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

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

Vegetable zucchini pancakes deserve some interest. They have every chance of becoming the most delicious and complete breakfast or dinner. Making them is no more difficult than everyday pancakes, and the usefulness of them for slender form and replenishing the body's vitamin supply is much more significant.

The most delicious zucchini pancakes: a step by step recipe

Even if there is a society that does not prefer vegetable pancakes in any way, in which case they simply did not try pancakes according to this recipe... They are cooked 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 blotches of greenery.
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 pancakes you will need:

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

How to make the most delicious zucchini pancakes

1.Rinse the zucchini, cut off the tails, cut insignificant chunks and place in a blender bowl. Peel the onion from the husk and direct after the courgettes. Grind all vegetables into a homogeneous puree;

2. Wash greens under running cool water, dry in a clean towel and cut 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.Add flour last to the dough, continuously observing the density of the mass. Depending on the juiciness of vegetables, more or less flour may be required;

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 in any way and do not burn in any way during the frying period;

6. Fry the pancakes in a pancake pan or ordinary pan with a non-stick or ceramic coating until cooked on both sides. Serve hot with sour cream.

Delicate and very tasty zucchini and cheese pancakes

What has the ability to make the flavor of squash pancakes softer and more appetizing? Cheese! Add it to vegetable dough in every way: rubbed in a large or small grater, hiding pancakes in the center. The second type is the most interesting, but calls for more culinary skills.

For gentle vegetable fritters 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 the taste;
vegetable oil for frying.

Preparation:

1.Grate the washed zucchini without stalks on a large grater, add salt, pepper and give a certain amount of min., In order to get rid of unnecessary moisture;

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

3. If the pancakes are not going to be eaten all at once, in this case, the cheese can simply be passed through a large grater and added to the dough. In another case, you can delight homemade delicious melted cheese from the inside of the pancakes. To do this, cut the cheese into thin slices.

4. If cheese is added to the dough, then simply fry the pancakes in vegetable oil... For a different kind, put a tablespoon of dough in a pan, put on top light cheesy slice, and in addition a spoonful of dough in it, and fry on both sides.

Lush squash pancakes with minced meat and garlic

This method pancakes will amuse representatives of the stronger sex, who in no way presume to eat without meat. It may even be hard for them to believe that apart from minced meat, in addition there is something in the composition. You can give them not only with classic sour cream, however, also with ketchup or sauce, which will go well with meat dishes.

For lush pancakes you will need:

three hundred to four hundred grams of zucchini;

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 baking soda;

one glass of flour;

salt and other spices to taste.

1.The prepared zucchini pass through a small grater or grind with a blender;

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

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

4.Fry quickly squash and meat donuts in a very hot skillet in very hot oil on both sides. It is necessary to spread the dough with a spoon at a distance, taking into account that it will grow in height and width.

Appetizing and delicious zucchini pancakes with chicken in the oven

This method is noble to the interest of supporters healthy way life, because there will be no vegetable oil in it, neither for the purpose of frying, nor in the dough, and flour will be replaced by ground in a coffee grinder cereals... After all, the oven will undoubtedly help to transform the dough into ready-made pancakes.

For pancakes in the oven, you need similar components:

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

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

2. Mix all the ingredients in one bowl and mix thoroughly;

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

Cooking Tips

The procedure for making mouth-watering zucchini pancakes 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 in no way more than 5 cm in diameter) and colorful color. The tail should not be lethargic or dry.

There is no need to be sad if the zucchini is slightly scratched, this has the ability to happen with the soft peel of a vegetable next to the carriage, but this is not at all scary. However, if bruises or the most fundamental defects are visible, in this case it is more correct to push this kind of fruit to the side.

Fruits of abnormally large volumes will not fit for pancakes. They have every chance be overripe with loose and apathetic flesh on the inside, thick skin on the outside.

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

If the zucchini is selected correctly, then the grains do not need to be removed in any way. In regular milk fruits, they are tender and will become hardly noticeable in the dough.

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

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

How to grind the zucchini - depends on the individual food taste preferences... Fans of pancakes with a homogeneous texture can be used with a blender, for those who exactly like an option similar to pancakes - a grater in support.

Fried pancakes must be allowed to sit for a few minutes. in a paper towel or napkin, in order to saturate excess fat. In order to make a pancake without oil, you can fry them in a dry skillet, however, add two tablespoons of vegetable oil to the dough, or bake them in the oven.
These are probably all the secrets of mouth-watering zucchini pancakes with a delicious and golden brown crust. Bon Appetit!

