How to make delicious zucchini pancakes. Simple recipes for delicious zucchini pancakes

Zucchini fritters- the most tender, tasty and light dish from this summer vegetable. Soft pancakes, similar to pancakes, will appeal even to those who are indifferent to zucchini. Zucchini pancakes are ideal 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, there is no need to peel them and remove the seeds. You can use zucchini - the dish will get a more appetizing color and taste.

If zucchini is used that is no longer young, from 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 will be 600 g. That is, you need to take 700-750 grams.

Garlic is used as desired, you don’t have to add it, but with garlic they turn out much tastier and more aromatic.

From this amount of ingredients you get 8-9 pancakes, which is enough for breakfast for three people.

Preparation

We prepare everything necessary ingredients. Wash the zucchini thoroughly and cut off the stems. Peel the garlic clove.

Three zucchini on a coarse grater. If your zucchini is large and not young, then you need to peel it and remove the seeds.

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

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

Look how much juice the zucchini gave out. We won't need it, so we should remove it. For this we need another bowl. Take a little zucchini pulp in your palm and, squeezing, squeeze out the grated zucchini, which we put in a second bowl. After this procedure I have squash pulp I lost a significant part of my weight; out of 600 grams, 350-400 grams remained. If the juice is not drained, then a stable dough will require much more flour and the pancakes will no longer taste like zucchini. If the amount of flour is not increased, the dough will spread over the pan like pancakes, it will all look ugly and the pancakes will no longer turn out.

Transfer the drained 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 frying pan so that it completely covers the bottom. Heat the frying pan thoroughly with oil and add pancakes with a tablespoon. We make them not too thick so that they bake properly. Bake on medium power for 3-4 minutes on each side. The pancakes have a pleasant crispy crust. There is no need to cover with a lid. But if your pancakes are not baked inside, then reduce the power and increase the frying time.

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

After frying, place the finished pancakes on a paper towel and cover with another paper towel on top to remove excess oil. Zucchini fritters ready! It is better to eat them right away, while they are hot and fresh. Main sauce for zucchini pancakes - this is, of course, sour cream. 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 simpler than pancakes? -Only zucchini pancakes. And also simple and tasty, recipes for which I published in a previous article.

It would seem, what could be special about zucchini pancake recipes? But it turns out that if you change the ingredients just a little, you end up with a completely different dish each time. Let's make sure of this and try to prepare pancakes according to different recipes.

Zucchini pancakes: simple and delicious recipes with photos:

Zucchini pancakes in a frying pan - recipe with photos step by step

Very fresh, today's photos. I made pancakes for breakfast, they disappeared within 5 minutes. They turned out incredibly tender and tasty.

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 them together. I had an “older” zucchini, so I removed the pulp and seeds. Then grate the zucchini coarse grater.

2. Beat 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. Stir well.

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

5. Spoon the dough into a heated frying pan with vegetable oil and form pancakes. Fry on both sides until nicely golden brown.

6. Serve with sour cream.

Lush zucchini pancakes - step by step recipe with photos

If you want to try fluffy pancakes, 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
• onions - 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 grate it on a coarse grater. To add fluffiness to the dough, add soda (1 tsp) to the zucchini mass.

2. Fresh or dried herbs chop and add to zucchini.

3. Either pass a clove of garlic through a press or simply chop it finely and also send it to the zucchini. Salt and pepper to taste.

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

5. Separate the whites of the eggs from the yolks. Place the yolks into the dough, beat the whites until foamy and also add to the dough. Whipped whites will raise the pancakes even more.

6. Onions cut as finely as possible and also add to the dough.

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

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

Zucchini pancakes - recipe From Yulia Vysotskaya

Delicious pancakes made by Yulia Vysotskaya with chestnut flour, sun-dried tomatoes and brie cheese, I think, will please many. I really love watching how Yulia quickly cooks.

Zucchini pancakes with kefir - a delicious and quick recipe

This dessert recipe zucchini pancakes 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 grate it on a fine grater. Let it sit, and when the zucchini releases its juice, drain it and lightly squeeze the zucchini mass.
2. Peel the apple and grate it on a coarse grater. Add the apple to the zucchini.
3. Add soda to kefir, stir and pour into the vegetable mixture.
4. Beat the egg into a separate bowl, add sugar and salt and beat lightly with a fork or whisk. Connecting egg mixture with zucchini.
5. Sift the flour through a sieve and pour a little into the dough. Stir well and bake in a heated frying pan.

