel, cut off the ends on both sides and peel off the skin. If the zucchini is young and just picked from the garden, you don’t need to peel the skin.
2. Grate the zucchini on a coarse grater. Not a very pleasant job, of course. You can also wipe off your fingers. Well what to do. Either buy a processor that costs a lot, or be very careful. U young zucchini We also don’t remove grains.
3. Zucchini releases a lot of juice, so we place the grated zucchini in a colander with a fine mesh, which we have on an empty bowl.
4. Sprinkle the zucchini generously with salt. Stir and let stand.
5. At this time, finely chop a couple of cloves of garlic.
6. Squeeze the zucchini with your hands so that it contains as little liquid as possible.
7. Break the egg into a separate bowl and beat with a spoon. Pour the egg into the zucchini, add chopped garlic, pepper and add 1/2 cup of flour.
8. Mix the dough. We do all this with a fork. If the dough turns out a bit runny, add a little more flour. Mix until desired consistency is achieved. Keep in mind that the zucchini still releases juice. And we need the dough to be as thick as a pancake, even a little thicker.
9. Place the frying pan on the stove and heat it up. Pour in olive oil or any vegetable oil. Pour in oil so that the pancakes are fried in oil and not in a greased frying pan. Let's wait until it warms up well and spoon our dough into the oil. We press a little with a spoon so that the pancakes are thinner, trim them so that they are more beautiful.
10. Fry until golden brown and turn over.
11. You don’t need to hold them for a long time. As soon as they turn a little golden on the other side, remove them. After all, in principle, zucchini can be eaten raw. Place the pancakes on a plate previously covered with paper towels to absorb excess fat.
12. Our zucchini pancakes are ready.
After we fry all the pancakes, serve them, season with sour cream, decorate with herbs and serve them on the table.
You can see for yourself how beautiful they turned out. We tried it. Well, very tasty.
Try yours too.
Bon appetit!
2. Recipe for zucchini pancakes with cheese and herbs
Ingredients:
- Zucchini – 2 pcs.
- Cheese – 100 g.
- Eggs – 2 pcs.
- Onions – 1 pc.
- Flour – 4 tbsp.
- Garlic – 1 tooth.
- Green.
- Salt, pepper, oil for frying
Preparation:
1. Grate the cheese on a fine grater.
2. Chop the greens. We chop the dill, you can add what you like: green onions, cilantro, parsley.
3. Finely chop a clove of garlic. If you really like it, you can add another clove.
4. Using a fine grater or in a blender, chop the onions. If you use green onions, you can omit the onions, or add a little.
5. Peel the zucchini and grate it on a fine grater.
6. Add chopped onions to the zucchini.
7. We send cheese there too.
8. Add herbs, garlic, eggs. Let's salt and pepper everything.
9. Mix everything well. Add flour and mix it well into the mixture.
10. We have the dough ready, we can start frying the pancakes.
11. Spoon the dough into heated vegetable oil. Pour oil so that the pancakes are fried in oil.
12. We will fry for a couple of minutes on each side. The pancakes should be well browned. If yours is not browned, or only slightly browned, during this time, hold it a little longer until it turns brown. Fry one side, turn it over to the other.
13. When the pancakes are fried on both sides, place them on a paper towel to absorb excess oil.
All. It turned out so beautiful and delicious!
Serve with any sauce, mayonnaise, whatever you like.
Bon appetit!
3. Zucchini pancakes with carrots, eggs and herbs
Ingredients:
- Zucchini - 1 pc.
- Small carrots - 1 pc.
- Flour ≈ half a glass
- Eggs - 2 pcs.
- Cilantro - 1 large bunch
- Garlic - 4-6 cloves
- Spicy Red ground pepper, salt
- Vegetable oil - for frying
Preparation:
1. Cut the washed, peeled zucchini. If it has large seeds, remove it.
2. Grate the zucchini and carrots on a coarse grater. We grated the carrots on a coarse grater, because I like to feel them in the pancakes. It even crunches a little.
3. Finely chop the greens. We have cilantro. If you don’t like cilantro or like other greens, you can add dill, green onions, and parsley. We send the cilantro to the zucchini with carrots and squeeze the garlic there. This is again a matter of taste. We squeeze out 5 cloves.
4. Mix the eggs well in a separate bowl and pour into the total mass with the zucchini. Salt. Let's pepper it. We have hot red pepper. Today we will cook something spicy. You can sprinkle with ground black pepper or no pepper at all.
5. Sift flour into our mixture. Do not pour in all the flour at once. pour out most of it and see how the dough turns out. If it's runny, add more. Flour is different everywhere, so it is impossible to say the exact amount of flour.
