Recipe for zucchini pancakes with oatmeal. Calorie, chemical composition and nutritional value.

Lenten zucchini pancakes

Ingredients:

• Zucchini 500 g;
• Sifted wheat flour 100–150 g;
• Ground black pepper to taste;
• Salt to taste;
• Vegetable oil (for frying) 70–100 ml.

Cooking step by step:

Take fresh zucchini and rinse them under running water.

Then we arm ourselves with a sharp knife and cut off the skin from each in a thin layer.

Using a medium or fine grater, grate the zucchini directly into a deep bowl.
Add salt to taste and mix the mixture with a tablespoon until smooth. Let the zucchini mass stand in this form for at least 10 minutes or until the vegetable releases juice.

Then drain half the juice, add sifted wheat flour to the chopped zucchini, ground black pepper to taste and mix the ingredients with a tablespoon until smooth. The vegetable mixture should look like batter.

Turn the stove on to medium level and place a frying pan on it with 2 - 3 tablespoons of vegetable oil. When the fat is hot, take 1 tablespoon of the zucchini mass and put it in the frying pan so that you get a round pancake. 3 centimeters is enough

You should not fry more than 3 - 4 pancakes at the same time; during cooking they spread slightly and may stick together.
When one side of the zucchini pancakes is evenly covered with a golden crust, turn them over to the other side using a kitchen spatula and fry until golden brown. Then we transfer the finished pancakes to a large flat dish, pour another small portion of vegetable oil into the frying pan and fry the second portion of zucchini pancakes in it. Cook the pancakes until the vegetable mass is gone, and then serve them to the table.

Flourless zucchini pancakes with oatmeal - recipe with photo

I love squash season – there’s so much you can make! I especially like pancakes, especially since this is an excellent field for experimentation.

The presence of young zucchini in the house gives me no peace. I urgently need to prepare a delicious dish using this product I love. Tender, tasty and healthy vegetables simply must be included in our summer menu. And today I decided to make flourless zucchini pancakes with oatmeal. So to speak, diversify the usual recipe for this dish.

We add oatmeal instead of flour as a thickener. By the way, you can take oatmeal and grind it in a food processor or coffee grinder. It will turn out to be flour. But it’s still better and easier to make zucchini pancakes with regular oatmeal without grinding. You can also look at the recipe for zucchini and semolina pancakes and prepare this dish.

Recipe information

Category: second course.

Cooking method: in a frying pan.

Total cooking time: 40 min.

Number of servings: 3-4.

Ingredients:

• zucchini – 2 pcs. (about 500 g)
• egg – 1-2 pcs.
• oatmeal – 1 tbsp.
• pepper, salt - to taste
• vegetable oil - for frying
• greens optional

Cooking method:

1. You don't have to peel the zucchini if ​​it's young. Grind it up. I did this using a food processor. But now I understand that it is better to use a coarse grater, because the chopper crushes the fruit too finely. I did this because I had leftovers (lots of thin pieces of zucchini from last time). Now you need to drain the excess liquid. Subsequently, it will appear again after adding salt, I drained it constantly.
2. Add one egg for now. If you later need another one for fastening, we’ll add it.
3. Add oatmeal. I took about a glass of those that are steamed and not boiled. Mix.
4. Season the mixture with salt and pepper. Leave for 10-15 minutes for swelling.
5. The result should be a fairly thick mass. You can add a little more cereal if needed and an egg. Here it is important to look at how the zucchini dough behaves, and how much you want to feel the zucchini in the finished dish. I added another egg and oatmeal. But all this is probably because I didn’t initially grate the zucchini, but crushed it in a blender. The mass turned out to be too liquid, despite the fact that I constantly drained the juice.
6. Heat the frying pan. Pour in vegetable oil. Spread the dough with a tablespoon or dessert spoon. Fry over medium heat until a golden brown crust appears on the pancakes.
7. Turn over and cook the other side in the same way.
8. These pancakes turned out so ruddy, aromatic and delicious. They are best served in a duet with sour cream.

For those who watch their figure

• The recipe is easy to adapt for those losing weight - you just need to fry the pancakes in the oven. To do this, literally grease a baking sheet with a drop of oil, spoon out the dough and, setting the temperature to 180-200 degrees, bake the pancakes until golden brown. With this method of cooking, the calorie content is reduced significantly - the result is an excellent dietary dish.