Zucchini pancakes with cheese and garlic

You can also cook zucchini pancakes with the addition of cheese, which gives them delicate taste. And if you decide to add garlic to the dough for pancakes, you won’t regret it; everyone at home will come running to the smell as soon as it’s fried.

We will need:

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

1.Grate the cheese on a medium grater.

2. Chop fresh parsley and dill finely.

3. We also chop the garlic finely; you can pass it through a press. We puree the onions, i.e. grate on a fine grater or grind in a blender until pureed.

4. Grate the zucchini (can be replaced with zucchini) and add cheese, herbs, eggs, garlic and onion porridge. Salt and pepper to taste.

5. Add flour and stir the dough well.

6. Bake in a heated frying pan on both sides. The pancakes turn out beautiful, fragrant, golden in color.

Zucchini pancakes with minced meat - lazy zucchini whites

Zucchini pancakes with feta cheese

But my daughter recommended this recipe to me, and this dish has become a frequent guest in our kitchen. The pancakes turn out very tasty, with a pleasant sourness.

We will need:

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

1. Grate the zucchini on a coarse grater, add 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 herbs, and squeeze the lemon juice.
3. Sift the flour through a sieve and add to the dough.
4. Finely chop the onion into cubes and also add to the dough.
5. Finally, crush the Feta cheese with a fork and mix into the zucchini dough.
6. Fry in a heated frying pan on both sides.
7. These pancakes are very tasty served with low-fat natural yogurt.

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

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

Good afternoon, our dear readers. Today we will prepare one of the simplest recipes - zucchini pancakes. Just recently I came to the village to visit my mother-in-law, and it was she who treated us to these pancakes.

They cook quite quickly and are very tasty. In general, I don't like zucchini. Some of them make truly delicious dishes, simply amazing. But I can't eat them.

I just eat pancakes made from them, I love them, one might say. So look, maybe someone in your family doesn’t like various types of zucchini, try making pancakes. The taste is completely different and they look like regular pancakes on kefir.

It would seem such a simple recipe that you can come up with here. But no, it exists huge amount recipes for zucchini pancakes. There are a lot of tastes.

In addition, the zucchini itself has many useful minerals and vitamins. This useful product, and also dietary. So such pancakes will not harm your figure, unless you overdo it with other ingredients.

Thanks to its neutral taste and useful elements, zucchini can be added to food even for children from 5 months.

So, let's get started.

We often make pancakes using this recipe. They don’t fall apart, they cook quickly and most importantly, they’re delicious.

We will need:

• Zucchini - 400 gr;
• Chicken eggs - 1 piece;
• Flour - 2-4 tbsp;
• Garlic - 1-2 cloves;
• Dill a couple of sprigs;
• Salt, pepper a pinch;
• Soda 1/2 tsp.

Peel the zucchini (if it’s young, do not peel it) and grate it on a fine grater or using a food processor. Although it makes no difference whether you grate it on a fine or coarse grater, we use a food processor.

Place the zucchini in a colander, add salt and let stand for 10 minutes. Place something under the colander, juice will flow from it.

Then carefully squeeze out all the juice and transfer the zucchini to a bowl.

Finely chop the dill.

Add chopped dill to the zucchini, beat in 1 egg and squeeze out 1-2 cloves of garlic. Also add 2-4 tbsp. flour, soda and pepper. Mix everything.

We add soda to dry our pancakes a little. Otherwise they are very juicy and will not spread in the pan.

Heat a frying pan, pour in vegetable oil and spoon out the pancakes, pressing them down a little. Fry the pancakes until golden brown on both sides.

Remove the pancakes onto a paper napkin to remove excess oil.

Pancakes are served as a snack with sour cream; if desired, hot pancakes can be sprinkled with cheese and herbs. Bon appetit.

Fluffy zucchini pancakes - pancakes.

Interesting name, these pancakes just really look like pancakes. If anyone doesn’t know, these are pancakes originally from the USA, only they are fluffier and a little larger than our standard pancakes.

But at the same time the taste is amazing and most importantly healthy.

One more thing: these pancakes are cooked in a dry frying pan. So it is better to use a frying pan with a thick bottom and non-stick coating. The rest is simple.

