Nutritious dish and low calorie content. A step-by-step recipe with a photo of making lean zucchini pancakes without eggs at home. Video recipe.
Are you going to bake zucchini pancakes, but there were no eggs at home? No problem! There is an excellent recipe where you can do without this, at first glance, the most important component. Cooking ruddy and fragrant lean zucchini pancakes without eggs. This is a simple and tasty appetizer that can be made from both fresh and frozen zucchini. Because today you can buy zucchini at any time of the year. This means that you can enjoy tender vegetable pancakes all year round. But now a special time has come when the first harvest of young dietary and light zucchini is ripening in the gardens. Therefore, we do not miss the opportunity to enrich the body with vitamins and useful microelements. In addition, it will save the family budget a lot, because this vegetable surprises with its low price in the summer season.
Cooked zucchini pancakes without the use of eggs and dairy products, in fact, from the same zucchini with a small amount of oatmeal, semolina and starch. Such zucchini pancakes turn out to be soft, tender, aromatic and very appetizing in taste. Such a simple and nutritious, minimal food meal will diversify your daily vegetarian and lean menus. The recipe is suitable for those who are fasting and want to reduce the calorie content of the dish.
- Caloric content per 100 g - 89 kcal kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Zucchini - 2 pcs.
- Ground black pepper - a pinch
- Cornstarch - 1 tablespoon
- Semolina - 5 tablespoons
- Vegetable oil - for frying
- Oatmeal - 2 tablespoons
- Salt - 1 tsp or to taste
Step by step cooking lean zucchini pancakes without eggs, recipe with photo:
1. Wash the zucchini, dry with a paper towel and grate on a fine or medium grater. Although you can use large teeth. The taste and texture of the pancakes will depend on the method of grinding zucchini. If you want to get a uniform structure of pancakes, grate the zucchini on a fine grater, if you like the fibrillation, like dranniki, use a coarse grater.
Place the vegetable mass in a fine sieve, which is placed in a deep bowl to drain all the juice. You can even crush it down with a spoon so that the liquid flows out faster. This action must be carried out in order to get rid of excess liquid, regardless of which grater the vegetable was grated on. Otherwise, you will have to add more flakes with semolina to the dough, from which the pancakes will turn out to be more high-calorie, and they will not have a pronounced vegetable taste.
If you are using young zucchini, do not peel them. the skin is still quite soft. The older the fruit, the thicker the peel, and it is better to cut it off very rough. The same goes for seeds. Leave them in young vegetables, and remove them from old ones.
2. Do not pour out the remaining squash juice, it is very useful. So use it to make soup, stews, pancakes, or smoothies.
3. Transfer the squash puree to the bowl in which you will prepare the pancake dough.
4. Pour the starch into the zucchini mass.
5. Next, add the oatmeal. They should be quick cooking so that they can be cooked while frying the pancakes. Do not use Extra Flakes to cook for this recipe.
6. Add semolina to the food.
7. Stir the dough well so that there are no lumps and leave it for 15-20 minutes, so that the semolina and oatmeal swell, become saturated with juice and increase in volume. These products replace eggs and bind all components well together, so that the pancakes do not fall apart when frying. You can also put cheese shavings to bond the food.
Then salt, pepper and mix the mass. Before this time, you do not need to season the dough with salt, because it promotes the release of additional moisture, and the zucchini itself is already watery. Salt the finished dough right before frying the pancakes.
If desired, you can add garlic passed through a press or chopped herbs to the dough. These products will give the pancakes a delicate taste and aroma.
8. Pour vegetable oil into a frying pan and heat well. Take a portion of the dough with a tablespoon and place it on the bottom of the pan. Form a round or oval pancake and turn on the medium heat of the plate.
9. Fry zucchini pancakes for about 5-7 minutes until golden brown. Then turn them over to the other side and cook until tender and golden brown.
The pancakes can be cooked in the oven. To do this, cover the baking sheet with parchment paper and lay out the dough. Bake the pancakes at 200 ° C for 10-15 minutes. Then turn over and cook for another 5-7 minutes. Oven baked zucchini pancakes are more dietary.
10. Place the fried, lean, eggless zucchini pancakes on a paper towel to absorb any excess fat. Zucchini pancakes are obtained without the addition of eggs, very tender and no less tasty than with eggs. They are good both hot and cold. Serve with low-fat sour cream, natural yogurt, garlic sauce, and other toppings. If you want a less high-calorie dish, do not pour mayonnaise on the prepared pancakes.
