Zucchini pancakes with garlic. Delicious pancakes from zucchini: the most delicious recipes for making pancakes with minced meat, cheese and potatoes

The harvest season pleases with an abundance of berries, fruits, vegetables, but puzzles with many questions about the processing of all this abundance, so the question of how to cook zucchini pancakes with garlic is not superfluous during this hot time. Of course, you can buy zucchini and garlic for fritters, amazing in taste and very healthy for the body, in the distribution network, but we grow them in our summer cottage. You understand, from this vegetables are only sweeter!

Absolutely any variety and size of vegetables is suitable for fritters from zucchini with garlic. The only thing that will have to be done in the case of large vegetables is to remove the seeds that have become large and hard. This is done very simply - like a pumpkin or melon. We cut the zucchini lengthwise, and then with a spoon or knife (whichever is more convenient for anyone), we remove unnecessary seeds. Oh, and don't forget to peel the vegetables.

Recipe Ingredients:

• 2-3 medium sized zucchini
• fresh garlic - 2-3 cloves (dry ground garlic - a pinch),
• 2 cups flour (it depends on the condition of the zucchini, the type of flour),
• salt, ground pepper - to taste,
• 2 eggs,
• baking soda - half a teaspoon (level),
• sugar - to taste
• frying oil.

Cooking zucchini fritters with garlic

Rub the zucchini and garlic on a coarse grater, beat in the eggs, add salt and pepper. We add soda. Mix well. You will see how much juice will stand out from the zucchini after this procedure - that is why the amount of flour can vary.

Add flour in batches, stirring each time after adding it. The consistency should be the same as for regular pancakes.

We heat the oil in a frying pan and put the finished mass into it with an ordinary spoon. Fry the pancakes on both sides until golden brown. Each time before placing a new batch of pancakes in the pan, be sure to stir the mass so that the juice does not settle and the mass is as homogeneous as possible.

These pancakes are good both hot and cold, with tea and as an independent dish, with sour cream and as a side dish for meat and fish dishes.

I’ll tell you one more little secret - they can be made sweet by adding sugar. And we also really love such zucchini pancakes with the addition of a little dry ground garlic to the dough instead of fresh. The taste is much more spicy!

Try all the options, choose the one that best suits your taste. But it's all vegetarian. And closer to meat dishes is, the recipe of which, I think, will satisfy anyone. Bon appetit!

If you are wondering: what to cook from zucchini is tasty, quick and easy, then today's article is for you. After all, what could be easier than pancakes? - Only zucchini pancakes. And also simple and tasty, the recipes of which I published in the last article.

It would seem, well, what can be special about the recipes for zucchini fritters? And, it turns out, if you change the ingredients just a little, then every time you get a completely different dish. Let's make sure of this, and try to cook pancakes according to different recipes.

Zucchini pancakes are simple and delicious recipes with photos:

Zucchini pancakes in a pan - a recipe with a photo step by step

Very fresh, today's photos. Cooked pancakes for breakfast, disappeared within 5 minutes. They turned out amazingly tender and delicious.

We will need:

• egg - 1 pc.
• flour - 4 tbsp. l.
• semolina - 2 tbsp. l.
• dill and parsley
• salt to taste
• vegetable oil for frying

1. Wash and clean the zucchini. If the zucchini is young and the seeds are small, then we use it with them. I had an “older” zucchini, so I removed the pulp with seeds. Then we rub the zucchini on a coarse grater.

2. Drive in the egg, add salt.

3. Finely chop the fresh herbs and add to the zucchini.

4. Add semolina and flour to the dough. The consistency of the dough resembles thick sour cream. We stir well.

If during cooking the zucchini manages to release a lot of juice, then drain the excess liquid

5. Put the dough on a heated pan with vegetable oil with a spoon and form pancakes. Fry on both sides until a beautiful golden brown.

6. Serve with sour cream.

Lush pancakes from zucchini - a recipe with a photo step by step

If you want to try lush pancakes, then you will need to add soda to the dough. Please note that much more flour will be needed here.

We will need:

• zucchini - 1 - 2 pcs. (depending on size)
• egg - 2 pcs.
• flour - 1 cup
• onion - 1 pc.
• garlic - 1 clove
• dill and parsley
• salt, pepper to taste
• soda - 1 tsp
• vegetable oil for frying

1. We clean the zucchini and rub it on a coarse grater. Soda (1 tsp) is added to the zucchini mass to give splendor to the dough.

2. Grind fresh or dried herbs and add to the zucchini.

3. A clove of garlic is either passed through a press or simply chopped finely and also sent to the zucchini. Salt and pepper to taste.

