How to understand that zucchini pancakes are ready. Fluffy zucchini pancakes

A distant relative of pumpkin, zucchini, culinary experts appreciate for its light and delicate taste.

Coming to the tables of Europeans in the sixteenth century, he became a welcome and one of the most useful guests on our tables.

Today, you can buy zucchini at any time of the year, just by coming to the store or to the market. Those who grow zucchini on their own, provided that the peel is intact, can store them almost all winter without losing the beneficial properties for which these vegetables have long been famous. Zucchini has a calming, wound-healing effect, helps fight the obsessive feeling of hunger. It has a lot of fiber, vitamin C, phosphorus and B vitamins. In addition, zucchini is considered a dietary product, and it is just a delicious salvation for those who want to get rid of extra pounds without harmful diets, because this vegetable has very few calories.

You can cook a lot of healthy and tasty food from zucchini. Zucchini pancakes are one of the most popular dishes for which this vegetable is used, due to its excellent taste and ease of preparation.

Zucchini pancakes - food preparation

The main protagonist of this dish is zucchini, among which you should choose the youngest and strongest. Young zucchini have delicate skin, so you do not need to remove it, as it is rich in nutrients. Moreover, such a peel does not affect the taste of the dish in any way.

If old zucchini with a dense skin are used, then they must first be thoroughly washed, cleaned and seeds removed.

Zucchini pancakes - the best recipes

Recipe 1: Zucchini Fritters

It takes very little time to cook these tender, juicy, fragrant pancakes, and you can eat them both hot and cold, they will be equally tasty.

Ingredients:

2 zucchini;
2 eggs;
5 st. l. flour;
greens, salt, pepper to taste;
vegetable oil for frying.

Cooking method:
1. Finely chop the greens, rub the prepared zucchini on a fine grater and, if they are very juicy, drain the juice.

2. Mix zucchini and greens with eggs, add flour, salt, pepper, mix well again. When adding flour, you need to ensure that the consistency of the squash mass is not too thick and not liquid, so more flour can be added than written in the recipe.

3. Having poured oil into the pan, heat it well and, spreading the dough with a spoon, fry the pancakes for several minutes on both sides. Pancakes will be ready when a beautiful golden crust appears on them. Serve with sour cream.

Recipe 2: Zucchini Pancakes with Onions

A very tasty dish. Onions give zucchini pancakes a special, spicy taste. And they cook very quickly.

1 medium-sized zucchini;
1 glass of flour;
1 onion;
1 egg;
salt and red ground pepper to taste.

Cooking method:
1. Grate the zucchini and onion.

2. Mix prepared vegetables with egg, salt, pepper and mix everything well.

3. Add flour, mix everything well again.

4. Spoon the dough into a pan with heated sunflower oil and fry the pancakes for about 5 minutes on each side. Ready pancakes are served with sour cream.

Recipe 3: Zucchini Pancakes with Minced Meat

By preparing this dish, you can get, at your request, not just a side dish, but a full-fledged main course. Zucchini make these pancakes airy and light, and meat - hearty. They can be prepared with chicken, beef, pork and even minced fish as desired.

Ingredients:

1 zucchini;
300 gr. minced meat;
2 onions;
2 eggs;
3 art. l. flour;
salt and pepper to taste.

Cooking method:
1. Finely chop the onion (you can use a coarse grater to chop it) and add it to the minced meat along with salt and pepper.

2. Grate the zucchini and add the rest of the ingredients to it: minced meat, flour, spices, eggs, mix everything well.

3. Pour sunflower oil into a well-heated pan, put the zucchini dough in it with a spoon and fry the pancakes until golden brown on both sides.

4. It is better to serve such pancakes on the table immediately after cooking, then they have the best look and taste.

Recipe 4: Sweet zucchini pancakes

Not an ordinary recipe, which, however, will definitely appeal to children. Pancakes are very tender and tasty, so you should definitely try them.

Ingredients:

200 gr. flour;
0.5 kg of zucchini;
2 tbsp. l. Sahara;
1 egg;
salt;
a pinch of soda;
rast. frying oil.

Cooking method:
1. For this recipe, it is better to take peeled zucchini. After cutting the zucchini into pieces, cut out the seeds from them and rub the resulting pieces on the smallest grater. The resulting zucchini puree is mixed with egg, flour, sugar, salt, soda on the tip of a knife.

2. We heat the pan on the fire, pour vegetable oil into it and carefully spread the resulting dough there with a spoon, then fry the pancakes in hot oil until golden brown.

3. Serve such pancakes better warm, with sweet sauce, jam, honey, sour cream or butter.

Recipe 5. Pancakes from zucchini with garlic

Fans of savory dishes will like these pancakes thanks to garlic. If you serve them on the table, as they say, piping hot, and with sour cream, then they will surely become your guests' favorite dish.

