Lush zucchini pancakes are very tender and just melt in your mouth. This is an interesting interpretation of unusual and healthy pancakes, which will be eaten with pleasure by all family members, especially children.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pancakes are always hearty and delicious food. They are eaten for breakfast, for dinner, for an afternoon snack, as a snack, they are taken with them on the road, to work, they are given to the child to school … Pancakes are a huge field for culinary experiments. Some of them are made with yeast, others with soda, others with kefir, etc. In addition, they are vegetable, meat, cottage cheese, etc. Today I will tell you how to make lush pancakes from zucchini. And they will come out lush by adding to the dough not soda, not yeast, not baking powder, but whipped proteins. They give the product an amazingly delicate texture, tenderness and softness. It should also be noted that zucchini pancakes are much healthier than traditional ones made from flour.
It should be said about zucchini that this vegetable is combined with many products. Therefore, you can cook a wide variety of amazing dishes with it. For this reason, many people like to cook zucchini and recipes are very popular with them. To prepare this recipe, it should be borne in mind that the vegetable is quite watery, so you need to try to remove excess moisture from the dough as much as possible. In addition, I will reveal a secret. If you like zucchini pancakes, then you can cook them all year round. To do this, freeze the vegetable in the freezer for future use or use squash caviar. These pancakes also taste great.
- Caloric content per 100 g - 106 kcal.
- Servings - 15
- Cooking time - 30-40 minutes
Ingredients:
- Zucchini - 1 pc.
- Wheat flour - 100 g
- Eggs - 1 pc.
- Vegetable oil - for frying
- Salt - 0.5 tsp
Step by step preparation of lush zucchini pancakes:
1. Wash the zucchini under running water and dry. Cut off the ends from both ends and grate the vegetable on a coarse hand grater or use a food processor. If there is liquid at the bottom of the dish, drain it all. Otherwise, you will have to add more flour to the dough, from which the pancakes will not turn out to be zucchini, but flour with zucchini.
2. Pour flour sifted through a fine iron sieve onto the zucchini shavings. This will enrich it with oxygen and the pancakes will be more tender.
3. Knead the dough and add the egg yolk and carefully drain the white into a clean, dry container.
4. Add a pinch of salt to the protein and beat with a mixer until fluffy and firm peaks. Transfer the light, white foam to a bowl of dough.
5. Gently, slowly, in one direction, knead the dough so that the proteins are evenly distributed throughout the mass. The consistency of the dough will become thinner and airier.
6. Place the pan on the stove on medium heat. Pour in some oil so that the pancakes are not too greasy and heat well. Use a tablespoon to spread the dough into a round or oval shape.
7. Fry the pancakes over medium heat for about 2 minutes until light golden brown. Then turn them over with a spatula, where cook for the same amount of time. Do not overexpose them on the stove for a very long time so that the pancakes do not overcook and do not lose their splendor.
See also a video recipe on how to make lush zucchini pancakes.