Author of the article

Lots of home cooking recipes from an amateur cook

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Lenten zucchini pancakes

Ingredients:

• Zucchini 1 kg;
• Lemon 1 pc.;
• Green onion 1 bunch;
• Wheat flour 70 gr.;
• Corn starch 2 - 3 tbsp;
• Garlic 3 teeth;
• Seasoning “Italian herbs” 1 tsp;
• Salt 1 tsp;
• Vegetable oil 6 tbsp.

Cooking process

Wash the lemon well and pat dry with a towel. Grate the zest on a fine grater, not reaching the white layer of the fruit.

Wash the onion and chop finely with a knife.

Peel the garlic, rinse under water and chop.

Wash the zucchini, cut off the tails and grate on a medium grater. Young ones - grate with the peel, for more mature fruits it is hard, so you need to cut it off and remove the seeds and core.

Transfer the zucchini to a bowl, add salt and stir. Set them aside for 20 minutes to allow the vegetables to release their juice.

Squeeze the pulp out of the juice using your hands as thoroughly as possible.

Add green onions and zest and garlic to the zucchini. Mix the whole mass.

Add spices and ground pepper if desired and stir.

Sift starch and flour through a sieve into a bowl and add baking powder.

Mix everything well with a spoon. If the dough turns out liquid, add more flour.

Wet your hands in water and form pancakes, scooping the mixture with a spoon and using about 2 tbsp for each pancake. l. test

Press the pancakes onto the work surface to make them flatter.

Heat a frying pan and add oil to it, turn the heat to medium. Place the pieces in hot oil and fry on both sides for 4 minutes until golden brown.

Place the pancakes on a plate lined with several layers of paper napkins to remove excess fat. Serve pancakes with sour cream hot or cold.

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Bon appetit!

Lenten zucchini pancakes

Ingredients for Lenten Zucchini Pancakes:

• Zucchini - 300 g;
• Wheat flour / Flour (heaped) - 2 tbsp. l.;
• Water (boiling water) - 100 g;
• Semolina - 2 tsp;
• Salt - 1 pinch;
• Vegetable oil (Oleina) - 3 tbsp. l.

Recipe for Lenten Zucchini Pancakes:

Grate the zucchini and squeeze well.

Pour 2 tbsp into a separate plate. heaped spoons of flour and brew 100 ml of boiling water. Mix thoroughly (as for choux pastry) until the lumps disappear completely.

Place well-squeezed zucchini into the brewed flour, add salt to taste and add 2 heaped teaspoons of semolina. Mix well. Place in a hot frying pan with a small amount of Oleina vegetable oil and fry until golden brown on both sides.

Bon appetit!!!

In the oven (without flour)

To prepare pancakes you will need vegetables - 2 zucchini, as well as onions and carrots (1 pc.). Other ingredients: 2 eggs, salt, seasonings. Chop the vegetables, combine, drain excess juice. Add eggs to the mixture and season. Lightly grease the parchment covering the baking sheet and place pancakes on it in portions. Cook for 20 minutes (180 degrees). About halfway through the process, you can turn them over to ensure even cooking.

These pancakes go perfectly with the sauce. Prepare it from 100 ml low-fat yogurt, crushed clove of garlic, 2 tbsp. chopped herbs and grated fresh cucumber. Season the sauce to your liking.

All dietary zucchini pancakes prepared according to the above recipes have a delicate taste. They are remarkably satiating without overloading the body with extra calories.

Lenten zucchini pancakes with carrots and semolina

Ingredients:

• zucchini – 680 g;
• carrots – 75 g;
• turmeric - to taste;
• semolina – 200 g;
• dill and parsley - to taste;
• ground pepper mixture - to taste;
• salt;
• olive or refined vegetable oil.

Preparation

Peel the skins of washed zucchini and carrots and pass them through a medium grater. If necessary, remove the core and seeds from the zucchini. Add the vegetable mixture and after a few minutes squeeze out the excess juice thoroughly. To the hard mass add a ground mixture of peppers, turmeric, finely chopped fresh herbs, and add semolina. Mix everything well and, if necessary, adjust the thickness of the zucchini dough by adding semolina. It should be thick enough and not spread.

We form zucchini pancakes with a tablespoon and place them in a frying pan preheated with vegetable oil. When ready, remove the pancakes to a paper towel, blot off excess fat and transfer to a plate.