If the zucchini is young, it is enough to peel them from the tail and “butt”, and then wash them thoroughly. If the fruit is more mature, it must be cleaned of skin and seeds.
Take note!
If the fruit is large, cut it in half. This will make it more convenient to work. The seeds are very easy to remove if you cut each half lengthwise into 4 pieces. Then you just have to cut off the middle and that’s it.
Grate the zucchini on a medium or coarse grater. Add salt and stir, leave for 10-15 minutes.
Many people mistakenly believe that this is done so that the zucchini releases juice. Salt really stimulates this process. But in addition, it is after adding salt that zucchini reveals its taste and aroma to the maximum.
Squeeze out the juice with your hands and transfer the zucchini pulp to another container.
Grate the cheese on a medium or coarse grater.
Finely chop the dill. Pass the garlic through a press.
Add eggs, cheese, dill, flour and pepper to the squash puree.
Mix everything thoroughly until smooth.
Grease a frying pan with vegetable oil and heat a little. Place the dough into the pan with a deep spoon and fry until golden brown on both sides.
Ready-made zucchini pancakes with cheese are quite greasy, so they should be allowed to drain on a paper towel and only then served.
Bon appetit!!! By the way, after they cool, zucchini pancakes with cheese become even tastier.
Per 100 grams - 54.13 kcal/w - 2.64/2. 45/5. 18.
Ingredients:
- Zucchini - 1 pc.
- Egg - 1 pc.
- Cheese - 50 g.
- Garlic - 5 g.
- Whole grain flour - 1 tbsp. l.
- Olive oil - 1 tbsp. l.
- Salt, pepper - to taste.
Preparation:
Peel the zucchini and grate it on a coarse grater, beat in the egg and mix well.
Add grated cheese and chopped garlic clove to the zucchini, add salt and pepper to taste, add flour, stir.
Fry the pancakes in olive oil until golden brown.
It’s very tasty to eat these pancakes with a sauce made from yogurt and finely chopped herbs. Bon appetit!
Fans of tasty and soft pancakes made from zucchini or other vegetables will definitely like the following recipe. After all, it mixes ingredients that allow you to preserve the tenderness and juiciness of all components. Delicious zucchini pancakes are prepared with the addition of various cheeses (more precisely, cheese and cottage cheese), which allows you to make unusual tender flatbreads that, even after receiving a golden crust, will not become hard or dry.
Ingredients for making tender fresh zucchini pancakes
- zucchini - 2 pcs.;
- garlic - 4 cloves;
- onion feathers - 3-4 pcs.;
- ricotta - 50 g;
- curd and cream cheese - 50 g;
- egg - 2 pcs.;
- lemon zest - 2 tsp;
- flour - 3/4 tbsp.;
- spices - to taste.
Photo recipe for making tender, delicious pancakes from grated fresh zucchini
Zucchini pancakes recipe. 7 secrets to delicious zucchini pancakes
1. Young zucchini does not need to be peeled. Their skin is still quite soft. The older the zucchini, the thicker its peel. The same goes for seeds. You can leave them in young vegetables, but it is better to remove them from old ones.
2. Zucchini is a watery vegetable, so it is better to grate it on a medium or coarse grater. Then you need to squeeze the mass to drain the excess juice. This way, the pancake dough will not spread during cooking, and the finished dish will have an appetizing crispy crust.
3. If you grate the zucchini very finely, it will give even more juice and the dough will turn out liquid, but at the same time more homogeneous. So, if you like this type of pancake structure, you will have to add more flour.
4. The dough should be quite thick. It needs to be mixed well so that there are no lumps of flour.
5. It is better to add salt to the already prepared dough, right before frying. Otherwise, the zucchini will release even more juice.
6. Place about a tablespoon of dough in a frying pan with well-heated oil. Fry the pancakes over medium heat for 2-3 minutes on each side until golden brown. On low heat they will absorb a lot of oil, but on high heat they will not cook through and will burn.
7. Pancakes can also be cooked in the oven. To do this, place the dough on a baking sheet lined with parchment and bake at 200 °C for 10–15 minutes. Then turn the pancakes over and cook for another 5-7 minutes.
Zucchini pancakes with sausage are a very tasty dish that is great served for breakfast with sour cream or some sauce. You can also prepare these pancakes for dinner on their own or as an addition to main courses. They are easy to prepare and will appeal to both adults and children. One condition - the sausage must be of the highest quality!