Video recipe - How to cook zucchini pancakes

Taste Info Second: zucchini and eggplant / Fritters

Ingredients for 2-3 servings:

• young zucchini (small in size) 2 pcs.;
• egg 1 PC.;
• flour 4 tsp;
• baking powder 1 tsp;
• salt 1 tsp (no slide);
• garlic 2 cloves;
• ground black pepper if desired;
• parsley and dill 2 sprigs;
• vegetable oil 50-70 ml.

How to make lush squash pancakes

For two servings of pancakes, use two small squash or one large fruit. Now pinch the zucchini skin with your fingernail to determine its softness. If the vegetable is still young, then do not peel off the skin from it, just rinse the zucchini. From ripe zucchini, for delicate taste, peel off the skin with a peeler, remove the inner seed part.


Grind the zucchini on a coarse grater and transfer the mass to a deep bowl. Now, as for the vegetable marrow salt. If you add salt and stir them, they will immediately begin to ooze. Do just that, let the zucchini and salt sit for 5-10 minutes. Then use both hands to thoroughly squeeze the entire squash juice... Transfer the squash mass into a clean container. Now your pancakes will not float when frying, they will also hold their shape well.


Drive one large into the zucchini a raw egg and stir 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 fragrant varieties, you can add it to grated(1-2 tbsp. L). Alternatively, you can add a little to such a dough for zucchini boiled rice or a little cottage cheese (1-2 tbsp. l).

Put finely chopped dill and parsley into the resulting courgette dough. Squeeze a clove of garlic through the garlic or chop finely, send into the dough. Immediately place the pan with oil on the stove to heat up.


Take a tablespoon of the zucchini dough and send to hot skillet... Fry over medium heat squash pancakes until golden brown on each side.

Place flavored and fluffy pancakes on a plate.


I recommend serving zucchini pancakes with warm sour cream.

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

What kind of pancakes have we not tried already !? 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 small 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'll have to urgently correct the situation.

It would seem that - simple pancakes, what else is there to invent ?! Many have been cooking according to the same recipe for years, 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 fans of collecting recipes and experimenting, like me. As soon as I see something, in my opinion, interesting and new, I cannot sit still - I must definitely try.

So I collected all sorts of different recipes. And there are really a lot of them - these are everyone's beloved, the most simple options preparations that involve only taverns, eggs, flour and salt and pepper. But you can enrich these simple recipes adding greens, garlic, carrots, raw potatoes... You can cook them altogether without adding flour. And from such additions and changes, the recipe will not become any more complicated, or less delicious.

On the contrary, as is known thanks to additional ingredients the taste can be greatly improved.

Although, if you want to cook something like that ..., then of course it is pancakes stuffed with minced meat. And what could be tastier than ready-made fried products baked with cheese…. Delicious! I am writing now and salivating continues. But only a few hours ago we ate lazy whites for dinner. And these are not the whites you thought of. These are exactly the products that are prepared with meat filling.

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

This is the easiest way to prepare this dish by millions of people. It can be considered a classic. It has been tested many, many times already, and therefore absolutely will not deliver any special hassle and surprises.

We need:

• zucchini - 2 pcs (about 600 - 650 gr)
• eggs - 2 pcs.
• flour - 3 tbsp. spoons (60 gr)
• hard cheese - 50 gr
• baking powder - 1 tsp
• greens (dill, parsley) - to taste
• garlic - 1 clove
• pepper - a couple of pinches (or to taste)
• frying oil

Preparation:

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 need to be peeled and seeds removed. The skin of such fruits is soft and tender, in addition, it contains a lot nutrients... 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 still have to be found.

Such fruits are called milk fruits, and only the ends on both sides need to be cut off from them.

But specimens "with experience", large, sometimes even overgrown, must be peeled from the skin. And besides, it is necessary to remove the seeds from them. They can be pretty tough already. In addition, there is a lot of liquid between them, which is of no use to us in the dish.

It looks like a small fruit, but seeds have already formed in it. The easiest way to clean it is with a tea or dessert spoon, depending on the area 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 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, contain a large percentage of water. And we will see it soon. It is worth standing the grated vegetable for 5 minutes, and a lot of juice will appear. This is inevitable and there is no getting away from it. Therefore, we will not wait for this to happen, but simply help it to form quickly.

And for such an ambulance, we will need salt. Salt the grated vegetable and stir. The juice will not keep itself waiting long and will begin to actively stand out. Let the process continue for now, and we will do something else.

3. Our greens must be pre-washed and dried. We don't need extra water. You can take any greens: dill and parsley are considered classic in this case. You can use both two types at the same time, or any one of them.

And some people like to add cilantro. In this case, the pancakes are obtained with several spicy taste and aroma.

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

4. The same goes for garlic. If you want, add at least one clove. And if you like sharper, then you can add 3 - 4 teeth. If, however, you do not eat garlic at all, then you can simply ignore it. Peel the garlic and prepare a press to crush it. Do not grind yet, we will do it immediately into the general mixture.

