How to cook delicious pancakes from zucchini. Fluffy zucchini pancakes

Zucchini pancakes are a tasty and healthy seasonal dish.

Despite the fact that zucchini is sold almost all year round (including the frozen version), this delicacy is best cooked directly from the garden or the market counter.

Then the freshness and juiciness of the product will do their job. With just a few ingredients on the list, you are almost ready for a full dinner or holiday lunch. It remains to heat the pan.

Traditional zucchini pancake recipe

Perhaps the easiest and fastest way to cook. Fritters are delicious and moderately lush, beautiful color and incredibly pleasant texture.

To prepare such a dish, you need to take the following set of products:

0.2 kg of zucchini; egg - 2 pieces; flour - 125 g; sunflower oil - 50 ml.

Cooking method:

1. My vegetables, I remove the skin from old zucchini.
2. I rub on a medium grater. I'm squeezing out the extra juice.
3. I crack eggs, add salt. You can add some chopped dill for flavor.
4. I add it to the squash.
5. Gradually, in small portions, I add the flour sifted in advance, thoroughly mixing the mass of zucchini.
6. The result should be a similar dough with a creamy homogeneous consistency.
7. I warm up the frying pan, abundantly poured with oil.
8. I put a tablespoon of the mass of zucchini on a hot frying pan.
9. Pancakes made from zucchini should not come out too thick, otherwise they will not bake in the middle.
10. I roast products. After that, I transfer it to a dish covered with paper. This will allow the excess oil to soak up.
11. I serve pancakes from zucchini with sauce or sour cream. It's incredibly delicious!

Pancakes zucchini: a recipe without the use of eggs

The recipes for this dish are so diverse that using each of them, you can get a unique dish. This statement is also characteristic of this method of cooking zucchini.

A lot of people prefer eggless baking for one reason or another. And they do not lose in taste.

In order to prepare such delicious products, the following set of products is needed: a couple of small zucchini; 250 g flour; fresh greens.

The cooking option looks like this:

1. I remove the skin (if necessary) and rub the vegetable on a coarse grater. I'm good at squeezing out excess liquid.
2. My and finely chop fresh herbs, add to zucchini.
3. I add a lot of zucchini and use spices to taste.
4. I introduce small portions of pre-sifted flour.
5. Thoroughly knead the mass until a homogeneous consistency. It should resemble homemade sour cream.
6. With a spoon I distribute the mass of zucchini in a frying pan heated with sunflower oil.

Zucchini pancakes can be served with any sauce. As you can see, the recipes for preparing such a dish are not very complicated.

Fritters on semolina using zucchini

Basically, the above recipes suggest that pancakes are fried immediately after kneading. However, there is also such an option where it is necessary to infuse the mass of zucchini for it to swell for several hours.

In order to prepare such a dish, you need to take the following set of products:

2 small zucchini; egg - 2 pieces; kefir - 4 tablespoons; granulated sugar - 50 g; semolina and flour - ½ cup each; soda.

The cooking method with a photo is as follows:

1. I rub the peeled zucchini through a coarse grater. Survive tench liquid.
2. I dissolve soda in slightly warmed kefir, wait for the reaction.
3. I pour kefir into the squash mass. I add granulated sugar, add salt.
4. I break the eggs into the mixture. I mix.
5. I pour semolina and leave the mass based on zucchini for 2 hours, covering with a clean cloth.
6. Pour the sifted flour in small portions, mix until a homogeneous consistency.
7. I fry in a hot and oiled pan, spread the dough with a large spoon. I fry the zucchini tortillas until golden brown on both sides.

Zucchini pancakes: a recipe with cheese

Even more tender and fragrant, literally melting in your mouth, pancakes are obtained when cheese is added to grated zucchini. Moreover, the ratio of products is quite significant.

From the indicated amount of products, a small portion of cakes will be obtained, so you can immediately proportionally increase them to the required volume.

In order to prepare such delicious, most delicate products, the following set of products is needed:

zucchini - 1 piece of medium size; flour - 4 tbsp. spoons; egg - 1 piece; 0.1 kg of hard cheese.

