Pancakes are a common, tasty, and inexpensive dish that can be made quickly and easily from the pulp of courgettes.

Pancakes "traditional" from zucchini

Ingredients:

• 1 zucchini (can be replaced with squash);
• 1 large chicken egg;
• 2 tablespoons of white flour;
• 1 medium (large) clove of garlic;
• greens (you can take parsley and dill) to taste;
• 1 small carrot (optional)
• pepper, salt and spices to taste;
• vegetable oil to coat the bottom of the pan.

Making zucchini pancakes is quite simple:

1. The main ingredient must be washed, peeled and chopped on a medium to coarse grater. If the zucchini has grains inside, they must first be removed.
2. The resulting mass should be salted and left in a bowl for 10 minutes. Then drain the resulting liquid, or even better - squeeze the vegetable mass a little. This is necessary so that in the process of frying the zucchini pancakes retain their beautiful shape and do not crumble.

1. The dill and parsley must be washed well and dried (you can add a little green onion), and then chop as small as possible. Chop the garlic with a knife.

It is not recommended to use a special "crusher" for garlic, as it will reduce taste qualities the dishes and the aroma of the pancakes will be less intense. If you want to create a sharper dish, then you should increase the amount of garlic to 3-4 cloves.

1. Preparing the pancake dough. Add an egg to a container with grated zucchini and beat the mixture well with a whisk. Pour chopped garlic, herbs and spices there to taste. Optionally, you can add small carrots, peeled and grated, to the dough.
2. We begin to gradually add flour to the resulting mass, stirring thoroughly so that there are lumps. If the pancake dough is thin, you can additionally add some more flour to it.

1. Put the dough into a preheated pan with vegetable oil using a spoon, forming future zucchini pancakes. Fry for about 2 minutes on both sides until golden brown.

1. From the frying pan, it is better to put the finished pancakes on a dish, previously covered with a paper napkin to remove the remaining oil.
2. Then we transfer it to a plate in which we will serve the dish to the table and decorate it with herbs and vegetables.

When serving, guests can be offered sour cream or a creamy sauce with garlic to the pancakes.

A tasty and healthy dietary meal is ready!

Likewise, you can make lean or dietetic zucchini pancakes without using eggs. How to do this will be described in the following video clip:

Zucchini pancakes with cabbage

Ingredients:

• zucchini (several small pieces);
• 1 large chicken egg;
• 2 tablespoons of white flour;
• half a head of medium-sized cabbage;
• semolina and wheat groats (3-4 tablespoons each);
• if desired, add 1 small carrot;
• pepper, salt to taste;
• vegetable oil.

We prepare zucchini pancakes with cabbage according to the following scheme:

1. The cabbage should be finely chopped and boiled for about 7-10 minutes. Then put in a colander, cool and get rid of the remaining liquid.

1. Grind the zucchini on a coarse grater, salt and leave in a plate for 10-20 minutes. After that, the zucchini mass must be squeezed out, since the zucchini gives a lot of juice.

1. Mix the zucchini with cabbage. Drive an egg into the resulting vegetable mass, add cereals and, if desired, grated carrots. Cover everything evenly with flour and mix well.

1. Now you can proceed to the final stage - frying. To do this, pour the vegetable oil into the pan, heat it well and spoon the vegetable mass on it in portions with a spoon.
2. Fry pancakes on both sides for 4-5 minutes over medium heat.

1. Before serving the dish, you can decorate the plate with herbs and pour the pancakes with sour cream.

It is worth noting that zucchini pancakes can be used both as a side dish and can become a full-fledged separate dish, including in the menu of a festive lunch.

Zucchini pancakes with minced meat / chicken / fish

Ingredients:

• 2 small squash (preferably young);
• 2 eggs of medium size;
• a few tablespoons (no slide) of white flour;
• dill, parsley, onion - to taste;
• ready-made minced meat or meat (optionally beef, pork, chicken or fish);
• sour cream;
• pepper, salt;
• vegetable oil.

Zucchini fritters with minced meat are prepared as follows:

1. Grind the washed zucchini and leave to give the juice, which will need to be drained before preparing the dough.

1. Chop the herbs and add to the chopped squash mixture. We also drive in eggs, add flour and a few tablespoons of sour cream.
2. After that, you need to salt and pepper the vegetable mixture to taste, and also add finely chopped garlic if desired. While all the components of the vegetable mass "exchange" taste and aroma, you can do minced meat.

1. You can buy minced meat or fish in a store or cook it yourself: for this you need to wash the meat, remove all bones and veins, cut and mince. Add an egg to the prepared minced meat, mix, then salt and pepper.
2. In order to fry pancakes with minced meat, you need to prepare two containers: put the vegetable mass in one, and the minced meat in the second. The peculiarity of the preparation of this dish is that each pancake will be a puff pastry made of vegetable mass with meat filling inside.
3. Before frying zucchini pancakes, heat the pan with vegetable oil well. Then gently put the vegetable mass in the pan with a spoon, let it fry for 1-2 minutes, after which it is necessary to put the meat layer on top and again the vegetable mass on top.

1. When the vegetable layer acquires a golden crust, the pancakes are turned over to the other side and fried until tender. (For those for whom fried food is contraindicated for medical reasons or who like more dietary meals, you can bake the pancakes in the oven).

Zucchini pancakes with minced meat are completely self-sufficient and do not require sophisticated presentations when serving. However, if you want to further emphasize the taste of this dish, it is enough to offer sour cream sauce with herbs and garlic and, for example, baked potatoes.

Another interesting recipe for making delicious zucchini pancakes with cheese, you will learn by watching the video below:

Zucchini pancakes are valuable and delicious dishes. Due to the high content of fiber, phosphorus and iron, the vegetable is loved by many families. It is also appreciated for the accumulation of vitamins of different groups. The dish is useful for people with diabetes. Zucchini activates the digestive tract, fights liver and kidney diseases, and helps to lose weight. To get the most out of your meal, you need to prepare your pancakes properly. Let's talk about everything in order.

