Zucchini, of course, is the first seasonal fruit that appears on the shelves of shopping centers and vegetable markets, and therefore on the tables. Zucchini contains the most necessary elements and at least calories.

Their neutral flavor, which can simply be changed to spicy, sour, salty or sweet, made this fruit the main component of almost absolutely all dishes: vegetable stew, sauté, squash caviar, salads and even vegetable cakes and jams.

Vegetable pancakes from zucchini deserve some interest. They have every chance of becoming the most delicious and all-inclusive breakfast or dinner. Making them is no more difficult than everyday fritters, and the utility with them for shaping the shape and replenishing the body's vitamin supply is much more significant.

The most delicious zucchini fritters: a step-by-step recipe

Even if there is a society that does not prefer vegetable pancakes, in this case they simply did not try the pancakes according to this recipe. They are prepared in a dry frying pan without oil, therefore, the fat content in them is the smallest, and in the context they have an elegant green color with the darkest interspersed greens.
  Their taste can be different and depends on those spices and aromatic herbs that were added to the dough.

To make the most delicious squash fritters you will need:

Two zucchini ( three hundred and four hundred  gr);
  one medium onion;
  two chicken eggs;
  one dill knot (or other adorable spicy greens);
  0.5-1 cup flour;
  two tablespoons of vegetable oil;
  salt and ground pepper according to taste.

How to make the most delicious zucchini fritters

1.Rinse the zucchini, cut the ponytails, cut insignificant  pieces and put in a blender bowl. Peel the onion from the husk and direct it after the zucchini. Grind all vegetables in a smoothie;

2. Wash the green under a stream of cool water, dry it in a clean towel and cut it as thin as possible;

3. Shake the eggs a little with salt and pepper, add vegetable puree and chopped dill to them, mix everything well;

4.Last add flour to the dough, Continuously observing the density of the mass. Depending on the juiciness of vegetables, flour may need more or less;

5. Because the pancakes will be fried in a dry frying pan, in this case, 2 tablespoons of vegetable oil must be added to the finished mass, so that they do not stick and do not burn during the frying period;

6. In a pancake pan or ordinary pan with a non-stick or ceramic coating, fry the pancakes until they are ready from two edges. Serve hot with heat — heat with sour cream.

Delicate and delicious pancakes made of zucchini and cheese

What, then, is able to produce a smack of zucchini fritters that is softer and more appetizing? Cheese! They add it to the vegetable dough in every way: rubbing it in a large or small grater, hiding it in the center of the pancake. The second type is the most interesting, but calls for more culinary skills.

For tender vegetable pancakes with cheese you will need:

two young zucchini;
  three chicken eggs;
  one hundred grams of hard cheese;
  three to four tablespoons with a mountain of flour;
  salt, pepper according to taste;
  vegetable oil for frying.

Preparations:

1. Rub the washed zucchini without stalks on a large grater, add salt, pepper and give a certain amount of min., In order for the unnecessary moisture to come off;

2. Squeeze water from zucchini, add eggs, spices, flour to them and knead the dough;

3. If the pancakes are not intended to be eaten all at once, then the cheese can simply be passed through a large grater and added to the dough. In another case, you can please the homemade appetizing melted cheese inside the fritters. To do this, cut the cheese into thick slices.

4. If the cheese is added to the dough, in this case, the fritters simply fry in vegetable oil. For a different look, put a tablespoon of dough in a pan, lay a light cheese slice on top, and in addition a spoon of dough, and fry on both sides.

Lush squash pancakes with minced meat and garlic

This method of fritters will amuse the representatives of the stronger sex, who in no way assume a meal without meat. It may be that it will even be hard for them to believe that in addition to minced meat, there is also something in the composition. You can give them not only with classic sour cream, but also with ketchup or sauce, which is suitable for meat dishes.

For lush fritters you will need:

three hundred and four hundred grams of vegetable marrow;

three hundred grams of minced meat (chicken, pork or assorted);

three chicken eggs;

three tablespoons of kefir;

one or two cloves of garlic;

one teaspoon of soda;

one glass of flour;

salt and other spices to taste.

1. Pass the prepared zucchini through a small grater or grind with a blender;

2. Mix soda and kefir, when the reaction begins, add eggs, zucchini, minced meat, minced garlic, salt and spices;

  3. The last to send flour to the dough, however, its number should be similar so that the density of the dough was, like sour cream;

4.Quickly fry squash and meat  dumplings in a very hot pan in very hot oil from two edges. Spread the dough with a spoon at a distance that takes into account that it grows in height and width.

Appetizing and delicious zucchini pancakes with chicken in the oven

This method is noble of the interest of supporters of a healthy lifestyle, because it will not contain vegetable oil either for roasting or dough, and the flour will be replaced by oatmeal ground in a coffee grinder. After all, turning the dough into ready-made pancakes will undoubtedly help the oven.

For pancakes in the oven, you need these components:

five hundred six hundred  column zucchini;
  three hundred gr. chicken meat;
  one onion;
  one carrot;
  four chicken eggs;
  four tablespoons ground in an oatmeal coffee grinder;
  ground black pepper and salt according to taste.

1. With the support of a large grater, grind the zucchini and onions, pass the carrots through the fine grater, and simply cut the fillet into small pieces;

2. Mix all components in one bowl and mix thoroughly;

3. Cover the baking sheet with baking paper, put the dough into it at a distance from each other with a spoon and bake for thirty minutes. in the oven preheated up to 250 degrees.

Cooking tips

The procedure for making delicious fritters from zucchini begins in the shopping center with the selection of the exact vegetable. The most appetizing ones are specimens of insignificant volume (fifteen to twenty cm in length and no more than 5 cm in diameter) and colorful coloring. The tail should not be sluggish or dried.

There is no need to grieve, if the zucchini is slightly scratched, this can happen with a soft peel of a vegetable next to a shipment, but this is not a problem. However, if bruises or the most serious defects are visible, in this case it is more correct to move this kind of fruit aside.

For fritters and fruits of abnormally large volumes, they will not fit in any way. They have every chance be overripe  with loose and apathetic flesh from the inside, thick skin externally.

Before making zucchini, it is necessary to wash perfectly with a brush through running cool water. Be sure to remove the stalk and cut off the very tips.

If the squash is selected correctly, in this case, the grains do not need to be eliminated. In the right milk fruit, they are tender and will not be noticeable in the test.