We will need:

• Zucchini - 500 g;
• Egg - 1 pc;
• Kefir - 150 ml;
• Flour - 150 g;
• Soda - 1 teaspoon;
• Vegetable oil - 2 tablespoons;
• Salt - 0.5 teaspoon.

Add soda to kefir. Stir and she starts playing. Next, pour everything into a deep bowl, where we mix all the ingredients and finely chop with an immersion blender.

Let's peel the zucchini; if they are young, there is no need to peel off the skin. For ease of grinding, use an immersion blender to cut the zucchini into cubes.

Now mix all the ingredients in a bowl, except flour, and grind with an immersion blender. You can use anything, as long as all the ingredients are thoroughly mixed and turned into a liquid-like paste.

Now add flour and mix everything thoroughly. The batter should be thicker than for pancakes, but a little thinner than for pancakes.

Pour our pancakes into a well-heated frying pan with a tablespoon. And bake over medium heat on both sides.

Now you can serve it with various treats, such as sour cream or condensed milk. Bon appetit.

Pancakes with crispy crust and garlic.

This recipe It’s also very simple, but the crust turns out crispy, which everyone in our family loves. You can also add greens to the dough. Today we didn’t do this, but we often add it. Zucchini pancakes turn out very tasty and healthy.

We will need:

• Zucchini (medium) - 2 pcs;
• Egg - 2 pcs;
• Garlic - 3 cloves;
• Salt to taste;
• Pepper to taste;
• Flour - about 6 tbsp. spoon;
• Greens optional.

Peel the zucchini, if necessary, and grate it on a coarse grater.

Salt the grated zucchini and mix. Then leave in the bowl for 10-15 minutes. This is necessary for the zucchini to release its juice.

Then drain all the juice as much as possible. We also squeeze out the zucchini and remove the juice.

Grate the garlic on a fine grater and add to the zucchini. Beat in the eggs and pepper to taste. Mix everything thoroughly.

You can also use other seasonings to suit your taste.

Now gradually add flour and mix constantly. We need the consistency of regular pancakes. And the amount of flour will depend on how well the zucchini is pressed.

In any case, add flour gradually to watch the consistency of the dough.

Now heat the frying pan and pour oil for frying.

At the same time, you can prepare a plate and lay napkins on it so that they absorb excess fat.

Place a tablespoon of our dough onto a heated frying pan and press down a little with a spoon. The thickness of the pancakes will be approximately 1 cm.

Fry over medium heat on both sides for about 2 minutes.

Then remove to a prepared plate, remove excess fat with napkins and serve with sour cream. Bon appetit!

A simple and quick recipe for pancakes with semolina.

One of the most effective ways To make pancakes fluffy, use semolina instead of flour. This is due to its property of swelling when mixed with liquid. Well, the crust turns out crispier.

We will need:

• Zucchini – 300 g;
• Semolina – 3 tbsp;
• Salt – 1 tsp;
• Chicken egg – 1 piece;
• Sunflower oil – 30 g.

Grate the zucchini on a medium grater, mix with salt and leave to release the juice for 10 minutes. After this, squeeze them out with your hands and transfer them to a bowl for kneading the dough.

Beat the egg into the bowl, mix lightly, then add the semolina and mix thoroughly until a homogeneous mixture is formed.

It is advisable to let the finished dough stand for 20 minutes so that the semolina has time to swell.

Place the infused dough onto the frying pan with a tablespoon, using it to give it the shape of pancakes.

Fry over medium heat with a large number oils First, a couple of minutes on one side, then the same on the other, until a golden brown crust forms.

Place the finished pancakes on a paper towel to drain excess fat. Bon appetit!

A very simple recipe with cheese and garlic.

This is the simplest method of preparation, according to which millions of people prepare this dish. It can be considered a classic. These zucchini pancakes have been tested many, many times, and therefore will not cause any special troubles or surprises.

We will need:

• Zucchini - 2 pcs (approximately 600 - 650 g);
• Eggs - 2 pcs;
• Flour - approximately 3 tbsp. spoons;
• Hard cheese - 50 g;
• Baking powder - 1 teaspoon;
• Greens (dill, parsley) - to taste;
• Garlic - 1 clove;
• Salt - half a teaspoon (2/3 parts);
• Pepper - a couple of pinches (or to taste);
• Oil for frying.

