The long-awaited summer has arrived. The diet increasingly includes fresh vegetables, fruits, and berries. This is a reason and a great opportunity to lose extra pounds and prepare your body for the beach season. Zucchini pancakes are a delicious, light, nutritious dish. It’s so nice to cook it at the beginning of summer, when the first vegetables appear in the beds.
There are many recipes for such pancakes. The nice thing is that there is room for imagination. You can change additives, seasonings, and composition to taste. Each time you will get a new dish with a variety of flavor nuances. After all, zucchini themselves have a neutral, sweetish taste, so you can prepare dozens of dishes based on them.
Recipe 1. Classic
Anyone, even an inexperienced housewife, can easily prepare zucchini pancakes. This recipe is a classic one, it is used as a basis for their preparation. Then you can vary the ingredients as you like.
Ingredients:
- zucchini - from 1 to 1.5 kg;
- chicken eggs - 3-4 pieces;
- flour - as for pancakes;
- salt, spices;
- Refined sunflower oil for frying, you can use any vegetable oil.
Preparation:
- Wash the zucchini, cut off the stems.
- Grate them into a deep bowl.
- Add eggs, salt and spices, mix well with a spoon.
- Gradually add flour and bring to the consistency of pancake batter.
- Heat the oil well in a frying pan.
- Spoon the zucchini mixture into the pan, forming neat pancakes.
- Fry over medium heat until golden brown on both sides.
- Serve hot with any favorite sauce or sour cream.
Advice! Grated zucchini gives a lot of juice, you need to squeeze the mass a little and drain the juice.
Pancakes with mushrooms - a dish for real gourmets
Product set:
- 2 small zucchini;
- 100 g of raw mushrooms (champignons, oyster mushrooms);
- 2 pcs. onions;
- 200 g flour;
- 5 tbsp. l. sunflower or olive oil;
- 1 clove of garlic;
- spices and salt to taste.
Cooking Guide:
Add eggs to the grated zucchini and mix.
Chop the onions and mushrooms very finely and place them in a bowl with the rest of the ingredients.
Salt the workpiece and pepper it.
Add flour and mix thoroughly, breaking up any lumps.
Pour oil into a frying pan, heat it and lay out the flatbreads.
Fry over low heat until golden brown.
It is important not to turn the heat too high so that the mushrooms cook well.
Turn the pancakes over and press them down with a spatula while they fry on the second side.
Cover the plate with a paper towel and remove the finished dish onto it.
Sprinkle with finely chopped herbs.
Recipe 2. Lush zucchini pancakes
Cooled zucchini pancakes are also very tasty, but they lose their original fluffiness. For those who value them not only for their taste, we can offer the following recipe.
What to cook from:
- zucchini - 2-3 pieces;
- eggs - 2 eggs;
- kefir - 100 grams;
- flour - how much will it take;
- soda - 0.5 tsp;
- salt to taste
- ground pepper;
- fresh greens.
Advice! A culinary trick from experienced housewives: heat the oil over high heat, then reduce the heat to medium. Then during the frying process the pancakes will not burn and will be well fried from the inside.
How to cook:
- Grate the zucchini and squeeze out the excess juice.
- Add eggs.
- Then kefir.
- Salt, season with pepper, add soda - no need to extinguish it, kefir will create an acidic environment.
- Add finely chopped favorite herbs and mix well.
- Add flour little by little and knead the dough with a mixer or whisk.
- Spoon the dough into a frying pan with heated oil and fry in vegetable oil on both sides until golden brown.
Zucchini fritters with onions
Incredible dish. Thanks to onions, the pancakes get a spicy taste. And they can be prepared in a short time. Required ingredients:
• Medium sized zucchini; • A mug of flour; • Onion 1 piece; • Chicken egg; • Salt and red pepper to taste.
Step-by-step preparation:
1. Three zucchini along with onion on a fine grater.
2. Mix our vegetables with egg, spices and mix well.
3. Add flour, mix gently and thoroughly again.
4. Using a spoon, spread the resulting mixture into a frying pan, which has been preheated with vegetable oil and fry the pancakes for about 5 minutes on all sides. Serve the prepared dish with sour cream.
Recipe 3. Pancakes in rings
For variety, you can make zucchini pancakes in zucchini rings. For preparation you will need:
- young zucchini 3-4 pieces;
- kefir - 100 ml;
- eggs - 2-3 pieces;
- soda - 0.5 tsp;
- salt, spices;
- flour;
- sunflower oil for frying;
- sour cream to taste.
Advice! There is no need to spread the dough into the pan in a thick layer; the pancakes may remain raw inside.
