How to prepare zucchini pancakes. Simple step-by-step recipes for delicious zucchini pancakes

More and more new recipes for zucchini pancakes appear every season. Yes, that’s understandable. Zucchini is a vegetable that can be combined with almost any food. Of course, every housewife adds to the recipes for zucchini pancakes those ingredients that she currently has at home.

It's surprising, but any zucchini pancakes are delicious. Whoever added it there. In the previous article, I promised that I would give other, new recipes for zucchini pancakes. I am keeping my promise.

This will be just a small fraction of existing recipes, but now zucchini can be bought almost all year round, and not only pancakes can be made from them. Therefore, we will meet with zucchini again.

Simple and delicious step-by-step recipes for zucchini pancakes with photos.

Here we will look at simple but very tasty recipes for zucchini pancakes. Each recipe has its own twist. Look. Cook with us. Fantasize.

1. Recipes for zucchini pancakes - the simplest but most delicious recipe

Ingredients:

Young zucchini or medium-sized zucchini - 2 pcs. ≈ 600 g
Flour - 0.5–1 cup
Egg - 1 pc.
Salt pepper
Garlic - 1-3 cloves
Oil for frying

Preparation:

1. Wash the zucchini, pat dry with a paper towel, cut off the ends on both sides and peel off the skin. If the zucchini is young and just picked from the garden, you don’t need to peel the skin.

2. Grate the zucchini on a coarse grater. Not a very pleasant job, of course. You can also wipe off your fingers. What should I do. Either buy a processor that costs a lot, or be very careful. We also do not remove grains from young zucchini.

3. Zucchini releases a lot of juice, so we place the grated zucchini in a colander with a fine mesh, which we have on an empty bowl.

4. Sprinkle the zucchini generously with salt. Stir and let stand.

5. At this time, finely chop a couple of cloves of garlic.

6. Squeeze the zucchini with your hands so that it contains as little liquid as possible.

7. Break the egg into a separate bowl and beat with a spoon. Pour the egg into the zucchini, add chopped garlic, pepper and add 1/2 cup of flour.

8. Mix the dough. We do all this with a fork. If the dough turns out a bit runny, add a little more flour. Mix until desired consistency is reached. Keep in mind that the zucchini still releases juice. And we need the dough to be as thick as a pancake, even a little thicker.

9. Place the frying pan on the stove and heat it up. Pour in olive oil or any vegetable oil. Pour in oil so that the pancakes are fried in oil and not in a greased frying pan. Let's wait until it warms up well and spoon our dough into the oil. We press a little with a spoon so that the pancakes are thinner, trim them so that they are more beautiful.

10. Fry until golden brown and turn over.

11. You don’t need to hold them for a long time. As soon as they turn a little golden on the other side, remove them. After all, in principle, zucchini can be eaten raw. Place the pancakes on a plate previously covered with paper towels to absorb excess fat.

12. Our zucchini pancakes are ready.

After we fry all the pancakes, serve them, season with sour cream, decorate with herbs and serve them on the table.

You can see for yourself how beautiful they turned out. We tried it. Well, very tasty.

Try yours too.

Bon appetit!

2. Recipe for zucchini pancakes with cheese and herbs

Ingredients:

Zucchini – 2 pcs.
Cheese – 100 g.
Eggs – 2 pcs.
Onions – 1 pc.
Flour – 4 tbsp.
Garlic – 1 tooth.
Greenery.
Salt, pepper, oil for frying

Preparation:

1. Grate the cheese on a fine grater.

2. Chop the greens. We chop the dill, you can add what you like: green onions, cilantro, parsley.

3. Finely chop a clove of garlic. If you really like it, you can add another clove.

4. Using a fine grater or in a blender, chop the onions. If you use green onions, you can omit the onions, or add a little.

5. Peel the zucchini and grate it on a fine grater.

6. Add chopped onions to the zucchini.

7. We send cheese there too.

8. Add herbs, garlic, eggs. Let's salt and pepper everything.

9. Mix everything well. Add flour and mix it well into the mixture.

10. We have the dough ready, we can start frying the pancakes.

11. Spoon the dough into heated vegetable oil. Pour oil so that the pancakes are fried in oil.

12. We will fry for a couple of minutes on each side. The pancakes should be well browned. If yours is not browned, or only slightly browned, during this time, hold it a little longer until it turns brown. Fry one side, turn it over to the other.