We clean the zucchini and grate it on a coarse grater.

If the zucchini is young, then it is not necessary to peel the skin; it is still very thin and invisible. If there are seeds, they need to be removed, for example, you can do this with a teaspoon. Young zucchini practically does not have seeds, they simply do not have time to form.

Salt our grated zucchini and mix. Let them sit for 10 minutes so that the juice comes out. In the meantime, you can prepare other ingredients.

If you use greens, they should be washed and dried; excess moisture is not needed.

We also chop it with a knife. You can choose any greens that you like. You can refuse her altogether if you don’t like her.

The same goes for garlic. If anyone wants, add at least one clove. And if you like it spicier, you can add 3-4 cloves. If you don’t eat garlic at all, then you can simply ignore it.

The garlic must be peeled and a press prepared to crush it. Don’t chop it yet, let’s add it straight into the general mixture.

Squeeze the juice from the zucchini. You can do this through a sieve, or you can simply squeeze it out with your hands. Don't be too zealous, otherwise finished goods will turn out a little dry.

Beat the eggs in a separate bowl and add to the squeezed mixture. Add chopped herbs and squeeze the garlic through a press. Add ground pepper. You can add it either red or black. The amount also depends on your taste preferences, so add it according to your taste.

Mix everything thoroughly.

Slowly add flour, it is better to first sift it through a sieve. Sift the baking powder along with the flour. Mix everything thoroughly with a spoon.

Grate the cheese on a fine grater and add to the total mass. Cheese is better to choose durum varieties, cats that do not melt much, such as our Russian one.

Now that our dough is ready, we don’t need to let it sit and infuse for a long time, otherwise it will appear again. large number liquids. In general, there is no need to hesitate in preparing such a dough. Everything must be done clearly and quickly. Then, when frying, the dough will not leak, and the products will turn out neat, fluffy and tender.

The frying pan should already be heating up on the stove. Pour some oil into it. Try not to pour a lot of oil so that the dish does not turn out to be too greasy.

If the frying pan has a thick bottom and a non-stick coating, then you need very little oil.

Drop equal portions of dough into hot oil by tablespoonfuls. Reduce the heat to medium so that the middle has time to steam and the bottom does not burn.

Level the mass with a spoon, making it even round shape. You can, if desired, give it an oval shape. But try to make all products the same in shape and thickness. This way they will cook evenly.

Fry on one side until nicely browned. This may take about 5 minutes, plus or minus - a little, depending on the portion of the dough laid out and the characteristics of the frying pan.

Turn the products over with a spatula. And fry for about 3 - 5 minutes. Again guided by their appearance.

Place the finished products on several layers of paper towels and allow excess oil to drain. Even though we only added a small amount of it, it leaves quite extensive greasy marks on the napkins.

Let ready-made pancakes Let it sit for a bit and you can serve it with sour cream. Bon appetit!

And that's all for us, I hope you liked our zucchini pancakes. Leave your comments, wishes below, join us in Odnoklassniki and support our channel on Yandex.Zen.

Bye everyone and see you in the next issues.

Zucchini fritters - simple and delicious recipes. updated: August 17, 2018 by: Subbotin Pavel

Being a relative of pumpkin, this vegetable is valued in cooking for the same taste qualities: tenderness and lightness. In addition, zucchini is healthy, which is why it has become a desirable product in the most different dishes, for example, pancakes. Their composition can be very diverse. Below you will find several original ways, how to make zucchini pancakes.

How to make zucchini pancakes

Pancakes with the addition of the pulp of this vegetable are dietary, so they can be a substitute for desserts for those who are trying to lose weight. In addition to losing weight, zucchini will saturate the body with phosphorus, fiber and a large amount of vitamins C and B. And cook this healthy dish easily. Options for making zucchini pancakes are presented below.

Preparing the zucchini

First you need to select the fruits. They must be young and strong. This is indicated by the delicate and not very dark skin. You don’t even have to remove it, because it won’t affect the taste of the pancakes in any way. Otherwise, the peel must be removed after washing. You also need to remove the seeds from inside the fruit. Then it is grated, and the pulp is kept under pressure in a colander so that the resulting dough does not turn out to be too liquid.