5. Squeeze the juice from the courgettes. You can do it through a sieve, or you can simply squeeze it out with your hands. Do not be especially zealous, otherwise finished goods get dryish.

Do not pour out the squeezed juice, it can be used in cosmetic purposes rubbing his face and hands with it. In this case, you do not need to add salt to them. And also such juice can be simply drunk. The juice is not only healthy, but also tasty. Especially salty.

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

6. Beat eggs in a separate bowl and add to the pressed mass. Introduce chopped herbs and squeeze the garlic through a press. Add ground pepper. You can add it either red or black. The amount also depends on your taste, so add it to your liking.

Mix the mass.

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

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

It is very hard and does not melt, like ours, Russian cheese... Therefore, he is very good in products! If you find one, then buy a little. This will make a 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 infuse for a long time, otherwise a large amount of liquid will appear again. In general, there is no need to hesitate in preparing such a dough. Everything must be done clearly and quickly. Then, when frying, the dough will not flow, and the products will turn out to be neat, fluffy and tender.

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

If you are using a pan with thick sides and bottom or with non-stick coating, then the pancakes can be cooked on minimum quantity oils.

11. Put equal portions of dough into hot butter with a tablespoon. Reduce the heat to medium so that the middle has time to steam and the bottom does not burn.

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

Fry on one side until beautifully browned. This may take about 5 minutes, plus, minus - a little, depending on the portion of the laid out dough and the characteristics of the frying pan.

12. Turn the items over with a spatula. And fry for about 3 - 5 minutes more. Again, guided by their appearance.

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

13. Let sit for 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, stir the whole mass. While she was standing, some liquid formed. And it must be mixed.

Ready to serve pancakes with sour cream.

Eat with pleasure!

Tender 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 rather neutral taste. Therefore, garlic and various greens are added to it. If you cook pancakes from only one of it, then their taste will be rather bland.

And in this recipe, we enhance the flavor with carrots, potatoes and onions. Probably everyone knows the taste, and whoever prepares them also knows that it is very tasty. So in this recipe, adding quite a bit of potatoes, we get a completely new and amazing taste familiar to all dishes.

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

From this amount of ingredients, 10 pieces will be obtained.

We need:

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

Preparation:

1. Grate the zucchini on a coarse grater. Season with salt, stir and let stand for about 5 minutes. Then squeeze out the juice. You can do this using a sieve. Or you can just wring it out with your hands.

Do not pour out the juice, it is quite tasty!

2. Grate carrots and potatoes. The potatoes will also let juice in a few minutes. This juice should also be squeezed out.

Finely chop the onion.

3. Combine all ingredients in one bowl and mix. Since we squeezed out the juice, we lost some of the salt. And it needs to be replenished by adding additional salt to the vegetables.

The mass does not mix very 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 asked for one more. I didn’t resist and added. It immediately became easier.

4. Pepper the grated vegetables to taste and stir again.

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

As you can see, the mixture is quite thick and quite dense.

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

6. Put a frying pan on the fire and pour some vegetable oil into it. Do not heat the oil too much, just enough to keep it hot and not hot.

7. As soon as the oil has warmed up, we will form the workpieces 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, you need to wet your hands. warm water Take the mixture with a tablespoon and form neat flat cakes with your hands. Put them in a skillet.

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

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

9. When the bottom is browned, turn the items 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 easily turn over without breaking into pieces or breaking.

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

You don't need a lot of oil for frying. Everything is perfectly fried on his not a large number.

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

12. Serve with sour cream.

As you can see, they turned out to be lush, beautiful, quite satisfying and very tasty. Everything inside was baked beautifully, nothing remained damp.

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

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

Recipe with cottage cheese and dill

It happens that a little cottage cheese remains in the refrigerator. And this is great! So you can bake delicious pancakes with cottage cheese.

From this amount of ingredients, 15 pieces are obtained. This is provided that the dough will be spread over a full tablespoon.

We need:

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

Preparation:

1. Grate the courgettes. If they are young, then you can grate them directly with the skin. And if the fruits are large, then the skin must first be peeled, as well as the seeds.

If you rub a vegetable on a coarse grater, then the finished products will turn out to be, as it were, slightly crispy. The pieces will be felt. If you want to get a more uniform taste, then rub them on smaller cells.

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

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

After the allotted time, drain the juice through a sieve, or the mass can be lightly squeezed out with your hands.

3. In the meantime, they insist, grate the curd through a sieve. Or just knead it with a fork. This is especially necessary if the curd has large grains.

4. Finely chop the dill, which must be rinsed and dried in advance.

5. Beat eggs with a fork.

6. Mix squeezed zucchini with eggs and cottage cheese. Add ground pepper and chopped dill. Mix everything thoroughly into a homogeneous mass.