Features of cooking zucchini pancakes

1. When choosing zucchini, give preference to young specimens, the length of which does not exceed 20 cm. The fruits of this kind have dense pulp and thin rind, and there are no large seeds.
2. The skin of young zucchini contains a large amount of useful minerals, so you should not remove the skin. If you are using late fruits for pancakes, remove the seeds, cut off the "butts" and the skin.
3. Use a tablespoon to form the pancakes. Scoop up the required amount of the composition with it, then put it in a skillet and fry. The device will help you create a delicacy of the required thickness.
4. Season the pancakes with salt before or after frying. If you immediately add a component, it will suck out all the liquid, the dish will turn out to be dry.
5. Some housewives prefer to cook pancakes without flour. In this case, replace the ingredient with ground oatmeal or semolina. You can also use special dietary flour.
6. If you want sweet squash pancakes, add more granulated sugar or honey to the dough. Also supply the mass with raisins, dried apricots, candied fruits or cottage cheese.
7. You can diversify the taste of squash pancakes by adding minced meat or fried mushrooms to the dough. As a rule, the dish is served with garlic-cream sauce or sour cream.
8. If you want to make fluffy pancakes, add baking powder or soda to the dough (it is not necessary to extinguish it). Additionally, you can garnish the finished product with a slice of processed cheese or bacon.

Zucchini pancakes: classics of the genre

• chicken egg - 2 pcs.
• seasonings (optional) - to taste
• fresh dill - 20 gr.
• salt to taste
• young zucchini - 240 gr.
• vegetable oil - 75 ml.
• wheat flour - 140 gr.

1. Rinse the zucchini, dry them with towels, cut off the "butts". If the fruits are young, do not remove the skins and seeds. Grind vegetables with a blender or grate on a grater in the middle section.
2. Mix zucchini with chopped fresh dill, add your favorite seasonings, salt. Add eggs to a bowl, beat the contents in a convenient way (mixer, whisk, fork).
3. Sift the flour, start slowly pouring it into the main composition. Stir the mixture at the same time to avoid lumps. Bring the composition to a creamy state so that the pancakes are tender.
4. Now heat the oil in a heat-resistant dish, reduce heat to medium. Use a tablespoon to place the pancakes in the skillet. Form into thin cakes.
5. Leave the dish to fry until golden brown appears. Flip the cakes over to the other side. When the pancakes are ready, place them on a plate lined with napkins.
6. Wait for the fat to drain, then serve the finished dish to the table. Make a sauce with mayonnaise, minced garlic and dill. If desired, a little sour cream can be placed on each pancake.

• garlic - 4 prongs
• zucchini - 200 gr.
• egg - 1 pc.
• sunflower oil - 60 ml.
• premium flour - 180 gr.
• salt - 10 gr.
• onions - 45 gr.

1. Grind the garlic teeth in a press or mash with a knife. Peel the onion, mince it or grate it. Rinse the zucchini, remove the skin if necessary, and turn the fruit into porridge.
2. Combine the listed ingredients together, break an egg into a bowl and salt. You can add ground pepper, the amount is added at your discretion.
3. Sift flour, add it to the main components. Remove clumps with a fork, they shouldn't be. Heat the oil, use a tablespoon to shape the pancakes. The cakes should not be too thick, otherwise they will not bake.
4. Fry the pancakes in oil on medium heat. Prepare a sauce with natural yoghurt, tomato paste and garlic before serving. Eat hot.

Zucchini pancakes with cheese

• hard cheese (any) - 145-160 gr.
• zucchini - 250 gr.
• sunflower oil - 120 ml.
• egg - 2 pcs.
• salt - 8 gr.
• flour - 45 gr.

1. Prepare the fruits in advance by washing and peeling them if necessary. Pass the vegetable through the middle grater for porridge. Salt the composition, let it stand for 5 minutes.
2. Break the eggs into a deep bowl, add seasoning to taste. Grate the cheese here, beat the mass until smooth (as far as possible). Liquid has come out of the zucchini, drain it.
3. Combine vegetables and egg mixture in one composition, sift flour and add it gently. Stir the dough to remove any lumps. Heat a frying pan, add oil.
4. Keep the heat at mid-range. Scoop the dough with a tablespoon, put the cakes on the fry. The duration of the heat treatment depends on the thickness of the pancakes, usually 2 minutes is enough for each side.
5. After cooking, keep the treat covered for 3-5 minutes. The dish will come to readiness, you just have to serve it to the table, decorating with chopped dill.

• egg - 1 pc.
• zucchini - 250 gr.
• vegetable oil - 75 ml.
• onions - 50 gr.
• salt - 7 gr.
• seasonings - to taste
• fresh greens - 45 gr.
• premium flour - in fact

1. Rinse the zucchini, wipe them with a grater. Combine chopped vegetable with egg, spices and salt. Peel the onion and chop it finely, add it to the main mass.
2. Sift flour, start slowly pouring it to the zucchini. Use a fork to remove lumps at the same time. The thickness of the dough resembles sour cream.
3. Heat the pan, add oil, heat it on medium power. Spoon the cakes with a tablespoon, forming the cakes. Cook until golden brown, 2-3 minutes on each side.
4. Place the finished meal on a plate lined with paper towels. Place the pancakes, let the fat drain. Serve with sour cream and dill.

Zucchini pancakes with potatoes

• salt - 5 gr.
• potatoes - 200 gr.
• zucchini - 200 gr.
• spices (favorite) - amount to taste
• garlic - 4 prongs
• vegetable oil - in fact
• flour - 85 gr.
• onions - 70 gr.

