Zucchini pancakes are a delicate and unusually tasty dish that can be served with sour cream or unsweetened yogurt.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Zucchini is a versatile product with a mild, neutral flavor. That is why it is combined with various products, from which you can get a new unusually tasty and juicy dish every time. As you know, zucchini is a dietary vegetable and very useful for maintaining a slim figure. It is easily absorbed by the body and is an indispensable product for people with gastrointestinal problems.
In the preparation of this simple and tasty dish, some subtleties should be observed:
- You can use any zucchini: young and mature, green and yellow.
- Smooth skin and small seeds are not removed from young zucchini. they have a lot of vitamins. But from old fruits, the dense skin must be cut off, and the large seeds must be removed.
- After making the zucchini puree, it should be salted and left for 5 minutes. The juice that forms should be drained through a sieve.
- Squash juice, which is drained, can be drunk or used for making soup, stew … It contains many vitamins and minerals. In addition, the juice has a diuretic and sedative effect.
- It is better to put the finished pancakes on parchment paper so that excess fat can be stacked.
- Caloric content per 100 g - 76 kcal.
- Servings - 15
- Cooking time - 30 minutes
Ingredients:
- Zucchini - 1 pc.
- Egg - 1 pc.
- Salt - 1 tsp no slide or to taste
- Sugar - a pinch
- Refined vegetable oil - for frying
Cooking zucchini pancakes
1. Select zucchini without damage or scratches. Then rinse the fruits under running water and wipe with a cotton towel. Cut off the ends and grate the pulp on a fine grater. Many housewives grate zucchini on a coarse grater. This can also be done, but the taste of the pancakes will be slightly different. Pancakes made from squash puree turn out to be more tender, similar to soufflé.
2. Season the squash with salt, stir and leave for 5-7 minutes. Then tip the dough onto a fine sieve to drain excess moisture. Do not pour out this liquid, but use it for cooking different dishes. Then beat the egg into the mass.
3. Mix it well again. Some housewives add flour to squash pancakes. It releases gluten and holds the dough together a little, but at the same time the pancakes become denser. Therefore, I advise you to add one more egg so that the mass holds and does not disintegrate in the pan. You can also put 1 tbsp. cornstarch, it also works as a binder.
4. Place the frying pan on the stove, pour in refined vegetable oil and heat. Bring your hand to the pan when you feel heat, it means that it is ready. Pour a portion of the dough into the pan with a tablespoon, it will spread itself over the surface, taking the shape of a pancake. Set the heat to medium and fry the pancakes for about 3 minutes. Then turn them over and cook for the same amount of time until golden brown.
5. Put the finished pancakes on a platter and serve the table. You can eat them with sour cream, honey, cream, milk, seasoning with garlic, chopped herbs and so on … This recipe for pancakes is basic. It can be supplemented with various products: minced meat, carrots, potatoes, apples, cheese, etc. By experimenting, you will surely find the right and best recipe for you. After all, zucchini have a neutral taste and can adapt to any product with which they are cooked.
See also a video recipe on how to make zucchini pancakes.
