Zucchini pancakes

Basic principles for making zucchini potato pancakes

Initially, it is worth noting that zucchini is a low-calorie vegetable, ideal for those on a diet. Zucchini pancakes (recipes are given below) can be a second course for lunch or, due to their low calorie content, replace a full dinner. Since raw zucchini contains only 24 kcal per 100 g of product. But no matter how good the vegetable is, preparing potato pancakes from it has its own principles and approaches.

To prepare the dish, you need a medium-sized vegetable with tender pulp, in which the seeds have not yet formed.
Zucchini is quick to cook, so when frying, you should not leave the stove for long.
After the zucchini is grated, it should be salted and waited for about 10 minutes. Since the vegetable is very juicy, the resulting liquid should be drained.
Zucchini and squash are “direct relatives” of zucchini, so they can be safely used in preparing delicious zucchini pancakes.
To make the mass homogeneous, it is recommended to grate some of the zucchini on a coarse grater, and some on a fine grater.
Zucchini pancakes in a frying pan are not the only option, since the dish turns out no less tasty in the oven. Pancakes from the oven are lower in calories, as they are prepared without sunflower oil.

Ingredients

egg;
sunflower oil;
zucchini - half a kilogram;
bulb;
sea salt and ground pepper;
75 g flour.

Cooking method

Wash the zucchini, wipe with a kitchen towel and chop on a medium grater. Drain off the released juice. Squeeze out excess liquid from the resulting mass.
Finely chop the peeled onion. Add to grated zucchini.
Break the egg into the grated zucchini, add flour and season with freshly ground pepper and salt. Pour in 80 ml of sunflower oil. Mix thoroughly.
Pour oil into a heated frying pan. Place small pancakes with a tablespoon and fry until golden brown. Then turn the pancakes over and fry on the other side.
Line the dish with paper towels. Place the prepared potato pancakes in it to get rid of excess oil. Serve with sour cream or tomato sauce.

Master class on preparing classic zucchini pancakes step by step with photos

For our readers, we have prepared a master class on how to prepare potato pancakes with zucchini step by step with photo instructions. Before starting work, prepare the products:

Two young zucchini or zucchini.
One egg.
One onion.
150 g flour.
Salt and pepper to taste.
Half a bunch of greens (optional).

Now about the cooking process. To get potato pancakes with a golden, crispy crust and tender interior, follow these steps:

Wash the zucchini and remove the stem. Grate them on a medium grater.

Squeeze out the entire grated mass with your hands so that all the excess liquid drips off.

Chop the onion. You should get small cubes.

Add onion to the squeezed zucchini mass, beat in the egg, and add salt.

Chop the greens and add them to the mixture. Gradually add flour.

Knead a fairly thick dough.

Spoon the zucchini mixture onto a hot frying pan and fry the pancakes on both sides.

Serve with various additives in the form of sauces, sour cream, mayonnaise or ketchup.

↑ Recipe with semolina and potatoes

Draniki with potatoes, zucchini and semolina turn out tender; thanks to the presence of semolina in the dough, they hold their shape well.

Components:

water – 0.5 tbsp.;
zucchini – 500 g;
garlic – 1 tooth;
flour – 2 tbsp. l.;
pepper and salt;
vegetable oil – 100 ml;
semolina – 1 tbsp.;
eggs – 2 pcs.;
carrots – 80 g (1 pc.);
potatoes – 300 g (2 pcs.).

Preparation:

The most time consuming part of preparing these potato pancakes is soaking the semolina. Therefore, we start with cereals. Pour a glass of semolina (200 g) with cold water and leave to swell for half an hour.
We wash, peel and grate the vegetables. First the zucchini, then the carrots and potatoes. Squeeze the garlic through a press. Carefully add excess vegetable juice.
Add semolina to the vegetables. If there is excess water left in the cereal, carefully drain it; we don’t need it. Add flour to make the dough more viscous, add spices and egg.
Fry pancakes in a very hot frying pan in oil, pouring in a tablespoon.
Serve hot with sour cream.

Enjoy your meal!

Golden collection of making zucchini pancakes - recipes

Don't know how to make zucchini pancakes? This is not surprising, because there are many recipes for this dish. In different CIS countries it is called potato pancakes, sorcerers, zucchini pancakes and many more different interpretations. They are prepared the same way, in different ways. You can find zucchini pancakes with cheese, potatoes, garlic or meat. They all have an amazing taste and are different from each other, although the main product in them is unchanged. Below we will tell you how to prepare zucchini potato pancakes step by step.