If you are wondering: what to cook from zucchini is tasty, quick and easy, then today’s article is for you. After all, what could be simpler than pancakes? -Only zucchini pancakes. And also simple and tasty, recipes for which I published in a previous article.
It would seem, what could be special about zucchini pancake recipes? But it turns out that if you change the ingredients just a little, you end up with a completely different dish each time. Let's make sure of this and try to prepare pancakes according to different recipes.
Zucchini pancakes: simple and delicious recipes with photos:
Zucchini pancakes in a frying pan - recipe with photos step by step
Very fresh, today's photos. Made pancakes for breakfast, disappeared within 5 minutes. They turned out incredibly tender and tasty.
We will need:
- egg - 1 pc.
- flour - 4 tbsp. l.
- semolina - 2 tbsp. l.
- dill and parsley
- salt to taste
- vegetable oil for frying
- Wash and clean the zucchini. If the zucchini is young and the seeds are small, then we use them together. I had an “older” zucchini, so I removed the pulp and seeds. Then grate the zucchini on a coarse grater.
2. Beat the egg, add salt.
3. Finely chop the fresh herbs and add to the zucchini.
4. Add semolina and flour to the dough. The consistency of the dough resembles thick sour cream. Stir well.
If during cooking the zucchini manages to release a lot of juice, then excess liquid drain
5. In a heated frying pan with vegetable oil spoon out the dough and form pancakes. Fry on both sides until nicely golden brown.
6. Serve with sour cream.
Lush zucchini pancakes - step by step recipe with photos
If you want to try fluffy pancakes, you will need to add soda to the dough. Please note that much more flour will be needed here.
We will need:
- zucchini - 1 - 2 pcs. (depending on size)
- egg - 2 pcs.
- flour - 1 cup
- onions - 1 pc.
- garlic - 1 clove
- dill and parsley
- salt, pepper to taste
- soda - 1 tsp.
- vegetable oil for frying
- We clean the zucchini and grate it on a coarse grater. To add fluffiness to the dough, add soda (1 tsp) to the zucchini mass.
2. Chop fresh or dried herbs and add to the zucchini.
3. Either pass a clove of garlic through a press or simply chop it finely and also send it to the zucchini. Salt and pepper to taste.
4. It’s time to add flour. To enrich it with oxygen, sift it through a sieve and gradually pour it into the dough.
5. Separate the whites of the eggs from the yolks. Place the yolks into the dough, beat the whites until foamy and also add to the dough. Whipped whites will raise the pancakes even more.
6. Onions cut as finely as possible and also add to the dough.
7. Mix all ingredients well and let the dough stand for 30 minutes.
8. Bake in a well-heated frying pan in large quantities vegetable oil. Fry on both sides until beautiful golden color.
Zucchini pancakes - recipe From Yulia Vysotskaya
Delicious pancakes made by Yulia Vysotskaya with chestnut flour, sun-dried tomatoes and brie cheese, I think, will delight many. I really love watching how Yulia quickly cooks.
Zucchini pancakes with kefir - a delicious and quick recipe
This recipe for dessert sweet zucchini pancakes with the addition of apple and kefir.
We will need:
- zucchini - 1 pc.
- apple - 1 - 2 pcs.
- egg - 1 pc.
- kefir - 1/2 cup
- flour - 7 tbsp. l.
- soda - 1/2 tsp.
- salt - a pinch
- sugar - 1 tbsp. l.
- We clean the zucchini, remove the seeds and grate it on a fine grater. Let it sit, and when the zucchini releases its juice, drain it and lightly squeeze the zucchini mass.
- Peel the apple and grate it on a coarse grater. Add the apple to the zucchini.
- Add soda to kefir, stir and pour into the vegetable mixture.
- Beat the egg into a separate bowl, add sugar and salt and beat lightly with a fork or whisk. Combine the egg mixture with the zucchini mixture.
- Sift the flour through a sieve and pour a little into the dough. Stir well and bake in a heated frying pan.
Zucchini pancakes with cheese and garlic
You can also cook zucchini pancakes with the addition of cheese, which gives them a delicate taste. And if you decide to add garlic to the dough for pancakes, you won’t regret it; everyone at home will come running to the smell as soon as it’s fried.
We will need:
- zucchini - 2 pcs.
- eggs - 2 pcs.
- cheese - 100 gr.
- flour - 4 tbsp. l.
- onions - 1 pc.
- garlic - 1 clove
- salt, pepper to taste
- fresh herbs
- vegetable oil for frying
1.Grate the cheese on a medium grater.
2. Chop fresh parsley and dill finely.
3. We also chop the garlic finely; you can also pass it through a press. We puree the onions, i.e. grate on a fine grater or grind in a blender until pureed.
