Squash potato pancakes recipes with photos. Squash pancakes with cheese

Fluffy squash pancakes

Squash pancakes - tender and fluffy - can be obtained by adding semolina to the dough instead of flour. And to prepare such a dish for the whole family, just one small vegetable is enough.

Ingredients:

squash - 1 piece;
semolina – 7 tbsp. l.;
egg – 1 pc.;
sugar – 1 tsp;
salt – ½ tsp.

The squash needs to be peeled and coarsely grated, then put half a portion of semolina into the minced meat, beat in the egg, add salt and sugar. After thorough mixing, when the vegetable mass yields juice (it will need to be carefully strained), more grains can be added to it to achieve the optimal thickness of the “dough”. Next, scoop it up with a spoon and place it in a hot frying pan to fry until done.

Squash pancakes: video

Squash are vegetables that have a very unusual shape. Outwardly, they look more like decorated with lace. In fact, this vegetable is the closest relative of zucchini and pumpkin. Squash is usually harvested already on the sixth day after ripening. It's worth noting that these vegetables are quite tender if picked and cooked while still young. The squashes themselves are very beautiful. Therefore, they are usually cooked whole. Most often, squash is peeled from the pulp and then stuffed. However, there are also very original recipes where vegetables need to be chopped. For example, squash pancakes. The dish turns out very tasty.

Original recipe with mushrooms

Another recipe for simple and fluffy squash pancakes requires the use of an original ingredient - champignons, which give the dish a completely unusual taste.

Ingredients:

squash (small) – 2 pcs.;
flour - 3 tbsp. l.;
onion – 1 pc.;
egg – 1 pc.;
champignons – 300 gr.;
salt - to taste.

Peel and grate the squash, then squeeze out any juice that appears. Finely chop the mushrooms and onion and fry in a small amount of butter. Prepare the dough - beat an egg into the flour, add salt, carefully stir in the grated squash and fried onions and champignons. The dough, kneaded until smooth, is divided into portioned pieces in the form of flat cakes, which should be fried in a frying pan in well-heated oil for 4-5 minutes.

Interesting! Pancakes created according to these recipes remain tasty even when cold, especially if served with sour cream.

Diet pancakes

Dietary squash pancakes are a win-win option for those who adhere to the rules of balanced nutrition, but do not want to deny themselves delicious food. This delicacy performs both functions at once, and can also act as a compromise option for a healthy and quick-to-prepare breakfast.

Ingredients:

squash – 1 piece;
flour – 350 gr.;
egg – 1 pc.;
onion – 1 pc.
pepper and salt - to taste.

Grate the squash (medium), squeeze to remove excess liquid, then add salt and set aside for 10 minutes, after which drain the juice again. Peel the onion and finely grate. Combine both components, beat in the egg, add salt and pepper.

After the dough is kneaded, you can add flour to it, achieving the optimal sour cream consistency. Take the finished mixture with a tablespoon and place it in hot oil for frying over medium heat.

Stuffed squash

You will need : 4 medium sized squash, 500 g minced pork, 2 onions, 2 cloves of garlic, 150 ml sour cream, butter, salt and pepper to taste.

Cooking . Wash the squash, cut off the “lids” on top and peel the pulp from the vegetables, leaving the walls 1 cm thick, chop the onion and garlic, mix them with the minced meat, add sour cream, salt, pepper and mix thoroughly again. Fill the squash with the resulting mass, close the top with cut “lids” and lower into the pan. Pour water in there to fill all the gaps between the squashes and simmer the vegetables for 30 minutes. A very unusual dish!

Cooking in the oven

An even more healthy dish from a dietary point of view would be squash cooked in the oven.

Ingredients:

squash (small) – 2 pcs.;
eggs – 2 pcs.;
flour – 350 gr.;
sugar – 1 tbsp. l.;
soda – ½ tsp;
salt - a pinch;
vanilla - on the tip of a knife.

Peel the squash and cut into small cubes, which are then passed through a meat grinder or processed in a blender. Next, an egg, sugar with soda and salt, and vanilla are added to the mass. After mixing, you can add flour and then let the dough rest for 30 minutes.

Spicy squash salad

You will need : 2 small squash, 1 onion, 1 tbsp. grated horseradish, several sprigs of parsley, pepper, salt and mustard - to taste, mayonnaise.

Cooking . Grind the squash, place in a deep container and mix with onion, horseradish, pepper, mustard, parsley and mayonnaise. Let the salad sit for a while, then drain off the excess juice and serve. The top of the salad can be decorated with chopped onions. This salad will not leave the male part of your family indifferent!