Ingredients
To prepare zucchini pancakes with sausage you will need:
zucchini - 350 g;
chicken eggs - 1 pc.;
boiled sausage - 100 g;
half-smoked sausage - 70 g;
semolina - 1.5 tbsp. l.;
flour - 2 tbsp. l.;
salt, spices, freshly ground black pepper - to taste;
vegetable oil (for frying) - 50 g.
Cooking steps
Grate the zucchini on a coarse grater (if the zucchini is young, you don’t have to cut off the skin), add the egg, sprinkle with spices and pepper.
Mix well and add semolina and flour.
Mix everything thoroughly again and add two types of sausage cut into small cubes (you can use any sausage).
Mix everything again and leave for 5-7 minutes. Next, add salt to taste, add salt immediately before frying so that there is not a lot of excess liquid. Spoon the zucchini mixture into a frying pan heated with vegetable oil in the form of small pancakes.
Fry the pancakes over medium heat until golden brown on both sides.
Serve delicious zucchini pancakes with sausage hot or warm with sour cream or your favorite sauce. You can mix sour cream with spicy tomato sauce or ketchup - very tasty!
Enjoy your meal!
Video ZUCCHEEP PANCAKES WITH CHEESE AND GARLIC!
What's good about oven-baked zucchini pancakes? Their preparation requires a minimum amount of vegetable oil, as a result of which they become less caloric. Diet lovers will appreciate this item. The main product used is zucchini or zucchini. Based on this dietary vegetable, the dish is delicate in taste and will not fall apart. To do this, old specimens must be cleaned of hard surfaces and seeds. Zucchini is ground using a food processor, meat grinder or grater.
You need to salt the mass just before baking, then the water will not have time to leave the vegetable. To improve the taste, onions and garlic are often added to the dough when preparing zucchini pancakes in the oven. If a child will eat this dish along with everyone else, it is better to reduce the amount of spicy additives, replacing them with cottage cheese or cottage cheese. Don't forget the sauce for the main dish. It’s up to the hostess to decide what it will be – hot with garlic, spicy or mild. Take note of some interesting step-by-step recipes.
Classic pancakes in the oven
Making classic zucchini pancakes in the oven is very simple. They will be an ideal breakfast or afternoon snack for adults and children. Baked fluffy pancakes are good with sour cream, both hot and cold. Flour can be replaced with semolina or oatmeal, keeping in mind that these ingredients need to be given a little time to swell.
Ingredients for the classic recipe:
- small young zucchini – 4-5 pcs.;
- eggs – 2-3 pcs.;
- low-fat kefir – 1 glass;
- sifted wheat or corn flour - 1 cup without top;
- onion – 1 medium-sized head;
- vegetable oil;
- salt, ground pepper, chopped herbs.
Preparation:
- Grind the onion and zucchini together with the skin on a fine grater or using kitchen appliances.
- Add eggs, kefir, spices and herbs and mix well.
- Add flour, oatmeal or semolina gradually, watching for swelling. The dough should not be very liquid. Add salt.
- During this time, the oven should have time to warm up to 180-190 C. Line a baking sheet with parchment paper greased with vegetable oil. Spoon out the dough, adjusting the shape if necessary. Average baking time is 18-25 minutes. If necessary, the baked goods can be turned over.
Lenten zucchini pancakes in the oven
People who observe the religious canon will need a recipe on how to make zucchini pancakes that are lean but satisfying. Meat and sausage can be replaced with mushrooms, which have high nutritional value.
Products:
- medium zucchini – 2-3 pcs.;
- onion – 1 head;
- fresh mushrooms (champignons) – 300 g;
- medium-sized carrots – 1 pc.;
- garlic – 2 cloves;
- flour – 200-300 g;
- salt pepper.
Preparation:
- Sort the mushrooms, peel, rinse and prepare dietary minced meat from them.
- If necessary, remove the core and skin from the zucchini. Grind together with onions, carrots, garlic.
- Combine minced mushrooms, vegetable mass, add pepper and salt.
- Add flour and mix well.
- Spoon the mixture into circles onto a warm baking sheet (parchment) and bake for about 25-27 minutes at medium heating temperature.
