Zucchini is a healthy vegetable that is well absorbed by the body, has a positive effect on digestion and skin color. I offer a recipe for zucchini pancakes. A step-by-step recipe with a photo of a delicious and quick dish. Video recipe.
Zucchini pancakes are the most delicate vegetable dish that will not leave anyone indifferent. In addition, this is a delicious treat, quite simple to make. It is worth noting that, unlike the classic potato pancakes, zucchini are less high in calories than will please those who monitor their weight or want to lose weight. Draniki came to us from Belarusian cuisine and represent grated potato pancakes. Although you can cook them from any other vegetables.
If desired, zucchini pancakes can be made with various additives. For example, add a clove of garlic, cheese shavings, grated apple. To make the dish more satisfying, add flour, semolina or oatmeal. In any case, they will turn out to be mouth-watering, aromatic and delight with their taste.
You can use potato pancakes as an independent dish or as a side dish for meat and fish products. Serve them deliciously with sour cream or melted butter. If the pancakes are cooked correctly, the top will be crispy, but the inside will remain very juicy. To do this, they should be fried in well-heated oil until golden brown.
- Caloric content per 100 g - 43 kcal.
- Servings - 10-12 pcs.
- Cooking time - 30 minutes
Ingredients:
- Zucchini - 1 pc.
- Vegetable oil - for frying
- Ground black pepper - optional and to taste
- Salt - 0.5 tsp or to taste
- Eggs - 1 pc.
Step by step cooking potato pancakes from zucchini, recipe with photo:
1. Wash the squash and dry it with a paper towel. Cut them into convenient plates, cubes, or sticks and send them to a food processor. If the zucchini is overgrown, remove the seeds and peel the skin.
2. Grind the zucchini to fine shavings. If you don't have a combine, use a hand grater with fine to medium teeth.
3. Transfer the zucchini mass into a sieve and press it down with a tablespoon so that all the moisture is glass. zucchini give off a lot of moisture.
4. Transfer the squash puree to a bowl.
5. Add the raw egg.
6. Season with salt and black pepper. Stir and start frying immediately. Salt promotes the release of liquid, so after adding it, you cannot let the dough stand, otherwise the zucchini will begin to secrete juice and the dough will become watery. Then you will have to add flour or other binders. If you do not fry the pancakes immediately, then do not add salt.
7. Pour vegetable oil into a frying pan and heat well. Spoon the dough out with a tablespoon. Fry them over medium heat until golden brown. But if you want to get a less high-calorie dish, you can cook it in the oven on a baking sheet at 180 degrees.
8. Flip the pancakes over and cook until tender. Serve zucchini pancakes with any toppings you like.
See also a video recipe on how to cook potato pancakes from zucchini.