We have shared with you the recipes for making squash that we know. What secrets does your home cookbook keep?

Sweet squash pancakes

Squash has a denser flesh (compared to pumpkins and zucchini), so products made from them will turn out to be completely original in consistency and taste. This is especially noticeable in cases where sweet pancakes are created.

Ingredients:

squash – 1 piece;
eggs – 2 pcs.;
flour – 5 tbsp. l.;
sugar – 3 tbsp. l.;
soda – ¼ tsp;
sugar and vanillin - to taste.

Cut the squash into cubes, place it in a container where it will be ground with a blender, add the egg, sugar, salt, vanillin and soda. The mass should be whipped with a blender until fluffy, after which you can sprinkle flour into it in a thin “stream” in an amount sufficient to knead a plastic dough.

After 30 minutes, when the mass has settled and risen, pancakes are formed from it and fried in hot vegetable oil until browned. After removing from the pan, each “cake” needs to be “equipped” with a piece of butter.

Tender pancakes without flour

Squash pancakes prepared without flour will literally melt in your mouth. It is also important that this dish will be low-calorie, that is, ideal for consumption by people on a diet.

Ingredients:

squash – 1 piece;
carrots – 1 pc.;
egg – 1 pc.;
onion – ½ pcs.;
garlic – 1 clove;
parsley and dill - to taste;
salt and pepper - to taste.

Patisson (it is best to take a small young vegetable), grate it on a coarse grater, then do the same with carrots, garlic and onions. After combining the components, they should be salted well and then squeezed to remove excess juice. Next, beat in the eggs, add seasonings and chopped herbs.

Spoon the mixture into hot oil in a frying pan and fry over low heat until both sides of the pancakes acquire a ruddy “appearance.”

Vegetable casserole with squash

You will need : 2 medium-sized squash, 150 g pumpkin, 2 tomatoes, 1 carrot, 2 chicken eggs, 1 glass of milk, a bunch of dill, breadcrumbs, vegetable oil, salt and pepper to taste.

Cooking . Peel the squash and pumpkin and cut into medium-thick slices. Cut carrots and tomatoes into circles. Grease a baking dish with vegetable oil and sprinkle generously with breadcrumbs. Place carrots on them, then pumpkin, and tomatoes on top of it. Each layer should be lightly salted and peppered. Place the squash on top of all the vegetables and place the dish in the oven for 15 minutes.

While the vegetables are cooking, you need to make the sauce. To do this, in a deep container, mix eggs with milk, chopped dill and 1 tbsp. crackers. Pour the mixture into the casserole and bake for another 20 minutes. Your family will appreciate the taste of this hearty dish!

Delicacy with cottage cheese

Squash pancakes with the addition of cottage cheese are light and airy, and even though they are not a dietary dish, they are suitable for lovers of a healthy diet. This is an almost ideal combination - a low-calorie, neutral-tasting vegetable and delicate cottage cheese, which adds flavor notes to the finished dish.

Ingredients:

squash – 1 piece;
flour – 500 gr.;
cottage cheese – 150 gr.;
egg – 1 pc.;
garlic – 1 clove;
spices and herbs - to taste.

Peel the squash, grate it, then get rid of the released juice. Beat in the egg and, after mixing, add the cottage cheese, then mix everything until smooth and without lumps. Next, add flour, seasonings, crushed garlic and chopped herbs to taste. The finished dough is fried in portioned flatbreads in a well-heated frying pan, and when ready, sprinkled with sour cream and served.

Cooking process

The pancakes you can find in this article are a wonderful dish. They cook very quickly. First you need to prepare all the vegetables. The squash should be washed and dried with paper towels. After this, you should remove the peel and grate them on a grater, preferably a fine one. To the resulting mass you need to add a raw chicken egg, salt and soda. Mix all ingredients and place the dough in a warm place for 10 minutes.

Sour cream and milk must be whipped separately. Salt should also be added to the composition and sugar should be added. The resulting mixture must be combined with squash. If the dough is too liquid, add a little flour. After this, the dough needs to be kneaded well.

To prepare squash pancakes, you need to heat vegetable oil in a frying pan. You also need to place the finished dough here. It is best to do this with a tablespoon. The pancakes should be fried on both sides. The finished dish can be sprinkled with herbs.