1. Wash and clean (if necessary) the zucchini.
2. I rub on a coarse grater. I squeeze out a lot of grated zucchini, if a lot of juice stands out.
3. I also rub the cheese on a coarse grater. I add to zucchini.
4. I mix and beat the egg, add spices to taste.
5. Add the sifted flour one tablespoon at a time and mix thoroughly until a homogeneous consistency. Depending on the juiciness of the zucchini, a little more flour may be required.
6. I spread the mass on a hot and oiled frying pan.
7. As soon as one side seizes and becomes golden, turn over to the other.
8. Since you need to fry in a large amount of oil, after frying, I shift the pancakes with paper.
9. Delicious zucchini cakes are ready. I serve them with sour cream sauce.

As you can see, the recipes are quite simple and quite simple. So be sure to try to cook, and treat yourself and loved ones.

Zucchini-mushroom fritters

This recipe allows you to prepare a fairly satisfying treat that will replace a full dinner. And it is quite capable of decorating any holiday table. The main thing is that this is not at all a troublesome dish that every novice housewife can handle.

In order to prepare such squash pancakes, you need the following set of products:

zucchini - 2 small pieces; 1 glass of flour; 0.1 kg of fresh champignons; onion - 2 heads; egg - 2 pcs.; garlic clove.

1. Vegetables are small, so I do not remove the skin from them. I rub on a medium grater, squeeze out excess juice.
2. I add an egg and mix.
3. I clean the onion and finely chop.
4. My mushrooms, dry with a paper towel. Finely chopped, mixed with onions.
5. I shift the onion-mushroom mass into zucchini. I add salt and spices.
6. Pour the sifted flour in small portions and mix until a homogeneous consistency.
7. I heat up the oil in a frying pan and start spreading the mass. I do this with a big spoon.
8. I fry on both sides over low heat so that the mushrooms in the composition are cooked. At the end of cooking, you can cover with a lid and sweat for a couple of minutes in this form.
9. I serve hot zucchini.

Fritters with potatoes and zucchini

Another variation on the theme of delicious, hearty and original dishes for any occasion and without. Fritters are more tender than potato pancakes due to the addition of zucchini.

And the originality of the dish will add to your self-confidence and new ideas for mixing ingredients. The number of products can be increased proportionally, since a portion of the indicated volume will be small.

In order to prepare such pancakes, the following set of products is needed:

zucchini - 2 pieces of small size or 1 medium; potatoes - 2 pieces of medium size; egg - 2 pieces; 250 g flour;, soda or baking powder.

The recipe looks like this:

1. Peel raw potatoes, rub on a coarse grater.
2. My zucchini, remove the skin if necessary. I rub on a medium grater and strongly survive excess juice.
3. I mix potato and zucchini mass.
4. Crack eggs and add baking powder. I add salt. I add spices to taste. I mix.
5. I introduce small portions of sifted flour. I immediately knead and get a thick dough with a uniform consistency. It should be like homemade sour cream.
6. I preheat the pan and pour plenty of oil.
7. I distribute the pancakes with a spoon. Or I make thin pancakes.
8. It's tender on the inside and crispy on the outside.
9. I recommend serving these pancakes with sour cream or cheese sauce.

Zucchini pancakes with meat

Perhaps the most satisfying of all the options presented is the recipe for cooking zucchini dishes. These are not meat cutlets, and not vegetable.

This is their tasty and interesting combination, thanks to which juicy and hearty pancakes are obtained. The best option to quickly and tasty feed the whole family.

In order to cook, you need the following set of products:

0.3 kg of squash mass (grated zucchini); 0.3 kg of minced meat from any type of meat; eggs - 2 pieces; flour.

The cooking method with a photo is as follows:

1. I rub the zucchini on a medium grater and squeeze out the excess juice.
2. I mix with the prepared stuffing.
3. I beat the eggs, mix.
4. I add spices, add salt.
5. I introduce small portions of the sifted flour to a homogeneous thick consistency.
6. I preheat the pan well and pour plenty of oil. I put on a large spoonful of the mass and press it on top with a spoon, forming pancakes.
7. Fry on both sides over low heat for five minutes. At the end, you can sweat under the lid for a couple of minutes.
8. I recommend serving fried meat pancakes with zucchini directly from the stove with sour cream sauce.

Zucchini dessert pancakes

The previous recipes were largely devoted to how to prepare hearty pancakes so that they are a replacement for a full meal. Now I want to offer you an option in which these pancakes act as a dessert option.