Zucchini pancakes - recipe with photo

How to make zucchini pancakes? Making zucchini pancakes does not require much effort or time. All the work consists of grinding the ingredients and kneading the dough with the addition of eggs and flour. The amount of the last ingredient is determined by how well the zucchini has been squeezed. The last stage All that remains is to fry each side of the pancakes and offer them to guests in any form: hot or cold. They are very tasty in both cases. Before serving, it is recommended to hold the pancakes on paper napkins.

In the oven

This delicacy in itself is dietary, but there is an option to make it even less caloric. To do this you need to bake in the oven. The taste of the dish is simply excellent. In addition, this way the vegetable component does not lose useful microelements, because of this, zucchini pancakes in the oven are not only aromatic, but also maximally fortified.

Ingredients:

• zucchini – 1 kg;
• onion – 1 pc.;
• egg – 1 pc.;
• flour – 6 tbsp. l.

Cooking method:

1. Set the oven temperature to 200 degrees and turn on to warm up.
2. Wash the zucchini thoroughly, process it directly with the skin on a grater, squeeze out the shavings in a colander, and then beat in the egg.
3. Finely chop the onion and add to the dough. Gradually add flour and salt.
4. Knead the dough, place in small flat cakes on an oiled baking sheet, much like in the photo, and place in the oven.
5. After 15-20 minutes, turn the pancakes over.

On kefir

Secret fluffy pancakes in this recipe is kefir. This dough is suitable for a huge number of ingredients, sweet and not so sweet, for example, pineapples, cherries or apricots. One interesting option- These are zucchini pancakes. Moreover, they may not necessarily be thin. Try using the instructions on how to make fluffy zucchini pancakes with kefir.

Ingredients:

• soda – 0.5 tsp;
• dill - a couple of sprigs;
• garlic – 2-3 cloves;
• egg – 2 pcs.;
• kefir or sour milk– 0.3 l;
• flour - according to the consistency of the dough;
• zucchini – 1 pc.;
• green onion feathers - 5-6 pcs.

Cooking method:

1. Rinse the main product, cut off the tail and spout. Peel the skin of an older fruit, then use a coarse grater and add chopped herbs to it.
2. Mix soda with kefir, wait a little for it to extinguish.
3. Combine the kefir mixture with the zucchini.
4. Mix the ingredients, gradually add flour, knead the dough so that the consistency is not very liquid.
5. Heat up a frying pan with a thicker bottom, pour in sunflower oil.
6. Spread the dough, preferably with a tablespoon, at a short distance, giving it a round shape.
7. Fry over low heat until both sides are golden, as shown in the photo.

Find out on kefir without zucchini.

With cheese and garlic

This method How to cook zucchini pancakes with cheese and garlic will help transform an ordinary delicacy. This option will appeal to both children and lovers of spicy food. Adults will also definitely like the dish with the special piquancy that the cheese adds. The recipe for such pancakes is not complicated, so it’s definitely worth trying.

Ingredients:

• zucchini – 1 pc.;
• garlic – 1 clove;
• egg – 1 pc.;
• grated cheese – 50 g;
• flour – 1 tbsp. l.

Cooking method:

1. Remove the peel from the zucchini, grate the vegetable itself, then beat in the egg.
2. Add grated cheese, pressed garlic into the mixture, add pepper and salt to taste.
3. Gradually add flour to make dough.
4. Fry the pancakes in hot oil, spending about 3 minutes on each side.

With minced meat

Cooking zucchini pancakes with minced meat makes this dish more nutritious. Men will especially love it - nourishing and very tasty. In addition, the combination of vegetables and meat is considered ideal. You can make these pancakes even more juicy and flavorful with the help of sauce. It consists of cream and grated cheese, whipped with a blender. Zucchini fritters with this hot sauce are a huge hit.

Ingredients:

• zucchini – 1 pc.;
• flour - 3 tbsp. l.;
• minced chicken or any other – 300 g;
• egg – 2 pcs.;
• onion – 1 pc.

Cooking method:

1. Wash and peel all the vegetables, take a coarse grater and chop them.
2. Add the egg to the minced meat, then combine everything together, season as you wish with salt and pepper.
3. Add flour and prepare dough.
4. Heat the frying pan, pour oil.
5. Fry the pancakes on each side.

