A hearty dinner, while zucchini pancakes will help not to gain extra pounds. The secret of this recipe is the absence of flour, which makes the pancakes low in calories.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pancakes in our country can be safely attributed to the category of your favorite pastries. They are prepared from a wide variety of products, incl. and vegetables, the list of which is quite wide. However, many housewives prefer to make pancakes from zucchini. In this review, I will tell you a wonderful recipe for their preparation. This process is not at all complicated and fast, while the dish turns out to be very tasty. There are not one, and not two, but a whole variety of options for cooking zucchini pancakes.
Every housewife knows that it is customary to cook pancakes with flour or with its addition. However, if we are talking about zucchini pancakes, then it is not at all necessary to put flour, you do not even need to add semolina. Such pancakes turn out to be very light, tender and juicy, and they do not require any effort or time. And due to the fact that zucchini contains little fiber, the dish is perfect for a dietary menu. To make the food even more dietary, bake the pancakes in the oven. Although even fried in oil, at medium temperature, without burning, they are still dietary. Therefore, such a meal will be a win-win option for a quick lunch, dinner or breakfast.
- Caloric content per 100 g - 98 kcal.
- Servings - 20
- Cooking time - 30 minutes
Ingredients:
- Zucchini - 1 pc.
- Eggs - 2 pcs.
- Sugar - 1 tablespoon
- Salt - 0.5 tsp
- Vegetable oil - for frying
Making zucchini pancakes without flour
1. Wash the zucchini under running water and dry with a paper towel. Cut them into pieces and place them in a food processor, into which place the cutting knife attachment. If the vegetable is old, then peel it first and remove the pulp with coarse seeds.
2. Grind the zucchini until smooth. If you do not have such a kitchen unit, then grate the zucchini on a fine grater or twist it through a meat grinder.
3. Place the squash in a sieve and leave the liquid to drain, as it does not. this vegetable is quite watery. If you want the water to go away faster, then place the mass in cheesecloth and wring it out with your hands.
4. Put the squash puree into a bowl, add the eggs, season with salt and sugar.
5. Knead the dough well.
6. Heat the frying pan with vegetable oil well. Spoon the dough with a tablespoon and pour it into the pan. Heat medium-high heat and fry pancakes until golden, about 3-5 minutes. Then flip them over and cook for the same time. Make sure that the pancakes do not burn, because they are very thin and the squash pulp is tender.
6. Serve hot, freshly cooked pancakes. It is not customary to cook zucchini fritters for future use, because they are most delicious with the heat, heat. Use them with sour cream or ketchup. They can also be eaten with sweet sauces or jams, such as squash jam.
See also a video recipe on how to cook squash pancakes without flour.
