The recipe for zucchini pancakes, which I bring to your attention, practically does not differ from the recipe for traditional pancakes. Moreover, an uninitiated person would never guess what they are made of! If you use a blender, as in a step-by-step recipe, then the taste of zucchini is practically not felt. Pancakes are thin, well-fried, soft and tender. Try it!

Total cooking time: 30 minutes
Cooking time: 20 minutes
Output: 8-9 pieces

Ingredients

for the test

• young zucchini - 1 pc. (300 g)
• milk - 250 ml
• chicken eggs - 3 pcs.
• salt - 0.5 tsp.
• sugar - 0.5 tsp
• wheat flour - 150 g
• baking powder - 0.5 tsp.
• vegetable oil - 1 tbsp. l.

for sauce

• dill - 10 g
• sour cream - 100 g
• salt - 1-2 chips.
• a mixture of ground peppers - 1 chip.
• garlic - 1-2 teeth.

How to cook zucchini pancakes

Zucchini, if it is young, it is enough to wash and wipe off excess moisture. More mature vegetables will have to be peeled and seeded. Next, you need to cut off the tails and chop the zucchini on a fine grater. I set the bowl aside for 5-10 minutes, and then squeeze out all the excess moisture that the grated vegetable releases with my hands.

I drive chicken eggs into a bowl with zucchini, add salt and sugar (to balance the taste). I pour milk. I run everything with an immersion blender.

You should get a homogeneous mixture with small patches of zucchini. Of course, you can use a manual whisk, but then the zucchini will be more clearly felt in the dough, and in this way they are additionally chopped with a blender knife.

Gradually add the sifted flour with baking powder. I add refined vegetable oil. I still beat with a blender. The pancake batter should be smooth and uniform.

I heat up a non-stick pan and grease with a little oil. I pour a portion of the dough in the center and quickly distribute it in a circular motion over the bottom of the pan.

It is best to bake pancakes on medium heat so that they have time to cook. As soon as the bottom layer is well seized, you can turn it over with a spatula to the other side and fry until golden brown.

Zucchini pancakes are best served with sour cream and garlic sauce. To do this, I combine and mix: sour cream, finely chopped dill, salt and pepper, as well as garlic, passed through a press.

The sauce can be served separately or immediately greased each pancake, twisted into a tube or folded into an envelope. Also, boiled meat (beef or chicken) rolled through a meat grinder with fried onions is excellent as a filling. Bon appetit!

In the summer-autumn period, one of the effective ways to please your loved ones with healthy and tasty dishes is to cook pancakes from zucchini. Outwardly, they will resemble thin pancakes, but a little larger in diameter.

Using these pancakes as a basis, you can make many delicious snacks: rolls, snack pies and cakes. If you wish, you can not be particularly sophisticated, but simply put any filling on top of the finished pancakes and roll them up with an envelope or in some other way.

Such vegetable pancakes are prepared on any milk or sour-milk products, they are served on the table piping hot, and fatty homemade sour cream is ideal as a sauce.

Delicious zucchini pancakes - step by step photo recipe

The main thing in cooking zucchini pancakes is to strictly follow all the proportions and follow the recipe. Pancakes from zucchini, like any other pancakes, can also be stuffed with something, just served with some kind of sauce, and even make a cake out of them. Such a dish will be a wonderful tasty and hearty breakfast for all family members.

Time for preparing: 2 hours 0 minutes

Quantity: 20 servings

Ingredients

• Peeled zucchini: 400 g
• Eggs: 3 pcs.
• Wheat flour: 450 g
• Milk: 700 ml
• Salt: 1 tsp
• Vegetable oil: 4 tbsp. l.
• Ground black pepper: taste

Cooking instructions

The first step is to clean the zucchini from the peel and seeds. Cut it into small pieces. For pancakes, you will need about 400 g of already peeled zucchini.





Put chopped zucchini in a deep bowl. Add eggs, salt and black pepper to taste.



Mix well.



Pour milk into the resulting zucchini mixture and mix again.