Snack pancakes with garlic

You can prepare squash pancakes with garlic in the simplest way - by adding this aromatic vegetable to the dough in crushed form. But there is a more original solution - soaking the finished pancakes in garlic water.

Ingredients:

squash – 2 pcs.;
flour - 3 tbsp. l.;
eggs – 2 pcs.;
garlic – 4 cloves;
curry – ½ tsp;
water (boiled) – 2 tbsp. l.;
seasonings and herbs - to taste.

Mix the flour with the curry, then beat in the egg and, adding seasonings, beat the dough until fluffy. At the same time, you can remove the “skin” from the squash, cut them into slices up to 1 cm thick, then dip each of them in batter and place in a frying pan with hot oil. The cooking time for these pancakes is 3-4 minutes for each side.

How to cook?

Anyone can make squash pancakes. Young squash should be washed and peeled. It is also worth removing the pulp. Prepared vegetables should be chopped on a coarse grater and salted. The squash should be salted and left for only 10 minutes.

Potatoes also need to be peeled and washed. The tubers should be chopped by grating them on a coarse grater. The greens need to be finely chopped. The garlic cloves must be peeled and passed through a press.

After 10 minutes, the squash must be squeezed out. The juice from the chopped vegetables should be drained. After this, you need to add grated potatoes, garlic, egg, salt, spices and herbs to the mixture. All this needs to be mixed, shaking slightly. Add a little flour to the resulting mixture.

The squash pancakes are almost ready. All that remains is to spoon out the dough with a tablespoon and fry on both sides. The dish turns out tender and airy. But its main advantage is its mysterious taste.

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.

Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.

May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

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May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in every way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.

Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

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Squash, like zucchini, belongs to the pumpkin family, and therefore the taste of both is very similar and unobtrusive. That is why you can boil and stew, fry, bake and eat raw, after adding sauce or marinade. In the following recipes we use this unusual vegetable as an ingredient in the most popular summer dish - vegetable pancakes.

Zucchini and squash fritters

Since zucchini and squash are very similar in taste, they are interchangeable and can easily “become friends” within the same dish. Direct proof of this is these rosy and crispy pancakes that are cooked in the oven.

Ingredients:

zucchini - 180 g;
squash - 240 g;
onions - 115 g;
bread crumbs - 35 g;
garlic clove;
baking powder - 1/2 teaspoon;
a handful of parsley;
a pinch of dried thyme;
eggs - 2 pcs.

Preparation

Divide the vegetables into large pieces to make them easier to grate. Grate the zucchini, squash and onions using a grater with the largest mesh openings. Salt and leave the vegetables for half an hour, then squeeze out the excess moisture and beat a couple of eggs into the mixture. Complete everything with pureed garlic cloves, baking powder, herbs and bread crumbs. The latter, if absent, can be replaced with flour or ground oatmeal. Divide the mixture into equal portions and place them on an oiled baking sheet. Bake squash pancakes in an oven preheated to 190 degrees until browned (about 10 minutes), and then serve with or sour cream.

Squash fritters with garlic

Ingredients:

squash - 640 g;
eggs - 2 pcs.;
whole grain flour - 135 g;
oat flakes - 25 g;
garlic cloves - 2 pcs.;
sour cream - 120 g;
zest of one lemon.

Preparation

Before making the squash pancakes, put the oatmeal in a coffee grinder and grind it into flour. Combine oat flour with whole wheat flour and add a pinch of salt. Grate the squash and squeeze out excess moisture from the vegetables. Add the grated vegetables to the flour, then beat in the eggs, add the garlic clove paste and combine all the ingredients together until a thick and smooth dough forms. Pour portions of dough into a heated frying pan and brown on both sides. As soon as the pancakes turn golden, place them on a plate and serve with a sauce based on sour cream mixed with lemon zest and freshly ground pepper.

Squash pancakes with cheese

Ingredients:

squash - 430 g;
grated cheese - 85 g;
eggs - 2 pcs.;
flour - 25 g;
bread crumbs - 25 g;
dried onion - 1 teaspoon.

Preparation

Preparing these pancakes also comes down to simply mixing all the ingredients together. Rub the washed squash and squeeze out excess moisture. Combine the grated vegetable with beaten eggs and grated cheese. Add flour and crumbs to the mixture, season everything with a pinch of salt and dried onion, and then start frying portions of the finished dough in a frying pan with a drop of oil. As soon as the pancakes change their color to golden brown, transfer them to a plate and serve immediately - they taste best hot.

Thanks to their neutral taste, squash can also be used to make sweet dishes, like these pancakes, which kids are sure to love.