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

The dough should be fairly thick. It will be possible to form workpieces from it that will not creep out during frying. If you did not succeed in such a dough, then add a little more flour.

But if you follow the recipe, then you will no longer need flour.

8. In the meantime, quickly heat the oil in a frying pan. Why fast? Because the test does not need to be allowed to stand for a long time. Although we have drained the main juice, it will still come out more and more. And if we hesitate for a long time, the dough will "float". And our little “suns” will follow along with it.

The secret of lush pancakes is in the dough. When you put the dough in a frying pan, it should remain in the same state, not fall off, and not spread in different directions.

9. It is not necessary to pour a lot of oil into the pan, otherwise our dish will turn out to be very fatty. In addition, they are excellent fried with a minimum amount of oil.

10. Put the resulting mass in a frying pan with a tablespoon. It is enough to put a full tablespoon. You can take another spoon and hold the workpiece with it to form even, identical rounds or ovals. Do not make a strong fire. Our products should be thoroughly baked inside, and not excessively brown underneath. And a big fire will just contribute to this.

But do not make a very small fire either. The crust at the bottom will not bake, and the zucchini will continue to produce juice. The pancakes will creep apart and will not turn out to be lush.

Medium fire is just what you need. Roasting time on one side is 5 - 7 minutes. Then turn the products over and fry on the other side, 5 - 7 minutes will also be enough.

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

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

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

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

12. After they have lain on towels for 5 minutes, put them on a plate and serve. They are very good with sour cream, which is traditional in such cases. M ... m ... m ... yummy! And what a wonderful color! Ruddy, with pleasant green blotches.

Since I rubbed the vegetable on a coarse grater, some of the zucchini pieces are quite palpable. And I like what is preserved in them the largest number vitamins.

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

Lush zucchini pancakes with minced chicken

This is one of my husband's favorite dishes with this vegetable. That's how he regular pancakes considers it not food, but fun. After eating them, he is already hungry again in an hour. But to such, he refers to great pleasure, and always eats with additives.

I called the recipe the most delicious. This is true! I don’t even know if we can call them the word we are used to. It seems that zucchini are present in the ingredients, the appearance is similar to the familiar ruddy suns. But the taste is not at all similar.

Somehow in one of similar recipes I came across the name of the dish, which I personally like more - "Zucchini lazy whites". When you cook them and try them, you will understand why I am talking about this.

The thing is that the dish is prepared with minced meat. And it seems like it is prepared with any minced meat. But somehow I don't dare to cook them with minced meat. In my opinion, too little time cooking for meat. Maybe, if the meat is your own, you could take the risk. And it is better to cook purchased items in a store for a longer time.

And generally, I use either minced chicken, or minced meat made from fish meat. The pike perch is especially good in this matter. His meat is white, and the pancakes are not only tasty and tender, but also beautiful.

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

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

From this amount of ingredients, 12 pieces are obtained.

We need:

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

For filling:

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

Preparation:

1. Prepare minced meat if you don't have one ready. But personally, I prefer to cook the minced meat myself. In this case, I know exactly what is inside. I remove almost all of my skin and don't use grease. And in store mince most likely both are present.

In general, we need minced meat. And it's a personal matter for everyone, whoever he takes it.

2. Grate a small onion 100 - 120 grams on a fine grater. It should not feel and crunch on the teeth in the finished dish, which is why three of it is so fine.

The onion will let out a lot of juice, it must be carefully drained. Then add it to any cooking dish. And put the onion puree into the minced meat. Season with salt and pepper to taste. And mix thoroughly.

The filling is ready, and you can set it aside for now.

3. Grate the zucchini. Three young specimens together with the skin, peel the more mature vegetable from the skin and seeds. You can rub on a coarse grater. The cooking time will be sufficient and it will have time to fully cook. Pour salt into the grated mass and mix. Wait until the mass releases juice.

4. Squeeze out the juice, but not hard. We have a lot of flour in our recipe. It will absorb excess liquid.

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

6. Sift the flour directly into the mixture. Stir and add slaked with vinegar soda. Stir again. The mass should be thick enough, but not too thick. To make the whites tender, you need a "golden mean" - the dough is not liquid, not thick.

7. Put the pan on the fire, pour in a little oil. Wait until it gets warm, but not much.

8. Now we need a special skill. You need to act quickly and accurately. Put in a frying pan at a full tablespoon of the mixture. Smooth it out gently to get even cakes.

9. Put the filling in the second layer on an incomplete tablespoon. Smooth it out quickly with an even layer. At the same time, try to keep it all on top and not slide into the pan.

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

11. Great! It turned out so high interesting blanks... Fry them over medium heat on one side for about 7 minutes. Do not use a high heat, otherwise the filling will not have time to bake.