Dietary

Bake even more diet pancakes It's possible if you remove the eggs. In addition, by reducing the amount of flour or replacing wheat with whole grain, it is easy to reduce energy value dishes to a minimum. Diet pancakes zucchini without eggs will have a calorie content of about 60 kcal, if you take 100 grams. To prevent the dough from being liquid, you need to squeeze out the zucchini pulp.

Ingredients:

• zucchini – 2 pcs.;
• flour – 2-4 tbsp. l.

Cooking method:

1. Wash the vegetables, chop them with a coarse grater, sprinkle with pepper and salt to your taste.
2. Leave the resulting minced meat aside, then squeeze thoroughly.
3. Add flour, make dough.
4. Fry the pancakes without adding too much vegetable oil.

Sweet

If desired, feed these healthy pancakes It's worth trying to make sweet zucchini for kids. This recipe is not ordinary. The aroma of the dish is simply fabulous. Sweet, delicious zucchini pancakes in the classic version are prepared with added sugar, although you can also use some fruits, such as bananas or apples.

Ingredients:

• vanillin - a small pinch;
• sugar – 3-4 tbsp. l.;
• salt - a pinch;
• flour – 1 tbsp.;
• baking soda – 0.5 tsp;
• egg – 2 pcs.

Cooking method:

1. Rinse the zucchini again, peel and grate. After a few minutes, squeeze out the released juice.
2. Introduce eggs slaked soda, sugar with vanilla and salt. Add flour little by little, then knead the dough.
3. Place the zucchini mixture in a frying pan and fry the pancakes on both sides over low heat.

With semolina

If possible, spend a little more time on zucchini pancakes, it is worth preparing them with the addition of semolina. Their calorie content per 100 g will be about 120 kcal. The process of making zucchini pancakes with semolina takes longer, because the cereal needs to be given time to swell and absorb vegetable juice. Otherwise, the cooking steps remain the same.

Ingredients:

• sugar – 2 tbsp. l.;
• flour – 0.5 tbsp;
• zucchini – 1 pc.;
• semolina – 0.5 tbsp;
• salt - a pinch;
• baking soda- at the tip of the knife;
• kefir – 3-4 tbsp. l.;
• egg – 2 pcs.

Cooking method:

1. Wash the vegetable, remove the peel if necessary, then process it into a pulp on a grater, after a couple of minutes. squeeze it out.
2. Add soda and kefir, mix and beat in eggs.
3. Add semolina and leave to stand for 2 hours.
4. When the specified time has passed, add flour, then knead the dough.
5. Heat a frying pan and fry the pancakes in oil until browned on each side.

With cottage cheese

What makes zucchini so convenient is that it does not have a distinct taste. Thanks to this, dishes with it can be different due to the addition of one or another ingredient, be it mushrooms, chicken breast or fruit. Cottage cheese will add to zucchini pancakes mild taste. The tenderness of the dish changes depending on the amount of flour. The recipe for zucchini pancakes with cottage cheese often contains feta cheese.

Ingredients:

• cottage cheese – 0.1 kg;
• flour – 4-5 tbsp. l.;
• ground red pepper – 1/3 tsp;
• parsley – 1 bunch;
• egg – 2 pcs.;
• feta cheese – 0.1 kg optional;
• zucchini – 0.5 kg.

Cooking method:

1. Grate the peeled zucchini using a coarse grater. In a colander, squeeze the pulp from the juice, then add salt and spices.
2. Using a sieve, strain the curd and add it to vegetable mixture, send the grated cheese there too.
3. Beat eggs in a separate bowl, combine all ingredients.
4. Gradually add flour, knead a medium-thick dough.
5. Bake pancakes in hot oil.

Without flour

If you use a recipe on how to bake zucchini pancakes without flour, their taste will become more tender, and the product itself will simply melt in your mouth. In addition, cooking will take even less time than in previous options. The only condition for receiving delicious dish the frying pan protrudes. Its coating should be non-stick to prevent the dough from sticking.

Ingredients:

• zucchini – 1 pc.;
• egg – 2 pcs.

Cooking method:

1. Process the peeled vegetable into chips using a medium grater and squeeze out the juice.
2. Season with spices, salt, add egg, stir.
3. Fry the pancakes in oil until golden brown.