Squash pancakes with cheese

This dish is hearty and nutritious, but at the same time healthy, since the squash, from which pancakes with cheese are made, is rich in minerals, vitamins and microelements necessary for maintaining health. Regularly serving such a delicacy to the table will help the body protect itself from the possibility of cancer, anemia, hypertension and gastrointestinal diseases.

Ingredients:

squash – 1 piece;
cheese – 100 gr.;
egg – 1 pc.;
starch (potato) – 2 tbsp. l.;
flour – 2 tbsp. l.;
salt - to taste.

The squash is peeled and coarsely grated, and as it is processed, the mass will need to be squeezed out to get rid of the released juice. The cheese is grated, then sent to the squash, where an egg is then driven in, starch and salt are added.

The mass, thoroughly mixed, turns into a plastic dough, from which portioned flat cakes are scooped up with a spoon. Next, the pancakes can be fried in a preheated frying pan over medium heat, cooking time - 3-5 minutes for both surfaces.

Interesting! In total, one squash fruit contains about 0.5 grams. proteins, 4 gr. carbohydrates and no more than 0.1 g. fat In addition, the vegetable contains useful substances such as iron, potassium, sodium, calcium, phosphorus, and it also contains vitamins A, B1 and B2, PP, carotene and ascorbic acid.

Hearty pancakes with sausage

This is definitely not a dietary dish - squash pancakes with sausage will satisfy the taste requirements of those who prefer to eat tasty and satisfying. The combination of flavors in such pancakes is extraordinary - sweetish vegetables and spicy sausage will combine and highlight each other.

Ingredients:

squash (small) – 1 piece;
sausage (boiled and half-smoked) – 70 g each;
egg – 1 pc.;
semolina – 2 tbsp. l.;
flour – 2 tbsp. l.;
seasonings - to taste.

Grate the squash, beat in the egg, after mixing, add semolina and flour, add spices. After that, finely chopped sausage is added to the mixture, the dough is thoroughly kneaded and set aside for 10 minutes. Before preparing the pancakes, the mass should be salted and squeezed, getting rid of excess liquid. This is followed by placing portioned dough cakes on a preheated frying pan for 3-5 minutes for each side.

Advice! These pancakes are best served with sour cream, and it will be even more delicious if the sour cream is mixed with spicy tomato sauce (possibly with ketchup).

Step-by-step recipe with photos

We prepare healthy vegetable pancakes based on squash. We will prepare the dough itself using kefir with the addition of soda - for the splendor of the products. The squash is grated, the juice is removed, and then added to the prepared dough. The recipe can be considered a base; if desired, you can add other components to the squash - greens, onions, garlic, zucchini, apples, and so on. Each ingredient diversifies in its own way and changes the main taste of the pancakes.

Let's take ingredients for making pancakes with squash with kefir.

Beat the egg into a deep bowl, add sugar and salt. Despite the fact that we are preparing vegetable pancakes, a small amount of sugar must be added, so the products will turn out tastier.

Step-by-step recipe with photos

Let's take ingredients for making pancakes with squash with kefir.

Beat the egg into a deep bowl, add sugar and salt. Despite the fact that we are preparing vegetable pancakes, a small amount of sugar must be added, so the products will turn out tastier.

Carefully crack the egg along with the bulk ingredients with a whisk until the mixture is homogeneous, then pour in the kefir. Before use, warm the fermented milk product slightly in a water bath or in the microwave until warm.

Then add the pre-sifted flour. Mix the mixture thoroughly with a whisk and add baking soda at the same time. You should have a fairly thick mixture.

Peel the squash and remove the large seeds inside. Grate the squash pulp on a coarse grater. Lightly add salt to the shavings, using your hands to squeeze out excess juice.

Add the shavings to the dough. Mix thoroughly, then start immediately frying the pancakes so that the vegetable does not have time to release juice into the dough.

Set the pan on high heat, pour in 2-4 tbsp. oil (depending on the diameter of the container). Using a spoon, place the dough into the hot oil and cover the pan with a lid. Always keep the heat slightly above medium.

The pancakes will fry very quickly; literally after half a minute they will need to be turned over to the other side. Fry all the pancakes in this way, adding oil to the pan each time. If during the frying period the dough becomes more liquid (from the squash juice), you can add a little more flour.

After frying, place the pancakes on a napkin so that it absorbs excess oil, then transfer to the main dish, serve, top with sour cream. Pancakes with squash on kefir are ready for tasting.