How to cook:
Grate half the zucchini, add eggs, kefir, soda, salt, spices, flour. Stir well. This makes pancake dough. Cut the remaining zucchini into thick slices. Cut out the middle of the circles to make rings. Let's add salt to them. Heat vegetable oil in a frying pan, lay out zucchini rings, and put a spoonful of pancake batter into each ring. Fry on both sides over medium heat until beautiful golden brown. Serve warm with sour cream or any sauce to taste.
Zucchini pancakes with apples
Required components:
- medium-sized apple; — zucchini 2 pieces; - egg; - flour 60 grams; - sugar 2 teaspoons; - vanillin teaspoon; — sunflower oil 100 grams; - cinnamon, salt to taste; - soda slaked with vinegar.
Step by step execution:
1. Remove the peel, seeds and grate the zucchini and apple. 2. Add salt, granulated sugar, vanillin and flour to the zucchini mass, as well as soda and vinegar. 3. Mix everything well and fry. To do this, you need to spoon the dough onto the frying pan. 4. The resulting dish will be tender and pleasant to the taste. It can be served either separately with tea or together with sour cream.
Zucchini Pancakes - The Options Are Endless
Based on the classic recipe, you can prepare dozens of options for zucchini pancakes with the addition of:
- greens, spinach;
- garlic or onion;
- potatoes;
- meat;
- cheese;
- cottage cheese;
- sweetened for children.
Lovers of cheese in any dish should know that zucchini pancakes can be prepared with it in two ways.
- You can add grated cheese to the dough, but it is advisable to eat them immediately after frying, because the pancakes become tougher when cold.
- The second method is to sprinkle grated cheese on the pancakes a couple of minutes before they are ready and remain covered until the cheese melts.
If you add a little milk or kefir to the dough for zucchini pancakes until you obtain a liquid consistency and bake 5-6 pancakes, they will serve as layers for the zucchini cake. As a layer between them, you can use boiled eggs, herbs, tomatoes, cut into circles, greased with mayonnaise or sour cream.
Recipe 4. Diet pancakes
Lovers of a healthy lifestyle can be offered a dietary recipe for zucchini pancakes with oatmeal and bran.
Products:
- young zucchini - 2 medium;
- eggs - 2 pcs.;
- kefir - 2 tbsp. spoons;
- oatmeal - 2 tbsp. spoons;
- rye or wheat bran - 1-2 tbsp. spoons;
- garlic - 1 clove;
- fresh herbs;
- salt, spices;
- vegetable oil, preferably olive oil.
Advice! You can make them with or without flour.
Preparation step by step:
- Grate the zucchini on a coarse grater.
- Add eggs, kefir, cereal and bran.
- Add finely chopped fresh herbs.
- Salt, add spices, mix well.
- Leave for 30 minutes to allow the flakes and bran to swell.
- If the dough is too thick, add a little kefir.
- Fry in hot vegetable oil in a frying pan until golden brown.
- Serve warm with natural yoghurt without additives.
100 grams of the dish contains 140 kcal, and to prevent the pancakes from being too greasy, they need to be placed on a dish lined with a napkin or paper towel to absorb excess fat after frying. For those who do not like eggs in the dish, they can be omitted, but then you need to leave more juice in the zucchini.
Recipe for zucchini pancakes in the oven
Ingredients:
- Zucchini - 1 piece
- onion - 1 piece
- egg - 1 pc.
- breadcrumbs - 60 gr
- olive oil
- salt, pepper - to taste.
Cooking method:
Peel the zucchini and grate it on a coarse grater. Then squeeze it with your hands through a sieve and transfer it to a deep bowl, and pour out the juice.
Add the onion chopped using a blender or meat grinder, beat in the egg, pour in 2-3 tablespoons of olive oil and mix well.
Then add breadcrumbs and knead again.
Now, using a tablespoon, place the cakes on parchment paper placed on a baking sheet and place in a preheated oven at 180 degrees for 5-7 minutes. Then we take it out, turn it over and put it back in the oven for another 5-7 minutes until done.
In this recipe, you can control the oil level either lower for leaner pancakes, or vice versa. It all depends on individual preferences, the choice is yours!
Recipe 5. With carrots and sesame seeds
You can please yourself and your loved ones with delicious and original pancakes with carrots and sesame seeds. The result is a spicy and interesting taste.
What do you need:
- zucchini - 2-3 pieces;
- carrots - 1 piece;
- sesame - 2 tablespoons;
- chicken egg - 2 pieces;
- garlic - 2-3 cloves;
- parsley - a small bunch;
- salt, ground black pepper;
- flour;
- vegetable oil.