Ingredients:

1 medium zucchini;
2/3 cup flour;
1 onion;
1 egg;
2 cloves of garlic;
salt to taste.

Cooking method:
1. Rub the zucchini and onion on a grater, chop the garlic in a garlic press.

2. Mix grated zucchini, garlic and chopped onion with egg, salt, pepper, mix everything well again.

3. Spoon the resulting dough into a frying pan with sunflower oil, preheated well, and fry the pancakes on both sides until golden brown.

4. Serve pancakes with sour cream, or as a side dish for meat dishes.

Recipe 6. Pancakes from zucchini with cottage cheese

Cottage cheese zucchini pancakes are wonderful sweet pancakes that can be eaten for breakfast. Pancakes can be eaten with sour cream, honey or jam. Cooking such pancakes is not at all difficult.

Ingredients:

150 g cottage cheese,
1 egg
3 tablespoons of sugar
2 zucchini,
4 tablespoons flour
A pinch of salt.

Cooking method:
Grind cottage cheese with an egg, add sugar and a pinch of salt. Mix thoroughly and add grated zucchini. Then add flour and mix. If the mass is too liquid, you can add flour.

We make pancakes from the curd mass, roll in flour. Then fry in oil, over medium heat, for a few minutes on each side. Fry the fritters until tender, golden brown.

Recipe 7. Zucchini pancakes with yogurt sauce

Ingredients:

Zucchini - two pieces weighing almost 600 grams
Flour - a mixture of wheat - 2 tablespoons and corn - 1 spoon
Egg - one large
Greens - a little parsley and the same amount of dill
Yogurt natural for sauce
Garlic - also for the sauce
Oil for frying - three tablespoons

Cooking method:
In general, this business, oddly enough, must begin with the sauce. The fact is that for these squash fritters, the most delicious accompaniment is salted garlic sauce.
It is done simply - garlic cloves are crushed and poured with yogurt - about 100 ml here and salted to taste. Why you need to start with the sauce - it needs time to brew for a fortress. While we are frying the pancakes, the sauce will just reach the condition.

Grate the zucchini (choose the largest size, because if you grate the zucchini finely, they will release juice very quickly and it will be inconvenient to fry. Finely chop the greens and add to the zucchini.

Pour flour into a bowl with zucchini and break one egg, pepper and mix. I do not advise you to salt - zucchini will immediately release juice and no flour will save you. Salt can be ready-made or not salt at all - salt is in the sauce.

We take a frying pan, pour 3 tablespoons of oil into it, heat it to a temperature above average and put the mixture with a tablespoon. It is best to fry under the lid so that the pancakes can grab, otherwise it will be inconvenient to turn them over.

It takes about 7-8 minutes for each serving of fritters, 3-4 minutes per side. Open the lid from time to time and be careful not to overcook.

The taste of the fritters themselves is absolutely delicate - the fried young zucchini melts in your mouth and crunches with a fried crust ...
You can eat without bread, pouring garlic sauce. Sweetish zucchini pairs perfectly with sour spicy yogurt. Instead of yogurt, you can take kefir, matsoni, curdled milk or even sour cream - in general, what is at hand from fermented milk.
Free tip - although these pancakes can be eaten cold, they taste best when they are piping hot, so...

1. When preparing dough for zucchini pancakes, it should be borne in mind that young zucchini (they are also called milk zucchini) give more liquid than large fruits, so if necessary, either drain some of the released zucchini juice or add more flour to the dough, bringing it to desired consistency.

2. When preparing zucchini pancakes, it is better to put the dough into the pan with a tablespoon so that they turn out small and not too thick. In this case, the pan should be very well heated, then the pancakes will not stick to its bottom and will have a delicious golden crust.

Zucchini pancakes are valuable and tasty dishes. Due to the high content of fiber, phosphorus and iron, the vegetable fell in love with many families. It is also valued for the accumulation of vitamins of different groups. The dish is useful for people suffering from diabetes. Zucchini activates the digestive tract, fights against diseases of the liver and kidneys, and helps to lose weight. To get the most out of eating, you need to cook pancakes correctly. Let's talk about everything in order.

Features of cooking pancakes from zucchini

When choosing zucchini, give preference to young specimens whose length does not exceed 20 cm. Fruits of this kind have dense pulp and thin peel, and there are also no large seeds.
The skin of young zucchini contains a large amount of useful minerals, so you should not remove the peel. If you use late fruits for pancakes, remove the seeds, cut off the "butt" and the skin.
In the process of forming pancakes, use a tablespoon. Scoop up the required amount of the composition with it, then put it in a pan and fry. The device will help create a delicacy of the required thickness.
Season pancakes with salt before or after frying. If you immediately add a component, it will suck out all the liquid, the dish will turn out to be rather dry.
Some housewives prefer to cook pancakes without flour. In this case, the ingredient should be replaced with ground oatmeal or semolina. You can also use special dietary flour.
If you need to get sweet squash pancakes, add more sugar or honey to the dough. Also supply the mass with raisins, dried apricots, candied fruits or cottage cheese.
You can diversify the taste of squash pancakes by adding minced meat or fried mushrooms to the dough. As a rule, the dish is served with garlic-cream sauce or sour cream.
If you want to make lush pancakes, add baking powder or soda to the dough (it is not necessary to extinguish it). Additionally, you can decorate the finished product with a slice of melted cheese or bacon.