4. Grate the zucchini (can be replaced with zucchini) and add cheese, herbs, eggs, garlic and onion porridge. Salt and pepper to taste.
5. Add flour and stir the dough well.
6. Bake in a heated frying pan on both sides. The pancakes turn out beautiful, fragrant, golden in color.
Zucchini pancakes with minced meat - lazy zucchini whites
Zucchini pancakes with feta cheese
But my daughter recommended this recipe to me, and this dish became frequent guest in our kitchen. The pancakes turn out very tasty, with a pleasant sourness.
We will need:
- zucchini - 1 pc.
- eggs - 2 pcs.
- Feta cheese (can be replaced with feta cheese) - 100 gr.
- flour - 3 tbsp. l.
- purple onion - 1/2 pcs.
- salt, pepper to taste
- fresh herbs
- juice of 1/3 lemon
- vegetable oil for frying
- Grate the zucchini on a coarse grater, add salt and leave for 10-15 minutes to release the juice. Then squeeze and drain the excess liquid. Sprinkle with ground black pepper if desired.
- In a separate bowl, beat the eggs, add finely chopped herbs, and squeeze the lemon juice.
- Sift the flour through a sieve and add to the dough.
- Finely chop the onion into cubes and also add to the dough.
- Finally, crush the Feta cheese with a fork and mix into the zucchini dough.
- Fry in a heated frying pan on both sides.
- These pancakes are very tasty served with low-fat natural yogurt.
It seems to me that you are convinced that zucchini pancakes are a simple and at the same time delicious dish for breakfast, lunch, and dinner. Depending on the composition of the ingredients, their taste can vary from mild to spicy, from salty to sweet.
I wish you to experiment and delight your loved ones with such a beautiful and tasty dish. Moreover, now is the height of zucchini season.
Eat for your health! And if you liked the recipes, then share them with your friends and acquaintances.
Step-by-step recipes for preparing delicious and healthy zucchini pancakes without flour with vegetables, cottage cheese, cheese
2017-12-17 Natalia DanchishakGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
2 gr.
6 gr.
Carbohydrates
4 gr.81 kcal.
Option 1: Classic recipe for zucchini pancakes without flour
This option is suitable for people who lead healthy image life or just watch their figure. Even a novice housewife can handle the preparation. Instead of flour, you can use potato or corn starch, oatmeal, or flax flakes. To make classic zucchini pancakes you will need a minimum of ingredients.
Ingredients:
- 500 g of young zucchini;
- 1 egg;
- 30 g vegetable oil;
- salt, pepper to taste.
Step-by-step recipe for zucchini pancakes without flour
Wash and peel young zucchini. Grind the peeled vegetable on a grater with large sections and squeeze with gauze to get rid of excess liquid. This way, when frying, the zucchini mixture will not spread throughout the pan.
In a clean bowl, beat the egg, add the squeezed zucchini, salt and pepper, mix everything well.
Heat a frying pan with vegetable oil. Place a tablespoon of the zucchini mixture onto a heated frying pan, shape into round pancakes and fry on both sides until golden brown.
Place the finished pancakes on a paper napkin to remove excess oil. Serve with fresh herbs, sour cream or sauce. You can add grated fresh carrots, which will add a special taste and beautiful color.
Option 2: Zucchini pancakes without flour in the oven - a quick recipe
This dish would be a great option for a quick snack, breakfast, lunch or dinner. Cooking in the oven makes the dish dietary due to minimum quantity oils
Ingredients:
- medium sized zucchini;
- 1 egg;
- 1 tablespoon potato starch;
- fresh herbs, salt, pepper to taste;
- clove of garlic - optional;
- vegetable oil for greasing the baking sheet.
How to quickly cook zucchini pancakes without flour in the oven
Rinse the zucchini under the tap, then cut off the tail. If the zucchini is overripe, peel it and remove the seeds. Grate the peeled vegetable on a coarse grater, put the mixture in a sieve and leave for 15 minutes to drain off excess liquid.
Finely chop the washed and dried greens. Pass the garlic through a press or finely chop it with a knife.
Place the squeezed zucchini in a bowl, add chopped herbs and garlic, starch, beat in the egg, salt and pepper and mix everything well.
Preheat the oven to 160 degrees. Place the zucchini mixture in the form of pancakes on a baking sheet greased with vegetable oil and bake in the oven for 10 minutes.
The finished dish is served hot with ketchup or unsweetened yogurt.
You can add finely chopped fresh fruit to the dough. bell pepper, grated carrots or fresh dill.
Option 3. Flourless zucchini pancakes with cheese
An option for delicious pancakes for cheese lovers, this dish will be delicious both hot and as a cold snack.