13. When the pancakes are fried on both sides, place them on a paper towel to absorb excess oil.

All. It turned out so beautiful and delicious!

Serve with any sauce, mayonnaise, whatever you like.

Bon appetit!

3. Zucchini pancakes with carrots, eggs and herbs

Ingredients:

Zucchini - 1 pc.
Small carrots - 1 pc.
Flour ≈ half a glass
Eggs - 2 pcs.
Cilantro - 1 large bunch
Garlic - 4-6 cloves
Hot red pepper, salt
Vegetable oil - for frying

Preparation:

1. Cut the washed, peeled zucchini. If it has large seeds, remove it.

2. Grate the zucchini and carrots on a coarse grater. We grated the carrots on a coarse grater, because I like to feel them in the pancakes. It even crunches a little.

3. Finely chop the greens. We have cilantro. If you don’t like cilantro or like other greens, you can add dill, green onions, and parsley. We send the cilantro to the zucchini with carrots and squeeze the garlic there. This is again a matter of taste. We squeeze out 5 cloves.

4. Mix the eggs well in a separate bowl and pour into the total mass with the zucchini. Salt. Let's pepper it. We have hot red pepper. Today we will cook something spicy. You can sprinkle with ground black pepper or no pepper at all.

5. Sift flour into our mixture. Do not pour in all the flour at once. pour out most of it and see how the dough turns out. If it's runny, add more. Flour is different everywhere, so it is impossible to say the exact amount of flour.

6. The dough should be a little thicker than for pancakes.

7. Spoon our dough into the vegetable oil heated in a frying pan. Pressing it a little with a spoon and leveling it so that you get a not very thick, even cake.

8. Fry until lightly browned. Maybe someone likes it toastier. No problem, keep each side of the pancakes in the pan for a little more time.

Well, these beautiful, delicious zucchini and carrot pancakes are ready.

Serve with sour cream or sauces.

Bon appetit!

4. Video - Recipes for Grandma Emma’s zucchini pancakes

5. Video - How to make zucchini pancakes at home

Bon appetit!

Zucchini fritters are a delicious and healthy seasonal dish.

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

Then the freshness and juiciness of the product will do their job. Just a few ingredients on the list, and you have a complete dinner or holiday lunch almost ready. All that remains is to heat the frying pan.

Traditional recipe for zucchini pancakes

Perhaps the easiest and fastest way to cook. The pancakes turn out delicious and moderately fluffy, have a beautiful color and an incredibly pleasant consistency.

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

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

Cooking method:

I wash my vegetables, remove the skin from old zucchini.
I grate it on a medium grater. I squeeze out the excess juice.
I crack the eggs and add some salt. You can add a little chopped dill for flavor.
I add it to the zucchini mixture.
Gradually add the flour sifted in advance in small portions, thoroughly mixing the zucchini mass.
The result should be something like a dough with a creamy, homogeneous consistency.
I heat the frying pan well and pour it generously with oil.
I place a tablespoon of the zucchini mixture onto a hot frying pan.
Pancakes made from zucchini should not be too thick, otherwise they will not be baked in the middle.
I fry the products. After this, I transfer it to a plate covered with paper. This will allow excess oil to be absorbed.
I serve zucchini pancakes with sauce or sour cream. It's incredibly delicious!

Zucchini pancakes: recipe without using eggs

The recipes for this dish are so varied that using each of them you can get a unique dish. This statement is also typical for this method of preparing zucchini.

A lot of people prefer to bake without using eggs for one reason or another. And they don’t skimp on the taste.

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

The preparation option looks like this:

I remove the skin (if necessary) and grate the vegetable on a coarse grater. I squeeze out the excess liquid well.
I wash and finely chop fresh herbs and add them to the zucchini.
I add some salt to the zucchini mass and use spices to taste.
I introduce pre-sifted flour in small portions.
I thoroughly knead the mixture until it has a homogeneous consistency. It should resemble homemade sour cream.
Using a spoon, distribute the zucchini mass in a frying pan heated with sunflower oil.

You can serve zucchini pancakes with any sauce. As you can see, the recipes for preparing such a dish are not very complicated.