Zucchini pancakes: a classic of the genre

chicken egg - 2 pcs.
seasonings (optional) - to taste
fresh dill - 20 gr.
salt - to taste
young zucchini - 240 gr.
vegetable oil - 75 ml.
wheat flour - 140 gr.

Rinse the zucchini, dry them with towels, cut off the "butt". If the fruits are young, do not remove the peel and seeds. Grind the vegetables with a blender or grate the middle section.
Mix zucchini with chopped fresh dill, add your favorite seasonings, salt. Add eggs to the bowl, beat the contents in a convenient way (mixer, whisk, fork).
Sift the flour, start slowly pouring it into the main composition. Stir the mixture at the same time to avoid lumps. Bring the composition to a creamy state so that the pancakes are tender.
Now heat the oil in a heat-resistant dish, reduce the heat to medium. Using a tablespoon, drop the fritters into the skillet. Form thin cakes.
Leave the dish to fry, wait for the appearance of a golden crust. Flip the cakes over to the other side. When the pancakes are cooked, put them on a plate lined with napkins.
Wait for the fat to drain, then serve the finished dish to the table. Prepare the sauce from mayonnaise, chopped garlic and dill. If desired, a little sour cream can be placed on each pancake.

garlic - 4 cloves
zucchini - 200 gr.
egg - 1 pc.
sunflower oil - 60 ml.
premium flour - 180 gr.
salt - 10 gr.
onion - 45 gr.

Crush the garlic cloves in a press or mash with a knife. Peel the onion, pass it through a meat grinder or grate it. Rinse the zucchini, remove the skin if necessary, turn the fruits into porridge.
Combine the listed components together, break the egg into a bowl and salt. You can add ground pepper, the amount is added at the discretion.
Sift flour, add it to the main components. Eliminate lumps with a fork, they should not be. Heat the oil, use a tablespoon to form pancakes. Cakes should not be too thick, otherwise they will not bake.
Fry the pancakes in oil on medium heat. Before serving, prepare a sauce of natural yogurt, tomato paste and garlic. Eat the dish hot.

Zucchini pancakes with cheese

hard cheese (any) - 145-160 gr.
zucchini - 250 gr.
sunflower oil - 120 ml.
egg - 2 pcs.
salt - 8 gr.
flour - 45 gr.

Prepare the fruits in advance by washing and cleaning them if necessary. Pass the vegetable through a medium section grater to get a porridge. Salt the composition, let it stand for 5 minutes.
Break the eggs into a deep bowl, add seasonings to taste. Grate the cheese here, beat the mass until smooth (as far as possible). Liquid has come out of the zucchini, drain it.
Combine the vegetables and the egg mixture in one composition, sift the flour and carefully fold it in. Stir the dough to remove any lumps. Heat the pan, pour in the oil.
Keep the fire at a medium level. Scoop up the dough with a tablespoon, lay out the cakes for frying. The duration of the heat treatment depends on the thickness of the pancakes, usually 2 minutes is enough for each side.
After cooking, hold the treat under the lid for 3-5 minutes. The dish will reach readiness, you just have to serve it to the table, decorating it with chopped dill.

egg - 1 pc.
zucchini - 250 gr.
vegetable oil - 75 ml.
onion - 50 gr.
salt - 7 gr.
seasonings - to taste
fresh herbs - 45 gr.
flour of the highest grade - in fact

Rinse the zucchini, wipe them on a grater. Mix the chopped vegetable with the egg, spices and salt. Peel the onion and finely chop it, add to the main mass.
Sift the flour, start slowly pouring it into the zucchini. Eliminate lumps with a fork at the same time. The density of the dough resembles sour cream.
Heat the pan, pour in the oil, heat it on medium power. Spread the cakes with a tablespoon, forming pancakes. Cook until golden brown, 2-3 minutes on each side.
Put the finished dish on a plate lined with paper towels. Place the pancakes, let the fat drain. Serve with sour cream and dill.

Zucchini pancakes with potatoes

salt - 5 gr.
potatoes - 200 gr.
zucchini - 200 gr.
spices (favorite) - quantity to taste
garlic - 4 cloves
vegetable oil - in fact
flour - 85 gr.
onion - 70 gr.