In order to prepare such pancakes, you need to take the following set of products:

a couple of zucchini; flour - 1/2 cup; granulated sugar - 25 g; egg - 1 piece; soda.

The cooking method is as follows:

1. I clean the zucchini from the skin, rub it on a grater. I'm squeezing out the extra juice.
2. I crack the egg into the squash mass, add it.
3. I add sugar and soda. I mix thoroughly.
4. In small portions I introduce pre-sifted flour. I knead the dough until smooth.
5. I heat the pan, pre-greased with sunflower oil.
6. I spread the pancakes with a large spoon, slightly flattening them on top with the back of the same spoon.
7. The time for frying zucchini dishes is three minutes on each side.
8. I let the excess oil drain onto a paper towel, laying the pancakes on it.

This cooking option for zucchini suggests that it should be served with sweets (honey, condensed milk, jam) or sour cream.

Video recipe for zucchini fritters

If you have your own signature recipes for this dish, then share with us.

Need something quick to make for tea? Want to make a light breakfast or a little snack? Then you should definitely know how to cook zucchini pancakes. In addition, it will be useful for those who are on a diet to learn how to make zucchini pancakes. After all, zucchini is a fairly low-calorie product. And you can also learn how to make diet zucchini pancakes.

There are several ways to cook zucchini pancakes: most often they are simply fried in oil, but they can also be baked in the oven. Can be made plain or sweet zucchini fritters. The zucchini fritters recipe may also include other ingredients that make the zucchini fritters more flavorful. These are zucchini fritters with garlic, zucchini fritters with cottage cheese, zucchini fritters with cheese. If you watch your weight, follow a diet, you can cook diet zucchini pancakes. In a nutshell, how to cook diet zucchini pancakes. First of all, such zucchini pancakes should not be fried, but baked in the oven. Preparing diet pancakes from zucchini without flour. The rest of the recipe is the same, the composition includes eggs, salt, sometimes carrots and onions. Grease parchment paper with oil and bake pancakes from zucchini. A video recipe is usually not required to learn how to make zucchini pancakes. If you do not use eggs, then you can cook lean zucchini fritters. But in this case, you can not do without flour. Although no, flour can be replaced with semolina and zucchini pancakes with semolina can be prepared. It should be mentioned how to make squash pancakes more healthy. To do this, add other vegetables or fruits to zucchini. This is how pancakes from zucchini and apples, pancakes from zucchini and carrots are prepared. Fluffy zucchini pancakes are obtained by adding a little slaked soda to them, and also beat the resulting batter a little. There is another way to make squash pancakes lush: for this, zucchini pancakes are prepared on kefir or yogurt.

An important note on the question of how to bake zucchini fritters. If you want to make beautiful and neat pancakes from zucchini, cooking recipes do not always remind you that you need to spread the dough on a hot frying pan, and it is advisable to do this with a tablespoon, so zucchini pancakes will not stick and break apart. The recipe with a photo will show how best to do it. Choose recipes for zucchini pancakes (recipe photo), zucchini pancakes (photo) and cook for yourself and your loved ones for health. You can choose a recipe to your taste, delicious zucchini pancakes are guaranteed to turn out delicious if you cook them with soul. And remember that the most delicious zucchini pancakes are hot, piping hot.

Zucchini pancakes- the most tender, tasty and light dish from this summer vegetable. Soft pancakes, similar to pancakes, will come to taste even for those who are indifferent to zucchini. Zucchini pancakes are perfect for breakfast or a light afternoon snack.

Ingredients

• zucchini 600 g
• eggs 2 pcs.
• flour 50 g
• garlic 1 clove
• salt 1 teaspoon

I took young zucchini, they are very tender, they do not need to be peeled and seeds removed. You can use zucchini - the dish will get a more appetizing color and taste.

If the zucchini is no longer young, in which it is necessary to remove the peel and seeds, then the number of zucchini must be increased so that after removing the excess, the remainder is 600 g. That is, you need to take 700-750 grams.

Garlic is used at will, you can not add it, but with garlic it turns out much tastier and more aromatic.

From this amount of ingredients, 8-9 pancakes are obtained, which is quite enough for breakfast for three people.

Cooking

We prepare all the necessary ingredients. Wash the zucchini thoroughly and cut off the stems. We clean the clove of garlic.