With potatoes

This recipe prepares something similar to simple pancakes, and for pancakes. The combination of potatoes and zucchini makes the dish airy and unusual in taste. It will replace breakfast or just a snack. Can be served under cream sauce, yogurt or low-fat sour cream. How to fry zucchini pancakes with potatoes? Using the recipe below you can make it very tasty.

Ingredients:

• garlic – 2 cloves;
• potato tubers – 2 pcs.;
• onion – 1 pc.;
• dill - a small bunch;
• spices;
• zucchini – 1 pc.;
• egg – 1 pc.;
• flour – 2 tbsp. l.

Cooking method:

1. Grate the washed and peeled zucchini and squeeze out the juice from the pulp. Repeat the steps with potatoes.
2. Add chopped herbs, onion, garlic and egg to the mixture, mix everything, season with spices.
3. Gradually add flour to prepare the dough.
4. Fry the pancakes in hot oil until browned.

In a slow cooker

The technology for making zucchini pancakes in a slow cooker is practically no different from the process using a frying pan. The advantage of the method is the automatic mode in which the dough is fried. You can use programs such as “Baking”, “Stewing” or “Frying”. Whichever you choose, you don’t have to worry about the pancakes burning quickly.

Ingredients:

• flour – 0.5 multicups;
• salt - a pinch;
• egg – 2 pcs.;
• green onion feathers, pepper;
• fresh dill – 1 bunch;
• garlic – 1 clove;
• zucchini – 1 pc.

Cooking method:

1. Grind clean zucchini into a pulp on a grater, season with spices, then squeeze out all the juice.
2. Add chopped dill, garlic to the pulp and beat in the eggs.
3. Sift the flour, slowly, pour it into the future dough, knead it.
4. Select one of the above modes and grease the multicooker bowl with oil.
5. When the bottom is slightly warm, add the dough to form pancakes.
6. Set the timer for half an hour. Turn the pancakes over halfway.
7. Place on a paper napkin.

A professional chef can give some recommendations on how to cook fluffy pancakes from zucchini. The pulp must be squeezed out thoroughly so that the dough does not spread in the pan. The latter needs to be heated, otherwise the pancakes will stick. Also, first frying until golden brown in a frying pan and then baking in the oven will help make the dish tastier. For a sophisticated serving, fresh cream juice with confiture and sour cream is suitable. You can decorate the pancakes with a mint leaf on top.

Video

Hello my dear friends! Today I want to continue the theme of the summer kitchen. and are great for lunch on hot days. For dinner will do, For example, . I’ll tell you what to cook for breakfast now.

Many housewives often cook pancakes for breakfast. Why not make them from zucchini? They are very filling, tasty and quick to prepare. I prefer to cook and serve just such a dish in the morning.

But in order not to always do the same thing, I constantly change the composition of the products and experiment. When I add cheese, when I add sausage. In fact, even for this simple dish there are a very large number of recipes. I have selected for you the methods that I most like to cook myself.

All recipes are personally tested and family approved. Mine are simply delighted with these pancakes and they like it when I make them according to in different ways. It always seems like a new dish. Therefore, I am not afraid to offer you all these options, I am confident in them. Just try it and evaluate it.

Since the vegetable season has now begun, I prefer to take young zucchini. Their skin is soft and does not need to be peeled off. And the dishes turn out more tender. But this is not important. If the skin has already become thicker, just peel it and that’s it, and remove the large seeds from the vegetable.

Let's start with perhaps the most common recipe for zucchini pancakes. Most housewives cook them according to this recipe. The pancakes turn out fluffy and don’t fall apart.

The amount of flour is always given approximately, since each time it may be needed either more or less. It all depends on the degree of liquid of the vegetable and the size of the egg. So watch the consistency.

Ingredients:

• Zucchini - 400 gr.
• Chicken eggs - 1 pc.
• Flour - 2-4 tbsp.
• Garlic - 1-2 cloves
• Dill - 2-3 sprigs
• Salt, pepper - a pinch
• Soda - 1/2 tsp.

Preparation:

1. Peel and grate the zucchini. Then transfer it to a colander, add salt and stir. And leave for 15 minutes to allow excess juice to drain out. After this, take a small portion directly with your hands and squeeze, so the liquid drains. Then transfer the squeezed vegetable into a deep dish.

If there is a lot of liquid, the dough will have to be filled with flour and the pancakes will not be so tender and fluffy.