Then gradually pour in the flour and mix until the consistency of the mixture becomes similar to kefir.



Pour vegetable oil into the dough, mix.



Dough for zucchini pancakes is ready.



Spread the pan vegetable oil, warm up and pour out an almost full ladle of dough. Spread the batter over the pan and fry the pancake for 3-4 minutes.



Then turn the pancake over with a spatula and fry the same amount on the other side. Do the same with the rest of the dough, remembering to occasionally grease the pan with oil. From this amount of dough, 20-25 pancakes come out.



It is advisable to serve ready-made zucchini pancakes to the table hot and flavor with sour cream if desired.



Zucchini pancakes are very tender, while the calories in them are much less than in the classic ones. For example, in the variant in the kefir-zucchini version below, only 210 kcal per 100 g.

Required Ingredients:

• 0.5 l of kefir;
• 3 non-cold eggs;
• 2 tbsp flour;
• 1 medium zucchini;
• 2 tbsp + 2 tbsp. sunflower oil for frying;
• soda, sugar, salt.

Cooking steps:

1. With a whisk, we begin to mix the eggs, add salt and granulated sugar to them.
2. Separately, we take up mixing kefir with soda, waiting for the appearance of light foam.
3. Finely grate the zucchini without peel.
4. We combine the squash mass with kefir and egg, mix until smooth, add flour and mix again.
5. We add oil to the dough, mix with a fork.
6. We set aside the squash-kefir dough for about a quarter of an hour.
7. Zucchini pancakes are fried in a heated and oiled frying pan, frying should be done on both sides. Use a wooden spatula to flip.
8. We recommend brushing each of the still hot pancakes with butter.

Lean zucchini pancakes

Do you believe that vegetable pancakes can also be sweet, but at the same time very tasty?! The recipe below is sure to be appreciated by everyone who adheres to the post.

Required Ingredients:

• 1 large (or a couple of small) zucchini;
• 0.1 kg flour;
• 1 tbsp granulated sugar;
• Salt, oil.

Extremely simple and understandable cooking order zucchini pancakes without eggs:

1. Finely rub the peeled zucchini, add flour, salt and sugar to them.
2. We fry in a hot and oiled frying pan.
3. Together with such pancakes, it is customary to serve sweet syrups, jam or sour cream.

Pancake zucchini cake

We advise all lovers of savory, snack cakes to postpone the preparation of liver cakes and try the delicious squash, which is suitable for a friendly feast and for a close family dinner.

Required Ingredients:

• 2 zucchini;
• 1 onion-turnip;
• 3 eggs;
• 8 tbsp flour;
• 1 tbsp sunflower oils;
• 1 st. sour cream;
• 3 tbsp olive oils;
• 1 tbsp food vinegar;
• 1 tsp spicy mustard;
• 50 g of cheese;
• herbs, salt, pepper.

To decorate this masterpiece, we use fresh tomatoes and sprigs of greens.

Cooking steps:

1. We will fold our snack cake from zucchini pancakes. To do this, we pass peeled zucchini and onions through a meat grinder, add salt and add spices to the resulting mass. In the process, the vegetables will release juice, do not drain it.
2. Add eggs to the vegetable mass, mix again.
3. We introduce flour, after it disperses, we get a homogeneous mass, into which we pour sunflower oil.
4. Fry pancakes on a hot, oiled pan on each side. Don't make them too big or you'll have trouble flipping. If the pancakes in the pan are torn, add a little flour to the dough.
5. We give a stack of ready-made zucchini pancakes to cool, and at this time we are preparing the filling.
6. For a lubricant layer, mix olive oil, vinegar or lemon juice, spices, mustard with sour cream. Chopped garlic and chopped herbs will add piquancy to our sauce. Grate the cheese separately.
7. Let's get started with the cake. Lubricate each pancake with freshly prepared sauce, sprinkle with grated cheese and cover with the next one.
8. If desired, we layer the cake with tomato circles, we use them together with chopped herbs for decoration.

