It is unlikely that you will find a housewife who does not know how to make zucchini pancakes. Among the huge variety of recipes, you can choose the one that is right for you: fluffy pancakes with flour, zucchini-potato pancakes, for raw foodists without baking or with cheese and herbs.
Just as there is a great variety of varieties and types of zucchini, the number of recipes based on them is also great. Potato pancakes - pancakes, zrazy - are widespread in the cuisines of peoples in the post-Soviet space.
Zucchini pancakes turn out more tender, softer, they just melt in your mouth. How to make zucchini pancakes and surprise the whole family?
Zucchini
The most common types of zucchini in our latitudes are zucchini and squash. The first, in turn, are:
- yellow, green, striped, two-color;
- oblong, round, oval;
- sweet, fresh, watery.
Young zucchini are best suited for pancakes and pancakes: they have thin skin, tender flesh and almost no seeds (they do not need to be removed). If the housewife has at her disposal a large vegetable with a thick peel and fully formed seeds, then the core will have to be removed and the peel cut off. While it is enough to wash young vegetables thoroughly.
Fluffy pancakes
The recipe is very simple. To prepare you will need wheat flour, a chicken egg, a pinch of salt and black pepper, butter, soda (quenched with vinegar).
- Wash the zucchini thoroughly. Young vegetables should be washed with a brush. Old - peel, cut into pieces, remove seeds.
- Cut the pulp into pieces and chop using a food processor or grate on a fine grater. This must be done quickly so that the dough does not darken. You can add some lemon juice to the bowl. From a light “dough” you will get light golden pancakes, but if the flesh has time to darken, then the finished dish will be brown-gray.
- Beat in the egg, mix well.
- Salt, pepper, add seasonings.
- Add a little flour to the dough (bringing it to the consistency of very thick sour cream).
- 1 tsp. quench the baking soda with vinegar and add to the dough; thanks to carbon dioxide, the pancakes will “rise.”
- Heat a frying pan with a thick bottom, grease it with butter, melt a small amount of butter on the bottom.
- Using a spoon, pour a few pancakes into the pan. There should be enough oil to cover the zucchini halfway.
- As soon as the bottom side is browned, you need to turn it over and fry the other side.
The finished dish is served with sour cream and herbs, not allowing it to cool.
Zucchini fritters in a frying pan
It is advisable to include vegetable pancakes in the menu for those who care about their health. Despite the fact that the dough often includes flour, zucchini dishes are not very high in calories. At the same time, they contain many useful vitamins and minerals.
To fry zucchini pancakes, it is advisable to use a frying pan with a high-quality non-stick coating, in which you can fry the pancakes with minimal or no addition of vegetable oil.
Ingredients:
- Young zucchini (zucchini) – 1-2 pcs.
- Eggs – 2-3 pcs.
- Garlic – 1-2 cloves
- Dill greens – bunch
- Flour – 2-3 tbsp. l
- Vegetable oil - for frying
- Freshly ground black pepper, salt to taste
- Sour cream, preferably rustic - to taste
How to make delicious zucchini pancakes:
1. Peel the garlic, press it with the back of a knife and chop finely.
2. Chop the dill.
3. Break the eggs into a convenient bowl. Pepper and whisk.
Pour the eggs into a separate bowl to check if they are spoiled or spoiled.
4. Add garlic and dill, mix well.
5. Grate young zucchini. If they are old, then you definitely need to cut off the skin and remove the seeds. We squeeze out the excess juice from them, as convenient for us - we use a colander or cloth.
Place the grated zucchini in a colander or squeeze through cheesecloth.
6. Add to the egg mixture with dill and garlic. Pour in the flour and knead everything well.
7. Salt our dough. It is not advisable to do this before, since zucchini gives juice very quickly.
8. Heat vegetable oil in a frying pan and lay out the dough.
9. Fry over moderate heat. When the pancakes are browned, turn them over to the other side and cook until done.
If you sprinkle the pancakes with grated cheese a few minutes before they are ready, they will turn from an ordinary dish into a festive one and will look even more appetizing.
Ready!
Serve with vegetables, country sour cream, herbs and garlic - to your taste! Zucchini pancakes prepared according to this recipe can be served not only as an independent dish, but also as a side dish for meat snacks.
Bon appetit!
To the content.
Delicious zrazy with minced meat
Many men sincerely believe that eating without meat is just a warm-up before the main course. Therefore, a recipe with minced meat will certainly appeal to the stronger half of humanity. It is better to take minced chicken or pork; as a compromise, combine them in equal proportions.
You can go two ways:
- Wash the zucchini, peel and remove seeds (if necessary), cut into pieces and grate on a fine grater. Add 1 egg to the resulting mass, lightly add salt and pepper. Chop half an onion and a bunch of herbs and add to the dough. Add minced meat (half the weight of the zucchini) to the dough. Mix well, add ½ tbsp. wheat flour. Bake pancakes in a frying pan generously greased with oil. It’s more economical and healthier to use vegetable ingredients; creamy ones will turn out tastier and more tender.