Semolina pancakes using zucchini

Basically, the recipes given assume that the pancakes are fried immediately after kneading. However, there is also an option where it is necessary to infuse the zucchini mass 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 photo is as follows:

I grate the peeled zucchini through a coarse grater. I survive the liquid.
I dissolve soda in slightly warmed kefir and wait for the reaction.
I pour kefir into the zucchini mixture. I add granulated sugar and add some salt.
I break the eggs into the mixture. I stir.
I pour in semolina and leave the zucchini-based mixture for 2 hours, covering it with a clean cloth.
Pour pre-sifted flour in small portions and mix until smooth.
I fry it in a hot and oiled frying pan and spread out the dough using a large spoon. Fry the zucchini cakes until golden brown on both sides.

Zucchini pancakes: recipe with cheese

Pancakes are even more tender and aromatic, literally melting in your mouth, when you add cheese to grated zucchini. Moreover, the ratio of products is quite significant.

The specified amount of products will yield a small portion of flatbreads, so you can immediately increase them proportionally to the required volume.

In order to prepare such delicious, most delicate products, you need the following set of products:

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

Wash and peel (if necessary) the zucchini.
I grate it on a coarse grater. I squeeze the mass out of grated zucchini if a lot of juice has been released.
I also grate the cheese on a coarse grater. I add it to the zucchini.
I stir and beat in the egg, adding spices to taste.
Add pre-sifted flour one spoon at a time and mix thoroughly until smooth. Depending on the juiciness of the zucchini, you may need a little more flour.
I spread the mixture onto a hot and oiled frying pan.
As soon as one side sets and turns golden, I turn it over to the other.
Since you need to fry in a large amount of oil, after frying the pancakes I transfer them with paper.
Delicious zucchini cakes are ready. I serve them with sour cream sauce.

As you can see, the recipes are completely uncomplicated and quite simple. Therefore, be sure to try cooking and pamper yourself and your loved ones.

Zucchini-mushroom pancakes

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

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

zucchini – 2 small pieces; 1 cup flour; 0.1 kg of fresh champignons; onions – 2 heads; egg – 2 pcs.; clove of garlic.

The vegetables are small, so I don’t remove the skin from them. I grate it on a medium grater and squeeze out the excess juice.
Add the egg and mix.
Peel the onion and finely chop it.
Wash the mushrooms and dry them with a paper towel. Finely chop and mix with onion.
I transfer the onion and mushroom mixture into the zucchini. I add salt and spices.
Add pre-sifted flour in small portions and mix until smooth.
I heat the oil in a frying pan and start adding the mixture. I do this directly with a large spoon.
I fry on both sides over low heat so that the mushrooms in the mixture are cooked. At the end of cooking, you can cover with a lid and simmer for a couple of minutes in this form.
I serve the zucchini products hot.

Pancakes with potatoes and zucchini

Another variation on the theme of delicious, satisfying and original dishes for any occasion or no occasion. The pancakes 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 quantity of products can be increased proportionally, since the portion of the indicated volume will be small.

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

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

The cooking recipe is as follows:

I peel raw potatoes and grate them on a coarse grater.
Wash the zucchini, remove the skin if necessary. I use a medium grater and squeeze out the excess juice.
I mix the potato and zucchini mixture.
I crack the eggs and add baking powder. I add some salt. I add spices to taste. I stir.
I add sifted flour in small portions. I immediately knead and get a thick dough with a homogeneous consistency. It should be like homemade sour cream.
I preheat the pan and pour in plenty of oil.
I spread the pancakes with a spoon. Or I make thin pancakes.
The result is a delicate consistency on the inside and a crispy crust on the outside.
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 preparing a zucchini dish. These are neither meat cutlets nor vegetable cutlets.

This is a tasty and interesting combination of them, which results in juicy and satisfying pancakes. The best option to quickly and tasty feed the whole family.

In order to prepare you need the following set of products:

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

The cooking method with photo is as follows:

I grate the zucchini on a medium grater and squeeze out the excess juice.
I mix it with the prepared minced meat.
I beat in the eggs and mix.
I add spices and add salt.
I add sifted flour in small portions to a uniform thick consistency.
I preheat the frying pan well and pour plenty of oil on it. I add a large spoonful of the mixture and press it on top with a spoon, forming pancakes.
Fry on both sides over low heat for five minutes. When finished, you can simmer under the lid for a couple of minutes.
I recommend serving fried meat and zucchini pancakes directly from the stove with sour cream sauce.