Make sure that the bottom does not burn. Adjust the fire to one side or the other. Look for the desired heating temperature. The first side should be browned for at least 7 minutes.

12. Turn the products over to the other side. If the bottom is well grabbed and baked, then turning them over will not be difficult. And we also see that the side is not burnt. Looks rosy and beautiful. And pleasant splendor remains. This is also pleasing.

13. Cover with a lid. The heating temperature is also important here. As a rule, this temperature is given by medium fire... And by outward appearance it should be visible that the bottom is fried slowly, does not remain white. And the products themselves do not lose their shape and do not creep in different directions.

14. Fry for 4 - 5 minutes. Then open the lid. Look at how the bottom of the blanks is fried and turn up the heat a little. We have about 2 minutes to fry it until it forms. golden brown.

15. Put the finished products on a plate and let cool slightly. If you have fried with a lot of oil, then you can pre-lay them on a layer of paper towels to remove excess oil.

Serve traditionally with sour cream.

Separately to lazy whites can I submit 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 to be quite lush, they all baked well.

The dish turned out to be beautiful, deliciously smelling and simply delicious.

You want to eat pancakes without stopping!

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

Zucchini pancakes without flour in a pan

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

And its place will be taken by oatmeal. The pancakes will turn out to be slightly crispy, with a beautiful crispy crust. And it will be just a storehouse of all kinds of useful substances, and very few calories.

We need:

• zucchini - 2 pcs (400 gr)
• oatmeal - 6 tbsp. spoons
• dill - 50 gr
• green onions- 50 gr
• garlic - 1 clove
• egg - 1 piece
• salt to taste
• ground black pepper - to taste
• vegetable oil for frying

From this number of ingredients, 10 - 11 finished products will be obtained.

Preparation:

1. Grate the vegetable on a coarse grater. Salt and stir them slightly. Let stand for 5 - 7 minutes, then squeeze out the juice.

2. In the meantime, the vegetable starts up the juice, chop the green onion and chop the dill. Cut the onion smaller so that it has time to bake and does not greatly stand out for its taste. Instead of dill, you can use any other greens, that is, the one you like the most.

3. Chop the garlic. This can be done by passing it through a press, or chopped with a knife, but as small as possible. The taste of garlic in the finished dish will be quite noticeable, keep this in mind when cooking. And if you do not like garlic, then do not add it at all.

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

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

5. Add salt and pepper to taste.

6. Add the oatmeal. There is no need to grind them additionally. Even though they are quite tough, they will bake well and will not stay tough.

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

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

8. Put a frying pan on the fire and pour some vegetable oil into it. Wait until it warms up well. However, don't heat it up too much, it just needs to get hot. Otherwise, if the oil gets hot, and we put our blanks in it, then they will immediately begin to burn from below. There is no flour in the contents, but there is only dry oatmeal. And they need a longer time to gain moisture.

9. Form the blanks. This can be done in two ways: either by laying them out with a spoon in a frying pan, or by forming cakes with your hands dipped in water.

Make it very large, there is no need for blanks. It is enough to take a full tablespoon of the mixture for one piece.

10. Fry over low heat until golden brown. Watch out for the fire, it should be neither large nor small. Roasting time on one side can be 5 - 7 minutes. And on the other hand - a little less.

When you turn over the workpieces, know that the guarantor of readiness is the following fact: during this action, the workpiece should be easily taken with a spatula, without breaking. If it crumbles, or cracks appear on it during overturning, it means that inside it remains damp.

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

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

Basically, all the flakes had time to be saturated with zucchini juice and are completely ready. However, there were some flakes that were only semi-ready. And it is they who give that very pleasant crunch.

Zucchini pancakes from Julia Vysotskaya

Julia Vysotskaya - the famous actress and host of the TV show "Let's Eat at Home" offers this recipe. Using this video as an example, you can watch not only the preparation of this option, but also see the principle of cooking in general.

These are our recipes today. They are all quite diverse, have different composition ingredients, and from this you get everything with different tastes... You can choose any taste you like.

I also promised to tell you how to cook pancakes with cheese. I will not describe in detail how to do this. I'll just tell you about the principle itself. There are actually two ways to use cheese in this dish.

1. Add grated cheese to the vegetable mass. This is how we prepared the dish in the first recipe.
2. Grate the cheese, and when the pancakes are fried on both sides, lay out the cap grated cheese from above, directly onto the finished products in the skillet. Cover it with a lid and wait for the cheese 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 on offer today are my favorites. And I am happy to share them with you. All of them have been tried more than once, and not twice, and the dish always turns out with a predictable result - that is, with excellent. If you follow the recipe and all the recommendations, then everything will work out without surprises.

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

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

Good and tasty pancakes and bon appetit!