- For those who are not afraid of difficulties, the second path is intended. In this case, the minced meat is placed in the middle, resulting in “sorcerers” of zucchini stuffed with meat. The preparatory stage is absolutely the same as in the first version. The difference is that oil is poured into the frying pan, then a spoonful of dough is laid out, a ball of meat filling is placed on it, and a “blanket” of dough is placed on top. Fry on both sides until golden brown.
Cheese balls
The recipe with cheese is very successful. When melted, the cheese glues the dough together and the buns are strong, hold their shape well, do not fall apart, and do not spread apart in the pan. This option is good for zucchini, which produces a lot of juice when chopped.
- To prepare the zucchini, you need to prepare it: wash it well with a brush, if necessary, peel it, remove the core. Grate the pulp. If you use a fine grater, the dough will turn out smooth and tender, but with a coarse grater you can save a lot of time.
- Grate the hard cheese, add a clove of garlic (squeeze) and 2 eggs, salt, black and red pepper. Combine cheese and grated pulp, add 1 tsp. soda (quenched with vinegar), a small amount of flour. If the zucchini is not very juicy, then flour is not needed.
Fry the buns in a deep frying pan with plenty of oil (deep-frying) until golden brown on both sides.
Zucchini and potato pancakes
Zucchini and potato pancakes are similar to traditional hash browns and squash pancakes. This dish turns out especially quickly and tasty in a frying pan .
For preparation we will need:
- Zucchini.
- Two or three potatoes.
- One onion.
- 3-4 tablespoons of flour.
- Egg.
- Salt.
- Ground black pepper.
- Vegetable oil.
You need to fry them like this:
- Potatoes and zucchini are peeled and grated.
- The onion is chopped in a blender.
- You need to pour out the water from the grated vegetables, add the egg, onion, salt and pepper, and flour. Mix everything thoroughly.
- The formed pancakes are placed in a frying pan with heated oil.
- They should be fried with the lid closed, turning over from time to time.
Potatoes plus
Potato and zucchini pancakes are a logical hybrid. To prepare it you will need:
- 5 medium potatoes;
- 2 zucchini;
- 3 eggs;
- ½ head of onion;
- ½ tbsp. wheat flour;
- salt, spices;
- sour cream;
- greenery.
Peel the potatoes and grate them on a fine grater. Prepare zucchini in the same way. Combine the resulting mass, add eggs. Finely chop the onion and sauté in a frying pan (the bitterness will go away). Rinse the greens well, dry on a paper towel, and finely chop with a sharp knife. Add half a bunch to the dough. Salt, add seasonings - pepper, nutmeg, ginger.
Heat a thick-walled cast-iron frying pan, pour vegetable oil to 1/3 of the height of the pan. Spoon the pancakes into the oil and fry until crispy. Turn over and fry on the other side. Mix the other half of the greens with sour cream, squeeze a clove of garlic into it. Pour sour cream over the prepared pancakes and leave to simmer under the lid for 10-15 minutes (remove from heat).
Culinary improvisations
The recipe for zucchini pancakes allows for variations in ingredients. Fans of sour and salty notes will love the dish with the addition of cheese.
. It turns out tender, with a unique creamy taste. For preparation you will need the following components:
- zucchini – 2 pcs.;
- 2 eggs;
- grated cheese (parmesan, suluguni, mozzarella) – 70 g;
- flour – 60 g;
- greens (fragrant cilantro, green onions);
- spices;
- salt.
Young zucchini, without peeling, are grated. Squeeze out excess liquid. Mix with grated cheese. Add shelled eggs, flour, salt, and spices. The mass is thoroughly mixed.
Place vegetable pancakes in a preheated frying pan. Fry them until they get a golden brown crust. Then they turn it over. Keep on fire, covering with a lid, for another 3-4 minutes.
Delicate pancakes, captivating with a subtle creamy cheese note, are ready. They are good with sour cream or yogurt.
Those who love spicy tastes will love pancakes made from zucchini and garlic.
. Main ingredients of the savory dish:
- zucchini – 300 g;
- garlic – 2 medium cloves;
- eggs – 2 pcs.;
- flour – 80 g;
- shallots – 30 g;
- salt.
Grate the zucchini and chop the garlic using a garlic press. Beat in the eggs. The next step is to pour in flour. Mix gently with quick movements. Heat a frying pan and grease it with oil. Spread the vegetable mixture with a spoon, forming round balls. The pancakes are fried, turned over, and simmered for a few more minutes. Serve hot as a separate dish or as a side dish for meat, chicken, and turkey.
Delicious pancakes made from a juicy vegetable will become a favorite dish at a family meal, attracting with its original aroma, bright color palette, and beneficial properties.