The younger the fetus is, the more significant the moisture is in it. You can reduce its volume by squeezing the pulp passed through the grater or adding a little more flour to the dough.

If there is no flour at home, then it can be replaced with semolina or oatmeal. The latter can be grinded in a coffee grinder or put whole in the dough.

How to grind zucchini - depends on individual gustatory preferences. Lovers of fritters with a homogeneous texture can use a blender, for those who like the option similar to pancakes - grater in support.

Fried pancakes in oil should be allowed to lie for a certain amount of minutes. in a paper towel or napkin, In order to soak excess fat. In order to make a pancake without oil, you can fry them in a dry pan, however, add two tablespoons of vegetable oil to the dough, or bake them in the oven.
  Here, probably, all the secrets of delicious zucchini fritters with a tasty and golden crust. Enjoy your meal!

Video Recipe - How to Make Zucchini Fritters

Taste Info Second: zucchini and eggplant / Hash browns

Ingredients for 2-3 servings:

• young zucchini (small in size) 2 pcs.;
• 1 egg chicken;
• flour 4 tsp;
• baking powder 1 tsp;
• salt 1 tsp. (without slide);
• garlic 2 cloves;
• ground black pepper if desired;
• parsley and dill 2 branches;
• vegetable oil 50-70 ml.

How to Make Lush Zucchini Fritters

To prepare fritters for two servings, take two small zucchini or one large fruit. Now, with a fingernail, prune the skin of the zucchini to determine its softness. If the vegetable is still young, then do not peel the peel off it, just rinse the zucchini. From mature zucchini, for a delicate taste, peel the peeler and remove the inner seed.


Grind the zucchini on a coarse grater and send the mass into a deep bowl. Now for the zucchini salt. If you salt them and mix, they will immediately begin to secrete juice. Do just that, leave the squash with salt for 5-10 minutes. Then carefully squeeze the whole squash juice with both hands. Move the squash into a clean container. Now your pancakes will not float when frying, they will also keep their shape well.


  Beat one large raw egg to the zucchini and mix with a spoon.


  Add a little flour and baking powder to the zucchini, black pepper to taste. By the way, if you have hard cheese of aromatic varieties, you can add it in grated form (1-2 tbsp. L). Alternatively, you can add a little boiled rice or a little cottage cheese (1-2 tbsp. L) to such a dough for zucchini.

Send finely chopped dill and parsley to the resulting squash dough. Squeeze a clove of garlic through the garlic or chop finely, send to the dough. Immediately place the oil pan on the stove to heat.


  Take a zucchini dough for a tablespoon and send to a hot pan. On medium heat, fry the squash pancakes until golden brown on each side.

  Put aromatic and lush pancakes on a plate.


  Serve squash pancakes with sour cream in a warm form.

In our women's team, every year, during this period of time, the main course for breakfast, lunch and dinner are the squash pancakes. They are brought to work almost every day. And we gladly gobble them up, regardless of the time of day. And during the tasting, now and then we hear about some wonderful new recipe: one of the employees read about one of them in the magazine, the neighbor shared it with the other, the third found it on the Internet, and so on.

What kind of fritters we have not tried !? And you know, this is probably some kind of paradox - at work they are always just incredibly tasty.

And so, at the next tasting of these little ruddy products, I suddenly realized that on my blog there is not a single recipe for this delicious autumn dish. Not order ... Somehow I missed this moment. We will have to urgently correct the situation.

It would seem - simple pancakes, what else is there to invent ?! For many years they have been cooking according to the same recipe, and do not even think about the topic in order to try to cook the dish somehow in a new way. But there are also such lovers of collecting recipes and experimenting as I am. I will see something, in my opinion, interesting and new, so I can’t sit still - I definitely have to try.

So I gathered all sorts of different recipes. And there are really a lot of them - these are everyone’s favorite, the simplest cooking options, which include only taverns, eggs, flour and salt and pepper. But you can enrich these simple recipes by adding herbs, garlic, carrots, raw potatoes. You can even cook them without adding flour. And from such additions and changes the recipe will not become any more difficult, or less tasty.

On the contrary, as you know, thanks to additional ingredients you can significantly improve the taste.

Although, if you want to cook something like that ..., then this is of course pancakes stuffed with minced meat. And what can be tastier than ready-made fried products baked with cheese .... Goodies! I am writing now and drooling. But only a few hours ago we ate “lazy whites” for dinner. And these are not those whites that you thought about. These are just the products that are prepared with meat filling.

I propose to go to the recipes as soon as possible. Although you can talk a lot about our dish today, but as you know, you won’t be full of words. So let's cook together.

This is the easiest cooking method by which this dish is prepared by millions of people. It can be considered classic. It has been tested many, many times, and therefore absolutely does not cause any special trouble and surprises.

We will need:

• zucchini - 2 pcs. (approximately 600 - 650 gr)
• eggs - 2 pieces
• flour - 3 tbsp. tablespoons (60 gr)
• hard cheese - 50 gr
• baking powder - 1 teaspoon
• greens (dill, parsley) - to taste
• garlic - 1 clove
• pepper - a couple of pinch (or to taste)
• cooking oil

Cooking:

1. The most basic ingredient is, of course, zucchini. You can take any of them - both large and small, that is, as they are. It will be tasty anyway.

The only thing to remember is that young specimens do not have to be peeled and seeds cleared. The peel of such fruits is soft and tender, in addition, it contains a lot of useful substances. Well, who wants to voluntarily throw out vitamins! ... Well, there are still no seeds in such fruits. There is only a hint of them, but they are so small that they will still have to be found.

Such fruits are called dairy, and they only need to cut off the ends on both sides.

But instances of “experienced”, large, sometimes even overgrown, must be peeled. And besides, it is necessary to remove seeds from them. They can be pretty tough already. In addition, there is a lot of liquid between them, which in a dish is useless to us.

Here is a kind of small fruit, but seeds have already formed in it. The easiest way to clean it is with a teaspoon or dessert spoon, depending on the area that needs to be cleaned. Just scrape off the seed layer and that's it.

Well, or you can, of course, remove the unnecessary with a knife.

2. Rub them on a coarse grater. Try to rub only with movements from top to bottom. If you rub it randomly, you get gruel, but we still want to keep the grated pieces.

Zucchini, like cucumbers, contains a large percentage of water. And soon we will see it. It is worth standing the grated vegetable for about 5 minutes, and a lot of juice will appear. This is inevitable, and there is no getting around it. Therefore, we will not wait for this to happen, but simply help him to form faster.