These great pancakes can also be made with zucchini or young squash.

• 1 kg. mature zucchini (to be peeled) or 650 g young zucchini
• 1 clove of garlic
• a small bunch of dill or parsley
• 3 eggs
• 2 tablespoons flour
• ¼ tsp ground black pepper
• ½ tsp salt
• vegetable oil for frying

I simply fry small young zucchini with a delicate skin in slices, and from the fruits of medium ripeness I make very tasty tender pancakes... Before, I always squeezed the juice, which is so generously given by grated zucchini, and as a result, the pancakes turned out to be dry, dense and tasteless. Now I'm doing it a little differently and I'm happy with the result.
First of all, we prepare the zucchini, cut off the skin from them, remove the seeds. From zucchini weighing 1 kg, 650 grams of peeled ready-made raw materials remain. We put it aside for a while.

Chop the garlic.

Finely chop parsley or dill, whichever you prefer.

Beat 3 eggs lightly. Add herbs and garlic to them, do not salt, we will do this just before frying.

We grate the zucchini, do not squeeze the juice.

Add the egg mixture and pepper to the grated vegetables. We mix.

We heat the pan, and when it is ready, add salt to the zucchini, mix quickly and spread the first portion of the dough. The later we add salt to the dough, the less juice the zucchini will exude. Scooping up the dough with a spoon, we try to evenly take both courgette chips and juice. A portion of the dough should not be very large, about a tablespoon with a small slide. If the contours of the pancakes are ugly, or the juice tends to spread over the pan, carefully correct them with a spoon. After the dough is finished, it may remain at the bottom egg mixture, pour it into a frying pan, make a small egg pancake.

Fry the pancakes on both sides until golden brown.

Serve with sour cream or mayonnaise.

Recipe 2: simple zucchini pancakes

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 amount of ingredients, 12-15 pieces.

Finely chop the greens.

Grate the zucchini on a fine grater.
If the zucchini is large, peel and remove the seeds.
If they are very juicy, drain the juice.

Add eggs, stir.

Add greens.

Add flour, salt and pepper, mix well.
The mass should be neither thick nor liquid.

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

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

Recipe 3: Zucchini Pancakes Without Eggs (Vegetarian)

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

Rub the zucchini over fine grater, salt, add baking soda, dill, then gradually stir in flour to get pretty thick dough... It shouldn't come off the spoon.

I usually make the squash dough thicker than just the wheat pancakes. You can pepper whoever loves. Spoon the dough into a hot skillet with butter. Fry on both sides.

Zucchini pancakes are ready! The dough sets well, does not break.

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

Recipe 4: Zucchini pancakes with cheese, potatoes, garlic

• Zucchini - 4 pcs. middle young
• Onions - 1 pc.
• Raw potatoes - 1 pc.
• Garlic - 4 cloves
• Flour - from 2 to 6 tablespoons (depends on the amount of juice that the zucchini will secrete)
• Starch - 1 tablespoon
• Parmesan cheese - 50 g.
• Eggs - 2 pcs.
• Pepper
• Dill
• Vegetable oil - 4 tablespoons

Grate the zucchini on a coarse grater (drain the juice if necessary).
Grate medium peeled potatoes on a fine grater.
Finely chop the onion and garlic, finely chop the dill.
Grate cheese on a fine grater and add to the total mass.
Season with salt and pepper and stir the mixture thoroughly.
Then, while stirring, add the starch, eggs, flour and bring to the consistency of a pancake dough.
Add oil and stir.
Ignite the pan until the right temperature(on the first batch, you can lightly grease with oil) and spoon pancakes of the desired size with a spoon. Fry on both sides and serve with any sauce or sour cream.

Recipe 5: Zucchini pancakes with semolina and cream cheese

• zucchini - 1-1.2 kg.,
• eggs - 2 pcs.,
• flour ~ about 0.5-1 tbsp.,
• semolina - 4-5 tablespoons,
• processed 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,
• vegetable oil for frying.

Wash the zucchini, peel (if there are seeds, remove), grate on a coarse grater.
Grate the melted cheese and add to the zucchini.
Pass the garlic through a press or grate on a fine grater and add to the zucchini.
Separate the yolks from the proteins. Add yolks to zucchini and cheese. Beat the whites until firm peaks and gently mix into the courgette mass.
Season with salt, pepper, nutmeg, ginger, chopped dill (I also added a little oregano and dry basil), semolina and flour (I wrote approximate proportions, added them by eye ... you can take flour with semolina 50/50). Mix gently.


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



Serve with sour cream.