Ingredients:
- 50 g hard cheese;
- 300 g zucchini (zucchini variety);
- 1-2 cloves of garlic:
- 1 tablespoon starch;
- 1 chicken egg;
- ground black pepper;
- salt;
- 3-4 sprigs of parsley;
- 50 ml sunflower oil.
How to cook
Wash and peel the zucchini into small pieces, place in the bowl of a blender, grind the contents into minced meat, then remove excess liquid by placing the mixture in a sieve. Chop the washed fresh herbs and chop the garlic finely.
Three cheese into small shavings in a bowl, beat in the egg, add minced squash, starch, salt, ground black pepper, parsley and beat well.
Heat a frying pan over medium heat with sunflower oil. Spread the minced vegetables in small portions using a spoon and shape into a circle, pressing down a little on top so that the pancakes are evenly fried. Fry for 5-7 minutes until golden brown, turn over and brown on the other side. Place the finished zucchini pancakes on a paper towel or napkins.
Serve the prepared vegetable pancakes hot with sour cream and fresh herbs.
To make the pancakes more fluffy, beat the whites separately into a strong foam. Spicy lovers can season the dish with red hot ground pepper.
Option 4. Zucchini pancakes with croutons
Many people love zucchini pancakes for their speed of preparation, benefits and ease. The dish can be made filling if you cook it with chicken.
Ingredients:
- 250 g chicken fillet;
- 500 g of young zucchini;
- 1 onion:
- 2 tablespoons starch;
- chicken egg;
- ground black pepper;
- salt;
- large clove of garlic;
- sunflower oil.
Step by step recipe
Grate the pre-washed zucchini along with the skin on a coarse grater. Add salt, mix and set aside for 10 minutes to release the juice.
Chop the chicken fillet into cubes as small as possible. We clean the onion and also chop it into small cubes. Pass the garlic through a press. Squeeze the zucchini from the juice.
Combine in a bowl chicken fillet, zucchini, onion, starch, beaten egg and garlic. Salt and pepper to taste. Pour vegetable oil into a frying pan and heat over medium heat. Take a heaping tablespoon of zucchini dough and place it on the frying pan and lightly press with a spatula for even frying. Turn the browned pancakes over with a spatula and fry on the other side.
In order for the pancakes to cook evenly, the heat should be moderate. If it is strong, the pancakes may not be fried and will be raw in the middle, and at low heat they will absorb a lot of oil. Serve zucchini pancakes with chicken and sour cream sauce. You can add fried mushrooms or cheese to the dough.
Option 5. Flourless zucchini pancakes with apple and raisins
Zucchini pancakes can be prepared not only as a snack, but also as a dessert by adding dried fruits and a fresh apple to the dough.
Ingredients:
- sweet apple;
- young zucchini;
- handful of raisins:
- 1 tablespoon starch;
- chicken egg;
- salt - a pinch;
- refined oil.
How to cook
We prepare the products. Wash the apple and zucchini under running water. Boil a glass of water and pour it over the raisins. Leave for 5 - 10 minutes until the dried fruits become soft. Grate the zucchini on a medium grater and squeeze out the juice. Peel and core the apple, three and add to the zucchini.
Add raisins, starch, a pinch of salt to the zucchini-apple mixture, beat in the egg and mix everything well. The dough is ready.
Grease a heated frying pan with oil. Spoon the dough into small round pancakes. Fry over low heat on both sides until cooked.
Serve pancakes with honey or condensed milk. In addition to apples, you can add bananas or pears to the dough.
Option 6. Vegetable pancakes with celery
Celery is a real find for those who watch their figure. Therefore, dishes with it are very popular among those who watch their figure.
Ingredients:
- 4-5 celery stalks;
- 2 young zucchini;
- 1 tablespoon starch;
- 2 eggs of the highest category;
- 70 g cheese (feta, suluguni)
- sea salt, ground pepper - to taste;
- corn oil;
- parsley, onion or dill to taste.
- 1-2 cloves of garlic.
How to cook
Grind the peeled zucchini on a grater. Slice the celery very thinly with a knife, after first cutting the celery stalk lengthwise. Place the chopped vegetables in a bowl, add a little salt and leave for 15 minutes.
Grate the cheese on a coarse grater. Finely chop the washed green onions and greens. Using a garlic press, squeeze out the peeled garlic cloves. Squeeze the celery and zucchini mixture well. Combine all ingredients in a bowl and mix well, pepper and salt to taste. The dough should be slightly thicker than for regular pancakes.
Heat corn oil in a frying pan. Using a tablespoon, spread the dough into a round pancake shape. Fry over medium heat on both sides until golden brown.
You can serve pancakes with low-fat sour cream, unsweetened yogurt or tomato sauce. To warm up the pancakes, place them on a baking sheet and place in the oven for five minutes, preheating it to 180 C.