If you want to lose weight or keep an eye on your figure, then I suggest making potato pancakes from zucchini with oatmeal. A step-by-step recipe with a photo will clearly show how to cook them. Video recipe.
Zucchini occupy a worthy place in the summer diet. They have tender flesh and are well nourished, while leaving a feeling of lightness. In addition, this is a low-calorie product that you can eat without restriction, and not be afraid to gain extra pounds. Zucchini is also very useful. They contain many useful minerals: magnesium, potassium salts, calcium, phosphorus. The vegetable is rich in vitamins like carotene, thiamine, ascorbic acid, riboflavin and niacin.
Many different dishes are prepared from zucchini. At the same time, one of the finest dishes is pancakes, or as they are also called pancakes. The appetizer is good in any version, both hot and cold. Very little time is spent on cooking. And thanks to the added oatmeal, they become more satisfying and nutritious. Instead of oatmeal, you can add semolina or any type of flour to the dough: wheat, buckwheat, oatmeal, rye, etc. Fans of spicy can make a squash delicacy with the addition of garlic, lovers of sweets - with apples or raisins, and meat-eaters - with a small amount of minced meat. In addition, to make the pancakes more dietary, they can be cooked in the oven, rather than in a pan. Then they will be even more useful and not too high in calories, besides, cooking them in this way is much faster and easier.
- Caloric content per 100 g - 65 kcal.
- Servings - 15
- Cooking time - 45 minutes
Ingredients:
- Zucchini - 1 pc.
- Salt - a pinch
- Oat flakes - 50 g
- Vegetable oil - for frying
- Eggs - 1 pc.
Step by step cooking potato pancakes from zucchini with oatmeal, recipe with photo:
1. Wash the eggplants, dry them, cut them into convenient pieces and place them in a food processor using the cutter attachment. You can also use the grater attachment.
2. Grind the zucchini until puree. If you don't have a food processor, grate the vegetable by hand on a fine grater.
3. Transfer the zucchini mass to a sieve and leave for 3-5 minutes to allow excess liquid to glass.
4. To speed up the process, press down the squash with a spoon, and the juice will flow out faster.
5. Transfer the squash puree to a bowl, add the oatmeal and eggs.
6. Stir the mixture and leave for 15 minutes to allow the oatmeal to swell slightly and expand. Then add a pinch of salt and stir.
7. By this time, preheat a frying pan with vegetable oil and a tablespoon, put pancakes on it. I draw your attention to the fact that add salt just before you fry the pancakes, because it promotes fluid release.
8. Fry the pancakes on both sides for about 5 minutes over medium heat until golden brown. Serve ready-made zucchini pancakes with oatmeal with garlic sauce, sour cream or other topinki.
See also a video recipe on how to make zucchini and rolled oats pancakes.