1. We start kneading the dough immediately after the grated squash mass is ready.
2. In addition to recipes for pancakes on kefir, do not leave the dough to infuse, otherwise the vegetable will release too much liquid and you will not be able to fry pancakes from it. Adding flour will help to make the dough thicker, but then you can forget about the tenderness of the finished result.
3. It is necessary to pour the dough exclusively on a hot and oiled pan, otherwise they will begin to stick and tear.
4. The filling for vegetable pancakes can be cheese, mushrooms, ham or even porridge.
5. We treat our relatives with delicious pancakes for breakfast, lunch and dinner.

Very tasty, simple and practical recipe. These zucchini pancakes are unusually tender and airy, they literally melt in your mouth. They can be made thinner or more fluffy, with or without filling, in any form they are just great. Recommend to everyone, great breakfast

Ingredients:

• 1 kg. young zucchini or zucchini
• 3 pcs. eggs
• 125 gr. kefir or sour cream
• 1-1.5 cups flour
• salt, black ground pepper
• 1/2 tsp soda
• vegetable oil

• So, for pancakes from zucchini, we, first of all, need zucchini, we choose young ones, with thin delicate skin, zucchini is ideal. My zucchini, and then three on a medium grater.

• In a grated zucchini, add three eggs, half a glass of sour cream or kefir, 1/2 tsp. salt, a pinch of ground black pepper and 1/2 tsp. baking soda. We mix everything thoroughly.

• We measure out 1 cup of flour, add flour to the dough in portions. Pour a little, mix, then pour more. The fact is that under the influence of salt, the zucchini begins to release juice, and if at first the dough seems very thick, then it becomes more liquid.

• I must say right away that zucchini are different in juiciness (depending on the variety, on freshness, on watering), so we adjust the amount of flour ourselves. If you see that the dough is liquid, add a little more flour. At the same time, we take into account that the thicker the dough, the thicker the zucchini pancakes will turn out, and the more liquid, the thinner the pancakes.
• Let the dough stand for 10 minutes, if necessary, adjust the amount of salt and pepper. If desired, chopped dill can be added to the dough.
• We take a medium-sized frying pan (the smaller the frying pan, the easier it is to bake squash pancakes), pour a little vegetable oil, put on fire.

• When the pan is hot enough, spoon the batter onto the pan and use the same spoon to spread the batter all over the pan. We make the thickness of the pancake at our discretion.
• Cover the pan with a lid and bake the pancake from zucchini over low heat. When the bottom of the pancake is browned, turn it over to the second side.

• If you use an ordinary wooden spatula, it is very easy to tear the tender dough. It is convenient to use a flat lid. To do this, press the lid to the pan and quickly turn the pan over. In this case, the pancake is on the lid. Then carefully transfer the pancake to the pan with the other side.

• We bake a pancake under the lid until ready. Then we proceed to the second, and so on. Usually zucchini pancakes are baked very quickly. From this amount of ingredients, 7-8 pancakes with a diameter of 18 cm are obtained. By the way, you can bake not pancakes from this dough, but

As one of the first vegetables to ripen in spring, producing two or even three harvests per season, zucchini deserves to be considered in various ways of preparation. For example, zucchini pancakes. You can take a basic recipe, and on its basis, by adding different ingredients, create dozens of options for a tasty, healthy, satisfying dish.

These are not vegetable pancakes, namely pancakes. They are baked thin, they turn out tender, with a delicious crispy rim.

For 4 young medium zucchini we take:

• 4 chicken eggs;
• 160 ml 2.5% cold milk;
• 100 g sour cream (15%);
• 130-160 g of premium wheat flour;
• 3 art. l. vegetable oil;
• to taste ground black pepper;
• salt.

Time is 50 minutes. Calorie content of 100 g - 94 kcal.

How to cook zucchini pancakes:

Stack up. Serve with tomatoes, herbs, sour cream sauce, cheese.

Pancakes from zucchini "Spicy" on kefir

Overall, a simple yet delicious recipe. Thanks to kefir, pancakes are soft, delicate. Spices give the dish a piquant, very unusual taste and an incredibly mouth-watering aroma.

