How to cook delicious zucchini pancakes? TOP 7 simple recipes with photos at home. Secrets and Cooking Tips. Video recipe.
One of the most common ways to prepare zucchini is zucchini pancakes. Despite the fact that this is a simple dish, it can surprise you with its sophistication and variety of flavors. For the simplest version of the dish, it is enough to grate the zucchini, mix with flour, eggs, salt and fry in a pan. More complex recipes include cheese, garlic, herbs, minced meat, semolina, etc. We suggest using the basic classic and unusual recipes for zucchini pancakes, as well as learn a few tips that will make them delicious.
Secrets of making zucchini pancakes
- Zucchini pancakes are especially good from young fruits, they are tender, aromatic and tasty. They have a thin skin and small seeds. If the fruits are ripe, peel them of tough and hard skin and remove large seeds. Moreover, the older the zucchini, the thicker its rind. Although slightly ripe zucchini have the best taste, they have a high concentration of beneficial vitamins and elements.
- To prepare zucchini fritters, grate the fruits on a coarse grater, because the vegetable is watery and highly fluid. Although if you grate the zucchini on a very fine grater, the pancakes will be more uniform.
- To let the zucchini shavings release some of the juice, salt it and let it sit for 10 minutes. Before mixing the grated mass with other products, squeeze the juice slightly, putting it on a sieve. Then the dough will not blur, and the finished dish will have an appetizing and crispy crust.
- The amount of wheat flour, if desired, can be replaced with semolina. Also, semolina will replace chicken eggs, because it holds food well together.
- Put the dough in a skillet with well-heated oil.
- Fry the pancakes over medium heat for 2-3 minutes on each side until golden brown.
- Fry the pancakes over moderate heat as on a low flame, they will absorb a lot of oil, and on a strong flame, they will burn and not bake.
- Pancakes can be cooked in the oven by placing the dough on a parchment-lined baking sheet. They are baked at a temperature of 170 to 210 ° C for about 10-15 minutes on one side and 5-7 minutes on the back.
The classic recipe for squash pancakes in a pan
A cooking basic recipe for squash pancakes can be found in any cookbook. It is a simple dish to prepare, and easy for the stomach to digest.
- Calorie content per 100 g - 155 kcal.
- Servings - 2
- Cooking time - 40 minutes
Ingredients:
- Zucchini - 1 pc.
- Vegetable oil - for frying
- Salt - 1 tsp without slide
- Ground black pepper - a pinch
- Eggs - 1 pc.
- Flour - 3 tablespoons
Cooking zucchini pancakes in a pan according to the classic recipe:
- Wash the zucchini and grate on a coarse grater. Put the shavings in a sieve, salt, mix and leave for 15 minutes. Then drain the juice that will come out of the vegetable.
- Add flour, eggs, black pepper to the zucchini and mix well so that there are no lumps.
- Put the pan on the stove, add vegetable oil and heat.
- Spoon the dough into a hot skillet with a tablespoon and fry the pancakes on both sides over medium heat until golden brown.
Zucchini pancakes with cheese
Cheese chips added to the dough will help to make not only beautiful vegetable pancakes, but also savory ones. Serving such pancakes on the table is especially tasty with sour cream.
Ingredients:
- Zucchini - 2 pcs.
- Eggs - 3 pcs.
- Hard cheese - 100 g
- Flour - 2 tablespoons
- Garlic - 3 cloves
- Salt - 1 tsp
- Ground black pepper - a pinch
- Vegetable oil - for frying
Cooking zucchini pancakes with cheese:
- Grate the zucchini on a coarse grater.
- Add eggs, flour, black ground pepper to the squash chips and knead the dough.
- Grate the cheese on a coarse grater, mix it with garlic and salt passed through a press.
- Combine the curd with the courgette dough.
- Heat vegetable oil in a skillet and spoon out the dough with a spoon.
- Fry the pancakes on both sides until golden brown.
Zucchini pancakes with garlic
Adding garlic to the dough does not give the pancakes an unpleasant aroma at all. Therefore, this dish can be served at the table as a nutritious breakfast, and as a light dinner for the whole family.
Ingredients:
- Zucchini - 1 pc.
- Garlic - 1 clove
- Greens (dill or parsley) - 1 bunch
- Flour - 2 tablespoons
- Eggs –3 pcs.
- Ground black pepper - to taste
- Salt - 0.5 tsp
Cooking zucchini pancakes with garlic:
- Wash greens, dry and chop finely.
- Peel the garlic and chop finely.
- Break the eggs and pour the contents into a bowl. Pepper them and shake lightly with a fork.