4. It's the turn to add flour. To enrich with oxygen, sift it through a sieve and gradually pour it into the dough.

5. In eggs, we separate the whites from the yolks. We send the yolks to the dough, and beat the whites until foamy and also add to the dough. Whipped egg whites will lift the pancakes even more.

6. Cut the onion as small as possible and also add to the dough.

7. Mix all the ingredients well and let the dough stand for 30 minutes.

8. Bake in a well-heated pan in a large amount of vegetable oil. Fry on both sides until a beautiful golden color.

Zucchini Pancakes - Recipe From Yulia Vysotskaya

Delicious pancakes performed by Yulia Vysotskaya with chestnut flour, sun-dried tomatoes and brie cheese, I think, will please many. I really like to watch how Julia quickly cooks.

Pancakes from zucchini with kefir - a delicious and quick recipe

This recipe for dessert sweet zucchini fritters with the addition of apple and kefir.

We will need:

• zucchini - 1 pc.
• apple - 1 - 2 pcs.
• egg - 1 pc.
• kefir - 1/2 cup
• flour - 7 tbsp. l.
• soda - 1/2 tsp
• salt - a pinch
• sugar - 1 tbsp. l.

1. We clean the zucchini, remove the seeds and rub on a fine grater. Let stand, and when the zucchini secretes juice, drain it, squeeze the squash mass slightly.
2. We peel the apple and rub it on a coarse grater. Add apple to zucchini.
3. Add soda to kefir, stir and pour into the vegetable mixture.
4. In a separate bowl, beat the egg, add sugar and salt and lightly beat with a fork or whisk. Combine egg mixture with zucchini.
5. Sift the flour through a sieve and gradually pour into the dough. Mix well and bake in a hot pan.

Pancakes from zucchini with cheese and garlic

And zucchini pancakes can be cooked with the addition of cheese, which gives them a delicate taste. And if you decide to add garlic to the dough for fritters, you won’t regret it, all the households will come running to the smell already during frying.

We will need:

• zucchini - 2 pcs.
• eggs - 2 pcs.
• cheese - 100 gr.
• flour - 4 tbsp. l.
• onion - 1 pc.
• garlic - 1 clove
• salt, pepper to taste
• fresh herbs
• vegetable oil for frying

1. Rub the cheese on a medium grater.

2. Finely chop fresh parsley and dill.

3. We also chop the garlic finely, you can skip it through the press. We puree onions, i.e. rub on a fine grater or grind in a blender to a puree state.

4. Zucchini (can be replaced with zucchini) rub on a coarse grater and add cheese, herbs, eggs, garlic and onion porridge. Salt and pepper to taste.

5. Pour in the flour and stir the dough well.

6. Bake in a preheated pan on both sides. Pancakes are beautiful, fragrant golden color.

Zucchini pancakes with minced meat - lazy zucchini whites

Zucchini pancakes with feta cheese

But this recipe was recommended to me by my daughter, and this dish has become a frequent guest in our kitchen. Fritters are very tasty, with a pleasant sourness.

We will need:

• zucchini - 1 pc.
• eggs - 2 pcs.
• feta cheese (can be replaced with cheese) - 100 gr.
• flour - 3 tbsp. l.
• purple onion - 1/2 pc.
• salt, pepper to taste
• fresh herbs
• juice of 1/3 lemon
• vegetable oil for frying

1. Rub the zucchini on a coarse grater, salt and leave for 10-15 minutes to release the juice. Then squeeze and drain the excess liquid. Sprinkle with ground black pepper if desired.
2. In a separate bowl, beat the eggs, add finely chopped greens, squeeze the lemon juice.
3. Sift the flour through a sieve and add to the dough.
4. Cut the onion into small cubes and also add to the dough.
5. Finally, grind the feta cheese with a fork and knead it into the squash dough.
6. Fry in a hot pan on both sides.
7. Serve these pancakes with low-fat natural yogurt very tasty.

It seems to me that you are convinced that zucchini pancakes are a simple and at the same time tasty dish for breakfast, lunch, and dinner. Depending on the composition of the ingredients, their taste can vary from tender to spicy, from salty to sweet.

I wish you to experiment and delight your loved ones with such a beautiful and tasty dish. Moreover, now is the height of the zucchini season.

Eat for health! And if you liked the recipes, then share them with your friends and acquaintances.

Fritters are a hearty and quick dish to prepare. They can be both salty and sweet, so they are suitable for any table as a replacement for bread, as a main second course, as a dessert. Their versatility lies in the fact that both dairy products and vegetables can act as the basis.