Recipe 6: Zucchini Fritters with Cheese and Surprise

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

Ingredients for squash pancakes

• Zucchini - 400 grams
• Eggs - 2 pcs.
• Hard cheese - 100 grams
• Parsley greens - 0.5 bunch
• Flour - 8 tablespoons
• Vegetable oil for frying

Surprise filling products

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

Peel the zucchini and three on a fine grater.

Cheese also three on a fine grater

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

Combine cheese, zucchini and herbs in a bowl.

Salt, pepper and add eggs. Mix gently.

Add flour in small portions and mix thoroughly.

Cooking the filling: peel the tomatoes, cut into circles, hard cheese - into slices, soft cheese combine with garlic into a homogeneous mass.

Pour oil into a skillet and heat well over medium heat. We spread 1 tablespoon each. test. And put the tomato and cheese (or cheese and garlic paste) on top.

Put another 1 tablespoon on top of the filling. dough, forming pancakes.

Fry on both sides until golden brown.

Put the finished pancakes on paper towels so that the glass is oil.

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

Recipe 7: egg-free zucchini pancakes with sour cream

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

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

Zucchini is a seasonal product. It is difficult to store it for a long time - it becomes tough. Of course, you can buy fresh in the supermarket in winter, but why do we need nitrates? Therefore, you need to seize the moment and enjoy this vegetable to your heart's content. What to cook? Caviar, ratatouille, cutlets, stuffed "boats" - there are a great many recipes for dishes from zucchini. But, perhaps, one of the simplest are squash pancakes... However, not all hostesses know how to make lush zucchini pancakes. The recipe is quite easy, you do not need a long cooking time, moreover, it turns out to be completely non-fatty.

Zucchini pancakes are tasty and healthy

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

And zucchini also has an almost neutral taste, so it goes well with any ingredients that are neighbors in the dish. That is why zucchini pancakes can be cooked both sweet and spicy, and with meat and cheese - there are a lot of recipes. We will choose the simplest and most delicious.

How to make zucchini pancakes lush

It's hard to believe, but there are people who claim that zucchini pancakes are tasteless. Most likely, such a conclusion was made by those who once tried pancakes that were cooked incorrectly. If you don't know how to cook pancakes correctly, you can get a lump of half-baked grated zucchini soaked in oil from a frying pan. But there are several secrets of making a wonderful "zucchini" dough, pancakes from which are fluffy, crunchy and just melt in your mouth.

Pancakes can be made splendid by:

• yeast;
• soda;
• eggs;
• kefir.

The finer the zucchini is grated, the softer the consistency. ready meal... Light vegetable particles are even more "easy to lift", but it is better to take a grater as a chopper: a watery gruel that is unusable in the dough will come out of a blender or meat grinder.

If the zucchini is very juicy, it should be squeezed out, grated. It is recommended to salt the dough at the end of cooking. All zucchini varieties are suitable for pancakes. Young, thin-skinned, can be rubbed without peeling, but the tough skin will have to be cut off.

How to fry zucchini pancakes

It is best to fry pancakes in a frying pan on vegetable oil without additives so that foreign odors do not interrupt the aroma of the dish. For frying, 2-3 minutes is enough on each side. At the same time, a lid is not required for a frying pan, and a medium fire is needed: on a weak one they will not fry and absorb a lot of oil, on a strong one they will burn.

Need a non-greasy dietary option? Then the oven is suitable for frying.

See, zucchini pancakes video:

Lush zucchini pancakes: the most delicious recipe

To determine for yourself which recipe you get the most delicious pancakes, you need to try several cooking methods. Perhaps it's worth starting with a simple classic recipe.

Classical

Do you like dietary dishes? Zucchini pancakes "a la classic" can be attributed to just such. The ingredients are the simplest:

• a kilogram of squash pulp;
• about 8-10 tablespoons of flour;
• salt (you can also pepper) to taste;
• a pinch of baking soda;
• greens - optional;
• frying oil.

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

With egg

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

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

Grind the zucchini, squeeze out the excess liquid. Add eggs to it, gradually add flour. While stirring the dough, add salt.

Fry, spreading the pancakes in hot oil with a tablespoon, on both sides until golden brown. The aroma from the pancake is simply magical!

On kefir

Kefir is not for nothing that cooks love so much - it makes the dough from the simplest ingredients soft and tender. It is better to choose fatty kefir. To fry squash kefir pancakes, you need a small list of products:

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

1. After rubbing the zucchini on a medium-celled grater, squeeze the water out of them. Add kefir to the pulp. Then - introduce sifted flour, break eggs into a bowl to the products, knead the dough thoroughly until smooth. You need to salt it when the oil becomes warmed up in the pan.
2. If you wish, you can add greens, ground pepper or garlic to the squash dough - whoever you like. Or you can - and sugar, then the pancakes will come out dessert.
3. Fry each pancake on both sides until tender. It turns out pancakes from zucchini on kefir are lush, aromatic and incredibly tasty.