Diet zucchini pancakes in the oven
Following a diet does not mean starving. When creating your menu, don’t forget to include vegetable pancakes in the oven with the addition of cottage cheese.
Products:
- zucchini – 1 kg;
- flour – 250-300 g;
- cottage cheese 0 or 1% fat – 200 g;
- small carrots – 1 pc.;
- egg - 2 pcs.;
- low-fat kefir – 100-120 g;
- greenery;
- vegetable oil;
- salt.
Preparation:
- Grind the cottage cheese with egg and salt, adding kefir.
- Cut zucchini without peel and seeds into small cubes or use a coarse grater, as for carrots.
- Combine vegetables, egg mixture with cottage cheese, flour, chopped herbs and mix well to form a thick viscous mass.
- Heat the prepared baking sheet with parchment and place low circles on it. Baking at a temperature of 190-200 °C will take about 20-23 minutes.
Since we are talking about the variety of recipes by which you can prepare fluffy kefir pancakes, I suggest going through various combinations of ingredients. So in this recipe for pancakes, kefir remains unchanged, but there will be no eggs and yeast will be added. What can perfectly loosen the dough, making any baked goods truly fluffy and airy? Well, of course, traditional yeast. So the recipe for fluffy pancakes did not bypass this truly magical product. Especially if you find in the store not dry yeast, but real live pressed yeast. Then your pancakes will not just be fluffy, but like little ruddy clouds.
Yes, you don’t always have yeast on hand, but if you have it, be sure to try making pancakes using this recipe.
You will need:
- flour - 1 cup,
- kefir - 200 ml,
- pressed yeast - 8 grams,
- sugar - 2 teaspoons,
- salt - a pinch,
- vegetable oil for frying.
Preparation:
1. Take kefir and heat it to just above room temperature. You can simply take it out of the refrigerator in advance, or you can warm it up slightly on the stove. The body is needed for the yeast to begin to come to life.
2. Add sugar and yeast to kefir. Stir well until the yeast dissolves and begins to ferment. Place the bowl in a warm place until foam appears.
3. Add the sifted flour and salt and stir thoroughly until all lumps disappear. The dough should be as thick as good sour cream and should slowly slide off the spoon. Cover the dough and place it in a warm place to rise.
4. After the dough has risen and is covered with bubbles, you can immediately begin baking the pancakes. To do this, heat a frying pan over medium heat and pour in vegetable oil. Thanks to their porous structure, fluffy kefir pancakes will act like a sponge and absorb oil, so watch the amount of oil in the pan so that the pancakes don’t burn.
5. Fry the pancakes on each side until golden brown. They should also be baked inside. To find out, take the first pancake that has been fried and break it in half, the middle should be well baked. If there is still raw dough inside, and the outside is already golden brown or even burnt, then you must turn down the heat on the burner. With the next batch of pancakes, wait until the pan has cooled slightly and try again. Medium heat is usually required for successful pancakes.
6. Place the finished golden brown pancakes on a plate or in a bowl. Serve while still hot and with all kinds of sauces and concoctions.
Bon appetit!
Let's look at a dietary method without flour, using oatmeal. Do you think it won't be tasty? You're wrong, they taste amazing. I, like all women, sometimes put myself on a diet, and this option for me was a good substitute for the classic method. By the way, mine liked it too.
Ingredients:
- Young zucchini - 2 pcs.
- Green onions and dill - a bunch each
- Egg - 2 pcs.
- Instant oatmeal - 8 tablespoons
- Salt - to taste
Preparation:
1. First, grate the vegetables on a coarse grater, place in a dish and add salt. There is no need to remove the skin as it is still tender. If you no longer have a young zucchini, then peel it first. Let it sit for 5-7 minutes to release the juice.
4. Heat the frying pan well and pour in vegetable oil. Then add the pancakes and fry over medium heat on both sides until golden brown.
5. Serve them slightly cooled. And enjoy the wonderful, aromatic and delicious pancakes. If you're not on a diet, you can eat them with sour cream. By the way, if you wish, you can sprinkle grated cheese on top when you fry it.
Prepare ingredients for making pancakes. Wash and dry the zucchini. If you use young, milky zucchini, then you can use it with the peel. But if the skin is rough, then you need to peel the zucchini. Grate the cheese on a coarse grater.