Three zucchini on a large grater. If your zucchini is large and middle-aged, then you need to peel them and remove the seeds.

We shift the grated zucchini into a bowl, salt, mix and leave them to give juice for 10 minutes. The salt will help the zucchini release the liquid faster.

In the meantime, let's make the dough. Mix eggs with flour, add garlic grated on a fine grater and mix until smooth.

See how much juice the zucchini gave. We won't need it, so it should be removed. To do this, we need another bowl. We take a little zucchini pulp in the palm of our hand and, squeezing, squeeze out the grated zucchini, which we put in a second bowl. After this procedure, the squash pulp lost a significant part of its weight, out of 600 grams 350-400 grams remained. If the juice is not drained, then for a stable dough, much more flour will be needed and the pancakes will no longer be zucchini. If the amount of flour is not increased, then the dough will spread over the pan like pancakes, it will all look ugly and pancakes will no longer work.

Transfer the squeezed zucchini to a separate bowl.

Add the previously made dough to the zucchini and mix well until smooth. You can bake!

Pour vegetable oil into the pan so that it completely covers the bottom. Heat up a frying pan with oil and spread the pancakes with a tablespoon. We make them not too thick so that they bake normally. Bake on medium power for 3-4 minutes on each side. The fritters have a nice crispy crust. The lid does not need to be covered. But if the pancakes inside you are not baked, then reduce the power and increase the frying time.

The most lush and delicious pancakes are obtained, which were first quickly fried on both sides until golden brown, and then fried for a long time on minimal heat, reaching from the inside. The first stage - without a lid, the second - under the lid. This can be done on gas and induction stoves. On an electric stove, you will have to use two burners with different levels of heating.

Put the finished pancakes after the pan on a paper towel and cover the top with another paper towel to remove excess oil. Zucchini pancakes ready! It is better to eat them immediately, while hot and fresh. The main sauce for zucchini pancakes is, of course, sour cream. Bon appetit!

Fried zucchini pancakes on each side. Zucchini pancakes are fried over medium heat without a lid in olive or sunflower oil.

How to fry zucchini pancakes

Products for frying
Zucchini - 2 zucchini per 700 grams
Chicken eggs - 3 pieces
Flour - 60 grams (3.5 tablespoons)
Dill, parsley - 10 grams each
Salt - 1 teaspoon
Black pepper - half a teaspoon
Sour cream - 3 tablespoons
Garlic - 5 teeth

Food preparation
1. Wash zucchini, peel and seeds (if coarse), grate on a coarse grater or chop with a meat grinder, put in a sieve.

2. Sprinkle the zucchini with salt, mix and mash slightly to remove excess liquid. Leave in the sieve for 5-10 minutes.
3. Once again, slightly squeeze out the excess liquid, transfer the zucchini to a bowl.
4. Break chicken eggs into the same bowl, stir with a tablespoon.
5. Add flour, mix well again: there should be no flour lumps.

6. Add greens and salt to the dough, mix again. The dough is ready.

How to fry zucchini pancakes
1. Pour the dough with a tablespoon onto a hot frying pan, poured with oil - for 1 pancake you will need 1 full tablespoon.
2. Lightly press down and flatten the fritters to give them the correct shape.
3. Stepping back with a margin of space in the pan, pour the next pancake - the pancakes in the pan should not touch.

4. Fry the zucchini pancakes for 3-4 minutes on one side over medium heat, then turn over and fry for another 2 minutes, then 1 minute under the lid.

Zucchini pancakes are ready!
Serve with sour cream garlic sauce: peel the garlic, finely chop or chop with a garlic press, and mix with sour cream.

When serving, you can put the sauce on 1 pancake and lightly press down with the second one.

Secrets of delicious pancakes

If time is short, then you can save it. Zucchini tends to release juice when salted. But if you prepare the dough without salt and pour zucchini into the dough immediately after rubbing, then when frying the dough will not be too liquid, and you will save time. Add salt before pouring the dough into the pan - when the oil is already warmed up.