Recipe No. 1 – potato and zucchini potato pancakes

Draniki were originally made from potatoes, but over time the recipe was adapted to other products. One of the best combinations is potato and zucchini potato pancakes. The tenderness of the zucchini gives classic potato pancakes a softness that just melts in your mouth. To prepare the dish you need:

Peel the potatoes, wash and grate on a fine grater.
Wash the zucchini, remove the stem. Grate on a coarse grater and squeeze.
Mix vegetables. The difference in the choice of grater is due to the fact that potatoes and zucchini have different cooking times. Therefore, this option for chopping vegetables is considered ideal.
Finely chop the onion or puree in a blender.
Garlic through a press.
Mix everything, add salt and pepper. Beat in the eggs.
Sift flour into the resulting mixture and replace the dough.
Fry the pancakes in hot oil, adding them with a tablespoon, until cooked.

Recipe No. 2 – Zucchini pancakes in the oven

Dishes from the oven are much healthier than those cooked in oil or in a frying pan. They also turn out juicier and softer. This option for preparing potato pancakes is perfect for those who care about proper nutrition. After all, zucchini itself is low-calorie, and the absence of oil, which is used for frying, makes it “ideally dietary.” For cooking you need to prepare:

The zucchini is washed and, based on the degree of ripeness, peeled.
Half the zucchini should be grated on a coarse grater, the rest on a fine grater.
Drain off excess water by draining the mixture in a colander.
Finely chop the onion and add to the zucchini mixture.
Pour in milk, add eggs, add spices and flour in small portions.
When the dough is ready, grease the baking sheet with oil.
Spoon the lumps of dough onto the baking sheet, leaving enough space between them.
Bake in the oven for 25–30 minutes until golden brown at 180 C.

Recipe No. 3 – Zucchini pancakes with minced meat

The dish will be more satisfying if you cook potato pancakes with meat (minced meat). This dish can be called a “plagiarism” of Lithuanian sorcerers, which are made from potato dough. But the version with zucchini is in no way inferior to the classic version. So, for the cooking process you need:

The zucchini must be washed and finely grated. Alternatively, you can pass it through a meat grinder.
Let sit for a few minutes to release the juices and drain off any excess liquid.
Add salt and pepper to the mixture, beat in the egg. Mix.
Add flour and let stand for 5-8 minutes until it dissolves.
While the dough is resting, make the minced meat. You need to add salt, pepper, and finely chopped onion to it.
Pour in water and knead the elastic minced meat.
Heat oil in a frying pan. After scooping half a spoonful of dough, place it in boiling oil and smooth it out.
Place the minced meat on top with a fork.
Cover it with another portion of dough to cover it completely.
Cook pancakes over low heat on both sides.

Recipe No. 4 – Zucchini pancakes without eggs

This recipe takes its rightful place on the menu of vegetarians, but it will also be appreciated on the table of meat-eaters. Despite the scarcity of ingredients used, the dish turns out tasty, aromatic and very tender. These dietary zucchini pancakes are perfect for those who are watching their weight and figure. To prepare potato pancakes you need:

Wash the zucchini and remove the skin. If the vegetable is young, then this step should be skipped.
Squeeze out excess moisture from the mixture.
Add spices and flour. Mix.
If the dough is runny, the amount of flour used can be increased.
Heat a frying pan and fry these pancakes.
They can be baked in the oven. To do this, it is heated to 180 C and the cakes are kept for 25 minutes.

Recipe No. 5 – Zucchini pancakes with cheese

Zucchini potato pancakes with cheese have an amazing taste. It is simply impossible to tear yourself away from them. When cooked, the cheese melts and stretches into thin threads. This kind of “fun” is very popular with children, who sometimes simply cannot be forced to eat anything. Treat your family to this delicious treat, but to prepare it you need to get:

Remove the stem from the zucchini and peel the onion. Wash everything and pass separately through a meat grinder with a large mesh.
When the zucchini releases juice, drain it, add the onion and garlic passed through a press.
Beat eggs into the mixture, add sour cream and spices.
Grate the hard cheese on a coarse grater and add it to the general mixture.
Gradually add flour and knead into a smooth dough.
Fry the zucchini pancakes on both sides in hot oil.

Recipe No. 6 – Zucchini and carrot pancakes

Zucchini goes well with carrots, and potato pancakes made from these vegetables have a sweetish note, which gives the dish a certain charm, making you reach for more. Carrot-zucchini pancakes are prepared from the following products:

Peel the carrots and wash them together with the zucchini.
Grate the vegetables with coarse chips and leave to release liquid.
When she appears, throw them into a colander. Allow excess water to drain.
Add all other ingredients to the mixture and knead the dough.
Heat the pan and fry the potato pancakes on both sides until a beautiful golden crust appears.
Since carrots take a little longer to cook than zucchini, readiness should be checked with a toothpick or by taste.