How to cook:
- Grind the zucchini and carrots.
- Crush or chop the garlic, finely chop the parsley.
- Add eggs, salt, pepper, sesame seeds.
- Mix the mass well until smooth.
- Gradually add flour.
- Fry on both sides until done.
Advice! For this recipe, sesame seeds need to be lightly fried to obtain a more piquant taste.
Sweet zucchini pancakes
The recipe is unusual, but the kids are guaranteed to love it. The pancakes will be tender and tasty, so don’t put it off and start cooking them.
Required components:
- half a kilo of zucchini; - granulated sugar 2 tablespoons; - egg; - salt; - sunflower oil; - flour 200 grams.
Step by step execution:
1. To prepare this recipe, you need to take zucchini that has been peeled in advance. After cutting the zucchini into pieces, remove the seeds and grate the pieces on a fine grater. Mix this zucchini puree with egg, salt, sugar and soda on the tip of a knife.
2. Place a frying pan on the stove and wait for it to heat up, pour in sunflower oil and carefully place the resulting dough into it using a spoon, then fry the pancakes in hot oil until a golden crust appears.
3. It is best to start eating a dish while it is warm, with sweet sauce, jam, honey or sour cream.
Recipe 6. Zucchini
Zucchini is a type of squash with dark green or yellow skin and bright yellow flesh with a dense structure. Such fruits are very tasty in various dishes, they are easy to prepare, and they also make excellent pancakes.
The recipe for zucchini pancakes is practically no different from the similar one made from zucchini. Only the housewife needs to decide whether to peel the skin or not.
To the zucchini you can add grated pumpkin pulp or potatoes, spinach, dill - whatever you like.
These pancakes are good with cheese.
For those who have problems with the liver or pancreas, it would be better to bake such pancakes in the oven instead of frying.
Advice! A slow cooker is well suited for frying zucchini pancakes. To do this, you need to decide on the recipe, add oil to the bowl, set the “Frying” or “Baking” mode and turn them over in time.
Recipe for pancakes in a slow cooker - simple, quick, tasty cooking
In a slow cooker, you can prepare these healthy vegetable flatbreads according to any of the recipes described above.
When the dough is ready, turn on the multicooker to the “Frying” mode.
Spoon the mixture onto the bottom and fry for 3 minutes, turn over and fry the other side until golden brown.
Carefully place on a plate covered with a napkin.
In a slow cooker, zucchini pancakes turn out especially tender.
You can eat anything with sauce!
Zucchini pancakes and sauce are a wonderful tandem; these components complement each other. You can serve these pancakes with:
- sour cream;
- sour cream sauce with garlic;
- ketchup;
- mayonnaise with various additions (garlic, cheese, herbs);
- Tartar sauce with cucumber slices;
- curry sauce;
- Bechamel sauce.
You can come up with your own original recipe for sauce for zucchini pancakes or eat them just like that. Everything will be delicious and refreshingly pleasant.
Something about nuances
Beginning cooks, young housewives or bachelors who love to cook can say: give exact recipes for zucchini pancakes with different additives. But the beauty of this dish is that improvisation is possible here. The basis is young zucchini. The rest is optional. Naturally, you shouldn’t combine incompatible things, but our tastes are so different that someone might add chocolate to these pancakes. You just need to know when to stop and pay attention to the nuances.
Important to remember:
- consistency of the dough - optimally it should be the same as for regular pancakes;
- It is better to strain and squeeze the juice from grated zucchini before adding the remaining ingredients;
- To obtain the dough, flour must be mixed in gradually, stirring thoroughly to avoid lumps;
- It is better to fry the pancakes over medium heat so that they have time to fry without burning.
But all these subtleties and small culinary tricks can only be mastered through practice. Once you make zucchini pancakes several times, you will immediately understand how to make them tastier.
Zucchini - an early summer gift
Zucchini is one of the first vegetables to ripen in garden beds. Their closest relatives are squash and pumpkins. They are originally from Mexico. Zucchini appeared on the table in Europe in the 16th century. They were immediately loved for their delicate, pleasant taste and the variety of dishes based on them.
Zucchini and, consequently, dishes made from it are low-calorie, but they satisfy hunger well, so they are widely used in various diets. They are rich in fiber, vitamins C and B, they contain phosphorus, potassium, iron, and carotene. Provided the skin is intact, they are stored well and for a long time in dark, cool rooms. You can buy zucchini in supermarkets at any time of the year. But they are greenhouse-grown, not as tasty as at the beginning of summer, from your favorite garden.
