Golden autumn has come into its own, but the variety of bright and juicy vegetables still delights us with its abundance. I offer a quick and easy recipe for pumpkin and zucchini pancakes. They can be prepared for breakfast or snack.
Use any variety of zucchini, you can take both young and more mature ones. I have a large zucchini lying around in my kitchen, I shouldn’t throw it away. I washed it, peeled it and used it to make hearty pancakes.
To prepare pumpkin and zucchini pancakes, we will need zucchini, pumpkin, flour, egg, salt, onion, ground pepper, herbs, and vegetable oil.
Rinse the pumpkin and zucchini thoroughly and dry with a towel. Remove peel and seeds. There is no need to do this for young zucchini.
Grate both ingredients on a coarse grater or pass through a food processor. Place in a deep bowl.
Peel the onion. Cut into small slices. If desired, you can add a clove of garlic. Mix all the vegetables.
Add chicken eggs to the pumpkin-zucchini mixture and mix again.
Add wheat flour. Stir.
From greens, take parsley or dill. You don't have to add it if you don't like it. Rinse and dry to remove excess moisture. Chop finely and add to grated vegetables. Season to taste with salt and ground black pepper. Stir.
Heat vegetable oil in a convenient frying pan. Add spoonfuls of dough. Fry over moderate heat on both sides until golden brown.
Place the fried pumpkin and zucchini pancakes on a paper towel to remove any remaining oil and serve immediately hot.
Bon appetit!
Pumpkin and zucchini pancakes are a tasty and healthy tomorrow that even children won’t be fussy about.
INGREDIENTS
COOKING
INGREDIENTS
COOKING
INGREDIENTS
COOKING
I would like to offer a recipe for a truly autumn dish - pumpkin and zucchini pancakes. The pancakes turn out very tender and tasty. Many people will like these pancakes; they can be served both hot and chilled. Sour cream or sour cream sauce will perfectly complement this dish.
To make pumpkin and zucchini pancakes you will need:
egg - 1 pc.;
zucchini - 1-2 pcs. (400 g);
pumpkin - 100 g;
dill - 3 sprigs;
salt - to taste;
flour - 5 tbsp. l.;
vegetable oil for frying.
Wash, dry and grate zucchini and pumpkin, peeled.
Finely chop the dill and add to the pumpkin and zucchini.
Beat in the egg, add flour and salt to taste. Mix. The consistency of the dough for pumpkin and zucchini pancakes should be like very thick sour cream.
Place pancakes by the tablespoon in a well-heated frying pan with vegetable oil and fry on both sides until golden brown.
Fry the pancakes for about 2-3 minutes on each side over medium heat. Place the finished pancakes on a paper towel to remove excess fat.
Delicious and very tender inside, pumpkin and zucchini pancakes are ready.
Bon appetit!
Vegetable fritters are one of the most popular topics. Pumpkin squash pancakes are simple to make but healthy. After all, they cook very quickly, and that is why most of the vitamins and other useful substances are retained in them. They can be served as a separate dish, or as a side dish. This dish is good for breakfast, lunch and dinner.
Zucchini-pumpkin pancakes
Vegetable pancakes are prepared, usually in a hot frying pan or pancake maker, with a small amount of oil. Therefore, they turn out golden brown and with a crispy crust. If you want to avoid a large amount of oil, you can fry in a special frying pan with a non-stick coating. After frying, the pancakes can be placed on a napkin to drain the oil.
It is advisable to cook any types of pancakes immediately before the meal. Otherwise, after a while they lose their appetizing appearance, and the taste becomes different.
In order for the zucchini-pumpkin pancakes to be tasty and low-fat, it is better to fry them in a non-stick frying pan
Any vegetables are foods very rich in vitamins and minerals. Zucchini is a very common culinary product with a light and delicate taste. A large number of tasty and healthy dishes are prepared from them, in various combinations. Pumpkin is an even more healthy and tasty product in its own way. This is one of the cheapest vegetables.
Pumpkin seeds are also useful if you dry them and then chew them like ordinary sunflower seeds. As many people know, not everyone eats it with pleasure. Therefore, cooks and housewives often have to find various solutions that will make the most picky people eat. The combination of pumpkin and zucchini can bring many healthy and pleasant taste sensations. One of the options is zucchini-pumpkin pancakes, which can be easily and quickly prepared at home.
Ingredients
Zucchini and pumpkin pancakes: recipe
When starting to prepare pancakes, the first thing you need to do is prepare the vegetables. Rinse and wipe thoroughly. Peel the garlic cloves. Break the egg and pour into a suitable container. Cut off the cheese, prepare the flour and spices.
Peel the pumpkin from seeds and peel. Sometimes the pumpkin is baked to make it softer. But you can use it raw. Grind the cheese on a fine grater. Grind the garlic and then the pumpkin. Grate 2/3 of the zucchini on a coarse grater, and the rest on a fine grater. Zucchini is a watery product. Therefore, it is better to grate them separately, and then squeeze out the juice, and only then mix them with the rest of the ingredients. It is possible in another, convenient order. This will not change the taste and benefits. After thoroughly beating the egg, pour it over the grated vegetables and cheese. Chop the parsley and pour into the resulting mixture. Salt, pepper, add nutmeg and mix.