1. Wash the vegetables and prepare them for further manipulation. Peel potatoes, grate together with zucchini on a grater. Pass the onions through a meat grinder or chop very finely.
2. Pass the garlic through a crusher, add to the main composition. Add seasonings, salt, break one egg if desired. Make a homogeneous composition out of the mass.
3. Pass the flour through a sieve, add in 35 g portions. to the main products. When the dough is smooth, heat the oil in a skillet. Use a tablespoon to place the pancakes in a bowl.
4. Fry each pancake on both sides until the pancakes are golden brown. Place them on paper towels first, then serve.

• flour - 80 gr.
• zucchini - 150 gr.
• chopped pepper - 2-3 gr.
• salt - 8 gr.
• onions - 2 pcs.
• oil - 65 ml.
• minced pork and beef - 280 gr.
• chicken egg - 2 pcs.

1. Salt and pepper the minced meat, knead it with your hands. Rub the onions with a medium to coarse grater and add to the meat portion. Combine eggs with your favorite spices.
2. Rinse the zucchini, grate it, and add to the egg mixture. Mix with minced meat, begin to sift slowly and add flour. When the dough reaches the required thickness, start frying.
3. Heat oil in a skillet, make cakes, fry zucchini pancakes for 3 minutes on each side. When the dish turns golden, place it on napkins.

Zucchini pancakes with lemon zest

• flour - 115 gr.
• zucchini - 270-280 gr.
• vegetable oil - 90 ml.
• granulated sugar - 15 gr.
• lemon - 1 pc.
• egg - 1 pc.
• salt - 7 gr.
• baking powder for dough - 8 gr.

1. Wash the zucchini fruits, cut off the "butts", grate the vegetable on a medium grater. Transfer the resulting gruel to cheesecloth, squeeze out excess liquid, it will not be needed.
2. Rinse the lemon, peel the peel from the fruit without touching the flesh. Grind the zest on a grater, add to the zucchini. Pour salt and granulated sugar here, break the egg.
3. Use a mixer or fork to smooth the mixture. Mix the flour with the baking powder, in small portions add the free-flowing composition to the bulk.
4. When the dough becomes moderately thick (like ordinary pancakes), proceed to heat treatment. Preheat a frying pan, pour oil into it.
5. Shape the pancakes with a tablespoon, fry each pancake on both sides. You should get a ruddy dish. Put the finished product on napkins, start eating in 5 minutes.

• garlic - 5 cloves
• carrots - 300 gr.
• fresh dill - 35 gr.
• salt - 10 gr.
• onions - 90 gr.
• ground black pepper - 3 gr.
• chicken egg - 4 pcs.
• hard cheese - 225 gr.
• zucchini - 250 gr.

1. Wash the fruits, dry, cut off the stalks. Grate vegetables, transfer to cheesecloth, squeeze out of juice. Peel and chop the carrots in the same way. Mix vegetables together.
2. Grate cheese, add to main products. Break the eggs to the general composition, salt, add pepper. Chop the onions by finely chopping or grating.
3. Combine all ingredients, add garlic passed through a crusher. Preheat a heat-resistant dish with oil, prepare the pancakes with a tablespoon.
4. Fry the cakes until golden brown, then place the finished dish on paper towels. Leave to drain, serve with herbs and mayonnaise.

Zucchini pancakes with chicken

• flour - 100 gr.
• ground pepper - 4 gr.
• sour cream - 70 gr.
• chicken fillet - 375 gr.
• egg - 1 pc.
• salt - 10 gr.
• dill - 25 gr.
• zucchini - 280 gr.
• sunflower oil - 35-40 ml.

1. Rinse and dry the fillets, chop into cubes 0.5 * 05 cm. Rinse the zucchini, remove the stalk, grate the vegetable.
2. Chop the herbs. Mix all ingredients into one mixture, add sour cream and egg. Beat with a fork, start sifting flour into the composition.
3. Salt and pepper the dough, heat the oil in a skillet. Form the pancakes, fry the pancakes for 3 minutes on each side.

• flour - 215 gr.
• garlic - 2 prongs
• zucchini - 350 gr.
• seasonings - 5 gr.
• sunflower oil - 100 ml.
• raw champignons - 125 gr.
• onions - 70 gr.
• salt - 8-10 gr.

1. Prepare the zucchini in advance. You need to wash, dry, grate and squeeze them out of the juice. Then the chopped vegetable is mixed with eggs. Rinse the mushrooms, cut them into plates along the stem.
2. Chop onions or grate. Mix the listed ingredients, add ground pepper and spices, salt. Sift flour, add it in small portions to the composition.
3. When the dough is smooth (no lumps), reheat a pan for baking. Lay out the tortillas, shape them with a tablespoon.
4. Set the burner to a minimum, fry until golden brown. You do not need to make the fire strong, otherwise the mushrooms will not bake and will remain raw.
5. Turn the pancakes over, frying them evenly on both sides. After cooking, place the food on a dripping cloth. Serve with garlic sour cream sauce.

Zucchini pancakes with bacon

• egg - 1 pc.
• hard cheese - 75 gr.
• garlic - 2 prongs
• zucchini - 280-300 gr.
• kefir with a fat content of 3% - 220 ml.
• breadcrumbs - 70 gr.
• carrots - 60 gr.
• bacon - 70 gr.
• premium flour - 65 gr.
• salt - 10 gr.
• fresh dill - 30 gr.

1. Rinse zucchini and carrots, peel vegetables, grate them. Chop the dill and cheese, combine the ingredients with the primary ingredients. Pass the garlic through a press and add to the base.
2. Start slowly pouring in kefir, stirring the mass. Mix the crackers with sifted flour, add the ingredients in a tablespoon. Eliminate lumps.
3. Salt the pancake dough, let it stand in a warm place for a quarter of an hour. At this time, cut the bacon into thin slices. Heat the frying pan, pour oil into it, form cakes.
4. Place a wedge of bacon on top of each pancake. Fry the product on medium power until the edges are browned. Then turn over with a spatula, bring to readiness.