Can diversify zucchini pancakes, if you add:
1) onion (1 head), carrots (1 medium), grated on a fine grater, apple (1-2 pieces depending on size), grated pumpkin (100 grams) or potatoes (1-2). In proportion to the added products, you need to add flour (1-2 tablespoons more) and eggs (half).
2) grated hard cheese (for example, 50 grams of Parmesan).
3) garlic - 2 cloves for spiciness.
4) 1 cup of kefir (then you need to increase the amount of flour to 1 cup).
5) instead of 4 tablespoons of flour, add 4 tablespoons of semolina - the pancakes will turn out airy. Starch can be used to make diet pancakes.
To make the pancakes rise when frying and turn out to be lush, separate the egg whites and beat until white foam. Pour 1 teaspoon of baking powder into the dough along with flour.

Calorie squash fritters- 131 kcal / 100 grams.

Oil for frying squash fritters - any vegetable (sunflower or olive) or cream, in a frying pan with a diameter of 15 centimeters you need 2 tablespoons of oil, 20 centimeters - 3 tablespoons of oil, 25-30 centimeters - 5 tablespoons of oil. For each new serving of pancakes, add 1 tablespoon of oil.

To do lean pancakes from zucchini, you should not add eggs. If a strict fast is observed, pancakes should be fried in oil released from frying frozen mushrooms, which can now be found at any time of the year in almost every store.

If the zucchini for frying pancakes are large, they may be overripe - then sharp and hard zucchini bones will come across in ready-made squash pancakes. In order to guarantee cooking pancakes without zucchini seeds, you need to cut each zucchini in half lengthwise and check the softness of the bones with a knife and fork. If the bones are very soft and transparent, then they are edible, and if they are large and hard, it is necessary to cut out the entire part of the pulp.

If the zucchini is young, you can not cut off the crust, which is tender and very healthy in zucchini.

So that the pancakes do not connect to each other when frying, it is necessary to pour the pancake, let them "fry" for 5-10 seconds - and only then pour the next one. Even if the fritters stick together, they can be easily pulled apart with a spatula without disturbing the round shape of the fritters.

If the zucchini is soft and juicy, they should be slightly squeeze out excess juice after rubbing on a grater, or additionally add 1 tablespoon of flour to the dough. Zucchini juice can be eaten - fresh or boiled for 1 minute.

The dough for zucchini is easy to check for suitability - it should be dense, not drain from a spoon. Then the pancakes will turn out juicy and at the same time they will not fall apart when turned over.

If, as you fry, it becomes clear that the dough is too thin and the pancakes fall apart, you can overcook the pancakes. To do this, chop the pancakes, return to the dough, add more flour and eggs, mix and fry again.

Sauces for fried pancakes

Unsweetened yogurt or sour cream (150 grams) with chopped garlic (can be mixed with 2 tablespoons of grated hard or processed cheese).
- mayonnaise or sour cream with herbs.
- soy sauce (3 tablespoons), rice vinegar (2 tablespoons) with sesame oil (a couple of drops), hot pepper (on the tip of a knife).
- mayonnaise with chopped pickled cucumbers.

Zucchini is valued by culinary experts for its delicate sweetish taste. The vegetable does not have a pungent odor, which makes it possible to supplement almost any dish with zucchini - tender pulp is added to soups, salads, vegetable roasts are prepared with it. Zucchini pancakes are especially popular during the season; they are prepared quickly and easily, requiring only a minimum of effort and skill from the cook.

The article selected well-known and unusual step-by-step recipes for zucchini fritters, describes in detail which zucchini to choose, how to supplement the dough so that the taste of fritters becomes more saturated. It explains how to properly fry zucchini pancakes in a pan or cook a dietary version of the dish in the oven.

General principles for making zucchini fritters according to step-by-step recipes

Despite the fact that the preparation of pancakes does not require unique skills, there are several secrets that allow you to cook them especially tasty. First of all, it is important to carefully and correctly choose zucchini. The peel of vegetables should not be wrinkled, smoothness and glossy sheen is a hallmark of a ripe, high-quality vegetable.

Both young and mature zucchini are suitable for fritters, the cooking process differs only in the preparation of the vegetable. If the peel is not cut off from a young fruit, then it must be removed from a mature zucchini, otherwise coarse particles will be felt in the pancakes. In addition, regardless of the degree of maturity of the fruit, you need to inspect the seeds. To do this, the zucchini is cut lengthwise and if the seeds are large, they must be removed.

Grinding the pulp of a vegetable can be done in different ways. Almost always it is ground on a grater, changing only the size of the cells if necessary. Sometimes, interrupting with a blender, they prepare mashed potatoes, but this is usually done only if semolina is added, which draws in excess moisture abundantly.

