Zucchini pancakes

Zucchini pancakes are a popular dish and in demand not only for diet and proper nutrition, but also a tasty and satisfying food option for the everyday menu. Zucchini is similar to potatoes, but it has less calories and retains its beneficial properties after heat treatment. There are many recipes for zucchini pancakes: with milk or kefir, with the addition of cheese and herbs, which allows you to choose according to your taste.

Zucchini pancakes with cheese in a frying pan

Zucchini pancakes with cheese in a frying pan will be a hearty breakfast, an appetizer for main courses, and a good snack. Grate the zucchini for pancakes. We add cheese to the dough, which will give the pancakes tenderness with a creamy taste, making the dough thicker and not requiring a lot of flour. Zucchini pancake dough with cheese is not capricious, can be stored well in the refrigerator for more than a day and does not darken, unlike potato dough.

1. 
   Zucchini pancakes are very easy to prepare. Wash the zucchini for making pancakes and dry it with a napkin. If your zucchini is not young, then remove the peel and seeds. Then we chop it on a medium grater.
2. 
   Transfer the grated zucchini mixture into a bowl for kneading dough, mix with ¼ teaspoon of salt and leave for 15 minutes to allow the juice to separate.
3. 
   In another bowl, whisk two eggs with a pinch of salt.
4. 
   Grind a piece of any hard cheese on a coarse grater.
5. 
   Pour vegetable oil (1 tbsp) and milk at room temperature into beaten eggs. Mix these ingredients well with a whisk.
6. 
   Drain as much juice as possible from the zucchini mass. Place shredded cheese in it and pour in the egg-milk mixture. Mix everything well again with a whisk.
7. 
   Wash the greens (dill with parsley), dry with a napkin, finely chop and add to the dough.
8. 
   Lastly, pour wheat flour into the zucchini mass through a sieve and knead the dough. Its texture should be neither thick nor liquid, as for regular pancakes.
9. 
   Heat the vegetable oil in a frying pan, pour in the dough with a ladle, distribute it in an even thin layer and fry over low heat so that the cheese does not burn, first on one side.
10. 
    Using a spatula, carefully turn the pancake over and fry until golden brown on the other side.
11. 
    Place the baked pancakes in a stack on a plate or fold them in four.
12. 
    Serve hot zucchini pancakes with cheese for breakfast and add sour cream or yogurt. Bon appetit!

Delicious zucchini pancakes with garlic

Zucchini pancakes are prepared unsweetened and complement the taste with other ingredients, and in this recipe we prepare zucchini pancakes with garlic.Garlic can be added to the dough, and the amount of this spice depends on the taste of the housewife, but you can do it differently - we’ll prepare a garlic spread for the pancakes, which will be tastier. Knead the dough with milk, and grate the zucchini on a fine grater, like potatoes.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Small zucchini – 2 pcs.
• Milk – 200 ml.
• Egg – 1 pc.
• Flour – 90 gr.
• Salt – ½ tsp.
• Ground black pepper – ½ tsp.
• Vegetable oil – 3 tbsp.

For spreading:

• Garlic - to taste.
• Mayonnaise – 100 gr.
• Sour cream – 200 ml.
• Greens - to taste.

Cooking process:

Step 1. First of all, you need to prepare the ingredients according to the recipe.

Step 2. Rinse young small zucchini (palm-sized), dry with a napkin and chop on a fine or medium grater.

Step 3. Add salt and black pepper to the zucchini mass and break one chicken egg.

Step 4. Then add sifted flour to this mass and mix these ingredients with a spoon until a homogeneous consistency, without lumps of flour.

Step 5. Pour milk into this mixture in portions while kneading the dough.

Step 6: The texture of the kneaded dough should be runny like that of pancakes so that the pancakes can be rolled.

Step 7. Heat a frying pan and grease it with vegetable oil. Using a ladle, pour the kneaded dough into the frying pan and spread it into an even thin layer.

Step 8. Fry the pancakes for 30-40 seconds until golden brown on both sides, carefully turning them over with a spatula.

Step 9. Place the baked pancakes on a flat plate.

Step 10. For the garlic spread, in a separate bowl, mix mayonnaise with sour cream, minced garlic cloves and finely chopped any herbs.

Step 11Grease each pancake with the prepared spread.

Step 12. Roll the pancakes with the spread, forming rolls.

Step 13. Serve the zucchini pancakes with garlic hot, but they retain their taste even when cold. Bon appetit!

