The taste of the pancake recipe presented today will appeal to lovers of zucchini and cottage cheese. Zucchini pancakes with cottage cheese and flour are a tasty and interesting presentation from common products. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking zucchini pancakes with cottage cheese and flour
- Video recipe
So the long-awaited warm summer days came, and with them, the first vegetables appeared on store shelves. Zucchini is one of the first seasonal vegetables. I want to offer with them an unusual recipe - zucchini pancakes with cottage cheese and flour. Delicate, juicy and aromatic pancakes are obtained neither sweet nor salty. A versatile dish that is perfect as a dessert snack for a snack or dinner. They are prepared easily and simply, and the necessary products are all available. The dish is budgetary, not expensive and affordable for every family.
Take young zucchini, they are the most tender, juicy and delicious. It is not necessary to peel and remove seeds from such fruits. The fat content of the curd is not important, any product available will do. The main thing is that it is not watery, otherwise you will have to remove excess serum from it. Or compensate for the excess liquid with the amount of flour. If the cottage cheese is squeezed out strongly, then it will be needed less, respectively, and vice versa. Cottage cheese gives zucchini pancakes a special tenderness. Pancakes are very tasty when cottage cheese and zucchini are taken in equal proportions. It is better to serve cottage cheese and zucchini pancakes hot with sour cream, homemade natural yogurt or zucchini jam.
- Caloric content per 100 g - 60 kcal.
- Servings - 15-17 pcs.
- Cooking time - 30 minutes
Ingredients:
- Zucchini - 1 pc.
- Flour - 2 tablespoons
- Sugar - a pinch
- Eggs - 1 pc.
- Vegetable oil - for frying
- Salt - 0.5 tsp
- Cottage cheese - 200 g
Step by step cooking zucchini pancakes with cottage cheese and flour, recipe with photo:
1. Wash the zucchini, dry with a paper towel and grate on a medium grater, so the pancakes will be more tender. Although, if desired, you can grate them on a coarse grater. If you are using old and ripe fruits, then peel them first and remove large seeds.
2. Add cottage cheese to the squash mass. If he needs to remove the liquid, then follow this procedure.
3. Add salt, sugar, flour and beat in an egg. The amount of flour can vary depending on the consistency of the dough. You may need more if the dough is too runny. Finding the right proportion of flour is important here. Since if there is a lot of it, then the pancakes will not be so tender and the taste of cottage cheese will be felt worse. And if there is not enough flour, then the pancakes can stick to the bottom of the pan.
4. Knead the dough until smooth and smooth. It should be like thick sour cream, i.e. liquid, but not spread.
5. Place the frying pan on the stove, add vegetable oil and heat. Spoon out a portion of the dough with a tablespoon, forming pancakes.
6. Fry zucchini pancakes with cottage cheese and flour on both sides over medium heat until golden brown. Serve them warm immediately after cooking, although after cooling they are no less tasty and juicy.
See also a video recipe on how to make zucchini pancakes with cottage cheese and rolled oats.