2. While the juice is draining, take care of the greens. Finely chop the dill with a knife. Then place it in a dish with zucchini. Squeeze the garlic here or chop it finely. And break the egg. Mix everything thoroughly. After this, add flour, soda and pepper. Stir until homogeneous mass. The consistency of the dough should be thicker than for regular pancakes.

3. Heat a frying pan and pour a little vegetable oil. Using a spoon, spoon out the dough in small portions and form into flat cakes. Fry them on both sides until golden brown, about 1.5 minutes.

4. Place the fried pancakes on a paper towel to absorb excess fat. Then serve and enjoy with pleasure. To make it even tastier, you can dip them in sour cream.

Classic step-by-step recipe with cheese and sausage

Another classic version, also quite common. It is also my favorite because I really love dishes with added cheese. I treat my family to zucchini pancakes using exactly this recipe. Although, not always, sometimes I improvise with other products. But this one is still the best for me. A simple, summer-appropriate way.

Ingredients:

• Young zucchini - 2 pieces
• Flour - 150 gr.
• Eggs - 3 pcs.
• Cheese - 100 gr.
• Boiled sausage or frankfurters - 100 grams
• Green onions and dill - a small bunch
• Salt, pepper - to taste

Preparation:

1. Cut the sausage into small cubes. Grate the cheese. Finely chop the greens. Grate the zucchini on a coarse grater as well. Place everything in a dish and add egg, salt and pepper. Mix well and add flour. Mix thoroughly again into a single mass.

2. Heat a frying pan, add oil and lay out portions of pancakes. Fry on one side until golden, then turn over and fry the other side.

3. Fry the pancakes until the dough runs out. Then place on a plate and serve for breakfast. For me they fly away in 10 minutes. No matter how much I cook, mine is never enough. They melt instantly on the plate.

The most delicious and simple recipe for zucchini pancakes with oatmeal

Let's take a look and 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 was a good substitute for me classic way. By the way, mine liked it too.

Ingredients:

• Young zucchini - 2 pcs.
• Green onions and dill - a bunch each
• Egg - 2 pcs.
• Oatmeal instant cooking- 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.

2. In the meantime, you can chop all the greens. Chop it finely with a knife or use a blender.

3. When the zucchini releases its juice, squeeze it through a colander and then transfer it to a dish. Add greens, egg and oatmeal. Mix everything. Leave to stand for 5 minutes so that the flakes soften.

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, fragrant 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.

Video on how to make zucchini pancakes with cottage cheese

Here's another one interesting recipe with the addition of cottage cheese. They turn out very tender with an extraordinary taste. My friend often cooks them according to this recipe. I learned about this method from her. I found a suitable video to make it clearer for you. Be sure to try this.

Ingredients:

• zucchini - 400 gr.
• cottage cheese - 100 gr.
• flour - 0.5 cups (60 - 70 gr.)
• egg - 2 pcs.
• salt - 1 tsp.
• garlic - 3 cloves
• green onions, dill, parsley - a bunch each
• ground black pepper - to taste

You will see how to prepare it in this detailed video recipe. You won't regret taking the time to watch this recipe. After all, you will like the result after preparation. That's for sure!

From specified products it turns out twelve excellent ones, delicious flatbreads for breakfast. If you need more, just increase according to the proportions. They will be very juicy and aromatic. Serve with sour cream or your other favorite sauce.

A simple recipe without flour, with the addition of semolina

Zucchini pancakes with semolina instead of flour are another dietary option. We use simple available products and prepare a wonderful and nutritious breakfast. So try this method too.

Ingredients:

• Young zucchini – 300 gr. (about 2 pcs.)
• Semolina – 3 tablespoon
• Salt – 1 teaspoon.
• Chicken egg – 1 pc.
• Sunflower oil – 30 gr.

And now the cooking method:

1. Grate the vegetables. Add salt, stir and leave for 15 minutes. Then squeeze out the zucchini and break the egg there. Then stir again.

2. Then add semolina to the vegetables and stir. Leave for 25-30 minutes to swell.

4. When removed from the pan, place them on a paper towel to remove excess oil. Serve warm with your favorite sauce.

That's all for today. I shared my favorites quick recipes delicious pancakes from zucchini. I recommend trying everything for variety. You can also check out the cooking recipes.

Bon appetit! I look forward to seeing you again on my blog!