Grate the zucchini on a coarse grater. Place the zucchini pulp in a colander and squeeze out the excess juice well. Transfer the squeezed zucchini pulp into a deep bowl, add the egg and mix the mixture well with a spoon.
Add grated cheese to the total mass and mix everything well.
Peel the garlic and pass through a press. Add salt, flour and garlic to the zucchini mixture. Mix everything thoroughly. The vegetable mixture for baking pancakes is ready. If desired, you can add finely chopped fresh herbs to these pancakes.
Place the frying pan on the fire and heat it well, add vegetable oil. Place 1 tablespoon of vegetable mixture into the pan and form into pancakes.
Fry the pancakes on both sides until golden brown.
Serve the pancakes hot with fresh sour cream. Bon appetit!
Zucchini fritters with cheese and garlic are a delicious dish worthy of a Sunday breakfast, especially during harvest season. If the zucchini has gone bad, and this happens almost every year with this mysterious vegetable, then I start feverishly leafing through cookbooks, notes, calling friends and browsing culinary sites. What inventive housewives will recommend - from compotes and jam to adjika and cutlets, not to mention salads and even cakes.
Pancakes are a useful thing; you can’t prepare them for future use, but you can profitably eliminate part of the harvest. For a family of three people it takes one medium-sized vegetable weighing up to 1 kilogram minus peeling. This amount will make an impressive, mouth-watering pile of pancakes, which you can dash away with sour cream while watching a Sunday morning show.
- Cooking time: 30 minutes
- Number of servings: 3
Ingredients for Zucchini Fritters with Cheese and Garlic
- 650 g zucchini;
- 110 g hard cheese;
- 1 egg;
- 2 cloves of garlic;
- 85 g wheat flour;
- 5 g baking powder;
- 3 g dried herbs;
- salt, oil for frying.
How to make delicious zucchini pancakes with cheese and garlic
Use a vegetable scraper to remove a thin layer of peel. Cut the zucchini in half, scrape out the middle with the seeds and loose pulp with a spoon. At an early stage of ripeness, when vegetables weigh no more than 200 g, there is no need to peel and remove seeds.
Take a regular vegetable grater and grate the zucchini on the large side. The vegetable is soft and tender, so the process goes quite quickly.
Next you need to remove some moisture. To do this, sprinkle the grated vegetables with table salt, mix, and leave for 10 minutes. Then transfer the mixture into a colander and squeeze it out with your hands. You can also put the mixture on a piece of gauze, roll it tightly and squeeze it out.
Grind a piece of hard cheese on a fine grater and add it to the squeezed vegetables.
Add two crushed cloves of garlic to the bowl. If you are a garlic lover, then add an extra two cloves, it will be quite appropriate.
Break a large chicken egg into a bowl, mix the ingredients with a spoon, the result will be a rather liquid and gelatinous mass.
Mix wheat flour with baking powder and sift into a bowl with liquid ingredients. You can use whole grain wheat flour; such pancakes will contain more dietary fiber.
Knead a fairly thick dough, add dried herbs - dill and parsley, they go well with zucchini. At this stage, taste the dough and, if necessary, add fine table salt to taste.
Heat a cast iron frying pan well and pour in refined vegetable oil for frying. Place a tablespoon of dough per pancake on the frying pan. Fry for 3 minutes on each side over medium heat until golden brown.
Serve to the table hot, piping hot. Be sure to top with sour cream or Greek yogurt and sprinkle with herbs. It’s simply impossible to tear yourself away from the pile of pancakes; it’s a pity that they run out quickly. Bon appetit!
By the way, instead of hard cheese, you can add cheese or feta to the dough, but that’s a completely different story.
Delicious zucchini pancakes with cheese and garlic are ready. Bon appetit!
With the arrival of zucchini season, various vegetable dishes appear on the tables of almost all families, which are prepared from the harvest grown in the summer. How many delicious dishes can be prepared from this vegetable: zucchini pancakes with cheese and garlic (or without it) alone are worth it, because there are a lot of simple recipes for making pancakes in cooking, for every taste.
How to make zucchini pancakes
To prepare delicious vegetable pancakes from young zucchini, as in the photo, you do not need to have any special cooking skills. It is only enough to have a complete set of necessary products and a simple recipe. If you decide to pamper your family with a delicious breakfast, then you will need zucchini, egg, flour, sunflower oil. Follow the instructions:
- A medium zucchini (or zucchini) is washed and peeled and seeds removed. The delicate skin of young vegetables does not need to be removed.