It is advisable to add salt to the dough immediately before frying. Zucchini are watery vegetables, when interacting with salt, they secrete abundant juice. If the dough is salted earlier, the dough will float, and frying the last batch of pancakes will be difficult.

The main components of the dough for pancakes: squash mass, flour and eggs. The latter are added to bind vegetable chips. In addition to those listed, other components can be added to the dough that enhance the taste or allow you to cook more fluffy pancakes. It can be cheese, minced meat, kefir, semolina, greens. Spices and salt are used based on their own taste.

Zucchini pancakes are fried in a thick-walled pan in high-quality vegetable oil. The dough, prying with a spoon, is lowered into the heated fat. If you put it in insufficiently hot oil, firstly, it will spread, and secondly, the products will be saturated with excess fat. Fry, without covering with a lid, on both sides, until a gentle blush is obtained. The pan is closed only in special cases, when lush fritters are cooked, so that the fritters are steamed over the entire thickness.

There is another cooking method when the dough is baked in the oven. With this method, fat is practically not used, but is applied in a thin layer on parchment, which is used to cover the brazier. A detailed step-by-step recipe for dietary zucchini pancakes is in the article, using its principles, you can cook other pancakes from this collection in the oven.

When serving zucchini pancakes, it is customary to serve them with sour cream or yogurt without flavorings. Based on these fermented milk products, sauces can also be prepared. For the easiest yogurt dip recipe, check out our step-by-step zucchini pancake recipes.

The simplest zucchini pancakes: a step by step recipe

Ingredients:

Zucchini, small - 2 pcs.;

5-6 tablespoons of flour;

Two selected eggs;

Cooking method:

1. Zucchini should be thoroughly washed with warm water. It is advisable to cut the peel in a thin layer, but if the vegetable is young, you can leave it. Cut the zucchini lengthwise and remove the large seeds. After rubbing the pulp of the vegetable on a coarse grater, chop the garlic here on its fine side. For two small zucchini, one prong is enough.

2. Pouring two eggs into a cup, shake them until smooth with a fork and send them to a bowl with zucchini. After slightly salting the vegetable mass, add less than a third of a spoonful of pepper and mix well.

3. We sift the flour to remove weed impurities from it, pour it into the zucchini and stir well again.

4. The dough for pancakes is ready, you can start frying. Pour oil into the pan, put on medium heat and warm. Scooping up the vegetable mass with a tablespoon, lower it into the hot fat. When the bottom side is lightly browned, gently flip over and brown the other side. On average, it can take three to five minutes to fry one side.

5. Put the finished pancakes in a bowl and cover with a towel so that they keep warm as long as possible. Do not use a lid or, even worse, a film, the pancakes will quickly soften.

Air pancakes from zucchini: a step-by-step recipe for kefir

Ingredients:

Three tablespoons of flour;

50 gr. granulated sugar;

Half a spoonful of quick soda;

Large egg;

Two small, young zucchini;

Non-aromatic vegetable oil, highly refined;

100 ml of kefir.

Cooking method:

1. Pour kefir into a bowl. It is advisable to use a warm fermented milk product, so warm it up at room temperature in advance. Add soda to kefir and mix thoroughly. Set the bowl aside and let the acid activate the baking soda.

2. After washing the zucchini, thinly cut the peel with a sharp knife or potato peeler. We rub the pulp of the vegetable on a medium grater, put sugar and mix.

3. We shake the egg in kefir and pour it to the zucchini, add flour, put a little salt. Thoroughly stir the zucchini dough, it should not leave flour lumps. If it turned out to be rare, we add more flour, but not much. We try to prepare the dough according to the density as for ordinary pancakes. If the zucchini, after grinding, allocated a lot of juice, it is better to squeeze them slightly and only after that add kefir.

4. Pour oil into the pan, it should not be small, but the excess is useless. Cover the bottom of the pan, about an inch. As the oil warms up, it starts to crackle, then we dose the dough with a spoon and fry the pancakes, turning over as they brown.

5. The dough literally rises before our eyes, kefir squash pancakes turn out remarkably lush.

Delicious zucchini pancakes: a step by step recipe with fresh herbs and cheese

Ingredients:

Large zucchini;

80 gr. hard cheese;

Egg;

fresh dill;

A spoonful of first-class wheat flour.