Wash the vegetables and prepare them for further manipulations. Peel potatoes, grate together with zucchini on a grater. Pass the onion through a meat grinder or chop very finely.
Pass the garlic through a crush, mix into the main composition. Pour seasonings, salt, optionally break one egg. Make a homogeneous composition from the mass.
Pass the flour through a sieve, enter in portions of 35 gr. to the main products. When the dough becomes homogeneous, heat the oil in a pan. Using a tablespoon, drop the fritters into a bowl.
Fry each flatbread on both sides until the pancakes are golden brown. Lay them out on paper towels first, then serve.

flour - 80 gr.
zucchini - 150 gr.
chopped pepper - 2-3 gr.
salt - 8 gr.
onion - 2 pcs.
oil - 65 ml.
minced pork and beef - 280 gr.
chicken egg - 2 pcs.

Salt and pepper the minced meat, knead it with your hands. Rub the onions through a medium or large grater, add to the meat component. Combine eggs with your favorite spices.
Rinse the zucchini, grate it, add to the egg mixture. Mix with minced meat, start sifting slowly and add flour. When the dough acquires the necessary density, proceed to frying.
Heat the oil in a frying pan, make cakes, fry the zucchini pancakes for 3 minutes on each side. When the dish becomes golden, put it on napkins.

Zucchini pancakes with lemon zest

flour - 115 gr.
zucchini - 270-280 gr.
vegetable oil - 90 ml.
granulated sugar - 15 gr.
lemon - 1 pc.
egg - 1 pc.
salt - 7 gr.
baking powder for dough - 8 gr.

Wash the squash fruits, cut off the "butt", grate the vegetable on a medium grater. Transfer the resulting slurry to gauze, squeeze out excess liquid, it will not be needed.
Rinse the lemon, remove the peel from the fruit, without affecting the pulp. Grind the zest on a grater, add to the zucchini. Pour salt and granulated sugar here, break the egg.
Using a mixer or a fork, bring the mass to a uniform consistency. Mix the flour with the baking powder, in small portions introduce the bulk composition to the bulk.
When the dough becomes moderately thick (as in ordinary pancakes), proceed to heat treatment. Heat up a frying pan, pour oil into it.
Form pancakes with a tablespoon, fry each flatbread on both sides. You should get a ruddy dish. Put the finished product on napkins, after 5 minutes start eating.

garlic - 5 cloves
carrots - 300 gr.
fresh dill - 35 gr.
salt - 10 gr.
onion - 90 gr.
ground black pepper - 3 gr.
chicken egg - 4 pcs.
hard cheese - 225 gr.
zucchini - 250 gr.

Wash the fruits, dry, cut off the stalks. Grate the vegetables, transfer to cheesecloth, squeeze out the juice. Peel the carrots and chop them in the same way. Mix the vegetables into one mass.
Grate the cheese, add to the main products. Break the eggs to the general composition, salt, add pepper. Chop the onions, finely chopped or grated.
Combine all the ingredients, add the crushed garlic. Heat a heat-resistant dish with oil, prepare pancakes with a tablespoon.
Fry the tortillas until golden brown, then spread the finished dish on paper towels. Leave to drip fat, serve with herbs and mayonnaise.

Zucchini pancakes with chicken

flour - 100 gr.
ground pepper - 4 gr.
sour cream - 70 gr.
chicken fillet - 375 gr.
egg - 1 pc.
salt - 10 gr.
dill - 25 gr.
zucchini - 280 gr.
sunflower oil - 35-40 ml.

Rinse and dry the fillet, cut into cubes 0.5 * 05 cm in size. Rinse the zucchini, remove the stalk, grate the vegetable.
Chop up the greens. Mix all ingredients in one mixture, add sour cream and egg. Beat with a fork, start sifting flour into the composition.
Salt, pepper the dough, heat the oil in a pan. Form the blanks-cakes, fry the pancakes for 3 minutes on each side.

flour - 215 gr.
garlic - 2 cloves
zucchini - 350 gr.
seasonings - 5 gr.
sunflower oil - 100 ml.
raw champignons - 125 gr.
onion - 70 gr.
salt - 8-10 gr.

Prepare the zucchini ahead of time. You need to wash them, dry them, grate them and squeeze out the juice. Then the chopped vegetable is mixed with eggs. Rinse the mushrooms, cut them into plates along the stem.
Chop onion or grate on a grater. Mix the listed components, add ground pepper and spices, salt. Sift the flour, add it in small portions to the composition.
When the dough is homogeneous (no lumps), heat the pan for baking pancakes. Lay out the cakes, shape them with a tablespoon.
Set the burner to a minimum, fry until golden brown. You do not need to make the fire strong, otherwise the mushrooms will not be baked and will remain raw.
Turn the fritters over, frying them evenly on both sides. After cooking, put the product on napkins to drain fat. Serve with garlic sour cream sauce.

