How to make delicious egg-free squash pancakes? TOP 4 recipes with photos at home. Secrets and tips of chefs. Video recipes.
Delicious and aromatic zucchini pancakes without eggs. They are fried in a pan and baked in the oven. They are suitable for lean and vegetarian meals. Zucchini fritters will be appreciated even by those who do not really like this vegetable. Instead of eggs, different culinary tricks are used to hold food together. In this material, we will find out the TOP-4 recipes for how to cook zucchini pancakes without eggs.
Secrets and tips of chefs
- To prepare zucchini pancakes, you need a young zucchini with delicate pulp, small seeds and soft skin.
- The pulp of the zucchini contains 3/4 of the juice. Therefore, after grating the vegetable on a grater, it is necessary to squeeze out all the liquid from the mass, otherwise the pancakes will creep in the pan, or you will have to add more flour. Then the pancakes will not be squash, but flour.
- Since zucchini is a watery vegetable, it is best to grate it on a medium to coarse grater.
- It is better to salt the pancake dough at the end, right before frying, otherwise the zucchini will let in even more excess juice.
- Flour is replaced with semolina or oatmeal. Cheese shavings also hold the dough together well.
- The exact amount of flour added to the dough is difficult to calculate. It depends on the juiciness of the zucchini and the quality of their pressing. Therefore, focus on the good consistency of the dough, which should be like sour cream.
- All kinds of spices and spices are added to the dough: allspice, turmeric, asafoetida, masala, coriander, cardamom, dill, parsley.
- Fry the pancakes in a well-heated frying pan with oil over medium heat for about 2-3 minutes on each side until golden brown. If they are fried over low heat, they will absorb a lot of oil, and over high heat, they will burn without having time to bake inside.
- Pancakes can be baked in the oven on a baking sheet covered with parchment at 200 ° C for 10-15 minutes. Then they are turned over and cooked for another 5-7 minutes.
Zucchini pancakes without eggs
Simple and delicious egg-free lean squash pancakes. They are ruddy, soft, flavorful, and vegetarian. You can cook them from both fresh and frozen zucchini.
- Caloric content per 100 g - 48 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Zucchini - 1 kg
- Corn starch - 2-3 tablespoons
- Wheat flour - 70-100 g
- Ground black pepper - to taste
- Vegetable oil - for frying
- Salt to taste
- Baking powder - 0.25 tsp
- Garlic - 3 cloves
- Green onions - 1 bunch
- Lemon (zest) - 1 pc.
Making zucchini pancakes without eggs:
- Wash the zucchini and grate on a fine grater. Season them with salt, stir and leave for half an hour for maximum juice. Drain the released juice and squeeze the mass well. Because the more liquid you remove, the less flour you need to add. You can put the zucchini shavings in a sieve and leave for a few minutes to drain all the liquid.
- Finely chop the green onions and peeled garlic cloves and add to the courgettes.
- Wash the lemon, grate the zest and add to the products.
- Season the zucchini with dried herbs and ground black pepper and stir.
- Add sifted starch with flour and baking powder to the dough. Mix everything well. Add a little salt as needed.
- Heat vegetable oil in a skillet and spoon squash dough with a spoon.
- Fry the eggless squash pancakes in a skillet over medium heat for 5 minutes on each side until golden brown.
- Place the fried pancakes on a paper towel to remove excess oil and serve.
Zucchini pancakes with cheese
Delicious, tender, juicy and crunchy zucchini pancakes with cheese. The addition of cheese will make them incredibly tasty. In addition, they will well hold the products together.
Ingredients:
- Zucchini - 1 pc.
- Garlic - 1 clove
- Grated cheese - 50 g
- Wheat flour - 1 tablespoon
- Salt to taste
- Ground black pepper - to taste
- Greens - a few twigs
Cooking zucchini pancakes with cheese:
- Wash the zucchini, peel and grate on a coarse grater. As in the previous recipe, season with salt, stir and after half an hour, drain as much as possible all the released liquid.
- Grate the cheese on a coarse grater, pass the garlic through a press, finely chop the herbs. Add food to the squash dough.
- Then add flour, salt and pepper to taste and stir.
- Heat vegetable oil in a skillet and spoon the squash dough without eggs with a tablespoon.
- Fry zucchini pancakes with cheese on both sides until golden brown.
Zucchini pancakes with semolina
Pan-fried zucchini pancakes with semolina cook very quickly, and turn out to be fluffy and tender. It is semolina that gives them airiness, nutrition and satiety.
Ingredients:
- Zucchini - 1 pc.
- Semolina - 2 tablespoons
- Vegetable oil - for frying
- Salt to taste
- Ground black pepper - a pinch
Cooking zucchini pancakes with semolina:
- Wash the zucchini, dry and grate on a coarse grater. Leave the shavings for 20 minutes to let the vegetable juice, which then drain.
- After removing the juice from the zucchini, add semolina to the zucchini, mix thoroughly and leave for half an hour to swell, increase in volume and absorb excess moisture.
- Add salt and pepper to the dough and stir.
- Heat vegetable oil in a frying pan and spoon zucchini and semolina pancakes with a tablespoon.
- Fry them on one side until golden brown, then turn them over to the other side and cook until tender.
- Put the prepared zucchini pancakes with semolina on a paper towel to remove excess oil.
Zucchini pancakes with oatmeal in the oven
Healthy egg-free zucchini oatmeal pancakes are easy to make and delicious. Thanks to baking them in the oven, they turn out ruddy, and also do not require constant attention, as when frying in a pan.
Ingredients:
- Zucchini - 1 pc.
- Oatmeal - 3 tablespoons
- Salt to taste
- Ground black pepper - to taste
- Vegetable oil - for greasing the baking sheet
Cooking egg-free zucchini pancakes with oatmeal in the oven:
- Wash the zucchini, remove the caps at both ends and chop on a coarse grater together with the skin.
- Move the chopped vegetable onto cheesecloth folded in 2 layers and squeeze out excess juice.
- Place the zucchini shavings in a deep bowl and add the oatmeal for a viscous dough.
- Stir the food until smooth and leave for half an hour. During this time, the oatmeal is saturated with moisture and increases in volume.
- Season food with salt and black pepper, stir and form into round squash pancakes.
- Place them on a greased or parchment-lined baking sheet and place in a preheated oven to 180 ° C for 20 minutes. Although the baking time of zucchini pancakes with oatmeal in the oven can vary, depending on the size of the pieces.