Recipe No. 7 – Zucchini pancakes with semolina

If it so happens that you don’t have semolina on hand or for your own reasons you don’t want to use it in making pancakes, then semolina will come to the rescue. A dish using semolina is more crumbly and fluffy, since large particles of this grain absorb the moisture released by the squash much better than flour. Such potato pancakes are prepared from the following ingredients:

Wash the zucchini and grate on a coarse grater.
After they release the juice, squeeze them out.
Add semolina and leave for 10–20 minutes to swell.
Then add all the spices. You can add your favorite greens if you wish.
Beat in the eggs. If the dough turns out watery, you need to add a little more semolina.
Fry these semolina pancakes from zucchini in oil under a closed lid. This way they will be well cooked.

↑ Recipe with potatoes

For this recipe, zucchini and potatoes are taken in equal weight ratio. Potato and zucchini pancakes turn out tender and tasty.

Components:

zucchini – 1 pc.;
onion – 70 g;
flour – 2 tbsp. l.;
pepper, salt;
vegetable oil – 5 tbsp. l.;
potatoes – 1.5 kg;
eggs – 1 pc.;

Preparation:

Grate the washed and peeled vegetables, add the onion, salt, pepper, egg and flour.
When the vegetables release their juices, add more flour until the mixture becomes thick enough to turn the baked goods over in the pan.
Place a tablespoon of potato pancakes into the hot oil. They should be fairly flat to bake well.
Ready baked goods can be placed on a paper towel or napkins to absorb excess fat.

How to serve zucchini pancakes – photo ideas

There is such a truthful saying among the people: “I knew how to cook, but I couldn’t serve it.” After all, if you look at the freshly fried zucchini pancakes, they really look unpresentable. And as you know, a person first evaluates a dish with his eyes, and then tastes it. Therefore, so as not to be as the saying goes, we offer interesting options for serving zucchini pancakes in the photo below.

Zucchini pancakes

Meat lovers will surely love this recipe.

You will need ingredients:

zucchini (preferably young);
egg (1 pc.);
onions (1 pc.);
spices (black pepper, paprika, a little salt);
refined oil, suitable for frying;
minced meat (200 g).

Preparation

Wash the zucchini, grate it, remove excess juice if necessary.
Break the egg and add it to the zucchini mixture.
Mix thoroughly, adding salt and pepper.
Add flour, bringing the dough to the consistency of medium thick sour cream.
Place in a warm place for 10 minutes.
Add spices, finely grated onion, and paprika to the minced meat. Mix thoroughly.
Place the third part of the dough on the frying pan, giving it the shape of a large pancake. Fry on both sides.
We spread 1⁄2 part of the minced meat, carefully leveling it (the minced meat must first be simmered in a frying pan until cooked).
Cover the top with the remaining part of the zucchini dough and cook under a half-closed lid for about 5 minutes, after reducing the heat.
Remove the lid, turn the pancake over and, turning the heat up, fry until done.
To make the dish look beautiful, you can place it on a bed of lettuce leaves, decorating the edges with cherry tomatoes (optional).
Best served with sour cream.

Zucchini pancakes - secrets and tricks of preparation and serving

To get fluffy zucchini pancakes, you need to add a little soda to the dough. It helps loosen it. Just be careful not to overdo it, as you will end up with a dark dough with a distinct soda taste.
The dish will become satisfying if you add potatoes to it in a 1:1 ratio or prepare zucchini pancakes with meat.
For a piquant taste, you can squeeze 1-2 cloves of garlic into the raw dough. Then the sauces served with the finished dish will not need to be seasoned with garlic. This option is suitable if you are preparing potato pancakes for children or people for whom spicy foods are contraindicated.
Potato pancakes will turn out no worse if, in the absence of fresh greens, you turn to dry or frozen ones.
Zucchini potato pancakes are served with garlic, but not in its pure form (although there are those who like to “savour” it this way), but add it to sauces, sour cream or mayonnaise. It gives the dish a special piquancy, emphasizing all the gastronomic advantages of zucchini.

Be sure to try the recipe you like. And bon appetit!

3Recipe No. 2: Zucchini pancakes with garlic sauce

For cooking we prepare:

0.5 kg of zucchini.
1 egg.
1 onion.
0.5 tsp salt.
3 heaped tablespoons of flour.
2 cloves of garlic.
3-4 tbsp mayonnaise.

Cooking process:

Pass the zucchini through a meat grinder.
Peel the onion, cut into small cubes, add to the zucchini.
Add salt and leave for a few minutes. If juice comes out, drain it.
Beat in the egg, add flour and mix everything.
Fry pancakes in vegetable oil.
Pass the garlic through a press, add mayonnaise.
Spread each hot potato pancake with garlic sauce and pile them up.