Zucchini fritters with bacon

egg - 1 pc.
hard cheese - 75 gr.
garlic - 2 cloves
zucchini - 280-300 gr.
kefir with fat content from 3% - 220 ml.
breadcrumbs for breading - 70 gr.
carrots - 60 gr.
bacon - 70 gr.
premium flour - 65 gr.
salt - 10 gr.
fresh dill - 30 gr.

Rinse the zucchini and carrots, peel the vegetables, grate them. Grind dill and cheese, combine the components with the primary ingredients. Pass the garlic through a press and add to the main composition.
Start slowly pouring in kefir, stirring the mass. Mix the crackers with the sifted flour, add the ingredients in a tablespoon. Avoid lumps.
Salt the pancake dough, let it stand in a warm place for a quarter of an hour. At this time, cut the bacon into thin slices. Heat a frying pan, pour oil into it, form cakes.
Place a wedge of bacon on top of each pancake. Fry the product on medium power until the edges are browned. Then turn over with a spatula, bring to readiness.

Buy young zucchini to make pancakes. If you need to prepare a diet dish without oil, choose your favorite recipe, prepare the dough and pour it into molds. Bake at 180 degrees for a quarter of an hour. Serve zucchini cakes with mayonnaise and garlic sauce, yogurt or sour cream, ketchup, melted cheese.

Video: recipe for zucchini fritters

Well, what could be new in zucchini pancakes? As it turns out, it can. I just needed to change the flour, which I did. Instead of wheat flour, I used whole grain flour with a high fiber content. Well, I added a little cottage cheese to the dough, so it turned out healthy

But that's not all the secrets of making healthy zucchini pancakes. Despite the fact that the zucchini itself is a low-calorie vegetable, pancakes from it have to be fried in oil. And this completely eliminates the benefits of zucchini.

Secrets of healthy zucchini pancakes

It is better to take young zucchini, they have a minimum starch content and the peel can not be peeled off because of its softness, and the peel contains fiber.

Instead of regular wheat flour, try using whole wheat, rye, or bran flour in your pancake batter.

You can put additional useful ingredients into the dough, for example, a lot of greens (dill, parsley), low-fat cottage cheese, bell pepper. Don't be afraid to experiment.

If available in your household, feel free to use it for baking pancakes. Fritters on a crepe maker are baked without adding oil, which makes them truly healthy.

And now let's move on to the recipes for zucchini fritters with an indication of the calorie content.

Zucchini pancakes with cottage cheese

Calorie content of fritters with cottage cheese (excluding frying in oil): 106.7 kcal per 100 g of finished fritters, proteins - 6.67, fats - 2.85, carbohydrates - 14.48

For pancakes from zucchini with cottage cheese you will need:

50 grams of cottage cheese

300 grams grated zucchini

100 grams whole grain flour

1 teaspoon soda

vegetable oil for frying.

How to cook pancakes from zucchini with cottage cheese

Free the eggs from the shell and beat, add salt and cottage cheese to them. Stir.

Rinse the zucchini, cut off the stalk, grate it on a fine grater and squeeze the juice.

Add grated and squeezed zucchini, flour and soda to the first mass.

Mix everything and bake in hot oil until done.

Zucchini fritters They turn out fluffy and with a different taste than usual. And more benefits.

Zucchini fritters on a pancake maker

Calorie content of squash fritters: per 100 g of fritters 84.06 kcal, proteins - 4.54, fats - 3.01, carbohydrates - 10.31

What you need for zucchini fritters

400 g courgette with soft skin

1 bell pepper

salt and black pepper

0.5 teaspoon turmeric (for beautiful color)

80 g flour (half a faceted glass)

How to cook pancakes from zucchini on a pancake maker

Rinse the zucchini, chop on a grater. Squeeze out the juice.

Rinse the bell pepper, remove the seed box and stalk, cut into strips, then the strips into cubes. The smaller it gets, the better.

Put all the ingredients in one deep container at once.

Mix all ingredients until smooth. The dough should not be with excess liquid, if the zucchini is not forgotten to be squeezed.

Zucchini is a product that is highly valued by culinary experts all over the world for its delicate and light taste. The birthplace of this amazing fruit in all respects is Northern Mexico, where the local population used to eat only the seeds of this vegetable. In Europe, they first learned about zucchini in the 16th century, and since then this South American fruit has become one of the most beloved vegetables, and connoisseurs of gourmet dishes are always happy to eat dishes from it.

Today, zucchini can be found in the garden of almost every summer resident. During the season, these vegetables are abundant in the markets, and in stores they are sold at all all year round. Zucchini belongs to gourds, but, unlike many other vegetables, it can be stored raw all winter without losing its beneficial properties. The only condition for such storage is the integrity of the fruit peel and a cool (preferably dark) room with an air humidity of no more than 80%.

Due to a minimum of calories and a high content of fiber, vitamin C and B vitamins, as well as such a useful trace element as phosphorus, zucchini is indispensable in children's and dietary nutrition.