- Then grate the vegetable using a coarse grater. Squeeze out excess juice.
- Add one egg, add flour (2 tbsp), add salt to taste.
- Mix everything thoroughly. If necessary, add a little more flour to absorb moisture, but remember that the consistency of the dough should not be too thick.
- Pour vegetable oil into a heated frying pan.
- It is most convenient to place future pancakes with a spoon on a hot frying pan and press a little so that they take a flat shape.
- Fry the pancakes for 2-3 minutes on each side until golden brown.
- Place the finished snack on a plate covered with a paper napkin so that it absorbs excess oil.
- Sour cream (you can add salt to taste or add spices), mayonnaise, cheese or cream sauces are perfect for the finished dish.
- If you do everything correctly, you will get a very tasty appetizer with a golden brown crust, like in the photo from the recipe book.
Zucchini pancakes with cheese - recipe with photos step by step
No less tasty will be zucchini pancakes with cheese, which are sure to please both adults and children. The cheese adds a salty-creamy taste to the dish and gives the dough viscosity, and if you add dill, it will turn out even tastier. Preparation does not take much time, and you can use the recipe for classic zucchini pancakes as a basis:
- Wash a small zucchini, remove the peel and seeds, and then grate it on a medium grater.
- Hard cheese (100 g) needs to be chopped or grated on a fine grater.
- Finely chop the greens.
- Mix the ingredients: egg, flour, grated cheese, zucchini, herbs.
- Heat the frying pan.
- Spoon the mixture onto a hot surface and fry for 2-3 minutes on each side.
- When serving, you can offer garlic sauce: peel the garlic clove, chop it finely or three on a fine grater and mix with sour cream. Add salt and pepper to taste.
With cheese and garlic
Time: 25 minutes.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.
For lovers of a spicy taste, a quick recipe for zucchini pancakes with cheese and garlic is perfect. Their delicate taste will be remembered by your loved ones for a long time, and they will look forward to your culinary exploits again. The secret is to use hard cheese, because it behaves best when fried. Garlic can be finely chopped, grated on a fine or medium grater, and passed through a press.
Ingredients:
- zucchini – 1 pc.;
- egg – 1 pc.;
- flour – 2 tbsp. l.;
- cheese – 100 g;
- garlic – 2 cloves.
Cooking method:
- Grate the zucchini or grind it in a blender.
- Mix with egg, grated cheese and finely chopped garlic.
- Zucchini fritters with cheese and garlic can be fried in a frying pan or baked in the oven, which will give them even more piquancy and a golden crispy crust.
- Zucchini pancakes with cheese and garlic can be safely served as a main course, accompanied by a creamy sauce or a light salad of fresh vegetables, seasoned with vegetable oil.
Dietary zucchini pancakes with cottage cheese
Time: 40 minutes.
Calorie content of the dish: 112 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.
For those who constantly monitor their figure and want to look like the slender models with photos from glossy magazines, there is an unusual recipe for zucchini pancakes that will be no less tasty, but more healthy. The calorie content of this dish is minimal - 112 kcal per 100 g of product. To make the treat even more healthy, you can bake the pancakes in the oven, without using oil.
Ingredients:
- zucchini – 1 pc.;
- egg – 1 pc.;
- cottage cheese – 100 g;
- flour - tbsp. l.
Cooking method:
- To the grated zucchini add 100 g of granular cottage cheese, an egg and a tablespoon of flour.
- All this is thoroughly mixed. Place a tablespoon on a heated surface without oil and fry for 3-4 minutes on each side.
- In this case, it would be better to cover the dishes with a lid so that the vegetable is better baked inside.
Zucchini pancakes without eggs
Time: 40 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 50 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: easy.
If you think that you can’t make pancakes without eggs, then you are deeply mistaken. Only flour is quite suitable for binding all the ingredients, but during frying you will have to be extremely careful so that the pancakes do not fall apart while turning. In this case, one secret will help: make the size of the cakes a little smaller than usual so that they cover the entire surface of the spatula and do not extend beyond it. Zucchini pancakes without eggs are suitable for those who are losing weight on the Dukan diet.