What do you cook with zucchini?
With milk and rice
You can make very quick and tender pancakes using this recipe, the main thing is to correctly adjust the consistency of the dough. If the zucchini is very juicy, then excess moisture must be squeezed out by hand.
You will need:
- medium zucchini;
- 1 onion;
- 1 egg;
- ½ cup cooked rice;
- 1 tbsp. l. milk or cream with a high percentage of fat content;
- salt, spices;
- 4 tbsp. l. flour.
Wash, peel, cut and grate the zucchini on a coarse grater. Add ½ tsp. lemon juice, salt, spices, garlic. Finely chop the onion and fry in a frying pan until transparent. Combine with dough, beat in egg. Grind the boiled rice in a blender until smooth, add milk to it, then combine the rice with the dough. The last step is adding flour. If the mass is very liquid, then the amount of flour needs to be increased.
Fry in a hot (preheated) frying pan until golden brown.
Step-by-step preparation of homemade zucchini fritters:
1. Wash the zucchini, dry with a paper towel and grate on a coarse grater.
If you want the pancakes to have a uniform structure, grate the vegetables using a grater with the smallest teeth. A large grater will allow you to get pancakes in the style of potato pancakes with fibrousness. Also keep in mind that if you prepare pancakes from mature vegetables, be sure to peel them from the hard crust and remove the hard seeds before grating them. 2. Pour flour into the zucchini shavings, sift through a fine sieve to enrich it with oxygen and mix. 3. Next, beat in the eggs and add salt. Please note that the mixture should be salted immediately before frying. Since zucchini is a rather watery vegetable and when salted it will begin to actively release juice, which will make the dough too liquid and you will have to add more flour to it. In this regard, “milk” zucchini is especially active, then the juice should be squeezed out with your hands and drained. 4. Mix the ingredients again. 5. Place the frying pan on the stove, pour in vegetable oil and heat. Take a tablespoon of dough and place it on the bottom. Turn on medium heat and fry the pancakes until golden brown, about 1-1.5 minutes. 6. Turn them over to the other side and cook for the same amount of time until golden brown. Serve the finished pancakes hot. This dish will take center stage on the table. And since zucchini has a neutral taste, you can serve any sauces with these pancakes: sweet, spicy, sour. Zucchini pancakes will be an excellent addition to your daily diet. Captivating with their delicate taste, they diversify the dietary menu, add zest to breakfast, and decorate the evening meal. A low-calorie dish will satiate the body without loading it with unnecessary calories. It’s easy to prepare – the simple recipe will be a godsend for any housewife.
The easy-to-digest dish is based on colorful zucchini. They are classified as a European variety of zucchini; they are distinguished by their characteristic oblong shape, shiny skin, and rich green tint. Distributed in countries along the Mediterranean coast. Young zucchini, which have tender flesh and are easily digestible, are characterized by the best taste.
The chemical composition of the vegetable crop is close to traditional zucchini. They contain proteins, carbohydrates, sugars (simple/complex), organic acids, ash, water. Zucchini contains many useful minerals: iron salts, calcium, magnesium, phosphorus compounds, potassium. They are also rich in vitamins:
- thiamine;
- riboflavin;
- ascorbic and nicotinic acid;
- carotene.
Zucchini contains a lot of plant fiber, pectin, flavonoids, and antioxidants. They improve digestion processes, normalize intestinal microflora, and promote the removal of toxins from the body. They have choleretic properties, antianemic, and increase immunity. Zucchini is especially useful for diseases of the heart, kidneys, and liver. They can be eaten raw or cooked in a variety of ways.
Advice. Small zucchini, attractive with its juicy pulp, will be an excellent addition to the salad. Simply grate them and season them with lemon juice, and they will add original notes of taste to familiar foods.
A popular dish is zucchini fritters combined with herbs and aromatic seasonings. Appetizing cooked, they will appeal to gourmets, fans of proper nutrition, adherents of a diet, and will delight little fidgets.
With mushrooms
You will certainly get a delicious appetizing dish if you add mushrooms to the dough. When choosing mushrooms, you need to be guided by at least one rule: mushrooms must be edible. A good option is white chanterelles, but if you don’t have them on hand, then champignons will do just fine. You can use either fresh mushrooms (they need to be boiled) or frozen.
- Wash, peel, cut the zucchini into pieces and grate on a coarse grater.
- Grind the mushrooms in a blender (with the addition of onions) or chop finely.
- Salt and add spices. Combine the pulp with the mushrooms, beat in 2 eggs, a few tablespoons of flour.
- Mix the dough well.
- Fry mushroom pancakes in a thick-walled frying pan with a large amount of oil.
- For mushroom pancakes, prepare the sauce: mix sour cream and soy sauce in a ratio of 10:1, squeeze out a clove of garlic, add paprika and turmeric.
- Pour the filling into the pan with the pancakes after the heat is turned off.