- Add herbs, garlic to the egg mass and mix.
- Wash the zucchini, dry it and grate it on a coarse grater.
- Add the grated zucchini to the egg mass and stir.
- Then add flour, stir and salt the squash before frying.
- In a preheated pan with vegetable oil, spread the zucchini mass in small portions.
- Fry the pancakes over medium heat for 1-2 minutes until golden brown.
- Then turn them over, reduce heat, cover the pan and cook for another 3-4 minutes, until the underside is browned.
Zucchini pancakes with minced meat in the oven
Oven baked zucchini pancakes with minced meat are very simple and easy to make. The amount of minced meat can be adjusted, but you do not need to add too much of it, otherwise you will not get zucchini pancakes with minced meat, but meat patties with zucchini.
Ingredients:
- Zucchini - 600 g
- Minced meat - 300 g
- Onions - 1 pc.
- Eggs - 2 pcs.
- Flour - 4 tablespoons
- Salt - 1 tsp
- Ground black pepper - to taste
- Sunflower oil - for frying
Cooking zucchini pancakes with minced meat in the oven:
- Grate the washed zucchini on a coarse grater. If they run out a lot of juice, drain it.
- Peel and finely chop the onions.
- Put the minced meat and onions with the zucchini and stir.
- Salt and pepper the resulting mass and add eggs.
- Mix the mixture and add flour sifted through a fine sieve. Stir the dough again.
- Grease a baking sheet with sunflower oil and spoon out the dough.
- Send the zucchini pancakes with minced meat to bake in a preheated oven to 180 degrees for 10 minutes.
- Then turn them over to the other side and continue baking until golden brown, about 10 minutes.
Zucchini pancakes on kefir with cottage cheese
Cottage cheese, zucchini and kefir are a set of healthy products that make a delicious dish - pancakes. Lovers of savory cheese cakes will especially like this original dish.
Ingredients:
- Zucchini - 1 pc.
- Kefir - 200 g
- Cottage cheese - 200 g
- Eggs - 2 pcs.
- Flour - 8 tablespoons
- Salt - 1 tsp
- Vegetable oil - for frying
Cooking zucchini pancakes on kefir with cottage cheese:
- Beat the eggs with a whisk, add cottage cheese, kefir, salt, flour and knead the dough until smooth.
- Grate the zucchini on a medium grater, add to the dough and mix.
- Pour vegetable oil into a preheated pan, heat well and lay out the courgette dough.
- Fry the pancakes over medium heat for 2-3 minutes on each side until golden brown.
Zucchini pancakes without eggs
Zucchini pancakes are tasty and aromatic even without the addition of eggs. They are great for lean and vegetarian meals. Such pancakes can be served with sour cream, bread or fresh tomatoes.
Ingredients:
- Zucchini - 1 pc.
- Semolina - 3 tablespoons
- Onions - 0.5 pcs.
- Garlic - 1 clove
- Vegetable oil - for frying
- Salt to taste
Cooking egg-free squash pancakes:
- Wash the zucchini and grate on a fine grater. Put the shavings in a bowl, sprinkle with salt and leave the mixture for 15 minutes to let the juice stand out. Then squeeze it well.
- Peel the garlic and onions, rinse and finely chop or punch in a blender.
- Combine zucchini with onions and garlic.
- Pour semolina to the vegetables, mix and leave for half an hour so that the cereals swell and increase in volume.
- Pour vegetable oil into a pan and heat over medium heat.
- Spoon the dough out and fry the pancakes on both sides until a blush appears.
Diet flourless squash pancakes
According to the proposed culinary recipe, flour is not used, from which the pancakes are so tender that they simply melt in your mouth!
Ingredients:
- Zucchini - 1 pc.
- Carrots - 1 pc.
- Eggs - 2 pcs.
- Bulb onions - 1 pc.
- Garlic - 2 cloves
- Greens to taste
- Salt - 1 tsp
- Ground black pepper - to taste
- Vegetable oil - for frying
Cooking dietary squash pancakes without flour:
- Wash the zucchini and grate on a coarse grater.
- Peel and wash carrots, onions and garlic. Grate the carrots, pass the garlic through a press, and finely chop the onions.
- Combine all vegetables in a deep bowl.
- Squeeze out the excess vegetable juice well from the mass and add the eggs.
- Stir in the vegetable mixture and season with salt and pepper.
- Heat vegetable oil in a skillet and spoon out the vegetable mass.
- Fry the pancakes over medium heat for 5 minutes on each side until golden brown.