And for such an ambulance, we will need salt. Salt the grated vegetable and mix. Juice will not keep itself waiting long and will begin to stand out actively. Let the process continue while we take up another matter.

3. The greens must be washed and dried beforehand. We do not need excess water. You can take any greens: classic in this case are dill and parsley. You can use both two types at the same time, or any one of them.

And someone likes to add cilantro. In this case, the pancakes are obtained with a somewhat piquant taste and aroma.

We need to chop greens. Adjust its amount to your taste. Someone loves more, someone less. And someone does not like to add greens to the mixture. In that case, you do not need to add it. You can do without it.

4. The same goes for garlic. Who wants to, add at least one clove. And if you like more sharply, then you can add 3 to 4 teeth. If you don’t eat garlic at all, you can simply ignore it. Garlic must be peeled, and a press to grind it. While not chopping, do it right away into the overall mixture.

5. Squeeze the juice from the zucchini. You can do this through a sieve, or you can just squeeze it with your hands. Especially don’t be zealous, otherwise the finished products will turn out to be rather dry.

Do not pour out the squeezed juice; it can be used for cosmetic purposes by wiping your face and hands with it. In this case, do not add salt to them. You can also just drink such juice. Juice is not only healthy, but also delicious. Especially salty.

Or juice can be frozen, and then added to any dish, for example, when stewing meat, or chicken.

6. Eggs knock in a separate bowl and add to the squeezed mass. Add chopped herbs, and squeeze the garlic through a press. Add ground pepper. You can add it even red, even black. Its quantity also depends on taste preferences, so add it to your taste.

Mass mix.

7. Slowly introduce the flour, it is better to sift it through a sieve first. You never know what can get into it inadvertently. Sift and baking powder together with flour. Mix everything thoroughly with a spoon.

8. There is another component that I really like to add to the mixture - this is cheese. With his presence, the finished products acquire an amazingly - delicious creamy taste. It can be any hard variety. Recently, they began to sell relatively inexpensive parmesan, in my opinion, made in Uruguay. So add it just perfect.

It is very hard and does not melt, such as ours, Russian cheese. Therefore, it is very good in products! If you find one, then buy a little. This will make the already familiar old taste new.

Grate the cheese on a fine grater and add it to the total mass.

9. Now that we have the dough ready, do not let it stand and insist for a long time, otherwise a large amount of liquid will appear again. In general, in the preparation of such a test you do not have to linger. Everything must be done clearly and quickly. Then, when frying, the dough will not leak, and the products will be neat, lush and tender.

10. We should already have a frying pan on the stove. Pour a little oil into it. Try not to pour a lot of oil so that the dish does not turn out too fat.

If you use a pan with thick walls and a bottom, as well as with a non-stick coating, then the pancakes can be cooked with a minimum amount of oil.

11. Put equal amounts of dough in a hot oil with a tablespoon. Reduce the fire to medium, so that the middle has time to steam, and the bottom does not burn.

Trim the mass with a spoon, giving it an even round shape. You can, if desired, give an oval shape. But try to make all products the same in shape and thickness. So they are evenly fried. Yes, and on the table the dish will look much better.

Fry on one side to a beautiful rosy state. This may take about 5 minutes, plus, minus - a little, depending on the portion of the laid out dough and the features of the frying pan.

12. Turn the product over with a spatula. And fry for about 3 to 5 minutes. Again guided by their appearance.

13. Put finished products on several layers of paper towels, drain excess oil. Although we added it very little, rather extensive greasy marks remain on the napkins.

13. Allow to lie down for about 5 minutes. Then transfer to a plate.

Fry the next batch in the same way. Before laying out the dough, if you can call it that, mix the entire mass. While she stood, a certain amount of liquid formed. And it must be mixed.

Ready to serve pancakes with sour cream.

Eat with pleasure!

  Delicate squash pancakes with vegetables

The recipe that I want to offer you now is actually very tasty. The thing is that zucchini, like a vegetable, has a fairly neutral taste. Therefore, garlic and various greens are added to it. If you cook pancakes only from it alone, then their taste will be quite fresh.

And in this recipe we enhance the taste of carrots, potatoes and onions. Probably everyone knows the taste, and whoever cooks them, also knows that it is very tasty. So in this recipe, adding very little potato, we will get a completely new and amazing taste of the familiar dish.

Cooked products are not only tasty, but also very beautiful. Thanks to carrots, they have a pleasant reddish color, and also turn out very lush.

From this amount of ingredients you get 10 pieces.

We will need:

• zucchini - 1 pc (250 gr)
• carrots - 1 pc (medium)
• potatoes - 1 pc (medium)
• green onion - 50 gr
• egg - 2 pieces
• flour - 2 - 3 tbsp. spoons
• salt - 0.5 tsp (or better to taste)
• pepper - 1/3 tsp
• vegetable oil - for frying

Cooking:

1. Zucchini rub on a coarse grater. Salt, mix and let stand for 5 minutes. Then squeeze the juice. You can do this using a sieve. Or you can just squeeze it with your hands.

Do not pour the juice, it is quite tasty!

2. Grate carrots and potatoes. The potato will also empty the juice in a few minutes. This juice should also be squeezed.

Finely chop the onion.

3. Combine all the ingredients in one bowl and mix them. Since we squeezed the juice, we lost part of the salt. And it needs to be replenished by salting vegetables additionally.

The mass is not mixed well, since there is absolutely no juice left in it. So I add the egg and mix with it. I wanted to limit myself to just one egg, but it didn’t work out. The vegetable mass requested another. I did not resist and added. Immediately it became easier.

4. Pepper grated vegetables to taste and mix again.

5. Pour flour, sifting it through a sieve in advance. The amount of flour will depend on what the total weight of the vegetable mass is. I needed 3 tablespoons.

As you can see, the mixture turned out to be quite thick and quite dense.

Let her stand for two or three minutes, so that the flour has time to disperse.

6. Put a frying pan on the fire and pour a little vegetable oil into it. Do not heat the oil strongly, it is enough that it is hot, not hot.

7. As soon as the oil is warmed, we will form blanks and fry them on it. You can spread the resulting mixture with a spoon, but in this case, our products may be somewhat disheveled.

And so I shape them with my hands. To do this, moisten your hands with warm water, draw a mixture with a tablespoon and form neat cakes with your hands. Put them in a pan.

But this must be done very carefully so as not to get burned. If it doesn’t work out, then better use a spoon. And try to shape them even and neat with a second spoon.