The easiest recipe to make. Kefir base is replaced by squash mass.

Ingredients:

• 60 grams of cheese;
• medium-sized zucchini;
• chicken egg - 1 pc.;
• about 1 cup flour (with a margin);
• garlic - from 1 clove;
• salt - 2-3 pinches;
• sunflower oil.

Actions step by step:

1. Clean the zucchini.
2. Grate on a large grater.
3. Allow the mass to drain and squeeze out the resulting juice.
4. Grate cheese with garlic on a fine grater.
5. In one bowl mix all ingredients except flour.
6. Add flour in portions, 1-2 tablespoons each, until the density of the dough becomes like sour cream.
7. Heat a frying pan with oil and fry each pancake on both sides.

It will take 30 minutes to prepare.

For 100 g of raw food, the calorie content is 100 kcal.

Zucchini pancakes with cheese, potatoes and garlic

Potatoes increase the satiety of the dish and add crunch.

Ingredients:

• 3-4 medium sized potatoes;
• 1 medium zucchini;
• 1 cup flour (with a margin);
• cheese - 60 g;
• 1 chicken egg;
• from 1 clove of garlic;
• a pinch of baking soda (optional)
• salt - 2-3 pinches;
• sunflower oil.

Cooking:

1. Remove skins from potatoes and zucchini.
2. Grate on a large grater.
3. Grate cheese and garlic finely.
4. Squeeze and drain the juice from the zucchini-potato mass.
5. In one bowl combine all ingredients except flour.
6. Pour the flour in parts and mix thoroughly until the consistency becomes creamy.
7. Pour oil into a frying pan, heat and fry the pancakes on both sides.

For 100 g of raw food, the calorie content is 115 kcal.

Zucchini pancakes with cheese and garlic with semolina

Semolina in cooking acts as a partial or complete replacement for flour. Small crumbs make pancakes unique.

Ingredients:

• 1 medium zucchini;
• 1 chicken egg;
• 1 glass of semolina (with a margin);
• cheese - 60 g;
• salt - 2-3 pinches;
• sunflower oil.

Sequencing:

1. Clean the zucchini.
2. Grate on a large grater.
3. Finely grate cheese with garlic.
4. Drain the juice formed in a plate with grated vegetables.
5. Pour all products, except semolina, into one container and mix thoroughly.
6. Gradually add semolina and mix until the consistency of sour cream is formed. It is not necessary to use only semolina. You can divide the total amount of dry ingredients into semolina and flour. For example, half a glass of flour, half a glass of semolina. It all depends on how much "crunch" is required from the pancakes. The exact amount of semolina / flour is determined by the situation - the dough must be brought to a state of medium density, it should not spread throughout the pan.
7. Cook in hot oil.

30 minutes is the approximate cooking time.

For 100 g of raw food, the calorie content is 120 kcal.

A quick recipe for zucchini fritters with cheese and garlic in milk

The pancakes are tender and thin.

Ingredients:

• 1 medium zucchini;
• sour cream 20% fat - about a tablespoon;
• 1 chicken egg;
• 1 cup flour (with a margin);
• 2 tablespoons of milk;
• not young garlic - from 1 clove;
• cheese - 60 g;
• 3 tablespoons of sugar;
• salt - 2-3 pinches;
• baking soda (optional) - a pinch;
• sunflower oil.

Sequencing:

1. Remove skin from zucchini.
2. Grate on a large grater.
3. Beat the egg, without separating the whites and yolks, until foamy.
4. Drain the drained juice from the squash mass.
5. Pour all products, except flour, into one container and mix thoroughly.
6. Pour the flour in parts and stir thoroughly until a creamy consistency.
7. Cook in hot oil.

30 minutes is the approximate cooking time.

For 100 g of raw food, the calorie content is 110 kcal.

Pancakes from zucchini with cheese, herbs and garlic on kefir

Kefir fritters always come out tall and porous due to fermentation processes, which are enhanced by soda.

Ingredients:

• medium-sized zucchini;
• 2 chicken eggs;
• 1 tablespoon finely chopped dill;
• not young garlic - from 1 clove;
• 1 cup flour (with a margin);
• 1 glass of kefir;
• cheese - 60 g;
• salt;
• baking soda - ½ tsp;
• sunflower oil.

Cooking sequence:

1. Remove skin from zucchini.
2. Grate on a large grater.
3. Finely grate cheese with garlic.
4. Squeeze out the drained juice from the squash mass.
5. Mix everything, except flour, in one bowl and mix.
6. Add the flour gradually, stirring, until a creamy consistency.
7. Cook in a hot frying pan in a large amount of oil, fry on both sides.