Add flour to the resulting mixture, simultaneously stirring until the mass becomes viscous like sour cream.
Pour a little vegetable oil into a frying container (pancake pan, frying pan, etc.) and then heat it thoroughly. Place in a frying pan, shape and fry until golden brown, about 2-3 minutes on each side. This is the simplest recipe for making pancakes.
Improvisation with pancakes
In fact, the ingredients can be changed to suit your tastes. After all, cooking is a great creative testing ground for your thoughts and improvisations. For example, in pumpkin-squash pancakes, in addition to the main ingredients, you can add carrots, which is an equally healthy product.
Zucchini-pumpkin pancakes, which are prepared with grated carrots, are especially tasty.
Some people add oat bran, raisins, cottage cheese, and milk. Some people add apples or other fruits. For spices, in addition to salt and pepper, sugar, cinnamon, vanillin, nutmeg, etc. are added. This is a matter of taste preferences of everyone who cooks. You can also add sour milk or kefir to the dough. Sometimes baking powder is added
Healthy zucchini and pumpkin pancakes (video)
Pancakes can be served with sour cream. For those who love sweets, you can have it with condensed milk or jam. Bon appetit!
Recipe for zucchini and pumpkin pancakes (photo)
First of all, you should prepare the products that will be needed in the process of making pancakes
Wash the zucchini and pumpkin, peel them and grate them on a coarse grater. Add garlic
Be sure to add salt and ground black pepper to the vegetables to taste. Also add flour and egg
Now add chopped herbs to the dough and mix everything thoroughly
Pour sunflower oil into a frying pan and heat it well. Carefully place a tablespoon of pancakes and fry until golden brown.
Be sure to fry the pancakes on the second side
It is best to serve zucchini and pumpkin pancakes hot. Bon appetit!
Vegetable fritters are one of the most popular topics. Pumpkin squash pancakes are simple to make but healthy. After all, they cook very quickly, and that is why most of the vitamins and other useful substances are retained in them. They can be served as a separate dish, or as a side dish. This dish is good for breakfast, lunch and dinner.
Vegetable pancakes are prepared, usually in a hot frying pan or pancake maker, with a small amount of oil. Therefore, they turn out golden brown and with a crispy crust. If you want to avoid a large amount of oil, you can fry in a special frying pan with a non-stick coating. After frying, the pancakes can be placed on a napkin to drain the oil.
It is advisable to cook any types of pancakes immediately before the meal. Otherwise, after a while they lose their appetizing appearance, and the taste becomes different.
Any vegetables are foods very rich in vitamins and minerals. Zucchini is a very common culinary product with a light and delicate taste. A large number of tasty and healthy dishes are prepared from them, in various combinations. Pumpkin is an even more healthy and tasty product in its own way. This is one of the cheapest vegetables.
Pumpkin seeds are also useful if you dry them and then chew them like ordinary sunflower seeds. As many people know, not everyone eats it with pleasure. Therefore, cooks and housewives often have to find various solutions that will make the most picky people eat. The combination of pumpkin and zucchini can bring many healthy and pleasant taste sensations. One of the options is zucchini-pumpkin pancakes, which can be easily and quickly prepared at home.
When starting to prepare pancakes, the first thing you need to do is prepare the vegetables. Rinse and wipe thoroughly. Peel the garlic cloves. Break the egg and pour into a suitable container. Cut off the cheese, prepare the flour and spices.
Peel the pumpkin from seeds and peel. Sometimes the pumpkin is baked to make it softer. But you can use it raw. Grind the cheese on a fine grater. Grind the garlic and then the pumpkin. Grate 2/3 of the zucchini on a coarse grater, and the rest on a fine grater. Zucchini is a watery product. Therefore, it is better to grate them separately, and then squeeze out the juice, and only then mix them with the rest of the ingredients. It is possible in another, convenient order. This will not change the taste and benefits. After thoroughly beating the egg, pour it over the grated vegetables and cheese. Chop the parsley and pour into the resulting mixture. Salt, pepper, add nutmeg and mix.
Add flour to the resulting mixture, simultaneously stirring until the mass becomes viscous like sour cream.
Pour a little vegetable oil into a frying container (pancake pan, frying pan, etc.) and then heat it thoroughly. Place in a frying pan, shape and fry until golden brown, about 2-3 minutes on each side. This is the simplest recipe for making pancakes.
In fact, the ingredients can be changed to suit your tastes. After all, cooking is a great creative testing ground for your thoughts and improvisations. For example, in pumpkin-squash pancakes, in addition to the main ingredients, you can add carrots, which is an equally healthy product.
Some people add oat bran, raisins, cottage cheese, and milk. Some people add apples or other fruits. For spices, in addition to salt and pepper, sugar, cinnamon, vanillin, nutmeg, etc. are added. This is a matter of taste preferences of everyone who cooks. You can also add sour milk or kefir to the dough. Sometimes baking powder is added
Pancakes can be served with sour cream. For those who love sweets, you can have it with condensed milk or jam. Bon appetit!