If the zucchini is young, it is enough to clean them from the tail and “butt”, and then wash them thoroughly. If the fruit is more mature, it must be cleaned of the skin and seeds.

Take note!

If the fruit is large, cut it in half. So it will be more convenient to work. The seeds are very easy to remove if each half is cut into 4 pieces lengthwise. Then it remains just to cut off the middle and that's it.

Grate zucchini on a medium or large grater. Salt and mix, leave for 10-15 minutes.

Many mistakenly believe that this is done in order for the zucchini to release juice. Salt really stimulates this process. But besides, it is after adding salt that zucchini reveals its taste and aroma to the maximum.

Squeeze the juice with your hands, transfer the pulp of zucchini to another container.

Grate the cheese on a medium or coarse grater.

Finely chop the dill. Pass the garlic through a press.

Add eggs, cheese, dill, flour and pepper to the zucchini puree.

Mix everything thoroughly until smooth.

Grease a frying pan with vegetable oil, heat a little. Put the dough into the pan with a deep spoon, fry until golden brown on both sides.

Ready-made zucchini pancakes with cheese are quite fatty, so they should be allowed to drain on a paper towel and only then served.

Bon Appetit!!! By the way, after they cool down, zucchini pancakes with cheese become even tastier.

We peel the zucchini and three on a regular coarse grater. Peeled zucchini is more tender and pancakes will come out just melting in your mouth. It is better to squeeze the grated zucchini with clean hands from the liquid, then the pancakes will not float and will keep their shape during frying.

Onion cut into medium-sized cubes. After frying, the onion will remain slightly crispy and it will be delicious.

On a fine grater, three cloves of garlic and cheese. A small amount of garlic will make the pancakes savory, and the cheese will add a creamy taste to the finished products.

Add finely chopped greens to the vegetable mass. We used both parsley and dill, which will give the pancakes a fresh aroma and unique taste.

We drive in the chicken egg and mix so that the workpiece is more or less homogeneous in consistency. Lightly salt and pepper.

Add flour and knead the dough, it should come out not too thick, and not liquid.

We heat the vegetable oil (about a couple of tablespoons) and spread the pancakes with a spoon, forming a rounded shape.

Fry on both sides over medium heat for 5 minutes, so that the pancakes are well cooked inside.

We serve ready-made hot pancakes to the table, they look very attractive, but they taste just magical. You will feel both cheese and subtle notes of garlic, so bon appetit everyone.

Fritters are a hearty and quick dish to prepare. They can be both salty and sweet, so they are suitable for any table as a replacement for bread, as a main second course, as a dessert. Their versatility lies in the fact that both dairy products and vegetables can act as the basis.

Classic zucchini pancakes with cheese and garlic

The easiest recipe to make. Kefir base is replaced by squash mass.

Ingredients:

• 60 grams of cheese;
• medium-sized zucchini;
• chicken egg - 1 pc.;
• about 1 cup flour (with a margin);
• garlic - from 1 clove;
• salt - 2-3 pinches;
• sunflower oil.

Actions step by step:

1. Clean the zucchini.
2. Grate on a large grater.
3. Allow the mass to drain and squeeze out the resulting juice.
4. Grate cheese with garlic on a fine grater.
5. In one bowl mix all ingredients except flour.
6. Add flour in portions, 1-2 tablespoons each, until the density of the dough becomes like sour cream.
7. Heat a frying pan with oil and fry each pancake on both sides.

It will take 30 minutes to prepare.

For 100 g of raw food, the calorie content is 100 kcal.

Zucchini pancakes with cheese, potatoes and garlic

Potatoes increase the satiety of the dish and add crunch.

Ingredients:

• 3-4 medium sized potatoes;
• 1 medium zucchini;
• 1 cup flour (with a margin);
• cheese - 60 g;
• 1 chicken egg;
• from 1 clove of garlic;
• a pinch of baking soda (optional)
• salt - 2-3 pinches;
• sunflower oil.