Cooking will take 30 minutes.

For 100 g of raw food, the calorie content will be 122 kcal.

Greens are good for the body and allow you to give the dish a more refined and appetizing look. But different types of greens are suitable for different recipes. If we talk about pancakes and frying in a pan, dill is the best green seasoning. Finely chopped dill added to the dough will provide a unique aroma and light aftertaste.

If among those who will eat pancakes there are ardent opponents of dill, you can prepare a sauce with parsley: mix sour cream with mayonnaise in a 1: 1 ratio, add finely chopped parsley, salt and garlic (optional). Ready pancakes are dipped in sauce, and the dish acquires new flavors.

Grated vegetables release plenty of juice. If you cook pancakes from a large zucchini at a time, the grated vegetable mass will have to be squeezed out for a long time, since the juice will continue to be released throughout the entire downtime. It is better to divide the "dough" into 2 portions: first prepare a batch from one half, and then knead the dough from the second.

You can not add soda to vegetable pancakes, but with it each pancake will be more airy and bake better. Of course, they won’t be able to “fit” especially, but the difference will be noticeable.

Garlic in the dough itself can be bitter, and not everyone will like it. In addition, its beneficial properties are lost during the frying process. The way out is to rub ready-made pancakes with chopped garlic. Place the first batch on a plate, put the garlic on them, and the second batch on top. Such a pyramid with garlic will smell appetizing, contain all the vitamins and will not be bitter.

Fritters always begin to fry in a very hot pan in hot oil. High temperature does not allow the dough to spread, as it immediately "seizes". A generous amount of vegetable oil, in which the pancakes are literally boiled, allows you to bake evenly and creates a golden, crispy crust. If there is little oil, the pancakes do not “fit”, they are poorly baked, and remain raw inside.

Using mature, old zucchini for pancakes is not practical. They are poorly rubbed, the taste of ready-made fritters is significantly different from those prepared according to the same recipe, but from a young zucchini. The core with large bones complicates the cooking process. If you remove it, you need to make additional efforts, in addition, you will have to lose more of the zucchini itself.

Summer is in full swing and under the bright southern sun, vegetables began to ripen quickly. This year on our site an unprecedented crop of zucchini. Naturally, every day some kind of zucchini dish appears on our table. Today I want to talk about our favorite zucchini dish - zucchini pancakes!

The recipe is very simple, but each family prepares this dish differently. I’ll tell you how zucchini pancakes are prepared in our family.

To prepare pancakes, we need the following products:

Purchased only egg and flour. Zucchini, herbs and garlic from our garden.

First you need to clean the zucchini and cut them into pieces. If there are large seeds in the zucchini, then it is better to clean them out. I have young zucchini and small bones, I left them.

Now you should grate the zucchini on a medium grater. Young zucchini rub very easily. It turns out a large bowl of zucchini chips.

But in a zucchini, especially in a young one, there is a lot of juice. To make pancakes not liquid, you need to get rid of excess water. To do this, the zucchini should be salted. It took me three teaspoons of salt for two medium zucchini.

You need to mix everything thoroughly. Then the most interesting begins. Zucchini actively secretes juice. It looks like this:

I always leave the grated zucchini for 20-30 minutes, and then drain the juice that has stood out and squeeze the zucchini lightly. As a result, the zucchini remains quite a bit, probably three times less than originally. But, the pancakes will not spread in the pan.

I use parsley as herbs, but you can use any herb you like.

Greens should be finely chopped and mixed with zucchini. Then add garlic. I rub it on a fine grater. Those who do not like garlic may well do without it. The taste of pancakes will not suffer.

Then we break one testicle. You can put two, but the minced meat will be thinner and you will have to add more flour. I love it when there is as little flour in squash pancakes as possible.

Stir and add flour. It took me three heaping tablespoons.

Next, mix everything thoroughly and the dough for pancakes is ready. The consistency should be viscous and not too runny.

I add a little vegetable oil to a heated frying pan and spread the zucchini dough with a spoon. You get these pancakes:

I fry the zucchini pancakes without a lid for 5-10 minutes on each side over moderate heat. During this time, the pancakes have enough time to fry.

It turned out such a plate of pancakes, however, a few pieces were stolen right from the pan.

Despite the fact that most of the liquid from the zucchini was drained, the pancakes are juicy and tender in taste. Again, they do not spread over the pan when frying, but keep their shape, as befits pancakes.

It is very tasty to eat zucchini pancakes with sour cream.

Bon appetit!

Cooking time: PT00H50M 50 min.

Approximate cost per serving: 15 rub.