Ingredients:
- zucchini – 1 pc.;
- flour – 2-3 tbsp;
- oil for frying;
- salt.
Cooking method:
- Mix grated zucchini with flour until smooth, add salt.
- Fry the pancakes in a heated frying pan.
- When serving, sprinkle with herbs.
With cheese and sausage
Time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 80 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: easy.
If you want to make zucchini pancakes with cheese as a main dish, then a quick recipe with sausage will do just fine. The zucchini mixture is prepared according to the same recipe, all that remains is to add grated cheese and sausage (preferably “Doctor’s” or “Molochnaya”, but someone may prefer semi-smoked or chicken). The sausage, cut into small cubes, is carefully mixed with the remaining ingredients, and the pancakes are fried in a heated frying pan in vegetable oil.
Ingredients:
- zucchini – 1 pc.;
- cheese – 50 g;
- sausage – 50 g;
- egg – 1 pc.;
- flour – 2 tbsp. l.;
- oil for frying.
Cooking method:
- Grate the cheese on a fine grater, finely chop the sausage.
- Mix grated zucchini with egg, cheese, sausage, add flour.
- Fry in vegetable oil until golden brown.
- It is not necessary to spread small pancakes over the entire surface. You can simply spread the mixture into a frying pan and then you will have a large zucchini cake with cheese and sausage.
Zucchini and potatoes with cheese
Time: 40 minutes.
Number of servings: 4 persons.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: easy.
The autumn harvest is a great time for housewives, because they can safely modify classic recipes and make new dishes. For example, zucchini pancakes can be complemented with potatoes. The cooking method does not become any more complicated, and the result will please even the most capricious gourmets.
Ingredients:
- small zucchini;
- potatoes – 1 pc.;
- egg – 1 pc.;
- flour – 2-3 tbsp;
- salt, pepper, spices to taste.
Cooking method:
- Peel a couple of medium potatoes, peel a small zucchini, then grate on a coarse or medium grater.
- Remove excess liquid.
- Add egg, flour, salt, pepper, spices to taste.
- Stir the mass.
- Place a tablespoon onto a preheated frying pan and fry for 3-4 minutes on each side.
- Zucchini pancakes are served with cheese and sour cream mixed with garlic and herbs.
With tomatoes
Time: 30 minutes.
Calorie content of the dish: 70 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.
Pancakes with the addition of tomatoes are especially tender. The tasty pulp of these vegetables makes the squash mass even more juicy. As a result, the pancakes turn out tender, tasty and healthy. This dish will be a great breakfast, especially for schoolchildren.. Serve the treat with sour cream, mayonnaise or cream sauce. Hot pancakes can be sprinkled with grated cheese on top.
Ingredients:
- zucchini – 1 pc.;
- tomato – 1 pc.;
- egg – 1 pc.;
- flour – 3-4 tbsp. l.;
- oil for frying;
- salt, pepper, spices to taste.
Cooking method:
- Grate the zucchini, chop the tomato.
- After the grated vegetables are mixed, they must be squeezed out to drain off the excess juice, of which there is a lot.
- Then add flour, egg, salt and mix the mass.
- You need to fry the pancakes in a heated frying pan in vegetable oil.
- When serving, you can sprinkle with hard cheese (Parmesan).
With melted cheese
Time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 90 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.
Do you want to add a new delicate taste to your pancakes? Then go to the store for cream cheese and grate it into the zucchini pancake mixture. It is best to use a harder product that will subsequently melt, otherwise it will be more difficult for you to mix the soft cheese with the rest of the ingredients. It is most convenient to grate this product on a coarse grater.
Ingredients:
- zucchini – 1 pc.;
- cheese “Friendship” - 1 pc.;
- egg – 1 pc.;
- flour – 2-3 tbsp. l.;
- salt;
- oil for frying.
Cooking method:
- The vegetable must be washed and peeled.
- Grate the zucchini and cheese, mix, adding the egg, flour and salt.
- While you are preparing the mixture, place the frying pan on the stove to heat up.
- Add two tablespoons of vegetable oil to it, and then place the pancakes with a spoon, pressing down each one a little.
- Fry on each side for 3-4 minutes until golden brown.
- Transfer the finished zucchini pancakes with cheese to a thick-bottomed frying pan and cover with a lid to finish cooking.
