What could be easier than baking zucchini pancakes? However, in practice, not everything turns out to be so simple! Sometimes they burn, sometimes they creep or get too tight. Read how to cook this dish tasty and properly in this review.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Summer is a long-awaited moment for the appearance of vegetables of a new harvest. During this period, you just want to be in time for everything: recharge your batteries and enjoy the taste of the first fresh vegetables. Every year housewives master new non-trivial recipes. They come up with something new and interesting. Today we will focus on fresh, vegetable zucchini pancakes. This is a great breakfast and light meal for the whole family. However, few people know that such pancakes can be prepared in different ways. In anticipation of a new main course, I propose a quick and delicious step-by-step recipe with a photo. It will make your cooking as easy as possible and will help you get an excellent result.
Today we will fry pancakes in a pan. However, if desired, to make the dish more dietary, they can be baked in the oven. Most of us are used to savoring zucchini pancakes with garlic, sour cream or cheese. But there are sweet and lean versions of this dish. For example, to make the dish lean, you can put starch, semolina or banana puree instead of eggs to hold the mass together. And for a sweet snack, raisins, candied fruits, apples and other products are added to the dough. However, experiment and always get new tastes.
- Caloric content per 100 g - 139 kcal.
- Servings - 15
- Cooking time - 30 minutes
Ingredients:
- Zucchini - 1 pc.
- Flour - 100 g
- Eggs - 1 pc.
- Salt - a pinch
- Vegetable oil - for frying
Step by step preparation of homemade zucchini pancakes:
1. Wash the zucchini, dry with a paper towel and grate on a coarse grater. If you want the pancakes to have a uniform structure, grate the vegetables with the smallest teeth. A coarse grater will allow you to get pancakes in the manner of shingles with fiber. Also keep in mind that if you prepare pancakes from ripe vegetables, be sure to peel them from the tough crust and remove hard seeds before grating.
2. Pour flour into the zucchini flakes, sift through a fine sieve so that it is enriched with oxygen and mix.
3. Next, beat in the eggs and salt. I draw your attention to the fact that the mass should be salted immediately before frying. Since the vegetable zucchini is rather watery and in a salted form, it will begin to actively let juice, from which the dough will be too liquid and you will have to add more flour to it. In this regard, "milk" zucchini are especially active, then the juice should be squeezed out by hand and drained.
4. Stir the food again.
5. Place the frying pan on the stove, add vegetable oil and heat. Take a portion of the dough with a tablespoon and place it on the bottom. Turn on medium heat and fry the pancakes until golden brown for about 1-1.5 minutes.
6. Flip them over and cook for the same amount of time until blush. Serve hot pancakes to the table. Such a dish will take center stage on the table. And since zucchini have a neutral taste, then any sauces can be served with such pancakes: sweet, spicy, sour.
See also a video recipe on how to make zucchini pancakes.