8. Fry the formed workpieces should be on low heat. Everything should be well baked inside, and not overcooked outside. Therefore, frying on one side can be up to 7 - 8 minutes.

9. When the bottom turns red, turn the product over to the other side. It is better to use a wide spatula for this. If the mixture is well baked inside, then the pancakes will be easy to turn over, while not breaking up into pieces and not breaking.

10. On the other hand, also fry for 7-8 minutes, and also to a pleasant ruddy color.

There is not much to fry oil. Everything is perfectly roasted in a small amount.

11. Remove the finished products from the pan and lay them on a layer of paper towels to remove excess oil.

12. Serve, eat with sour cream.

As you can see, they turned out lush, beautiful, quite satisfying and very tasty. Inside, everything was perfectly baked, nothing remained raw.

Their taste is rich, very pleasant. A characteristic potato note is felt. He, along with carrots and green onions, added flavor to the zucchini themselves, You can say, enriched it.

This recipe is one of my favorites. And I recommend you to cook it at least once. Then you will specifically look for this particular option in order to repeat it.

  Curd recipe with dill

It happens that in the fridge remains a little cottage cheese. And it's great! So you can bake delicious pancakes with cottage cheese.

From this number of ingredients 15 pieces are obtained. This is provided that the dough will spread on a full tablespoon.

We will need:

• zucchini - 2 pieces (500 gr)
• cottage cheese - 200 gr
• egg - 2 pieces
• flour - 2 tbsp. spoons
• baking powder - 1 teaspoon
• dill - 0.5 bunch
• salt - an incomplete teaspoon (2/3 parts)
• pepper - a couple of pinch (can be to taste)
• vegetable oil for frying

Cooking:

1. Grate zucchini. If they are young, you can rub them directly with the skin. And if the fruits are large, then the skin should be pre-cleaned, as well as the seeds.

If you rub a vegetable on a coarse grater, then the finished products will turn out as if slightly crispy. Pieces will be palpable. If you want to get a more uniform taste, then rub them into smaller cells.

2. Leave 5 minutes for them to let the juice.

If the juice from them will be used for cosmetic purposes, or you want to drink it, then do not salt. If the juice will be used to prepare other dishes, then zucchini can be salted. Although slightly salty juice is quite tasty!

After a set time, pour the juice through a sieve, or the mass can be slightly squeezed by hand.

3. In the meantime, they insist, the curd grind through a sieve. Or just mash it with a fork. This is especially necessary to do if the curd with large grains.

4. Finely chop the dill, which must be washed and dried.

5. Beat the eggs with a fork.

6. Mix pressed zucchini with eggs and curd. Add ground pepper and chopped dill. All thoroughly mixed into a homogeneous mass.

7. Sift the flour through a sieve along with baking powder. Add the ingredients to the prepared mixture and mix.

The dough should turn out pretty thick. From it it will be possible to form blanks that do not spread out during frying. If this dough did not work for you, then add some more flour.

But if you follow the recipe, then flour is no longer needed.

8. In the meantime, quickly heat the oil in a frying pan. Why fast? Yes, because the test does not need to give opportunities for a long time to stand. Although we leaked the main juice, it will stand out again and again. And if we delay for a long time, then the dough will “float”. And along with it, our little “suns” will “float”.

The secret of lush fritters in the dough. When you put the dough in the pan, it should remain in the same condition, not fall off, and not spread in different directions.

9. It is not necessary to pour much oil into the pan, otherwise our dish will be very fat. In addition, they are great roast with a minimum amount of oil.

10. Put a tablespoon of the resulting mass in the pan. Enough to put a full tablespoon. You can take another spoon and hold it blank, to form even, the same rounds or ovals. Fire strong do not. Our products must be thoroughly baked inside, and unduly not redden the bottom. And the big fire will contribute to this.

But do not make a very small fire. The crust at the bottom will not bake, and the zucchini will continue to produce juice. Pancakes crawl and not get lush.

Middle fire, just what we need. Frying time on one side will be 5 - 7 minutes. Then turn the products over and fry on the other hand, 5 - 7 minutes will also suffice.

It is necessary to turn over when the workpiece is easily taken with a spatula. If it breaks, or a crack appears, then inside it is not fried. Do not be afraid that it will be a little blush than usual. As part of the cheese, and that says it all. But do not overcook.

In general, until the batch is completely fried, it is advisable not to depart from the plate. Follow the process and turn over in time.

11. Put the finished pancakes on a layer of paper towels so that excess oil is absorbed into them.

Fry in the same way the next batch. Before frying the mass, mix it in order to mix the released juice with it.

12. After they have been lying on the towels for 5 minutes, lay them on a plate and serve. They are very good with the traditional in such cases sour cream. M ... m ... m ... yummy! And what a wonderful color! Ruddy, with green pleasant splashes.

Since I rubbed a vegetable on a coarse grater, some pieces of zucchini are quite tangible. And I like the fact that they contain the most vitamins.

And you know, everything is cooked so quickly that such a dish is always not only want to eat, but also want to cook.

  Zucchini Fritters with chicken mince

This is one of the favorite dishes with this vegetable for my husband. So he considers ordinary pancakes not food, but fun. After eating them, an hour later he was hungry again. But to such, he treats with great pleasure, and always eats with the addition.

I called the recipe the most delicious. And there is! I don’t even know if you can call them a familiar word. It seems that the composition of the ingredients contains zucchini, the appearance is similar to the familiar rosy suns. But the taste is completely different.

Somehow in one of the similar recipes I came across the name of the dish that I personally like more - “Lazy white sausages”. When you cook them and try them, you will understand why I'm talking about this.

The thing is that the dish is prepared with minced meat. And it seems like it is cooked with any stuffing. But somehow I don’t risk cooking them with minced meat. In my opinion, too little cooking time for meat. Perhaps, if its meat, it would be possible to take the risk. A purchase in the store is better to cook for a longer time.

And, as a rule, I use either minced chicken or minced meat made from fish meat. Particularly good in this case is perch. His meat is white, and the pancakes are not only tasty and tender, but also beautiful.

Well, chicken minced, of course, does not lag behind.

Let's cook soon! This is delicious!!!

From this amount of ingredients 12 pieces are obtained.