Zucchini dessert pancakes

Previous recipes were largely devoted to how to prepare hearty pancakes so that they could replace 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 preparation method is as follows:

I peel the zucchini and grate it. I squeeze out the excess juice.
I crack an egg into the squash mixture and add salt.
I add granulated sugar and soda. Mix thoroughly.
I introduce pre-sifted flour in small portions. I knead the dough until it has a homogeneous consistency.
I heat up a frying pan, pre-greased with sunflower oil.
I spread the pancakes with a large spoon, slightly flattening them on top with the back of the same spoon.
The time for frying the zucchini dish is three minutes on each side.
I let the excess oil drip onto a paper towel, placing the pancakes on it.

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

Video recipe for zucchini pancakes

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

A tender and tasty summer dish - fluffy zucchini pancakes - really helps out when you don’t know what to cook for dinner! The classic recipe, familiar to every housewife, can be varied and made more satisfying and tasty.

Both family and guests will be delighted!

Zucchini fritters - recipe with chicken breast

It is difficult to spoil chicken breast and make it tasteless. But making it even more interesting and fragrant is quite possible! The dish turns out to be very colorful and appetizing, and, given the absence of flour and cheese, it is quite suitable for diet and baby food.

We will need:

minced chicken - 400 g;
zucchini - 300 g;
bell pepper - 1 piece;
onion - 1 piece;
a bunch of greens, salt, pepper;
2 eggs and 2 tbsp. spoons of semolina.

Preparation:

Grate the zucchini on a coarse grater.

Finely chop the bell pepper and onion.

If you have a blender, you can chop the vegetables in it - the pancakes will be even more juicy and tender.

Chop a bunch of your favorite greens as finely as you can.

Let's start working with meat! Pass the breast through a meat grinder so that you get smooth minced meat without dressing. If desired, you can chop it finely - then the pancakes will turn out with pieces of meat.

Break eggs into the meat, add vegetable puree and knead the mixture.

Checking to see if the zucchini has given a lot of juice? Drain off the excess; if the zucchini is still juicy, sprinkle it with semolina and mix it into the dough.

All that remains is to season the dough with salt, pepper and spices - the dough turns out bright and very aromatic!

Fry the pancakes in a hot frying pan for 7 - 8 minutes on each side and serve with fresh vegetables.

Zucchini pancakes - recipe with cheese

A whole mountain of zucchini pancakes can be prepared in just half an hour. For them, it is better to take fresh zucchini in milky freshness, when their seeds are very soft. And the addition of grated cheese will only add piquancy to the pancakes.

We will need:

1 small zucchini – 250 g;
2 chicken eggs;
any hard cheese – 150 g;
150 g flour;
50 ml vegetable oil;
dill - 50 g;
salt and pepper to taste.

Preparation:

Preparing the zucchini. If they are young and tender, use the vegetable directly with the skin and seeds, but a mature zucchini with a thick skin must be peeled. Grate the zucchini on a coarse grater and add a little salt, leave for 5 minutes.
Lightly squeeze the vegetable that has given juice and drain the liquid.
Break 2 eggs and cheese into the zucchini mixture and mix well.
Finely chop the greens and put them in the dough.
Add flour in a thin stream, stirring the dough all the time.
Heat a frying pan with vegetable oil.

There is a little secret - to prevent food from sticking to the pan when frying, wipe its hot surface with a fresh carrot cut. The result will surprise you!

Now you can form the pancakes - scoop up the batter with a spoon and place it in the oil.
Each batch of pancakes is cooked for 5 – 7 minutes on each side.

Sprinkle hot pancakes with herbs and serve with sour cream!

Zucchini pancakes with cheese and garlic - step-by-step recipe

If you combine both cheese and garlic in the recipe, the zucchini pancakes will turn out surprisingly tasty! They are stretchy when cut and have a delicious baked cheese crust.

If you wish, you can experiment with a smoked cheese product - it will not melt, but will give an incredible aroma and taste of smoked meat!

Ingredients:

3 young zucchini;
100 g hard cheese;
2 eggs;
2 - 3 cloves of garlic;
3 tablespoons flour;
salt and pepper to taste.

And for the sauce, take sour cream and chopped herbs.

Preparation:

Grate the cheese on a coarse grater.

Chop the garlic.

Peel the zucchini and grate on a coarse grater.

Add eggs to the mixture and mix it well.

Add cheese and garlic, mix the dough.

Salt, pepper, add flour and stir again.

Heat a frying pan, pour oil on it and start laying out future pancakes with a spoon.

We decorate the finished pancakes with herbs, and serve them with sour cream sauce!