Cooking method:

1. We prepare the zucchini, thoroughly wash its surface with water. As a rule, the peel of a large vegetable is hard, it must be removed, but if you have very young zucchini, leave the skin. Pay attention to the seeds, after cutting the vegetable along. If the seeds are large, remove.

2. Coarsely grind the zucchini into a wide bowl. We decante the excess juice and with the same grater grind the cheese into a bowl, mix.

3. Finely chop two cloves of garlic and herbs. With garlic, you can do as with cheese and zucchini - grate, but with small holes. We shift the crushed components to the squash mass, add a little pepper, flour, and, after slightly salting, mix. Salt must be added taking into account the salinity of the cheese, otherwise you can ruin the pancakes.

4. Fry the pancakes in lean, well-heated oil, in a thick-walled pan. We spread the vegetable dough with a spoon in well-heated fat. Turn over, browning the bottom side enough, and fry the other side until golden brown too.

Lush pancakes from zucchini: a step-by-step recipe with semolina

Ingredients:

Three medium young zucchini;

Two large eggs;

A glass of semolina;

A spoonful of white flour.

Cooking method:

1. Wash off the dirt from the zucchini, cut lengthwise, then cut more finely. Grind with a blender or food processor. The resulting homogeneous mass is slightly added, combined with semolina and left for 20 minutes. During this time, the cereal will swell enough, which will make the vegetable mass thicker.

2. We wash the eggshell with warm water. Gently breaking, pour the whites into a bowl, and put the yolks in a cup. Beat the whites until fluffy, stir the yolks until smooth.

3. We mix the flour into the squash mass, add the yolks, and then, in small portions, mix the protein mass. The gradual introduction of eggs will allow you to cook more fluffy pancakes. At the end, you should get a thin, homogeneous dough, a little thicker than for ordinary pancakes.

4. Spread the zucchini dough with a tablespoon in a well-heated oil in a pan. Initially, fry under the lid until the bottom side is lightly browned, then turn over and fry until golden brown and the second side, but without a lid.

Diet zucchini pancakes: a step-by-step recipe with spinach for the oven

Ingredients:

Half a kilo of young zucchini and fresh spinach;

50 gr. flour;

Three selected eggs;

5 gr. ground thyme;

Olive oil - 25 gr.

For sauce:

150 gr. natural fat-free unflavored yogurt;

A spoonful of finely chopped dill;

Clove of garlic.

Cooking method:

1. Thinly peel off the washed zucchini. Cut the vegetables in half, if the seeds are large - choose. We grind the pulp into a bowl on a coarse grater, add a little salt and set aside for fifteen minutes.

2. While the vegetable mass is settling, we wash the spinach leaves and dry them from moisture, blotting with a towel. We remove the hard stems, and cut the leaves into thin, short strips. Peel two cloves of garlic.

3. Squeeze out the matured zucchini with your hands, decant the separated juice. We break eggs into the squash mass, add flour, thyme and a little ground pepper. Finely grind the garlic to the zucchini and mix everything thoroughly, after which we mix the zucchini mass with spinach.

4. Prepare a baking sheet - cover the roasting pan with parchment paper and grease with olive oil.

5. Retreating to the thickness of a finger, from each other, spread small portions of zucchini dough with a spoon. Place a baking sheet on the middle rack of a very hot oven. Cooking pancakes from zucchini for a quarter of an hour.

6. While the pancakes are baking, prepare the sauce. We mix yogurt with chopped dill, squeeze garlic to it, add salt and interrupt with a blender.

7. Pour hot pancakes with freshly prepared sauce and serve.

There is an easy way to make zucchini pancake batter thicker. Salt the vegetable mass immediately after chopping the zucchini. Let it stand for half an hour and strain the juice that stands out. You can lightly squeeze the zucchini.

It is easier to achieve a uniform structure of pancakes if you grate the zucchini as finely as possible. From large chips, a heterogeneous dough with obvious fibrousness is obtained.

Spread the dough from a spoon with a small hill, then the pancakes will not resemble a pancake. If the consistency allows, put not one, but one and a half spoons, and the second portion, on top of the first.

Do not make the fire maximum, after warming up the oil, set the heat to medium. The pancakes will be baked evenly, the middle will not remain raw, and the bottom will not burn.