We will need:

• zucchini - 2 - 3 pieces (650 gr)
• egg - 2 pieces
• flour - 4 - 5 tbsp. spoons
• salt - 0.5 tsp
• pepper - to taste
• soda Slaked - 0.5 tsp

For filling:

• minced chicken - 200 gr
• onion - 1 pc
• salt - to taste
• pepper - to taste

Cooking:

1. Prepare minced meat if you do not have it ready. But personally, I prefer to cook the stuffing yourself. In this case, I know exactly what's inside. I remove almost all of the skin, and do not use fat. And in the store stuffing most likely there is both.

In general, we need minced meat. And the personal matter of each, which he will take.

2. A small onion grams 100 - 120 grate on a fine grater. It should not be felt and crunch on the teeth in the finished dish, therefore, three of it are so small.

Onions put a lot of juice, it must be carefully drained. Then add it to any cooking dish. And onion puree shift into stuffing. Add salt and pepper to taste. And mix thoroughly.

The filling is ready, and you can set it aside for the time being.

3. Grate the zucchini. A young copy of three together with the skin, more mature vegetable cleaned from the skin and seeds. You can rub on a coarse grater. Cooking time will be sufficient, and he will have time to fully prepare. Pour salt into the rubbed mass and mix. Wait until the mass will let the juice.

4. Squeeze the juice, but not much. There is a lot of flour in our recipe. It absorbs excess fluid.

5. Add eggs, shot down in a separate bowl, as well as salt and pepper, mix.

6. Sift the flour directly into the mixture. Stir and add vinegar-baked soda. Stir again. The mass should be quite thick, but not too much. In order for the whites to turn out to be tender, a “golden mean” is necessary - the dough is not liquid, not thick.

7. Put the pan on the fire, pour in some oil. Wait until it warms, but not much.

8. Now we need a special skill. Need to act quickly and accurately. Put in a griddle for a full tablespoon of the mixture. Gently flatten it to get even flat cakes.

9. The second layer lay out on an incomplete tablespoon of filling. Quickly smooth it evenly. At the same time, try to keep it all on top and not slip into the pan.

10. And the third layer to lay out the bulk. Again a tablespoon, but not as thick as the first layer was laid out. While the essence, yes the body, in a bowl with squash mass formed a certain amount of liquid. So the third layer should be thinner than the first. And he must completely hide the filling.

11. Great! It turned out such high interest blanks. Fry them over medium heat on one side for 7 minutes. Do not make a big fire, otherwise the filling will not have time to bake.

Make sure the bottom is not burnt. Adjust the fire in one direction or another. Look for the right temperature. The first side should be roasted for at least 7 minutes.

12. Turn the product on the other side. If the bottom is well caught and baked, then turn them around will have no difficulty. And we also see that the side is not burnt. Looks ruddy and beautiful. And there is a pleasant pomp. This is also good.

13. Cover with a lid. Here the heating temperature is also important. As a rule, this temperature gives the average fire. And in appearance it should be clear that the bottom is fried slowly, does not remain white. And the products themselves do not lose their shape and do not crawl in different directions.

14. Fry for 4 to 5 minutes. Then open the lid. See how the bottom of the blanks roasted and add a little fire. We have about 2 minutes to fry it until golden brown.

15. Put the finished products on a plate and let cool slightly. If you fry on a large amount of oil, you can pre-lay them on a layer of paper towels to remove excess oil.

Serve traditionally with sour cream.

Separately to the lazy belyash, you can serve some vegetable salad, or just cut fresh vegetables. For example, cucumbers with tomatoes. Belyashi can be eaten both hot and cold.

Hot - they are very tender and juicy. Despite the fact that they contain three layers, and turned out quite lush, they all baked well.

It turned out the dish is beautiful, tasty smelling and just delicious.

Fritters want to eat without stopping!

By the way, if suddenly they didn’t eat everything at once, but a couple remained - another one, then they can be eaten cold. For example, I like to just put one thing on a piece of bread, and eat it in a cold form like this, in the form of a sandwich.

  Squash pancakes without flour in a pan

We all love to arrange fasting days for ourselves, and sometimes to go on a diet (I'm talking about women now). And this recipe is just right for such cases, like no other. In it, we will not use flour at all.

And her place will take oatmeal. Pancakes are slightly crispy, with a beautiful crispy crust. And it will be just a storehouse of all sorts of nutrients, and quite a few calories.

We will need:

• zucchini - 2 pieces (400 gr)
• oatmeal - 6 tbsp. spoons
• dill - 50 gr
• spring onions - 50 gr
• garlic - 1 clove
• egg - 1 pc
• salt - to taste
• ground black pepper - to taste
• cooking oil for frying

From this amount of ingredients you get 10 - 11 finished products.

Cooking:

1. Grate a large vegetable. Lightly salt and mix them. Let stand for 5 - 7 minutes, then squeeze the juice.

2. In the meantime, the vegetable starts up juice, cut green onions and chop the dill. Cut the onion smaller, so that he can bake and not much stood out for its taste. Instead of dill, you can use any other greens, that is, the one you love the most.

3. Grind the garlic. You can do this by skipping it through a press, or chop it with a knife, but as small as possible. The taste of garlic in the finished dish will be quite palpable, consider this during cooking. And if you do not like garlic, do not add it at all.

Well, and if, on the contrary you like, you can add two cloves. As I have already said, zucchini has a very neutral, rather bland taste, and therefore it will be better and tastier when it is enriched with other flavors. And garlic among them.

4. Add greens and garlic in the ground grated vegetable. And also do not forget to drive an egg into the mass. Mix everything thoroughly until smooth.

5. Additionally, salt and pepper to taste.

6. Add oatmeal. Somehow additional grinding is not necessary. Even in spite of the fact that they are rather tough, they will bake well and will not remain tough.

7. Mix everything well. The mixture should be quite thick and dense in consistency. This is good, it will be from such a good and easy to form our blanks.

Let the mixture stand for 5 - 7 minutes so that the flakes can absorb the liquid released from the zucchini.

8. Put the pan on the fire and pour a little vegetable oil into it. Wait until it warms up well. However, do not warm it up too much, it just has to become hot. Otherwise, if the oil is hot, and we put our blanks in it, they will immediately begin to burn from the bottom. There is no flour in the contents, but there are only dry oatmeal. And they need longer time to gain moisture.

9. To form blanks. This can be done in two ways: either by laying them with a spoon in a frying pan, or by forming hands with a hand dipped in water.

To make very large, blanks are not necessary. It is enough to take for one piece a full tablespoon of the mixture.