With semolina

Semolina is a successful substitute for flour in many dishes and baked goods. So why add it to zucchini? To prepare the dough, you will need grated zucchini mass, semolina ( raw cereals) and milk in a ratio of 2: 1: 1. Add salt and sugar to the dough to taste. To get more porous and melting in the mouth zucchini pancakes, it is allowed to drive one or two eggs into the dough.

You need to fry the pancakes in oil in a pan. Serve hot or cold, with condensed milk or sour cream, jam or syrup. And you can be sure that none of the guests and household members will guess what this delicate dessert is made of!

Sweet and curvy

For sweet-food gourmets, especially kids who do not like zucchini, you can serve this vegetable in a special way: in the form of sweet and lush pancakes... They cook so quickly, and eat them even faster. The secret of the delicate taste is in the apple, which is part of the dough.

1. For half a kilogram 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 must be without skin and seeds. It is grated, the juice is squeezed out a little. Mix an apple and grated zucchini, add flour, drive in an egg and add other ingredients. It is very important to mix the dough well!
3. Squash-apple pancakes are fried on both sides. To get rid of excess oil, it is enough to put the finished pancakes on paper towel and hold on it for a bit.

The subtle aromas of cinnamon and vanilla give the pancakes an incredibly appetizing smell, and the apple brings sweetness to the taste.

Diet squash pancakes

For fans proper nutrition and everyone watching the weight will surely fall in love diet pancakes from zucchini. This recipe will allow you to diversify the boring menu, and drink tea "not in vain" and without extra calories.

1. Zucchini is good for such young pancakes so that you can rub with the skin - this is additional fiber. Once a diet, then: no white flour top grade... It can be easily replaced with ground oatmeal, bran or flour. coarse... You can add one egg to keep the pancakes from falling apart.
2. Medium-sized young zucchini must be grated with the peel. Excess water wring out of the grated pulp. Put ground oatmeal in the grated mass in a ratio of about 2: 1, so that the dough is thick. Drive the egg into the zucchini-oatmeal mixture, at the same stage add a little salt to the dough.
3. It is better to bake these zucchini pancakes in the oven, heat it up to 180 degrees. Spoon the pancakes on a sheet covered with baking paper. At the same time, we maintain a distance between them: the dough will spread a little. How long it takes to bake depends on the size of the baking sheet and the size of the pancake. Smooth golden crust- a sure tip: here are the zucchini pancakes.

Recipe, dietary properties which is important to preserve, and can be modified somewhat. For example, add broccoli or spinach to zucchini. And you can take skim cheese... Such pancakes (or rather diet syrniki) will come out satisfying, but their calorie content will remain at a low level.

• Zucchini pancakes with cottage cheese are prepared as follows: grated zucchini mass and cottage cheese are mixed in a bowl in 4: 1 proportions. For a more sticky consistency, you can add a few tablespoons of flour, but the ingredients will bond well with ground Hercules and a raw egg. Just enough "Hercules" is needed to keep the dough in shape. Salt the mixture at the end, with the last stirring. Then chopped greens are added at will. These cottage cheese pancakes are baked in the oven.

The recipe for such a dish can become one of the most beloved in the diet, because it is a full-fledged meal: the pancakes contain proteins, and a little fat, and carbohydrates! And all this at about 60-80 Kcal per 100 grams.

Zucchini pancakes with cheese and garlic

But these zucchini pancakes will appeal to even the male population of your home: hearty, spicy and incredibly tasty! It's easy to prepare them.

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 amount is calculated based on taste preferences. You can also add chopped herbs.
2. The pulp of the zucchini must be grated, squeezed out the excess moisture. Cheese is also crushed on a grater. Garlic and herbs are finely chopped with a knife. You can also pass the garlic through a press. All ingredients are mixed until smooth. Pancakes are fried in a pan in vegetable oil.

Zucchini pancakes with minced meat

Another variation vegetable pancakes are zucchini pancakes with minced meat - hearty and aromatic. They can even be served instead of cutlets with a side dish or salad.

One medium-sized zucchini requires:

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

1. Zucchini can be peeled, but a young zucchini will rub perfectly with the skin - three of it on a coarse grater. Chop the garlic with a knife in small crumb, but you can push through the press.
2. Squash pulp must be mixed with minced meat, egg, garlic. Salt. If the consistency is watery, you can stir in a little flour.
3. Put the pancakes with a spoon, immediately shaping them into a frying pan, and fry on both sides for at least 5 minutes (it is important to fry the minced meat well!).

This vegetable is very versatile, even suitable for baking, and aromatic crunchy pancakes are proof of this. Don't miss this opportunity, cook in summer lush zucchini pancakes. Recipe delicate, tasty, will help diversify the menu.