Zucchini pancakes with milk

The version of zucchini pancakes with milk is considered a classic and allows the housewife to quickly prepare a hearty breakfast. These pancakes are similar to regular ones, but they are distinguished by their special tenderness and good taste, which is what zucchini gives to the pancakes. For pancakes with milk, the zucchini variety is chosen. In this recipe, the zucchini is crushed using a blender and the juice is not removed, which simplifies the cooking process.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Zucchini – 400 gr.
• Egg – 2 pcs.
• Flour – 1 tbsp.
• Milk – 1 tbsp.
• Vegetable oil - for frying.
• Salt - to taste.

Cooking process:

Step 1. Rinse the zucchini under running water, dry with a napkin and, without peeling, grind in the bowl of a blender or food processor into a homogeneous mass.

Step 2. Pour the zucchini mass into a bowl for kneading dough, break two eggs into it and add a little salt. Mix these ingredients well.

Step 3. Then pour milk at room temperature into the zucchini mass, pour a glass of wheat flour through a thick sieve and knead the dough.

Step 4. Pour tbsp into the dough. spoon of vegetable oil and mix again. The kneaded dough should be moderately thick, homogeneous and spread well in the pan.

Step 5. Fry the zucchini pancakes in milk in a preheated frying pan over medium heat until golden brown on both sides. Bon appetit!

PP zucchini pancakes in a frying pan

The preparation of PP zucchini pancakes differs from ordinary zucchini pancakes by replacing wheat flour in the dough with whole grain, oat or corn. In this recipe we prepare PP zucchini pancakes using Hercules flakes crushed in a blender. We fry in the form of pancakes, but by making the dough more liquid by reducing the PP of flour, you can fry in the form of thin pancakes. The recipe is simple and quick.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Zucchini – 2 pcs.
• Hercules flakes – 1 tbsp.
• Egg – 2 pcs.
• Flour (whole grain/corn) – 5 tbsp.
• Salt – 1 pinch.
• Ground black pepper – 1 chip.
• Vegetable oil - for frying.

Cooking process:

Step 1. To prepare pancakes, select young zucchini. We wash them well, wipe them dry with a napkin and chop them on a coarse grater. Place the zucchini mass in a bowl for kneading dough.

Step 2. In the bowl of a blender, grind a glass of Hercules to a fine crumb. Drain the juice from the squash mass, add chopped oat flakes, mix well and leave for 10 minutes for the flakes to swell.

Step 3. After this time, break two chicken eggs into the zucchini mass, add a pinch of salt and black pepper and knead the dough.

Step 4. Grated zucchini continues to release its juice, so add any PP flour to the dough to make its texture moderately liquid, like for pancakes or pancakes.

Step 5. Heat a non-stick frying pan and grease it with oil. Place the dough in a frying pan using a tablespoon and form it into pancakes or pancakes.

Step 6. Fry the pancakes until golden on both sides and over low heat so that they fry evenly and do not burn.

Step 7Transfer the baked pancakes/pancakes to paper napkins to remove excess oil and then place on a serving plate.

Step 8. Decorate the PP zucchini pancakes with herbs and serve for dinner with sliced ​​fresh vegetables. Bon appetit!

Zucchini pancakes with kefir in a frying pan

Zucchini pancakes with kefir in a frying pan are quite a popular type of zucchini dishes, because the ingredients are available and the dish is prepared simply and uncomplicated, and its taste always pleases. For pancakes, mix the dough with kefir and grate the zucchini. Using the specified amount of ingredients, the dough will spread over the frying pan, which will make the pancakes thin and tender.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 6.

Ingredients:

• Zucchini – 900 gr.
• Kefir – 600 ml.
• Egg – 4 pcs.
• Flour – 400 gr.
• Salt – 2 tsp.
• Soda – 1 tsp.
• Vegetable oil – 2 tbsp.
• Greens – 20 gr.

Cooking process:

Step 1. We wash the zucchini under running water, peel it and chop it on a grater, and it is the housewife’s choice to use a coarse or fine grater. Squeeze the juice out of the zucchini mass, transferring it to a colander.

Step 2. Transfer the grated zucchini into a bowl for kneading dough, break the eggs, add salt and pour in kefir at room temperature. Mix everything well with a spatula.

Step 3. Then, one by one and then stirring, pour flour through a sieve, pour in vegetable oil, add a little finely chopped herbs and lastly add baking soda. Cover the kneaded dough with a napkin and leave for 20 minutes so that the soda reacts with kefir and the dough acquires a uniform, thick consistency.