Zucchini fritters with garlic - cook quickly and tasty

It is known that zucchini absorbs well the taste and aroma of any ingredients added to it. Garlic pancakes will have a pleasant spiciness, but at the same time remain tender and tasty! And their undoubted advantage is that they practically do not spoil the breath with the smell of garlic - it disappears during heat treatment.

To prepare you need:

half a kilo of zucchini;
2 eggs,
half a glass of flour;
1 tablespoon starch;
garlic to taste (at least a clove);
frying oil,
salt, herbs.

Preparation:

For greater tenderness, grate the cooked zucchini pulp on a fine grater.
Beat the eggs with a whisk and pour the mixture into the zucchini.
Mix the starch with flour and gradually add it to the dough.
Using a garlic press or fine grater, chop the garlic, chop the herbs and put everything into the dough.

Fry the pancakes in a hot frying pan with butter and enjoy the aroma spreading throughout the kitchen! Serve hot with sour cream!

Zucchini pancakes with minced meat – recipe with photo

It’s hard to imagine a hearty men’s dinner consisting only of zucchini pancakes. What if you add meat to them? This way you can get a complete dinner from a small amount of ingredients!

You can use any minced meat: pork, beef or a mixture, and also vary the amount of products as you wish.

Ingredients:

minced meat from any meat – 300 g;
zucchini – 500 g;
egg;
flour - 4 tbsp;
1 onion;
vegetable oil for frying;
salt to taste.

Preparation:

Grate the zucchini into a plate using a fine grater.

Finely chop the onion and send it to the zucchini.

Press the mixture a little and pour out the juice.

Mix the zucchini and minced meat and add the egg.

Salt and pepper.

Add flour to the mixture, add salt and knead.

And then we work according to the traditional scheme: on a hot frying pan with oil, spoon out the required size pancakes, turn them over when ready.

Since we use raw meat, the pancakes are fried for 8 - 10 minutes on each side.

A hearty and tasty dinner is ready - bon appetit!

If you prefer a more fluffy dough in pancakes, add slaked soda to any recipe - for this half a teaspoon of soda is mixed with a spoon of vinegar. The mixture is added to the dough and rises it.

You can also increase the calorie content in each recipe. To do this, you just need to add a spoonful of sour cream to the dough.

I suggest you watch a video recipe for making zucchini pancakes with garlic and herbs

Bon appetit and see you new recipes!

Zucchini pancakes, in addition to being very tasty and very quick to prepare, are also very healthy. This is understandable, because they contain a large number of fiber, which is so necessary for our body.

They make it as best they can: fluffy, in a frying pan, in the oven. With various additives: garlic, cheese, carrots, potatoes, minced meat, chicken fillet, semolina and others. And for breakfast or dessert - sweet ones.

This product is in demand among people suffering from diabetes. What zucchini can’t do: improve metabolism, lose extra pounds, help with kidney and liver disease.

Article menu:

There are simply countless recipes for making zucchini pancakes. The main thing is that the product retains its beneficial properties, you need to learn how to properly prepare zucchini pancakes.

Right before the list of the most delicious recipes, here are some tips.

If you don’t want to bother with peeling zucchini, then you should take a closer look and choose young vegetables (usually their length does not exceed 20 centimeters).

Another advantage of young fruits is that their skin contains useful microelements and vitamins.

To place in a frying pan or in the oven on a baking sheet, use a tablespoon. Its volume is just the right amount of zucchini dough to make the pancakes tasty and not too big.

If you like sweet zucchini pancakes, add a little more sugar or a couple of teaspoons of honey to the dough. Very tasty with raisins and cottage cheese.

The most delicious recipe is the one with garlic and cheese.

Fluffy pancakes are obtained by adding baking soda or baking powder to the dough at the tip of a knife.

If it is not possible to add flour, then semolina or dietary semolina can easily replace it.

Zucchini pancakes: a classic recipe in a frying pan - quick, tasty and easy

These simple pancakes in a frying pan are quick and tasty. Even if you are starting to prepare them for the first time, you will not have any difficulties. Follow the recipe correctly and you will succeed.

Ingredients

Young zucchini – 250 grams,
Egg – 2 pieces,
flour – 150 grams,
vegetable oil,
fresh dill - a good bunch,
salt and seasoning - to taste.

You can add baking soda to them with the tip of a knife to make fluffy zucchini pancakes.

Simple recipe

Wash the vegetables and dry with a towel. If the zucchini is mature, cut off the ends and remove the rough skin and seeds. If they are fresh and young, leave them whole.