Buy young zucchini for making pancakes. If you need to prepare a diet meal without oil, choose the recipe you like, prepare the dough and pour it into the molds. Bake at 180 degrees for a quarter of an hour. Serve squash cakes with mayonnaise and garlic sauce, yogurt or sour cream, ketchup, melted cheese.

Video: recipe for making zucchini fritters

Tavern pancakes are a delicious everyday dish. There are many original recipes that can diversify your weekday and holiday table.

Zucchini fritters are unusual for the everyday table. Those who know all the secrets of cooking can make lush and juicy pancakes, which are saturated with incredibly fresh and mild taste. And those who do not know - most likely convinced that it is impossible to spoil the zucchini. In any case, it will turn out soft and ready.

Important: Correctly kneaded dough will make your dish not only fluffy, but also allow the pancake to keep its shape in the pan and not spread like a pancake.

Fritters can be made from zucchini, zucchini, squash, add potatoes, cheese, garlic and squash caviar. The standard dough always includes eggs and flour, but even these components can be excluded when preparing a dietary or lean meal.

Zucchini - a type of zucchini

Zucchini is good because, as a representative of the pumpkin family, it can be stored for a long time in a dark, cool place. Therefore, having made supplies from the summer, many enjoy this vegetable in winter.

Cooking zucchini is not only easy. but also useful, since this product is completely dietary. It has very few calories and a lot of vitamins that have a beneficial effect on the intestines. The fiber in the zucchini normalizes digestion and stool.

Pancakes are prepared quickly, after 15 minutes you will have a ready-made dish.

Important: Choose young, small zucchini for cooking. They have a thin, juicy skin that does not need to be peeled.

Video: "Zucchini benefit"

How to make zucchini pancakes in the oven?

you can move away from standard stereotypes and try to cook the dish not in a pan, but in the oven. This method of preparation will allow you to exclude from the recipe the vegetable oil in which they are fried, and therefore make them less nutritious and more dietary.

Pancakes in the oven are no worse than in a frying pan. They are baked on a baking sheet. which is pre-covered with parchment paper. The parchment paper prevents the zucchini from sticking and it is easy to remove the pancakes from the sheet.

Cooking pancakes in the oven:

1. Preheat the oven to 200 degrees
2. At this time, grate the young one (about a kilogram, maybe less) on a coarse grater
3. Put the mass in a colander and let the juice drain, you can crush the zucchini with your hands a little
4. In a bowl, mix the zucchini with one egg, salt, pepper and six rounded tablespoons of flour (tablespoons)
5. You need to bake pancakes for 20 minutes. Laying them out on a sheet, you need to leave a space between each other in three centimeters

Video: "Zucchini fritters in the oven"

A recipe for frozen zucchini pancakes?

What if there are no zucchini at all? In such cases, frozen vegetables come to the rescue, which are easy to make at home or purchase in large stores. Zucchini is no exception. It is successfully frozen and sold in supermarkets.

Frozen zucchini, of course, must be completely defrosted. It can be dipped a little in warm water for quickest results, or simply left at room temperature. You can cook pancakes only from soft, completely defrosted zucchini so that the pancakes are not watery and do not "flow".

Recipe:

Important: Pre-grated zucchini sent to the freezer will help to avoid long waiting times for defrosting.

1. Defrost the zucchini and squeeze out the unwanted water completely. You can do this several times.
2. Grind the zucchini or three of it on a coarse grater
3. Add three chicken eggs to the dishes, mix thoroughly
4. Add a spoonful of fat sour cream, salt and pepper
5. Add a few tablespoons of flour, look at the consistency: the pancakes should not be liquid
6. Fry in vegetable oil on both sides until golden brown

Video: "Freezing zucchini for pancakes for the winter"

How to make zucchini and potato pancakes?

Zucchini goes well with potatoes, so feel free to combine vegetables and fry delicious pancakes.

Preparation:

1. Grate two small zucchini in a bowl, salt, let the water drain
2. Grate one large potato
3. Add the egg to the vegetable shavings
4. Squeeze three cloves of garlic into the mass
5. Chop small onion finely
6. Mix the mixture thoroughly, add one spoonful of mayonnaise and flour to thicken the mass
7. Fry on both sides until golden brown

Video: "Marrow-potato pancakes"

Delicious pancakes with cheese and garlic, recipe

This recipe is the easiest option to please guests on a simple everyday table and even on a festive one. Zucchini pancakes with cheese and garlic fly away in minutes.

The cheese gives a creamy touch, there is not much of it in the recipe, so it will not "melt and flow", nor will it stick to the pan. Garlic adds spice and flavor to the pancakes.

Recipe:

1. One medium zucchini without peeling, grate on a coarse grater
2. Drain the juice from it, squeeze it in a colander
3. Add one chicken egg to the "shavings" and mix thoroughly
4. Season with salt and pepper to taste
5. Add grated hard cheese 50% fat to the mass - about 50 grams, no more
6. Squeeze one or two cloves of garlic into the mass
7. Thicken the dough with flour
8. Fry until golden brown in a pan in vegetable oil

Important: You can experiment and add aromatic mold cheese to the dough: Dor Blue or Gargonzola. Be careful, these cheeses are quite “spicy” and not everyone likes them.

Video: "Zucchini pancakes with cheese"

Simple pancakes. Eggless Pancake Recipes

This version of the dish will be "salutary" in situations when diet and even fasting comes. Zucchini pancakes can be made easily without eggs. The secret of delicious pancakes is balanced spices.

To make such pancakes you need:

1. Grate large zucchini on a coarse grater
2. Drain the water from the vegetable marrow
3. In a bowl, mix zucchini "shavings" with spices: salt, pepper, turmeric
4. Add vegetable oil (not much) and chopped herbs to the mass
5. Hold the vegetables together with a few tablespoons of flour
6. Add soy sauce for flavor
7. Fry zucchini until golden brown

Video: "Zucchini Pancake Recipes without Eggs"

How to make squash caviar pancakes?