Step 4. After this time, we begin frying the pancakes.Heat a frying pan and grease it with oil. Pour the dough into a ladle, about half of its volume, distribute it evenly and evenly in the frying pan and fry the pancakes over medium heat until a beautiful blush-yellow color on both sides.

Step 5. Place the kefir pancakes baked in a frying pan on a dish, and grease each pancake with a piece of butter or any sauce. Bon appetit!

Zucchini pancakes without flour

The recipe for zucchini pancakes without flour is in demand both in dietary and healthy nutrition, and even when the flour has run out. Such pancakes, supplemented with vegetable spices and herbs, turn out more delicious. Wheat flour in pancakes can be replaced with vegetables, buckwheat or millet, starch or oatmeal. In this recipe, we cook zucchini pancakes with eggs and herbs and choose young zucchini.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Medium zucchini – 2 pcs.
• Egg – 4 pcs.
• Vegetable oil – 50 ml.
• Greens (parsley/cilantro) – ½ bunch.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. For pancakes, take young zucchini with thin skin and without mature seeds inside.

Step 2. Rinse the zucchini well under cold water and chop on a coarse grater directly into a bowl for kneading dough.

Step 3. Sprinkle the zucchini mass with salt and freshly ground pepper to your taste, stir and leave for 20 minutes so that the vegetable releases its juice.

Step 4. Break 4 eggs into a separate bowl.

Step 5. Using a whisk or blender, beat the eggs into a fluffy mass.

Step 6. Add finely chopped parsley or cilantro to the beaten eggs and mix everything well.

Step 7. Squeeze out the vegetable juice that we don’t need from the grated zucchini.

Step 8Pour the egg and herb mixture into the squeezed zucchini and mix everything again until smooth.

Step 9. Fry the zucchini pancakes in a greased frying pan over medium heat, covered with a lid, until golden brown on both sides.

Step 10. When frying, zucchini pancakes absorb very little oil, since they are flourless. Serve the baked pancakes hot, topped with any sauce, but they are also delicious served cold. Bon appetit!

Zucchini pancakes with herbs in a frying pan

Zucchini pancakes with herbs in a frying pan will be an excellent dish for lunch or dinner, and when cold they are suitable for any snack. To add satiety to the zucchini, add a little hard cheese, choose the greens and their quantity according to your preference, because the taste of zucchini pancakes is determined by the cheese and vegetable “mosaic”.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Medium zucchini – 2 pcs.
• Greens - to taste.
• Hard cheese – 200 gr.
• Starch – 2 tbsp.
• Egg – 2 pcs.
• Vegetable oil - for frying
• Salt - to taste.

Cooking process:

Step 1. First of all, prepare, according to the recipe, all the ingredients for making zucchini pancakes.

Step 2. Rinse the zucchini under running water, chop on a coarse grater, sprinkle with salt, stir and leave for 15 minutes so that the vegetable releases juice.

Step 3. During this time, chop a piece of cheese on a coarse grater. Rinse the selected greens with cold water, dry with a napkin and finely chop.

Step 4. Drain the vegetable juice from the zucchini mass. Break eggs into it, add two tablespoons of starch and add chopped greens. Mix these ingredients well with a spoon until smooth.

Step 5. Heat vegetable oil in a frying pan.Spoon the zucchini mixture onto the frying pan, forming it either in the form of pancakes of different sizes, or in the form of one pancake. Fry the pancakes on both sides until lightly browned, carefully turning them over with a spatula. Baked zucchini pancakes with herbs can be served immediately. There is no need to remove oil with a napkin, since pancakes do not contain flour. Bon appetit!

Zucchini pancakes with minced meat in a frying pan

Zucchini pancakes with minced meat in a frying pan will be both a hearty meal on your dinner table and a delicious appetizer for a sumptuous feast. In this recipe, add grated potatoes to the zucchini in equal proportions, take any minced meat and mix the vegetable mass with the minced meat. With more minced meat you will get cutlets with vegetables, and with more zucchini you will get pancakes or pancakes.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Zucchini – 600 gr.
• Potatoes – 600 gr.
• Minced meat – 800 gr.
• Onion – 1 pc.
• Egg – 4 pcs.
• Flour – 4 tbsp.
• Garlic – 2 cloves.
• Greens - to taste.
• Vegetable oil - for frying
• Salt - to taste.

Cooking process:

Step 1. First, prepare all the ingredients for zucchini pancakes with minced meat, according to the recipe. Wash the zucchini. Peel and rinse potatoes and onions.

Step 2. Grind the zucchini on a medium grater, mix with salt and leave for 15-20 minutes so that it produces juice.