Cooking:

1. Remove skins from potatoes and zucchini.
2. Grate on a large grater.
3. Grate cheese and garlic finely.
4. Squeeze and drain the juice from the zucchini-potato mass.
5. In one bowl combine all ingredients except flour.
6. Pour the flour in parts and mix thoroughly until the consistency becomes creamy.
7. Pour oil into a frying pan, heat and fry the pancakes on both sides.

For 100 g of raw food, the calorie content is 115 kcal.

Zucchini pancakes with cheese and garlic with semolina

Semolina in cooking acts as a partial or complete replacement for flour. Small crumbs make pancakes unique.

Ingredients:

• 1 medium zucchini;
• 1 chicken egg;
• 1 glass of semolina (with a margin);
• cheese - 60 g;
• salt - 2-3 pinches;
• sunflower oil.

Sequencing:

1. Clean the zucchini.
2. Grate on a large grater.
3. Finely grate cheese with garlic.
4. Drain the juice formed in a plate with grated vegetables.
5. Pour all products, except semolina, into one container and mix thoroughly.
6. Gradually add semolina and mix until the consistency of sour cream is formed. It is not necessary to use only semolina. You can divide the total amount of dry ingredients into semolina and flour. For example, half a glass of flour, half a glass of semolina. It all depends on how much "crunch" is required from the pancakes. The exact amount of semolina / flour is determined by the situation - the dough must be brought to a state of medium density, it should not spread throughout the pan.
7. Cook in hot oil.

30 minutes is an approximate cooking time.

For 100 g of raw food, the calorie content is 120 kcal.

A quick recipe for zucchini fritters with cheese and garlic in milk

The pancakes are tender and thin.

Ingredients:

• 1 medium zucchini;
• sour cream 20% fat - about a tablespoon;
• 1 chicken egg;
• 1 cup flour (with a margin);
• 2 tablespoons of milk;
• not young garlic - from 1 clove;
• cheese - 60 g;
• 3 tablespoons of sugar;
• salt - 2-3 pinches;
• baking soda (optional) - a pinch;
• sunflower oil.

Sequencing:

1. Remove skin from zucchini.
2. Grate on a large grater.
3. Beat the egg, without separating the whites and yolks, until foamy.
4. Drain the drained juice from the squash mass.
5. Pour all products, except flour, into one container and mix thoroughly.
6. Pour the flour in parts and stir thoroughly until a creamy consistency.
7. Cook in hot oil.

30 minutes is an approximate cooking time.

For 100 g of raw food, the calorie content is 110 kcal.

Pancakes from zucchini with cheese, herbs and garlic on kefir

Kefir fritters always come out tall and porous due to fermentation processes, which are enhanced by soda.

Ingredients:

• medium-sized zucchini;
• 2 chicken eggs;
• 1 tablespoon finely chopped dill;
• not young garlic - from 1 clove;
• 1 cup flour (with a margin);
• 1 glass of kefir;
• cheese - 60 g;
• salt;
• baking soda - ½ tsp;
• sunflower oil.

Cooking sequence:

1. Remove skin from zucchini.
2. Grate on a large grater.
3. Finely grate cheese with garlic.
4. Squeeze out the drained juice from the squash mass.
5. Mix everything, except flour, in one bowl and mix.
6. Add the flour gradually, stirring, until a creamy consistency.
7. Cook in a hot frying pan in a large amount of oil, fry on both sides.

Cooking will take 30 minutes.

For 100 g of raw food, the calorie content will be 122 kcal.

Greens are good for the body and allow you to give the dish a more refined and appetizing look. But different types of greens are suitable for different recipes. If we talk about pancakes and frying in a pan, dill is the best green seasoning. Finely chopped dill added to the dough will provide a unique aroma and light aftertaste.

If among those who will eat pancakes there are ardent opponents of dill, you can prepare a sauce with parsley: mix sour cream with mayonnaise in a 1: 1 ratio, add finely chopped parsley, salt and garlic (optional). Ready pancakes are dipped in sauce, and the dish acquires new flavors.

Grated vegetables release plenty of juice. If you cook pancakes from a large zucchini at a time, the grated vegetable mass will have to be squeezed for a long time, as the juice will continue to be released throughout the entire downtime. It is better to divide the "dough" into 2 portions: first prepare a batch from one half, and then knead the dough from the second.