Zucchini caviar can be not just an everyday dish, but also a base for pancakes.

Recipe:

1. Place all ingredients in a blender bowl. You can use a mixer or a regular whisk
2. Mix thoroughly: a can of squash caviar, one egg, a glass of flour and vegetable oil
3. The dough will turn out to be quite liquid, so heat the pan well and pour in a sufficient amount of vegetable oil.
4. Roast the zucchini over medium heat, turn gently because of the tenderness of the dough.

Video: "Home-style vegetable pancakes"

Delicious and simple recipe for diet pancakes

Diet pancakes can also be fried in a pan with a little olive oil. Choose a good non-stick skillet for this, but they can work just as well on parchment paper in the oven.

For cooking you will need:

1. Peel two small zucchini, grate them and squeeze out excess juice
2. Chop the onions
3. Grate one small carrot on a fine grater
4. Mix all vegetables by adding table non-fat natural yogurt and two eggs
5. Add grated pickled cucumber to the mass (it will add spice)
6. Chop greens and squeeze out a clove of garlic if desired

Video: "Zucchini pancakes for losing weight"

How to make delicious zucchini pancakes for kids?

Children's zucchini pancakes can be slightly modernized by adding a green apple to them. The taste is simple and fresh. Children really like delicious delicate pancakes, which can be decorated with vegetables and sour cream.

1. Mix the grated zucchini with salt in a basin so that it lets in excess juice, squeeze it
2. Add one peeled, grated green apple to the courgette
3. Mix all the ingredients by adding three tablespoons of fattier sour cream and one egg
4. Thicken the dough with flour, you no longer need to salt
5. You need to fry the zucchini for two to three minutes on each side in vegetable oil

Video: "Sweet squash pancakes"

Zucchini pancakes are a versatile dish. It can be cooked on holidays and weekdays - every time it will be in demand and loved. Adults and children alike love zucchini for its fresh and delicate flavor.

Zucchini goes well with any vegetables and even apples. Such cutlet pancakes go well with potato dishes and cereal side dishes.

Important: Fry the pancakes only in hot oil and use a Teflon pan for frying.

Video: "The Right Zucchini Pancakes"

If you are wondering: what to cook from zucchini is tasty, quick and easy, then today's article is for you. After all, what could be easier than pancakes? - Only zucchini pancakes. And also simple and tasty, the recipes for which I published in the last article.

It would seem, well, what can be so special about the recipes for zucchini pancakes? And, it turns out, if you change the ingredients quite a bit, then each time you get a completely different dish. Let's make sure of this, and try to cook pancakes according to different recipes.

Zucchini fritters simple and delicious recipes with photos:

Zucchini pancakes in a pan - a recipe with a photo step by step

Very fresh, today's photos. Cooked pancakes for breakfast, disappeared within 5 minutes. They turned out to be unusually tender and tasty.

We need:

• egg - 1 pc.
• flour - 4 tbsp. l.
• semolina - 2 tbsp. l.
• dill and parsley
• salt to taste
• vegetable oil for frying

1. Wash the zucchini and clean it. If the zucchini is young and the seeds are small, then we use them with them. I had an "older" zucchini, so I removed the pulp with seeds. Then we rub the zucchini on a coarse grater.

2. Drive in an egg, add salt.

3. Finely chop the fresh herbs and add to the vegetable marrow.

4. Add semolina and flour to the dough. The consistency of the dough resembles thick sour cream. Stir well.

If during cooking the zucchini manages to release a lot of juice, then drain the excess liquid

5. Spoon the dough into a preheated pan with vegetable oil and form the pancakes. Fry on both sides until a beautiful golden brown crust.

6. Serve with sour cream.

Lush zucchini pancakes - a recipe with a photo step by step

If you want to try fluffy pancakes, then you will need to add soda to the dough. Please note that much more flour is needed here.

We need:

• zucchini - 1 - 2 pcs. (depending on size)
• egg - 2 pcs.
• flour - 1 glass
• onions - 1 pc.
• garlic - 1 clove
• dill and parsley
• salt, pepper to taste
• soda - 1 tsp.
• vegetable oil for frying

1. We clean the zucchini and rub it on a coarse grater. Soda (1 teaspoon) to add splendor to the dough, add to the zucchini mass.

2. Chop fresh or dried herbs and add to the vegetable marrow.

3. A clove of garlic is either passed through a press or simply chopped into small pieces and also sent to the zucchini. Salt and pepper to taste.

4. It's the turn to add flour. To enrich it with oxygen, sift it through a sieve and gradually add it to the dough.

5. Separate the egg whites from the yolks. We send the yolks into the dough, and beat the whites until foamy and also add to the dough. The whipped egg whites will make the pancakes even more elevated.

6. Chop the onions as small as possible and add them to the dough.

7. Stir all ingredients well and let the dough stand for 30 minutes.

8. Bake in a well-heated frying pan in a large amount of vegetable oil. Fry on both sides until a beautiful golden color.

Zucchini fritters - recipe From Julia Vysotskaya

Delicious pancakes performed by Yulia Vysotskaya with chestnut flour, sun-dried tomatoes and brie cheese, I think, will delight many. I really love to watch Julia cook rapidly.

Zucchini pancakes with kefir - a delicious and quick recipe

This recipe for dessert sweet zucchini pancakes with the addition of apple and kefir.

We need:

• zucchini - 1 pc.
• apple - 1 - 2 pcs.
• egg - 1 pc.
• kefir - 1/2 cup
• flour - 7 tbsp. l.
• soda - 1/2 tsp.
• salt - a pinch
• sugar - 1 tbsp. l.