Grind them in a blender to a paste.

Finely chop the dill and add to the zucchini. There are also spices, salt and eggs. Mix thoroughly until smooth.

Now it's the flour's turn. Slowly pour in and stir at the same time so that there are no lumps. The consistency should be creamy.

If you want to add fluffiness and make fluffy pancakes, then add soda.

Place small portions onto a hot frying pan using a tablespoon. Fry on both sides.

Place napkins on a plate and place pancakes on them. When the oil has drained, you can serve it in separate dishes, adding a little sour cream to each product.

Mayonnaise sauce with garlic and dill goes very tasty with this dish (just chop all the ingredients and mix with mayonnaise).

How to cook fluffy zucchini pancakes quickly and tasty?

In the recipe above, I already mentioned how you can get airy, fluffy zucchini pancakes. Now I’ll tell you the recipe separately. I will add kefir to the dough as a knead.

Products

zucchini – 2 pieces (medium),
kefir 3.5% fat - a glass,
flour - 3-4 tablespoons,
chicken egg – 1-2 pcs.,
oil,
soda - a little bit
sugar and salt to taste.

Cooking method

Young vegetables must be grated on a medium grater. Add salt and sugar.

Heat the kefir a little and pour soda into it. And then the egg. Mix.

Now we combine everything and sprinkle a little flour. Mix and add until you get a mass of medium thickness.

Place in a preheated frying pan and fry on both sides until golden brown.

The pancakes rise and become fluffy.

Serve warm with creamy garlic sauce.

Recipe for zucchini pancakes in the oven with garlic

The most delicious fluffy zucchini pancakes can be prepared in the oven.

The basis

2 zucchini,
2 eggs,
wheat flour - 3 tablespoons,
garlic – 2 cloves,
dill,
oil,
salt and spices - to taste.

How to cook zucchini pancakes in the oven?

While the oven is heating up to 190 degrees, you can do the vegetables. We pass them through the blender whole if the zucchini is young. If the skin is thick, then they should be peeled.

Salt, mix and squeeze out excess moisture in gauze.

Squeeze the garlic using a press and add to the vegetables. Sprinkle in spices (ground black pepper and a pinch).

Now add the sifted flour to the cooked mixture.

When the dough is ready, place small piles on a baking sheet with a tablespoon and form into flat cakes. It is advisable to lightly grease the baking tray with oil.

Bake for 10-15 minutes until done. To avoid overcooking or overcooking, you should make a small volume. So that the dough has time to bake. And this way the dish turns out faster.

To add piquancy and an unusual taste to the dish, you can add grated half an onion and half a carrot at the dough preparation stage.

Recipe for delicious pancakes with cheese and garlic

Here is the most delicious and my favorite - zucchini pancakes with cheese and garlic. I simply adore them for their unique spicy taste. It can be eaten as is or with various sauces. I make the sauce from garlic, tomato paste and yogurt. Real jam!

Products

young zucchini – 2 pcs.,
cheese (hard varieties) – 250 gr.,
egg - 2 pieces,
garlic heads – 4 pcs.,
onion - half an onion,
flour - a couple of tablespoons,
vegetable oil,
salt.

Preparation

Wash and dry young fruits. Rub through a grater or blender. Add salt and wait 100 minutes for the liquid to drain.

Grate the cheese on a medium grater and grate the onion and garlic on a fine grater.

Add eggs to cheese, garlic and onion and beat thoroughly.

Combine the zucchini and cheese-egg mixture together, slowly adding flour.

When the dough has risen. Spoon onto a hot frying pan.

Fry until golden brown and turn over.

After frying the second side, turn off the heat and leave to simmer for a couple of minutes under the lid.

Zucchini fritters: calorie content per 100 grams and 1 piece

Is this dish really low in calories? It contains a lot of fiber and beneficial microelements. It's right.

Those who are losing weight or doing sports and fitness to keep fit will be interested in how many calories are in 100 grams of this product.

If we talk about the product itself, then 100 grams of vegetables contain about 30 kcal.

And in 100 grams of the finished dish there are about 95-130 grams, depending on the ingredients added to the recipe.

In the classic version, half a kilogram of vegetables produces dough from which you can bake 5 flatbreads. The dough will contain about 500 kilocalories. This means that 1 piece “weighs” about 100 kcal.

Not the lowest calorie content in cooking.