You can not add soda to vegetable pancakes, but with it each pancake will be more airy and bake better. Of course, they won’t be able to “fit” especially, but the difference will be noticeable.

Garlic in the dough itself can be bitter, and not everyone will like it. In addition, its beneficial properties are lost during the frying process. The way out is to rub ready-made pancakes with chopped garlic. Place the first batch on a plate, put the garlic on them, and the second batch on top. Such a pyramid with garlic will smell appetizing, contain all the vitamins and will not be bitter.

Fritters always begin to fry in a very hot pan in hot oil. High temperature does not allow the dough to spread, as it immediately "seizes". A generous amount of vegetable oil, in which the pancakes are literally boiled, allows for even baking and creates a golden, crispy crust. If there is little oil, the pancakes do not “fit”, they are poorly baked, and remain raw inside.

Using mature, old zucchini for pancakes is not practical. They are poorly rubbed, the taste of ready-made fritters is significantly different from those prepared according to the same recipe, but from a young zucchini. The core with large bones complicates the cooking process. If you remove it, you need to make additional efforts, in addition, you will have to lose more of the zucchini itself.

Zucchini Pancakes with Cheese and Garlic is a delicious dish worthy of a Sunday breakfast, especially during harvest season. If zucchini is born, and this happens almost every year with this mysterious vegetable, then I begin to frantically leaf through cookbooks, notes, call my friends and browse culinary sites. What resourceful housewives will not advise - from compotes and jams to adjika and meatballs, not to mention salads and even cakes.

Pancakes are a useful thing, you can’t prepare them for the future, but you can completely eliminate part of the crop with benefit. For a family of three, one medium-sized vegetable weighing up to 1 kilogram minus cleaning is used. From this amount, you get an impressive appetizing slide of pancakes, which will famously leave with sour cream while watching the Sunday morning show.

• Cooking time: 30 minutes
• Servings: 3

Ingredients for Zucchini Pancakes with Cheese and Garlic

• 650 g zucchini;
• 110 g of hard cheese;
• 1 egg;
• 2 cloves of garlic;
• 85 g wheat flour;
• 5 g baking powder;
• 3 g dried herbs;
• salt, oil for frying.

How to cook delicious pancakes from zucchini with cheese and garlic

With a vegetable peeler, remove a thin layer of peel. We cut the zucchini in half, scrape out the middle with seeds and loose pulp with a spoon. At an early stage of maturity, when vegetables weigh no more than 200 g, it is not necessary to peel and seed.

We take an ordinary vegetable grater, three zucchini on the large side. The vegetable is soft and tender, so the process goes pretty quickly.

Next, you need to remove some moisture. To do this, sprinkle the grated vegetables with table salt, mix, leave for 10 minutes. Then we shift the mass into a colander and wring it out with our hands. You can also put the mass on a piece of gauze, roll it tightly and wring it out.

Grate a piece of hard cheese on a fine grater, add to the squeezed vegetables.

Add two minced garlic cloves to the bowl. If you are a fan of garlic, then add an extra two cloves, it will be quite appropriate.

We break a large chicken egg into a bowl, mix the ingredients with a spoon, as a result we get a rather liquid and gelatinous mass.

Mix wheat flour with baking powder, sift into a bowl with liquid ingredients. You can use whole grain wheat flour, such pancakes will contain more dietary fiber.

We knead a fairly thick dough, add dried herbs - dill and parsley, they are excellent friends with zucchini. At this stage, we taste the dough and, if necessary, add fine table salt to taste.

We heat the cast-iron skillet well, pour refined vegetable oil for frying. Spread a tablespoon of dough on a frying pan for one pancake. Fry for 3 minutes on each side over medium heat until golden brown.

Serve hot, piping hot. Be sure to pour sour cream or Greek yogurt, sprinkle with herbs. It is simply impossible to break away from the slide of pancakes, it is a pity that they end quickly. Bon Appetit!

By the way, instead of hard cheese, you can add cheese or feta to the dough, but that's a completely different story.

Delicious pancakes from zucchini with cheese and garlic are ready. Bon Appetit!