1. We clean the zucchini, remove the seeds and rub on a fine grater. Let it stand, and when the zucchini secretes juice, drain it, squeeze the zucchini mass slightly.
2. Peel the apple and rub it on a coarse grater. Add the apple to the zucchini.
3. Add soda to kefir, stir and pour into the vegetable mixture.
4. Drive an egg into a separate bowl, add sugar and salt and beat lightly with a fork or whisk. Combine the egg mixture with squash.
5. Sift the flour through a sieve and add a little to the dough. Stir well and bake in a preheated pan.

Zucchini pancakes with cheese and garlic

And zucchini pancakes can also be prepared with the addition of cheese, which gives them a delicate taste. And if you decide to add garlic to the pancake dough, you will not regret it, all the homemade ones will come running to the smell when frying.

We need:

• zucchini - 2 pcs.
• eggs - 2 pcs.
• cheese - 100 gr.
• flour - 4 tbsp. l.
• onions - 1 pc.
• garlic - 1 clove
• salt, pepper to taste
• fresh herbs
• vegetable oil for frying

1.Grate the cheese on a medium grater.

2. Finely chop fresh parsley and dill.

3. Chop the garlic finely, you can also pass it through a press. We puree the onions, i.e. rub on a fine grater or grind in a blender until puree.

4. Zucchini (can be replaced with zucchini) rub on a coarse grater and add cheese, herbs, eggs, garlic and onion gruel. Salt and pepper to taste.

5. Add flour and stir the dough well.

6. Bake in a preheated pan on both sides. The pancakes are beautiful, fragrant, golden.

Zucchini fritters with minced meat - lazy zucchini whites

Zucchini pancakes with feta cheese

But this recipe was recommended to me by my daughter, and this dish has become a frequent guest in our kitchen. The pancakes are very tasty, with a pleasant sourness.

We need:

• zucchini - 1 pc.
• eggs - 2 pcs.
• feta cheese (can be replaced with feta cheese) - 100 gr.
• flour - 3 tbsp. l.
• purple onion - 1/2 pc.
• salt, pepper to taste
• fresh herbs
• 1/3 lemon juice
• vegetable oil for frying

1. We rub the zucchini on a coarse grater, salt and leave for 10-15 minutes to release the juice. Then we squeeze and drain the excess liquid. Sprinkle with black pepper if desired.
2. Beat eggs in a separate bowl, add finely chopped greens, squeeze out the lemon juice.
3. Sift the flour through a sieve and add to the dough.
4. Finely dice the onion and add to the dough as well.
5. Finally, grind the Feta cheese with a fork and knead into the squash dough.
6. Fry in a preheated pan on both sides.
7. It is very tasty to serve such pancakes with low-fat natural yogurt.

It seems to me that you are convinced that zucchini pancakes are a simple and at the same time delicious dish for breakfast, lunch, and dinner. Depending on the composition of the ingredients, their taste can vary from delicate to spicy, from salty to sweet.

I wish you to experiment and delight your loved ones with such a beautiful and delicious dish. Moreover, now is the height of the zucchini season.

Eat to your health! And if you liked the recipes, then share them with your friends and acquaintances.

No matter how we argue, there is a vegetable that combines all the positive characteristics. Zucchini is a native of America. At the beginning of the twentieth century, it was brought to us from Turkey or Greece, and remained on the beds and tables as a dietary, healthy, easy to prepare, and very healthy vegetable.

Such important microelements as: potassium, magnesium, phosphorus, iron and calcium coexist with vitamins C and E. Caloric content is up to 25 kcal. per 100 grams of product is an unprecedented luxury for diet food, but it is so.

If we add to this the fact that the zucchini is not allergenic, we get the perfect baby food that can be added to complementary foods for children from five months.

With all your desire, you will not find a dish where you cannot add zucchini, due to its neutral taste, it goes well with almost all products. Prepare from it:

• Vegetable stews;
• Soups;
• Charcoal dishes;
• Puree for children;
• Pickled assorted vegetables;
• Pancakes and pies;
• Jam.

Fritters are probably the best thing that can be made from zucchini, because all the products you need for this are in everyone's refrigerator. And the calorie content of ordinary squash pancakes, without added sugar, fried in sunflower oil - 140 - 160 kcal. Therefore, two hundred grams of this dish, eaten at lunch, will not harm your figure.

The most delicious zucchini pancakes - step by step recipe with photos

We need:

• medium-sized zucchini - about 20 cm;
• two eggs;
• a glass of flour;
• salt;
• baking powder at the tip of a knife;
• 1 - 2 sprigs of fresh dill;
• sunflower oil for frying;
• good mood;

Preparation zucchini pancakes:

1. Small squash tends to have a delicate skin, and if you can pierce it with your fingernail, you shouldn't peel it. The colored rind lends an interesting color to the finished dish and contains tons of beneficial ingredients for digestion.

2. If your zucchini is not young, peel it. Grate on a medium grater.

3. With your hands, squeeze the juice that has emerged from the grated mass, do not be afraid to overdo it, as it will reappear within a couple of minutes in the volume required for the test.

4. Break two eggs into a bowl of grated courgette. And half a teaspoon of salt (as soon as you fry the first one, try it with salt, and add salt to the finished dough to the taste you need). If desired, you can add finely chopped dill. Mix everything.

5. Pour flour into the dough until smooth, similar to ordinary pancakes. The resulting mass should be held in the spoon, but be poured.

6. Heat some oil in a skillet, and place directly in the skillet.

7. Do not try to move them right away, let a fried crust form, so they remain beautiful, with smooth edges. You need to turn it over as soon as the side is fried, the pancakes will easily begin to move around the pan, and the upper, not yet fried part, will cease to be noticeably liquid.

8. This is a simple and probably the most delicious zucchini recipe. If you prepare the sauce by mixing sour cream with not big amount crushed garlic, you get a great snack, both hot and cold.

