Zucchini flatbread with cheese. Zucchini Fritters with Cheese How to Make Zucchini Pancakes

My wife and I love zucchini in any form. It can be simply fried, rolling the rings in flour or semolina, or it can be stewed and served as a side dish for meat dishes. And you can make something like potato pancakes out of it. The last one is perhaps the most popular in our family. Even the mother-in-law, who generally doesn’t really like zucchini, in this case crushes it for its sweet soul.

Just like with potato pancakes, you can experiment endlessly with zucchini cakes. Cheese turned out to be very appropriate here. Although he got into this recipe by accident: as a sad consequence of the course towards so-called import substitution. Chanakh cheese, probably in its native Armenia, fully corresponds to its description: salty, spicy. The one we bought at the market does not correspond to this description in any approximation: absolutely bland, without a distinct taste. Sausage cheese, which is remembered from Soviet times, in this case also turned out to be completely different: brittle, plasticine, devoid of any flavor. But in the dough for zucchini cakes, these cheeses worked as they should.

So, here's the recipe for zucchini cakes.

What do you need?

What to do?

You can serve it with sour cream, but we dared it just like that: it turned out to be very tasty!

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!

A simple, tasty and satisfying dish, ideal for breakfast. And if you serve the flatbreads with sour cream and herbs, the taste is simply incredible. This dish is quick and easy to prepare and is also suitable for those who do not have much time for breakfast.

To make zucchini cakes you will need:

• zucchini or zucchini 250 g (1 piece is slightly larger than average);
• flour 20 g;
• egg 3 pcs;
• garlic 1-2 small cloves;
• sunflower oil 1-2 tbsp. for frying;
• fresh parsley and dill 3-5 sprigs;
• salt - add to taste;
• ground pepper - add to taste. If you want to get a very delicate taste, then you don’t need to use pepper at all;
• sour cream - determine the exact amount when serving.

How to make zucchini cakes? The recipe is very simple and even the youngest housewives can do it!

1. Wash the dill and parsley and finely chop with a sharp knife. We only need greens, remove the stems. Peel the garlic and pass it through a press or chop it with a knife.

2. We will need a deep container. Break the eggs into it and add a little ground pepper. Stir with a whisk, whisking.

3. Add garlic and chopped herbs to the eggs, beat a little again.

4. Wash the zucchini and grate it on a coarse grater.If we use young zucchini, we leave the peel; if it is old, it is better to cut it off and remove the seeds.

5. Add the grated zucchini to the egg mixture and mix thoroughly.

6. Add flour to the resulting mass and mix again.

7. Just before cooking, salt the contents. If you do this earlier, the dough may turn out too liquid due to the large amount of zucchini juice.

8. Heat the oil well in a frying pan. Place the flatbreads with a tablespoon, pressing them down a little so that they become flat.

9. Fry this way: over medium heat for 2 minutes. When a golden crust forms, turn them over and fry for another 4 minutes, covering the pan with a lid. This way the cakes will be golden brown on both sides and soft.

10. Place the flatbreads on paper napkins to remove excess fat and moisture.

11. Serve the dish with sour cream and herbs.

We are sure that you will like our simple recipe. Be sure to try cooking something new. We wish you success and bon appetit!

During the ripening of zucchini, this vegetable is used in many seasonal dishes. Among others are zucchini cakes. Hearty pancakes are associated with summer. They can be cooked fattier, in a frying pan, or in a low-calorie version - in the oven.

The first summer squash, with its tender skin and soft seeds, is a great dish to welcome the season. Select one medium-sized specimen and prepare the other components of zucchini cakes:

• eggs - 3 pcs.;
• wheat flour - 2 tbsp. l.;
• dill - a bunch;
• garlic - 1 clove;
• salt, pepper - to taste;
• sunflower oil - for frying;
• sour cream - for serving.

Advice. You can replace the dill in the flatbreads with parsley or cilantro.

Step by step cooking:

Advice. Line a plate for prepared tortillas with paper towels. This way you will collect excess fat.

You can salt the chopped vegetable mass in advance. Just before mixing, you should pour out the drained juice and squeeze out the remaining liquid in the fibers. The cakes will be drier and denser. Classic pancakes from a later harvest are fried in much the same way. Only first remove the hard peel from the fruit.

Zucchini pancakes in the oven

Oven-baked zucchini cakes will give a head start to fried ones in terms of softness and tenderness. They are much more useful. There are more recipe variations for this dish. Classic low-calorie flatbreads are made from the following ingredients:

• zucchini - 2 pcs.;
• flour - 3 tbsp. l.;
• egg white - 1 pc.;
• onion - 1 pc.;
• milk - 2 tbsp. l.;
• pepper, salt - to your taste.

Advice. The flatbreads will be healthier if you replace the wheat flour with oatmeal.

1. Process all vegetables into large chips. Mix in one bowl. Leave for a while and then squeeze out the resulting liquid. You may have to do this several times. To speed up the process, the mixture can be lightly salted.
2. Sift the flour. Add it to the chopped vegetables.
3. Send the protein and milk there too. Add pepper and the bulk of salt. Mix the contents of the bowl thoroughly.
4. Preheat the oven to 200°C.
5. Line a baking tray with baking paper. Place uncooked tortillas. Bake for about 20 minutes. Then turn each one over to the other side and heat for another 7 minutes.
6. Serve hot with sour cream.

Oven pancakes with additional ingredients

Supplement classic flatbreads with other ingredients and they will acquire new flavor colors. For flatbreads with assorted vegetables, add to the main set of ingredients from the previous recipe:

• carrots - 2 pcs.;
• sweet pepper - 1 pc.;
• garlic - 2 cloves;
• greens - to taste.

There is no need for onions in this recipe. All new vegetables should be chopped in any way and mixed into the zucchini mass. Bake the scones in the same manner. In this case, a juicy sauce made from unsweetened yogurt, chopped cucumber and dill, and salt is suitable for serving.

The version of zucchini flatbread with cheese has a piquant taste. The list of ingredients for cooking (except for the main ingredient) includes only salt, pepper, and egg. Cheese - at least 100 g. Pass it through a grater. Replace wheat flour with semolina in the same amount. Mix everything and bake.

Mushrooms harmonize with grated zucchini. For 1 kg of vegetables you need 300 g. Champignons are used raw, all others - only after boiling. Chop the mushrooms finely and mix with the main mass. It is not necessary to add onions. These flatbreads taste great with sour cream.

By analogy, pancakes are prepared with a mixture of minced meat. For 1 kg of zucchini, about half a kilo of meat is required. Use pork (lean), chicken, or a mixture of both. The recipe contains onions, garlic and spices for the meat of the cook's choice. These flatbreads are a complete second course. Especially if you prepare a high-calorie sauce for them: mix 200 g of whipped heavy cream with cheese shavings (100 g) and salt.

Zucchini pancakes are prepared according to different recipes. Depending on this, you get a light snack or a hearty lunch dish.

What's your favorite zucchini dish?

Vegetable pancakes: video