10. Fry on low heat until golden brown. Watch the fire, it should not be big or small. Roasting time on one side can be 5 - 7 minutes. And on the other hand - a little less.

When you turn the blanks over, be aware that the guarantee of readiness is such a fact: during this action, the blank should be easily taken with a spatula, without breaking. If it crumbles, or cracks appear on it turning over, it means that inside it remains damp.

11. Put the finished products on a layer of paper towels and let the excess oil drain.

Then they can be served at the table. They are very tasty with sour cream. So delicious that after 15 minutes, not a single piece remained on the table.

Basically, all the flakes had time to feed on the juice of zucchini and fully prepared. However, there are some flakes that have reached only semi-ready state And they give the very pleasant crunch.

  Zucchini Pancakes from Julia Vysotskaya

Julia Vysotskaya - famous actress and host of the TV show "Eat at Home" offers this recipe. On the example of this video, you can see not only the preparation of this option, but also see the principle of cooking as a whole.

These are our recipes today. All of them are quite diverse, have a different composition of ingredients, and this results in all with different tastes. You can choose any taste on your own.

I also promised to tell you how to make pancakes with cheese. I will not describe in detail how to do this. But just talk about the principle. In fact, there are two ways to use cheese in the preparation of this dish.

1. Add grated cheese to the vegetable mass. So we prepared the dish in the first recipe.
2. Grate the cheese, and when the pancakes are roasted on both sides, put a cap of grated cheese on top, directly on the finished products in a skillet. Cover it with a lid and wait until the cheese begins to melt. Then get ready-made snacks, and serve.

The second option makes it possible to eat them without adding sour cream.

Now, probably everything. The recipes offered today are my favorite. And I gladly share them with you. All of them more than once, and not two tested, and the dish is always obtained with a predictable result - that is, with excellent. If you follow the recipe and all the recommendations, everything will turn out without surprises.

And in conclusion I want to say that there are on the pages of my blog, which also invariably turn out to be tasty and, most importantly, fluffy. Follow the link, read the recipes and be sure to cook for them.

I hope that you have chosen a recipe for yourself and are already going to cook ...

Good and tasty pancakes and enjoy your meal!

These wonderful pancakes can also be made from zucchini or young squash.

• 1 kg. mature squash (which will need to be cleaned) or 650 g. young squash
• 1 garlic clove
• a small bunch of dill or parsley
• 3 eggs
• 2 tbsp flour
• ¼ tsp ground black pepper
• ½ tsp salt
• cooking oil for frying

Small young zucchini with tender skin, I just fry the slices, and from the fruits of medium ripeness I make very tasty tender pancakes. Previously, I always squeezed the juice, which is so generously given squash zucchini, and as a result the pancakes turned out dry, dense and tasteless. Now I do a little differently and I am pleased with the result.
  First of all, prepare squash, cut off the skin from them, remove the seeds. Of the squash weighing 1 kg is 650 grams of purified finished raw materials. For a while we set it aside.

Chop garlic.

Finely chop the parsley or dill, who likes what more.

Slightly beat 3 eggs. Add to them greens and garlic, do not add salt, we will do this just before frying.

Grate zucchini grated, juice is not squeezed.

Add to the grated vegetables egg mixture and pepper. Stir.

Heat the frying pan, and when it is ready, add salt to the zucchini, quickly stir and lay out the first batch of dough. The later we add salt to the dough, the less juice the zucchini will produce. Scooping dough with a spoon, we try to take even squash, and juice evenly. A portion of the dough should not be very large, about a tablespoon with a small hill. If the contours of the fritters are ugly, or the juice strives to spread over the pan, gently fix them with a spoon. After the dough is over, the egg mixture may remain at the bottom, pour it into the pan, make a small egg pancake.

Fry fritters on both sides until golden brown.

Served with sour cream or mayonnaise.

Recipe 2: zucchini fritters simple

Delicate, juicy, fragrant pancakes.

• 800 g zucchini (or zucchini)
• 2 eggs
• 10 tbsp. flour (with a slide)
• greens to taste
• pepper
• vegetable oil

From the specified number of ingredients is obtained 12-15 pieces.

Greens finely crumble.

Squash grate on a fine grater.
  If the squash is large, they need to be cleaned and seeds removed.
  If they are very juicy, the juice should be drained.

Add eggs, mix.

Add greens.

Add flour, salt, pepper, mix well.
  The mass should not be thick and not liquid.

Heat oil.
  Put pancakes, fry for 5-7 minutes.

Turn over, fry for another 5-7 minutes.
  Serve with sour cream.

Recipe 3: Zucchini Fritters without Eggs (Vegetarian)

• 1 zucchini (large, but still with soft seeds)
• 1 tbsp. flour, with a slide
• dill
• oil

Grate zucchini on a fine grater, salt, add soda, dill, and then gradually stir in the flour to make a rather thick dough. It should not pour from the spoon.

I usually make zucchini pastry denser than just wheat-cakes. You can pepper who loves. Spoon spread the dough on a hot frying pan with butter. Fry on both sides.

Squash fritters are ready! The dough perfectly seizes, does not break.

Cover the plate with napkins so that they absorb a little of the oil from frying, lay out sweets.

Recipe 4: Squash pancakes with cheese, potatoes, garlic

• Courgettes - 4 pcs. medium young
• Onions - 1 pc.
• Crude potato - 1 pc.
• Garlic - 4 cloves
• Flour - from 2 to 6 tablespoons (depends on the amount of juice that zucchini will produce)
• Starch - 1 tbsp.
• Parmesan cheese - 50 g.
• Eggs - 2 pcs.
• Pepper
• Dill
• Vegetable oil - 4 tbsp.

Squash grates (grate the juice if necessary).
  Grate the medium peeled potato on a fine grater.
  Finely chop the onion and garlic, shred the dill.
Grate the cheese and add to the total mass.
  Salt, pepper and begin to thoroughly mix the mixture.
  Then, stir, add starch, eggs, flour and bring to the consistency of dough for pancakes.
  Add butter and stir.
  Caln the pan to the desired temperature (the first batch can be lightly oiled) and spread out with a spoon the desired size. Fry on both sides and serve with any sauce or sour cream.

Recipe 5: Zucchini fritters with semolina and melted cheese

• zucchini - 1-1,2 kg.,
• eggs - 2 pcs.,
• flour ~ about 0.5-1 UF.,
• semolina - 4-5 tbsp
• melted cheese - 100 gr.,
• garlic ~ 3-5 large cloves,
• salt,
• ground black pepper,
• a pinch of nutmeg,
• a pinch of ground ginger,
• a bunch of fresh dill,
• cooking oil for frying.