In this recipe, instead of regular wheat flour, there will be semolina. It makes zucchini pancakes more satisfying.

Ingredients

2 medium zucchini (preferably young ones),
semolina - 3 table. spoons,
garlic – 3 cloves,
a couple of chicken eggs,
frying oil,
salt and spices.

Recipe

Preparing vegetable porridge. To do this, grind the zucchini on a grater and wait until all the liquid drains from them. We are draining it. And add one egg to the zucchini and beat each one. Add salt and seasoning.

At the next stage we need semolina. As in the above recipes, we sow it in a small stream and carefully mix all the ingredients.

Set aside and let the semolina swell.

Meanwhile, heat the frying pan. And when the semolina comes up, put one spoonful into the frying pan. Fry for 2 minutes on each side.

Place on the table with mayonnaise or garlic sauce.

Hearty and tasty zucchini pancakes with potatoes and garlic

If you add potatoes to the zucchini pancakes, the dish will become much more satisfying. Now it can be consumed with meat components.

Compound

zucchini – 220 g.,
egg – 2 pcs.,
potatoes – 4 pieces (medium),
wheat flour - 80 grams or 4 tablespoons. spoons,
garlic - 3 pieces,
onion - small onion,
little sunflower,
seasoning and salt to taste.

Preparation

We will wash and peel the vegetables. Then they need to be grated. Onions either finely grated or through a meat grinder. We do the same with garlic. Salt and pepper.

Break the eggs into it and mix.

Add flour in small portions.

Spoon the resulting dough into portions onto a hot frying pan. Fry until golden brown on both sides.

Place on paper towels to drain the oil.

Zucchini pancakes with chicken - step-by-step recipe

The products are the same as in other recipes. The dish is already taking on a meaty character. Two in one: meat and vegetables. Almost a stew, only not stewed, but lightly fried.

We will need

the zucchini itself - 2 medium young fruits,
chicken fillet – 400 gram package,
flour - 3 spoons,
one egg,
sour cream – 1 small glass (70-100 grams),
vegetable oil,
dill,
pepper and salt.

Let's start cooking

All ingredients need to be washed and peeled if necessary. We put the zucchini through a blender and cut the chicken into small pieces.

Add egg, spices and salt.

Slowly add flour and stir until the dough is ready.

In a heated frying pan, form cakes and fry until cooked on each side.

Zucchini pancakes with carrots. Healthy carrot pancakes with garlic and cheese

I like this recipe too. Vitamin-rich, spicy and simple.

Compound

carrots – 2 medium pieces,
zucchini - 3 small,
cheese – 200 grams,
garlic,
3-4 eggs,
oil,
ground black pepper,

Cooking method

This time I decided not to add flour. This recipe already has enough binding elements.

These sweet zucchini pancakes are a great, simple, tasty and quick option for breakfast. The kids really like it and ask to make another plate. And they taste even better when they are warm and with honey - this is a “yummy” thing with tea.

Ingredients

zucchini - one big one,
flour - 4 tablespoons,
sugar – 2 table. l.,
chicken egg – 2 pcs.,
sunflower oil,
baking powder,
salt - a pinch.

Quick recipe

If the zucchini is already “adult”, then cut off its “butts”, cut off the thick peel and remove the seeds. You don’t need to do anything like that with a young one - it contains a lot of healthy yummy food.

So, wash and clean the vegetable. Three through a coarse grater.

Add eggs to it and mix everything. Salt and add sugar. Instead of sugar, you can add honey - you get honey ones.

Slowly add flour in a small stream and stir until the dough is ready.

Fry in a preheated frying pan on both sides for 2 minutes each until golden brown.

Serve with honey or maple syrup.

Lush sweet zucchini pancakes with kefir

Bon appetit!

You see, my dears, what can be prepared from seemingly simple zucchini - a tasty and appetizing dish!

Zucchini is probably the very first seasonal vegetable that appears on store shelves and vegetable markets, and, accordingly, on tables. Zucchini contains a maximum of nutrients and a minimum of calories.

Their neutral taste, which can easily be changed to hot, sour, salty or sweet, has made this vegetable the main ingredient in many dishes: vegetable stew, sauté, squash caviar, salads and even vegetable cakes and jam.

Vegetable zucchini pancakes deserve special attention. They can be the most delicious and complete breakfast or dinner. Preparing them is no more difficult than regular pancakes, and their benefits for slimming your figure and replenishing the body’s vitamin reserves are much greater.