Zucchini pancakes with cheese and semolina
Time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 80 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.
If you don’t have the required amount of flour in the house, then it can be replaced with semolina. Semolina is often used in baking, as it has approximately the same properties as flour. The only negative: you will have to spend a little more time cooking, because the semolina needs to be allowed to swell, but this does not take more than 20-30 minutes.
Ingredients:
- zucchini – 1 pc.;
- egg – 1 pc.;
- salt;
- semolina – 2 tbsp. l.
Cooking method:
- Peel the vegetable, chop it in a convenient way (on a grater or with a blender) and mix with the egg, only add 2 tbsp instead of flour. l. decoys.
- After thoroughly mixing the mixture, leave it for 20 minutes to allow the semolina to swell.
- After time has passed, start frying the pancakes in vegetable oil.
- Zucchini pancakes will be a wonderful appetizer on your table. You can eat them hot or cold.
Zucchini pancakes on kefir with soft cheese
Time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 100 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.
Classic fluffy pancakes are prepared with yogurt or kefir. So why not use this method when making zucchini pancakes? As a result, they will turn out fluffy, with the addition of vegetables and soft cheese. What could be tastier? Serve pancakes to loved ones and guests with sour cream, mayonnaise or cream sauce for breakfast, lunch or dinner.
Ingredients:
- zucchini – 1 pc.;
- egg – 1 pc.;
- kefir – 1 tbsp.;
- salt;
- flour – 0.5 cups.
Cooking method:
- Break one egg into a bowl, beat it, adding salt.
- Add a glass of kefir or yogurt. Sour milk will do.
- Mix everything well, add grated zucchini, half a glass of flour and soda. Stir again and set aside for 15-20 minutes.
- Spoon the prepared dough into the heated frying pan. Fry the pancakes on each side for 3-4 minutes.
- For golden brown pancakes with zucchini, sour cream or cream sauce is perfect.
With carrots and onions
Time: 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 60 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.
In autumn, as you know, it is necessary to consume as many vitamins as possible in food, therefore, by preparing pancakes with zucchini, carrots and onions, you will kill two birds with one stone: feed your family and replenish your body with nutrients. At the same time, the cost of such a dish is very low, which cannot but please thrifty housewives. Pancakes go well with sour cream and grated cheese.
Ingredients:
- zucchini – 1 pc.;
- carrots – 1 pc.;
- onion – 1 pc.;
- egg – 1 pc.;
- flour - 3 tbsp. l;
- salt, pepper to taste.
Cooking method:
- For one medium zucchini, take a small carrot and onion. You can use a blender to chop the vegetables with it, or grate them on a fine grater.
- Mix vegetables with egg, add flour, salt and pepper.
- Fry vegetable pancakes in vegetable oil or in a dry frying pan.
Features of preparing zucchini and cheese pancakes
Each housewife chooses her own method of preparing a particular dish. Some people like fatty pancakes fried in oil, others like them baked in the oven, and still others prefer to use a slow cooker. Each of these cooking options is good in its own way, and to find your favorite, it’s worth trying each of them. In any case, zucchini pancakes with cheese will become your favorite treat.
In a frying pan
Frying pancakes in a frying pan is a traditional method that our mothers, grandmothers and great-grandmothers used. In addition, it is the fastest, because you only need 7 minutes to prepare one serving of delicious zucchini pancakes. Refined, odorless sunflower oil is suitable for frying, but some people prefer to cook with ghee. In one case or another, the pancakes come out with a golden, crispy crust.
In the oven
Cooking pancakes in the oven will take much longer than if you fry them in a frying pan, but the result will be beyond praise. This is one of the most harmless cooking methods, because you don’t have to add vegetable oil. Before placing the dough on a baking sheet, the oven must be preheated to 200 degrees. Bake the pancakes for 20-30 minutes until golden brown. A healthy vegetable will retain its beneficial substances, and your meal can definitely be called nutritious.
In a slow cooker
A multicooker for frying pancakes is used like a frying pan, only in this case it is less likely that the food will burn. Grease the surface with vegetable, butter or olive oil and bake the pancakes on the "Baking" setting until cooked. You can cover the multicooker with a lid so that they are better cooked from the inside, although the high walls of the cookware already create an optimal temperature regime.
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