Step 3. Using a medium grater, chop the peeled potatoes and transfer them to a bowl for kneading pancake dough.

Step 4. Cut the onion into small cubes and fry until golden brown. Drain the juice from the squash mass and transfer it to the grated potatoes.Break the eggs here, add finely chopped herbs, fried onions, minced garlic, minced meat, salt and add flour. Mix these ingredients with a spoon or hand to form a thick mass.

Step 5. Heat vegetable oil in a frying pan. We put the zucchini mass into it, forming pancakes of any size. Fry the pancakes over medium heat and covered with a lid until golden brown on both sides. We immediately serve the baked zucchini pancakes with minced meat to the table hot, adding any fresh vegetables to the dish. Bon appetit!

Zucchini pancakes with filling

Zucchini, a vegetable with a neutral taste, goes well in pancakes with various additives, both added to the dough itself and in the form of various fillings. In this recipe we prepare zucchini pancakes stuffed with minced meat using the “brizol” method, similar to the classic egg-based brizol.

Cooking time: 40 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Medium zucchini – 1 pc.
• Minced meat – 200 gr.
• Onion – 2 pcs.
• Egg – 1 pc.
• Hard cheese – 100 gr.
• Sour cream – 1 tbsp.
• Flour – 3 tbsp.
• Greens - to taste.
• Salt - to taste.
• Ground pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. According to the recipe, immediately prepare all the ingredients for this dish.

Step 2. Rinse the zucchini, remove the peel and seeds and chop on a coarse grater. Transfer the mixture into a bowl for kneading dough and add finely grated onion to it.

Step 3. Then add a spoonful of sour cream to this mixture, break one egg, add three tablespoons of flour and add salt and pepper to your taste. Mix these ingredients well with a spoon.

Step 4.Fry the minced meat in a frying pan under the lid for 5-7 minutes, adding salt, finely chopped herbs and ground pepper. Transfer the fried minced meat to a plate.

Step 5. Then grease the pancake pan with oil, heat it up and lay out 1/3 of the kneaded dough in a thin, even layer (this amount of ingredients makes 3 pancakes). Fry the pancake over low heat with the lid on for a few minutes, just until the dough sets.

Step 6. Then spread 1/3 of the fried minced meat in an even layer on half of the pancake.

Step 7. Place a layer of grated hard cheese on the minced meat.

Step 8. Carefully cover the filling with half of the pancake and continue frying under the lid for another 3-4 minutes until the pancake is completely cooked and the cheese has melted. The pancake can be turned over to the other side for even cooking. Serve hot zucchini pancakes baked using the brizol method with filling. Bon appetit!

Frozen zucchini pancakes

Frozen zucchini is great for making delicious pancakes any time of year. In this recipe, we do not defrost the zucchini in advance and prepare thin pancakes with the addition of milk, flour and eggs, and the options can be either salty or sweet. Grind the zucchini in a blender and fry the pancakes in a dry frying pan, then cool, since hot pancakes turn out fragile, and grease with oil, which gives such pancakes a special flavor.

Cooking time: 50 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Frozen zucchini – 400 gr.
• Egg – 1 pc.
• Milk – 200 ml.
• Flour – 250 gr.
• Garlic - to taste.
• Greens - to taste.
• Salt - to taste.

Cooking process:

Step 1. Prepare, according to the recipe, all the ingredients for making pancakes.

Step 2.Peel the garlic (for the salty version of pancakes).

Step 3. Place the frozen zucchini in a blender bowl (you can partially defrost it for easy kneading). Break an egg into it, add garlic and salt, pour in milk and beat into a homogeneous mass, which will be the liquid base of the pancake batter.

Step 4. Pour the prepared mass into a bowl for kneading dough and pour flour sifted through a sieve into it. Knead the dough with a spoon. Its texture should be liquid, and the pancakes will turn out thin.

Step 5. Chop the greens (you can also use frozen ones) and add to the dough.

Step 6. Mix the dough with herbs well again.

Step 7. Heat a non-stick frying pan, because we will fry without oil, but you can also use oil. Pour the dough into the pan using a ladle and spread in a thin, even layer. Fry the pancake over low heat, and this dough requires a little more time to fry.

Step 8. Then carefully turn the pancake over with a spatula and fry until lightly browned on the other side. Fry all the pancakes this way.

Step 9. Transfer the fried pancakes from frozen zucchini to a dish and cool much, because they are quite fragile when hot. Then grease each pancake with a piece of butter and, if desired, roll it in four or into a roll, or you can wrap any filling in them or form a snack cake. Bon appetit!