If there are people who don’t like vegetable pancakes, then they simply haven’t tried pancakes made from this recipe. They are cooked in a dry frying pan without oil, so their fat content is minimal, and when cut they have a beautiful greenish color with darker splashes of greenery.

Their taste can be different and depends on the spices and herbs that were added to the dough.

To prepare the most delicious zucchini pancakes you will need:

Cooking time depends on the efficiency of the cook and the number of pans used. On average it will take 30-40 minutes.

Calorie content: 142.3 kcal per 100 grams of ready-made pancakes.

Preparation:

Delicate and delicious zucchini and cheese pancakes

What can make the taste of zucchini pancakes more tender and even tastier? Cheese! They add it to vegetable dough in different ways: by grating it on a coarse or fine grater, hiding it in the middle of the pancake. The second option is more attractive, but requires more culinary skills.

For tender vegetable pancakes with cheese you will need:

2 young zucchini;
3 chicken eggs;
100 grams of hard cheese;
3-4 heaped tablespoons of flour;
salt, pepper to taste;
vegetable oil for frying.

Cooking time from 30 minutes to 1 hour.

Calorie content of 100 grams of pancakes is 138.8 kcal.

Progress:

Lush zucchini pancakes with minced meat and garlic

This pancake recipe will delight men who cannot imagine eating without meat. It is possible that it will even be difficult for them to believe that there is something else in the composition besides minced meat. You can serve them not only with traditional sour cream, but also with ketchup or sauce that goes well with meat dishes.

For fluffy pancakes you will need:

300-400 grams of zucchini;
300 grams of minced meat (chicken, pork or assorted);
3 chicken eggs;
3 tablespoons of kefir;
1-2 cloves of garlic;
1 teaspoon of soda;
1 cup flour;
salt and other spices to taste.

Cooking time is no longer than for previous recipes - 30-60 minutes.

Calorie content: 214.9 kcal/100 grams.

Sequence of cooking steps:

Appetizing and tasty zucchini pancakes with chicken in the oven

This recipe is worthy of the attention of adherents of a healthy lifestyle, since it will not contain vegetable oil either for frying or in the dough, and the flour will be replaced by oatmeal ground in a coffee grinder. The oven will help turn the dough into ready-made pancakes.

For pancakes in the oven you need the following ingredients:

500-600 grams of zucchini;
300 grams of chicken fillet;
1 onion;
1 carrot;
4 chicken eggs;
4 tablespoons of oatmeal, ground in a coffee grinder;
ground black pepper and salt to taste.

Preparation time: 10-15 minutes for kneading the dough and 30 minutes for baking in the oven.

Calorie content of the dish: 74.2 kcal/100 grams.

Cooking procedure:

Cooking tips

The process of preparing delicious zucchini pancakes begins in the store with choosing the right vegetable. The most delicious are small specimens (15-20 cm in length and no more than 5 cm in diameter) and brightly colored. The stalk should not be limp or dried out.

Don't be upset if the zucchini is a little scratched; this can happen to the delicate skin of the vegetable during transportation, but it's not a big deal. But if dents or more serious damage are noticeable, then it is better to put such a fruit aside.

Abnormally large fruits are also not suitable for pancakes. They may be overripe with loose and flabby flesh on the inside and thick skin on the outside.

Before cooking, the zucchini should be washed well with a brush under running cold water. Be sure to remove the stem and trim the ends.

If the zucchini is chosen correctly, then the seeds do not need to be removed. With the right dairy fruits, they are soft and will not be noticeable in the dough.

The younger the vegetable, the more moisture it contains. You can reduce its amount by squeezing out the pulp that has been grated or adding a little more flour to the dough.

If you don’t have flour at home, you can replace it with semolina or oatmeal. The latter can be ground in a coffee grinder or put whole into the dough.

How to chop zucchini depends on personal taste preferences. Those who like pancakes with a homogeneous structure can use a blender; those who prefer a pancake-like option can use a grater to help.

Pancakes fried in oil should be allowed to lie on a paper towel or napkin for a few minutes to absorb excess fat. To make pancakes without oil, you can fry them in a dry frying pan, but adding a couple of tablespoons of vegetable oil to the dough, or bake them in the oven.

These are, perhaps, all the secrets of delicious zucchini pancakes with an appetizing and golden-brown crust. Bon appetit!

And another recipe for zucchini pancakes is in the next video.