Wash squash, peel (if there are seeds - remove), grate on a large grater.
  Grate the melted cheese on a fine grater, add to the zucchini.
  Garlic skip through a press or rub on a small grater and add to zucchini.
  Separate yolks from proteins. Add yolks to zucchini and cheese. Squirrels shake up to gadgets and gently mix in squash mass.
  Add salt, pepper, nutmeg, ginger, chopped dill (I also added a little oregano and dry basil), semolina and flour (I wrote the proportions approximate, added to the eye ... you can take flour with semolina 50/50 ). Mix gently.


  Fry the pancakes in a frying pan heated with vegetable oil on low heat until golden brown.



  Serve with sour cream.

Recipe 6: Zucchini Fritters with Cheese and Surprise

Each experienced hostess has a win-win universal recipe, which can be served hot and cold, for dinner and for breakfast. One of these could be a recipe for zucchini pancakes with cheese. In addition, each pancake from this recipe is fraught with a special secret - the filling.

Ingredients for Zucchini Pancakes

• Squash - 400 grams
• Eggs - 2 pcs.
• Hard cheese - 100 grams
• Parsley - 0.5 bunch
• Flour - 8 tbsp.
• Cooking oil for frying

Surprise products

• Tomato - 2 pcs.
• Hard cheese - 50 grams
• Soft curd cheese - 50 grams
• Garlic - 3 cloves

Zucchini cleaned from the peel and three on a fine grater.

Cheese also three on a fine grater

Finely chop the greens with a knife or grind in a blender.

Cheese, zucchini and greens combine in a bowl.

Salt, pepper and add eggs. Gently mix.

Add flour in small portions and mix well.

Prepare the stuffing: peel the tomatoes, cut them into circles, hard cheese - into slices, combine the soft cheese and garlic into a homogeneous mass.

Pour the butter into the pan and heat well over medium heat. Spread on 1 st.l. test. And on top we put tomato and cheese (or cheese and garlic paste).

On top of the filling put another 1 tbsp. dough forming fritters.

Fry on both sides until golden brown.

Ready pancakes lay on paper towels to glass butter.

  Served with sour cream hot for dinner or cold for breakfast!

Recipe 7: squash fritters without eggs on sour cream

• 2 medium young zucchini
• 3 tbsp. spoons of sour cream
• 3 tbsp. mayonnaise spoons
• salt, coriander
• 0.5 art. l soda
• 2 tbsp. spoons of potato starch
• 1 cup flour
• 2 orange slices

Peel zucchini, grate on a medium grater.
  Add mayonnaise, sour cream + soda, starch, seasonings, flour - mix thoroughly.
  Now squeeze the juice from the orange (sweet) slices and mix again ...
  We spread on the pan with a spoon and fry in butter on both sides until a beautiful golden crust is formed.

Zucchini is a seasonal product. It is difficult to keep it for a long time - it becomes tough. Of course, you can buy fresh in the supermarket in the winter too, but why do we need nitrates? Therefore, you need to seize the moment, and enjoy this vegetable plenty. What to cook? Caviar, ratatouille, meatballs, stuffed "boats" - recipes for zucchini dishes are plentiful. But perhaps one of the most simple is squash pancakes. However, not all hostesses know how to make fluffy pancakes from zucchini. The recipe of cooking is quite easy, no need for long cooking time, besides it turns out to be completely non-greasy.

Squash pancakes are tasty and healthy.

Why are zucchini so valuable? They are easily digested and do not cause allergies, which is why pediatricians actively promote this vegetable as the first complementary food, but are also useful for adults. They contain a lot of potassium and iron, vitamins and organic acids, and the zucchini in 100 grams contains only 25-30 Kcal!

And the zucchini has an almost neutral taste, so it goes well with any of the ingredients, neighbors in the dish. That is why zucchini pancakes can be prepared and sweet, and spicy, and with meat and cheese - a lot of recipes. We will choose the most simple and surprisingly tasty.

How to make zucchini fritters fluffy

It’s hard to believe, but there are people who say that squash fritters are not tasty. Most likely, such a conclusion was made by those who once tasted pancakes, cooked incorrectly. If you do not know how to cook pancakes, you can get a lump of half-grated grated zucchini, soaked through with oil, from a frying pan. But there are a few secrets of cooking wonderful "squash" dough, pancakes from which are lush, crunchy and just melt in your mouth.

Pudding pancakes can give:

• yeast;
• soda;
• eggs;
• kefir.

The smaller rubbed zucchini - the more tender the consistency of the finished dish. Light pieces of vegetables and more "easy to lift", but as a chopper it is better to take a grater: watery slurry unsuitable for dough will come out of a blender or meat grinder.

If the zucchini is very juicy, it should be squeezed, rubbed. Salt the dough is recommended at the end of cooking. For pancakes, all the squash varieties will fit. Young, with a thin skin, you can rub, not peeling, and hard skin will have to cut.

How to fry zucchini fritters

It is best to fry the pancakes in a frying pan in vegetable oil without additives, so that foreign smells do not interrupt the flavor of the dish. 2-3 minutes for roasting are sufficient for each side. At the same time, the lid of the pan is not required, and the fire is needed is average: in the weak they will not roast and will absorb a lot of oil, in the strong they will burn them.

Need a low-fat diet option? Then suitable for frying the oven.

See, zucchini fritters video:

Fritters from zucchini: the most delicious recipe

To determine for yourself what recipe you make the most delicious pancakes for, you need to try several cooking methods. It’s probably worth starting with a simple classic recipe.

Classical

Do you like diet meals? Fritters of zucchini "a la classic" can be attributed to such. The ingredients are the simplest:

• kilogram of zucchini pulp;
• about 8-10 tablespoons of flour;
• salt (can be pepper) to taste;
• a pinch of soda;
• greens - at will;
• frying oil.

Squash must be grated, chopped greens. Add flour, soda, salt, mix until smooth and, forming pancakes with a spoon, fry in a pan on both sides.
  You can serve pancakes with sour cream, but even without that, they are very tasty.

With egg

If you add eggs to zucchini in a classic pancake dough, the pancakes will become lush and tender. Per kilogram of vegetable (without peel and seeds) will require:

• flour - 12 tablespoons;
• 2 chicken or 4-5 quail eggs;
• to taste - salt;
• frying oil.