General principles of cooking zucchini dishes

You can cook a lot of healthy and tasty dishes from zucchini. These fruits are used both in everyday recipes and in home preparations for the winter. A distinctive feature of zucchini is that it has a neutral taste. Its pulp absorbs the aromas and flavors of the ingredients that make up the dish. That is why zucchini can be used not only for making pickles (caviar, marinated, stuffed zucchini, etc.), but also add it to drinks and desserts.

So, many housewives prepare compotes with zucchini, in which grapes, lemon or cherry plum serve as additional ingredients; jam is made from them, the bulk of which is these wonderful fruits, and citrus fruits are used as a flavor filler. But the most popular dish in the post-Soviet space has become pancakes from zucchini. And this is not surprising, because the output is very tender, juicy mini-pancakes with an appetizing, golden crust, the taste of which depends entirely on additional ingredients (minced meat / mushrooms, garlic, herbs, etc.). At the same time, the dish is prepared very easily and quickly, which is important for housewives who value their time.

Zucchini pancakes - food preparation

The bulk of the dough for pancakes, as you probably guessed, is zucchini. Ideally, these should be young fruits with tender skin and small seeds.

You can use more mature zucchini, but in this case you will have to remove the seed chamber and peel. When using dairy fruits, everything is used except for the tail. Depending on the recipe, in addition to zucchini, you can use meat, mushrooms, herbs, garlic.

Best Recipes

In fact, there are a lot of recipes for making zucchini fritters. We decided to make a selection of the best for you. Below you will find 5 proven best squash pancake recipes for different tastes. We hope that you can choose from them the one that will appeal to you and your household.

Recipe 1: Quick Zucchini Pancakes

This universal recipe - you can say "the foundation of the foundations." Cooking takes very little time, and you can serve it both hot and cold.

Ingredients

two zucchini;
two eggs;
flour - 5 tablespoons with a small slide;
salt, ground black pepper, herbs - the amount at will and taste;
refined sunflower oil for frying.

Cooking

Finely chop the greens (dill, parsley, onion feathers), three prepared zucchini on a fine grater, squeeze out the excess juice.
We drive eggs, seasonings into the mass of zucchini and greens, mix everything.
Pour the flour gradually, 1 tablespoon at a time, stirring the dough in between - so the likelihood of lumps is much lower.
As a result, the consistency of the dough for pancakes should turn out to be fluid, but not too liquid. If the amount of flour indicated in the recipe is not enough, you can add a little more.
Pour oil into a well-heated frying pan so that it covers the bottom.
Reduce the heat, put the dough into the pan with a tablespoon, cover with a lid.
After about a minute, we lift the lid and look at our pancakes: if their surface is covered with a film, you can turn it over.

In the process of frying the second side of the pancakes, the pan can no longer be covered. The fact that the first batch is ready, you can find out by the golden, crispy crust. We spread the pancakes in a separate bowl (you can immediately serve them on the table during cooking). As a sauce, you can use either plain sour cream or mayonnaise. Some housewives mix sour cream with mayonnaise in equal proportions and squeeze garlic into the resulting mass.

Recipe 2: Zucchini Pancakes with Onions

Very tasty, spicy dish.

Onion gives zucchini pancakes a special, refined taste and aroma.

Ingredients

medium-sized zucchini;
a glass of flour without a slide (200 ml)
one medium bulb;
one egg;
salt and ground red pepper to taste.

Cooking

Three zucchini and onions on a grater (you can choose either a small or a large grater).
As in the main recipe, add egg, pepper, salt to the prepared vegetables, and mix everything thoroughly.
We introduce flour in stages and mix everything again.
We spread the resulting dough with a spoon in a pan with heated vegetable oil and fry the pancakes over low heat on each side for about 5 minutes.
Serve ready-made pancakes with sour cream (you can sprinkle finely chopped greens on top).

Recipe 3: Zucchini Pancakes with Minced Meat

The best recipe for zucchini fritters with minced meat. Such zucchini pancakes can be safely served for lunch as a full-fledged second course.

Zucchini give airiness to pancakes, and minced meat (fish) - satiety.

Ingredients

one zucchini;
minced meat - 300 gr.;
two heads of onions;
two chicken eggs;
3 tablespoons of flour;
salt, ground pepper - at will and taste.

Cooking

Finely chop the onion with a knife or three on a large “beetroot” grater.
Mix it with minced meat and spices.
Finely three zucchini and combine it with the rest of the ingredients.
We mix everything thoroughly.
Pour vegetable oil into a hot frying pan.
Spread the dough in small portions with a tablespoon.
Fry on both sides until golden brown.
These pancakes should only be served hot.

Recipe 4: Sweet Zucchini Pancakes

Perfect recipe for kids meals.

Even the most fastidious eater eats such pancakes from zucchini with great pleasure and will definitely ask for supplements.