Simple zucchini pancakes - cook quickly and tasty

You will master this recipe in fifteen minutes, moreover, experienced housewives, begin to rub the zucchini and already put the pan on the fire, since the recipe is obscenely simple. Take:

• medium zucchini;
• a glass of flour;
• two eggs;
• salt.

Preparation:

• Grate the zucchini on a coarse grater, squeeze the juice, beat in two eggs, salt, add flour until a thick consistency (you will need to put it on the pan and smear the top a little so that the pancakes are thin and fry quickly)
• Put in a heaped tablespoon in a hot pan and spread the dough slightly.
• Once the crust is browned, flip over and fry on the other side.
• Serve with any sour cream sauce with herbs, seasonings of your choice.

Zucchini pancakes with cheese - recipe with video

For this recipe we need:

• medium-sized zucchini;
• 100 grams of cheese, for example, Russian;
• salt and pepper to taste;
• one egg;
• 3 - 4 tablespoons of flour;
• sunflower oil for frying.

Preparation:

1. Grate the zucchini on a coarse grater and grate the cheese here.
2. Add salt, pepper, egg and stir.
3. Add flour and mix thoroughly until smooth.
4. Put the pancakes on a frying pan preheated with butter.
5. Flip over as soon as they turn golden.
6. Serve with creamy sauce or sour cream.

Tall and beautiful, tender inside, pancakes are very easy to prepare, provided that you comply with all the conditions of the recipe. You will need:

• medium-sized zucchini;
• two eggs;
• three tablespoons of whey or kefir;
• salt;
• half a teaspoon of baking powder;
• baking soda on the tip of a knife;
• a glass of flour;
• sunflower oil for frying.

Preparation:

1. Wash the zucchini, grate on a medium grater, squeeze the juice as dry as possible, with your hands or through cheesecloth.
2. Add eggs to the mass, salt to taste. Pour soda into whey or kefir on the tip of a knife, pour over grated zucchini and eggs.
3. Add baking powder, and stir well, add flour. The dough should not flow, but at the same time, it is simply taken with a spoon, and if you turn it over with the mass, it flows down thickly in one lump.
4. Put one tablespoon of the mass on a hot frying pan and fry over medium heat. If the fire is strong, the zucchini pancakes will not bake inside and will not rise.
5. As soon as the top, uncooked part is dry, turn the pancakes over. They noticeably increase in size in the first minutes.
6. Serve with mayonnaise or sour cream sauces, sweet cream, condensed milk or jam.

Zucchini pancakes in the oven

This recipe is great, above all, because it minimizes the number of calories that frying increases as much as possible.

Ingredients:

• one medium zucchini;
• two eggs;
• greens to your taste;
• salt;
• baking powder;
• 2 - 3 tablespoons of kefir;
• a glass of flour.

Preparation:

1. Grate the zucchini on a medium grater, squeeze the juice thoroughly, add chopped herbs to taste. Beat in two eggs, add salt, baking powder and kefir. Mix the whole mass, add flour. The dough should be thicker than for regular pancakes.
2. Preheat oven to 180 - 200 degrees. Cover the baking sheet with special baking paper, or use special silicone mats - this makes it possible to bake without greasing the sheets with oil.
3. Spread the pancakes on the sheet, press a little on top - so they will swell evenly, and the edge will be beautiful.
4. Place in the oven for 20 to 25 minutes. Depending on the "character" of the stove, the pancakes are baked from 15 to 30 minutes, therefore, drop by in 15 minutes, and if a golden crust is already present, it is better to try one - most likely they are already ready.

This recipe is the best for children and people who care about a healthy, low-calorie diet, the less flour you add, the less high-calorie the dish will become. Try different amounts of ingredients, play with the composition, and you will find your ideal one.

Zucchini and garlic pancakes - step by step photo recipe

From zucchini, which contain vitamins and trace elements useful for health, you can cook many interesting and tasty dishes, but the most common and popular recipe, as well as simple and quick to prepare, are zucchini pancakes. You can cook them with various additives or without them, in any case, they turn out to be very tasty, soft and tender.

Ingredients:

• Zucchini - 2 pcs. (Small size)
• Egg - 1 pc.
• Garlic - 3 cloves
• Wheat flour - 300 g
• Basil bunch
• Ground black pepper
• Vegetable oil

Cooking method:

1. Peel the zucchini and rub on a fine grater.

2. Add an egg, finely chopped basil, garlic pressed through a special press to the grated zucchini, mix everything.

3. Pepper and salt the resulting squash mixture to taste, add flour.

4. Mix everything until smooth and, if necessary, if the zucchini mixture is thin, add a little more flour.

5. Heat the skillet well with oil and add the courgette mixture, fry for about 2 minutes on one side.

6. Then turn the pancakes and fry the same amount on the other side, do the same from the remaining squash mixture.

Zucchini pancakes with basil and garlic are ready.

Sweet zucchini pancakes - step by step recipe

These pancakes will appeal to sweets and children. Preparing them is as easy as shelling pears, and in half an hour a fabulous aroma will hover around the house. The products are simple:

• medium zucchini, about 0.5 kg;
• chicken eggs 2 pieces;
• a couple of pinches of salt;
• a glass of flour;
• 3-4 tablespoons of sugar, depending on the desired sweetness;
• vanillin - a few grains;
• baking soda - 1/2 tsp;
• apple cider vinegar - 1 tsp

Preparation:

1. Wash, peel if necessary, and grate the courgette on a medium to coarse grater. Squeeze out the released juice.
2. Add eggs, salt, slaked soda, sugar, vanillin, and add a little flour. It is important that the dough comes out as a result, like a very thick sour cream.
3. In a preheated frying pan with a little oil, spread our mass with a doser or a tablespoon. Keep the heat on medium, do not cover the pan with a lid.
4. Golden crust - it's time to turn the pancakes.
5. Before placing the pancakes on the serving plate, place them on napkins or paper towels to absorb excess oil.