Zucchini need to grind grated, squeeze out excess liquid. Add eggs to it, gradually pour flour. Stir in the dough, add salt.

Fry, spreading pancakes in hot oil with a tablespoon, on both sides until golden brown. Flavor from the pancakes - just magical!

On kefir

Kefir is no accident so fond of cooks - he makes the dough of the simplest ingredients soft and tender. It is better to choose kefir fat. To fry the squash kefir pancakes, you will need a small list of products:

• a pair of medium-sized young zucchini;
• a glass of kefir;
• 2 eggs;
• salt - a little for taste;
• vegetable oil.

1. Rubbed zucchini on a medium grater, they need to squeeze out water. In the pulp add kefir. Then - enter the sifted flour, break into a bowl of egg products, knead the dough thoroughly until smooth. Salt it should be when the pan becomes hot oil.
2. Optionally, you can add greens to the squash dough, ground pepper or garlic - who likes as much. And you can - and sugar, then pancakes come out dessert.
3. Fry each pancake on both sides until cooked. Pancakes from zucchini on kefir are obtained lush, fragrant and incredibly tasty.

With decoy

Semolina successfully replaces the flour in many dishes and types of baking. So why add it to zucchini? To prepare the dough, you will need grated squash mass, semolina (raw cereals) and milk in a ratio of 2: 1: 1. To taste you need to put salt and sugar in the dough. For more porous and melting in the mouth pancakes from zucchini, it is allowed to drive one or two eggs into the dough.

It is necessary to fry pancakes in oil in a frying pan. Serve can be hot and cold, with condensed milk or sour cream, jam or syrup. And rest assured, none of the guests and households will guess what this tender dessert is made of!

Sweet and lush

Gourmet sweets, especially babies who do not like zucchini, you can submit this vegetable in a special way: in the form of sugary and lush pancakes. Preparing such quickly, and eaten - even faster. The secret of delicate taste is in the apple, which is part of the dough.

1. On a pound of grated zucchini you need to take: a large sweet apple, a chicken egg, a pinch of vanilla and cinnamon, a glass of flour, salt to taste, baking powder - on the tip of a spoon and granulated sugar (to taste: 1-3 spoons).
2. The apple should be without skin and seeds. Grate it, squeeze a little juice. Mix the apple and grated zucchini, add flour, drive in an egg and inject other ingredients. Dough is very important to mix well!
3. Roast zucchini-apple pancakes on both sides. To get rid of excess oil, ready-made pancakes enough to put on a paper towel and hold it a little.

The delicate aroma of cinnamon and vanilla gives the pancakes an incredibly delicious smell, and the apple adds sweetness to the taste.

Dietary squash fritters

Fans of proper nutrition and all those who are watching for weight, will surely fall in love with zucchini diet pancakes. This recipe will allow you to diversify the boring menu, and drink tea "not wasted" and without extra calories.

1. Squashes are good for such young pancakes, so that you can rub with the skin - this is extra fiber. Once a diet, then: no white flour. It can be easily replaced by ground oatmeal, bran or wholemeal flour. You can add one egg - it will not allow pancakes to fall apart.
2. Medium-sized young squash must be grated on the peel. Extra water from grated pulp should be squeezed out. Put ground oat flakes in a proportion of about 2: 1 into the grated mass, so that the dough is thick. We drive the egg into the squash-oatmeal mixture, at the same stage we slightly salt the dough.
3. Bake better these pancakes from zucchini in the oven, heat it up to 180 degrees. On a sheet covered with baking paper, spread the pancakes with a spoon. At the same time maintain the distance between them: the dough will spread a little. How long it takes baking depends on the size of the pan and the size of the pancakes. A smooth golden crust is a sure hint: there are ready zucchini pancakes.

The recipe, the dietary properties of which it is important to preserve, can also be somewhat modified. For example, add broccoli or spinach to zucchini. And you can take low-fat cottage cheese. Such pancakes (or, more likely, dietary cheesecakes) will come out satisfying, but their caloric content will remain at a low level.

• Zucchini pancakes with cottage cheese are prepared as follows: grated squash mass and cottage cheese are mixed in a bowl in proportions of 4: 1. For a more sticky consistency, you can add a few tablespoons of flour, however, ingredients and ground Hercules and a raw egg will bind well. "Hercules" need just enough to keep the dough in shape. Salt the mixture should be at the end, with the last stirring. At the same time, chopped greens are added at will. These curd zucchini pancakes are baked in the oven.

The recipe for such a dish can be one of the most beloved in the diet, because it is a complete meal: there are proteins in the pancakes, and some fat and carbohydrates! And all this at about 60-80 Kcal per 100 grams.

Squash fritters with cheese and garlic

But these zucchini fritters will attract even the masculine part of the population of your house: nourishing, spicy and incredibly tasty! Prepare them simply.

Ingredients:

• a pound of peeled zucchini;
• hard cheese - 100-120 grams;
• one egg;
• 2-3 garlic teeth;
• flour - ½ cup.

1. In addition, you will need simple spices - salt and pepper, their number is calculated based on taste preferences. You can also add chopped greens.
2. Pulp zucchini need to grate, squeeze out excess moisture. Grated cheese is also ground. Garlic and greens finely chopped with a knife. You can skip the garlic and through the press. All ingredients are mixed to a smooth consistency. Pancakes are fried in a pan in vegetable oil.

Zucchini Fritters with minced meat

Another variation of vegetable pancakes are squash fritters with minced meat - nourishing and fragrant. They can even be served instead of meatballs to a side dish or salad.

For one medium zucchini it is required:

• 250-350 g of minced meat (chicken is better to exclude as very liquid);
• a pair of garlic teeth;
• one egg;
• salt;
• optional - greens, ground pepper.

1. Zucchini can be peeled, but the young zucchini will be excellently rubbed with the peel - three of it on a coarse grater. Garlic is required to be crushed with a knife in a fine crumb, and it is possible to push through a press.
2. Squash should be mixed with minced meat, eggs, garlic. Salt If the consistency is watery - you can mix in some flour.
3. Add pancakes with a spoon, giving them shape immediately, into the pan, and fry on both sides for at least 5 minutes (mince it is important to fry well!).

This vegetable is very versatile, suitable even for pastries, and fragrant crunchy pancakes are a confirmation of this. Do not miss this opportunity, cook in summer lush pancakes from zucchini. Recipe  tender, tasty, will help to diversify the menu.