Ingredients

200 grams of flour;
500 grams of zucchini;
2 tablespoons of sugar;
one egg;
salt on the tip of a knife;
a small pinch of soda;
vegetable oil for frying.

Cooking

For such fritters, the zucchini must be peeled and the seed chamber. Three zucchini on a fine grater and mix the resulting puree with other ingredients.

The dough turns out to be quite liquid, therefore, using the same tablespoon, carefully pour it in portions into a hot pan and carefully monitor the cooking progress, periodically checking the degree of readiness.

Since the dough contains sugar, the pancakes may burn. But if you do not miss this important point, then you will get a wonderful dish with a delicious golden crust. It is better to serve them warm. As a sauce, you can add jam, jam, honey, sour cream, or just pour over melted butter.

Recipe 5: Zucchini Pancakes with Garlic

This dish will be appreciated by lovers of everything spicy.

Ideally, serve it “piping hot” with sour cream. Ruddy pancakes with garlic are sure to please not only your household, but also friends who come to visit.

Ingredients

one medium zucchini;
2/3 cup flour;
one bulb;
one chicken egg;
2-3 cloves of garlic;
a pinch of salt.

Cooking

Three zucchini and onions on a fine grater, pass the garlic through a garlic press or finely chop with a knife.
Combine all ingredients and mix well.
Fry the dough in portions laid out in a preheated pan until golden brown on both sides.
Serve the finished dish with sour cream or as a side dish for meat dishes.

During the preparation of the squash mass for the test, it should be borne in mind that young fruits are much juicier than mature ones. Therefore, if necessary, excess juice must be drained. Alternatively, you can simply add more flour. The main thing is that the dough ready for frying has the consistency of thick sour cream.

Be sure to use a tablespoon to spread the dough on the pan. So your pancakes will turn out neat and not very thick. The look of any dish should make you want to try it, so don't make pancakes too big.

To prevent the squash dough from sticking to the bottom of the pan, before you start baking the pancakes, you should make sure that the dishes and the oil in it are well warmed up. Only in this way will you get ruddy, appetizing pancakes from zucchini with a golden, crispy crust.

If you decide to use fruits in which the seeds are already ripe for making squash fritters, it is most convenient to remove the seed chamber as follows:

Peel the zucchini from the skin, cut off the tail, if any.
Cut the fruit in half lengthwise.
Take a hard metal tablespoon (stainless steel will do), scoop out the seeds along with the fibers surrounding them so that the zucchini halves are boat-shaped, ready for grating.

Cut the fruits prepared in this way across into pieces convenient in size for further processing (for a combine they should be smaller, for a regular grater - larger).

To facilitate the preparation of squash mass for dough, you can use a food processor with an S-shaped knife. We put a knife in the bowl of the combine, put the prepared zucchini, cut into medium cubes, close the bowl with a lid, insert a pusher glass into the hole (so that when grinding the zucchini particles do not fly out), turn on the motor.

Sometimes the basic equipment of some models of food processors includes the so-called potato pancake graters (fritters made from potatoes grated on a fine grater).

If your processor has a dough whisk, then you can put it in place of a knife immediately after preparing the squash mass. Feel free to add all the other ingredients and bring the dough to the desired consistency right in the combine bowl. The dough for the best recipes for squash fritters will turn out to be very tender and uniform.

Bon Appetit!

Many people are aware of the benefits of vegetable dishes, but not all of these dishes are equally good for those who follow their health and pay attention to the calorie content of lunch. The fact is that in addition to healthy vegetables, not the most healthy products may be included in the composition. The way food is prepared also plays a big role. For this reason, some health advocates doubt that squash pancakes can be light and healthy. However, they are wrong: there are dietary zucchini pancakes, and there are a lot of options for their preparation.

Cooking features

Diet squash pancakes are prepared not quite the same as regular ones. The differences relate to both the recipe and the technology of preparation. Therefore, before embarking on the process, it is a good idea to study the advice of experienced chefs.

Wheat flour, which is added to the dough for squash pancakes when they are cooked according to a traditional recipe, significantly increases the calorie content of the dish. In addition, it is not recommended for those who follow a low-carbohydrate diet, suffer from diabetes. Therefore, it is better not to use it for dietary pancakes. Usually it is replaced with oatmeal or oatmeal, ground bran, or they try to do without it altogether, thickening the dough with cottage cheese, grated cheese, linking vegetable components with eggs.
Given the need to avoid the addition of a significant amount of binders and a thickener such as flour to the dough, measures have to be taken to make the dough less liquid without them. So that vegetables do not release too much juice, they are not crushed too much, rubbing on a coarse grater. A grater with small holes or a blender is not used when preparing diet zucchini pancakes.
Although the vegetables are not crushed too much, they release juice and must be squeezed through a sieve before combining with other components. Squeezed juice does not have to be poured out: if you have no contraindications, you can drink it half an hour before meals or half an hour after it, as it contains a lot of vitamins.
For frying zucchini pancakes, you can only use pans with a high-quality non-stick coating - only on this one you can fry pancakes with a minimum addition of vegetable oil or without it at all. In the absence of such utensils in your kitchen, pancakes can be baked in the oven by greasing the mold with oil and putting the dough into it.
In order for the pancakes to bake faster and not have time to burn, they should be fried under the lid. This will make them more fluffy.
If you want dietary pancakes to retain splendor, it is better not to stack them on top of each other, but to distribute them immediately on portioned plates.