Serve the dish with unsweetened sour cream, and if the sweet tooth is not afraid of calories, then perhaps with jam.

How to make zucchini and potato pancakes

This dish is a cross between pancakes and pancakes. Thanks to the potatoes, the taste is extraordinary, and the tenderness of the zucchini makes them airy.

You will need:

• one medium-sized zucchini;
• two medium raw potatoes;
• two chicken eggs;
• salt to taste, about two pinches;
• a glass of flour;
• baking powder - on the tip of a teaspoon;
• sunflower oil for frying.

Preparation:

1. Wash and peel the zucchini and potatoes. Grate on a coarse grater, possibly in one bowl. Squeeze the juice as dry as possible - this will make the pancakes strong.
2. Break the eggs into a mass, stir and add the rest of the ingredients, except for the flour. After kneading the workpiece, add flour. Better to add it and mix right away. The dough should be thick enough - thicker than thick sour cream, and vegetables grated on a coarse grater should be noticeable. Add cilantro or dill if desired.
3. Spoon the mixture into a hot frying pan and gently spread it into thin pancakes.
4. The potatoes fried well and the crust is crispy, so don't be afraid to overcook.
5. Sour cream sauce with herbs and garlic will be very useful. Cheese sauces will also perfectly complement the flavor of the pancakes.

This lovely recipe is sure to become one of your favorites!

Zucchini pancakes on kefir

These pancakes are lush and very ruddy. The middle is spongy and white, the crust is even and golden - an ideal recipe for delicious zucchini pancakes.

Ingredients:

• medium-sized zucchini;
• half a glass of kefir, better than 3.5 fat;
• two eggs;
• baking soda - 1/2 tsp;
• baking powder at the corner of a teaspoon;
• salt - from 1 tsp (it is better to try the dough);
• 1 tsp Sahara;
• a little more than a glass of flour;
• sunflower oil for frying.

Preparation:

1. Wash the zucchini and grate on a medium grater, squeeze the juice out very dry. Break two eggs, add salt, sugar, baking powder.
2. Separately, add soda to kefir. As soon as the kefir bubbles up, pour it into the general mixture, mix and add the flour until it becomes very thick sour cream.
3. Heat a skillet with oil, and spoon the pancakes onto a hot surface with a tablespoon. Turn over as soon as a crust forms.

If you serve such zucchini pancakes with condensed milk or sour cream to your guests, they will come to you again and again.

Diet zucchini pancakes - step by step photo recipe

As for dietary zucchini pancakes, in this recipe you do not need to put a large amount of flour, and in general you should pay attention to whole grain flour, as the most useful in comparison with premium wheat flour. And then the calorie content of ready-made zucchini pancakes will be less than 60 kcal per 100 g of the finished product.

It is better to take young zucchini, they have a thin skin that does not need to be cut off, and small seeds that do not need to be cleaned. That is, the zucchini is used entirely, only the stalk will need to be removed.

Time for preparing: 40 minutes

Quantity: 4 servings

Ingredients

• Zucchini: 600 g
• Eggs: 2
• Flour: 40 g
• Salt: a pinch
• Baking powder: on the tip of a knife
• Sunflower oil:for frying

Cooking instructions

Zucchini fritters with minced meat

These pancakes with meat will be appreciated by gourmets, especially men - delicious and satisfying.

Products for the recipe are simple:

• medium-sized zucchini;
• 300 - 400 grams of ground beef or chicken;
• two chicken eggs;
• salt to taste;
• seasonings for minced meat to taste;
• one glass of flour;
• sunflower oil for frying.

Preparation:

1. Wash the zucchini and grate on a coarse grater, squeeze out the resulting juice, break eggs into the zucchini, add salt. Pour flour into the mass in small portions so that the mass turns out like a very thick sour cream.
2. Prepare the minced meat, it is better if it is low-fat - this way it will not disintegrate when frying.
3. Put a tablespoon of zucchini dough in a hot pan, stretch it a little, put a little minced meat on top and also spread it over the entire cake - it is better to do it quickly. And immediately put some more zucchini mass on the minced meat.
4. Once the bottom is browned, gently turn the pancakes over with an extra spatula or fork. And close the lid of the pan. It takes some time for the minced meat to cook. Keep the fire medium.

For details on how to cook zucchini pancakes with minced meat, see the video.

Simple squash pancakes without eggs

The dish turns out to be vegetarian and does not lose its taste at all.

Ingredients:

• medium-sized zucchini;
• a glass of flour;
• salt to taste;
• herbs and spices to taste;
• sunflower oil for frying.

Preparation:

1. Wash the zucchini, grate on a coarse grater, wait a while and squeeze out the excess juice.
2. Add chopped herbs, salt and flour until the consistency of thick sour cream.
3. Put the mixture in a preheated pan and spread it lightly.
4. Turn over as soon as the courgette pancakes are browned.

Delicious zucchini pancakes with semolina

A very interesting dish to taste, but not the fastest recipe for zucchini pancakes.

You will need the following ingredients:

• medium-sized zucchini;
• two chicken eggs;
• salt to taste;
• sugar 2 tablespoons;
• 3-4 tablespoons of kefir;
• baking soda on the tip of a knife;
• half a glass of semolina;
• about half a glass of flour;
• sunflower oil for frying.

Preparation:

1. Grate the zucchini on a coarse grater, squeeze the juice, pour kefir into the mass, add soda, mix. Beat in eggs, add salt, sugar to taste, stir and add semolina. Leave the dough for a couple of hours so that the semolina swells a little and absorbs the liquid.
2. After two hours, add a little flour to make our mass thicker than sour cream, but pouring.
3. Pour the dough into a hot frying pan with butter, turn the pancakes as they fry.
(1 estimates, average: 5,00 out of 5),