As a sauce for diet zucchini pancakes, it is best to serve a fermented milk product by adding chopped fresh herbs to it. We are talking about yogurt, yogurt, kefir.

A simple recipe for diet zucchini pancakes

zucchini - 0.5 kg;
carrots - 150 g;
onions - 100 g;
chicken egg - 2 pcs.;
salt, pepper - to taste;

Cooking method:

Wash the zucchini well. If you have one large zucchini, you need to peel it by removing the peel with a vegetable peeler, cutting it, removing the seeds with a spoon. Young zucchini do not need to be peeled.
Grate the zucchini pulp on a grater with large holes.
Peel the carrots. Grind it in the same way as the zucchini.
Mix the vegetables, lightly salt and put in a sieve. Place a sieve over a saucepan into which the juice will drain. After 15-20 minutes, squeeze the vegetables through a sieve. Drain the juice into a glass, transfer the vegetable mass to a bowl.
Peel the onion and cut it finely. It can also be rubbed if desired.
Add the onion to the rest of the vegetables, mix.
Pepper vegetables, break an egg in them. Stir. Break the second egg, mix again.
Grease a nonstick skillet with oil. It is better to use olive oil, as it does not emit harmful substances when heated. If you prefer sunflower or corn, use refined.
Heat up a frying pan and add vegetables to it. Cover with a lid.
Cook, turning occasionally to prevent burning, for 10 minutes.

If you used too much oil for frying, then before eating the pancakes, put them on a napkin for 5-10 minutes - it will absorb excess fat.

Diet pancakes from zucchini and oatmeal

zucchini - 0.5 kg;
chicken egg - 2 pcs.;
instant oatmeal - 80 g;
oat bran - 80 g;
baking powder - 1 sachet;
salt, sweetener - to taste;
vegetable oil - as needed.

Cooking method:

Wash and clean the zucchini, grate them. When preparing diet pancakes according to this recipe, you can use a grater with small holes or even a blender, as the bran will absorb excess moisture and the dough will still turn out to be not too liquid.
Grind oat bran using a blender or coffee grinder. Pour them and half of the oatmeal into the zucchini puree. Stir. Leave for 15 minutes.
Add a pinch of salt and sweetener. For example, you can add 2 stevia tablets by diluting them with a spoonful of water. This amount of stevia is enough to make zucchini pancakes sweet.
Add eggs and mix everything well. Let the dough stand for another 5 minutes.
Add oatmeal to thicken the batter to your desired consistency. If you fry in a pan, the consistency should be like thick sour cream, for baking in the oven it can be made even thicker.
Fry pancakes in a pan or bake in the oven. You need to fry for 10 minutes, bake for 20 minutes.

Such diet zucchini pancakes can be served for dessert. They are also good for breakfast. As a sauce, they can be served with fruit and berry puree or unsweetened yogurt.

Diet pancakes from zucchini with bell pepper and cottage cheese

zucchini - 0.5 kg;
bell pepper - 0.25 kg;
chicken eggs - 2 pcs.;
hard cheese - 100 g;
fat-free cottage cheese - 100 g;
oatmeal - 50 g;
flax bran - 100 g;
garlic - 2 cloves;
lemon juice - 20 ml;
celery greens - 20 g;
salt, ground paprika - to taste;
vegetable oil - as needed.

Cooking method:

Coarsely grate the washed and peeled zucchini.
Remove the stalk from the pepper, remove the seeds. Wash the pepper, dry it. Finely chop.
Chop the celery greens.
Crush the garlic.
Mix all the ingredients, squeeze them out after half an hour to remove excess juice.
Add salt, paprika and lemon juice to vegetables. Enter crushed bran. Leave for 15 minutes.
Add cottage cheese mashed through a sieve and finely grated cheese, mix.
Beat in the eggs and thicken the dough with oatmeal until the consistency of very thick sour cream.
Fry the pancakes in a small amount of oil, forming them with a tablespoon.

Such pancakes can not only be fried, but also baked. It will take about 10 minutes to fry them, you need to bake twice as long by placing them in an oven preheated to 180 degrees.

You can prepare dietary squash pancakes according to different recipes, resulting in dishes that are completely different from each other. For this reason, those who adhere to the principles of a healthy diet do not hurt to write several recipes in their cookbook at once.