For 500 g of young zucchini we take:

• 1 egg;
• 5 st. l. kefir (2.5%);
• 150 g white flour;
• 150 ml of warm boiled water;
• 3 art. l. sunflower oil;
• 1/3 tsp baking powder;
• 1/3 tsp. curry, turmeric, black pepper;
• a small bunch of dill;
• a pinch (to taste) of salt.

Time - 40 minutes. Calorie content of 100 g - 113 kcal.

How to cook:

1. Washed, unpeeled zucchini finely three in a deep bowl. Salt, mix. Leave for 10 minutes for the juice to stand out.
2. Mix all ingredients except flour in a separate bowl. Add to vegetable mass. We mix.
3. Gradually add the sifted wheat flour. Knead soft dough.
4. Pour in a little water, achieving the consistency of the dough, like liquid sour cream.
5. Add oil. Knead.
6. Pour the zucchini dough in small portions into a hot cast-iron pan. Fry until golden brown over medium heat on both sides.

We lay out ready-made spicy pancakes from zucchini in a pile. Brush each with butter if desired. Serve with vegetables, cream or sour cream sauce, salted cheeses. You can wrap minced meat fried with onions, cottage cheese with mayonnaise and herbs in kefir zucchini pancakes.

Diet squash pancakes without flour

Thin pancakes from young zucchini can be made without any problems without the obligatory component of any dough - flour. At the same time, the cakes do not fall apart, they turn out to be airy, light. A very simple, low-calorie diet meal.

For 2 medium young zucchini we take:

• 2 eggs;
• a pinch of salt and ground pepper;
• 3 art. l. vegetable oil.

Time is 25 minutes. Calorie content of 100 g - 67 kcal.

See also: How I lost 19 kg in a month and a half

How to cook:

1. Puree the washed zucchini with the skin in a blender or finely rub on a grater. Salt, season with pepper.
2. Leave the vegetable mass for 5-7 minutes to extract the juice. Remove excess liquid with a spoon or carefully drain.
3. Crack an egg into the zucchini. Mix thoroughly.
4. Drip a little oil into the pan, turn on medium heat. When the pan is hot, pour the zucchini dough with a ladle so that you get small pancakes.
5. Fry on both sides for a minute until a barely distinguishable golden hue.

We spread ready-made diet pancakes on a paper towel to get rid of excess fat. Serve with low-fat sour cream, sauce made from natural yogurt (kefir), garlic and herbs.

If desired, you can flavor the dough with various spices, add chopped parsley, season herbs taste. Or mix grated carrots with zucchini. The dish will not cease to be dietary, but it will win in terms of taste.

Fragrant pancakes from zucchini, garlic and hard cheese

The basis of this dish is young zucchini. Garlic is added for flavor and some piquancy. Cheese makes pancakes hearty and "hides" the watery taste of vegetables.

For 500 g of young zucchini we will take:

• 2 cloves of garlic;
• 100 g of hard cheese;
• 1 chicken egg;
• 3 art. l. flour;
• 1 st. l. sunflower oil;
• a pinch of salt.

Time is 30 minutes. Calorie content of 100 g - 122 kcal.

How to cook zucchini pancakes with cheese and garlic:

1. Finely grate the washed zucchini along with the peel. Salt, leave for 7 minutes alone. Do not drain the separated juice.
2. We drive an egg into vegetable chips, add garlic (pass through a press), grated coarse cheese. We mix.
3. We introduce into the dough little by little the sifted flour. Knead the dough until smooth.
4. Add vegetable oil. Mix for the last time.

Fry zucchini pancakes with cheese and garlic in oil until golden brown. Serve with sour cream or yogurt sauce seasoned with a mixture of chopped herbs (basil, parsley, dill).

See also: How I increased my breasts by 2 sizes in 1 week

Lean pancakes from zucchini and carrots without eggs

This recipe can be used both for vegetarian cuisine and in the menu of diet food or fasting dishes. Despite the modest set of ingredients and ease of preparation, zucchini and carrot pancakes turn out to be quite satisfying, delicate in taste, with a pleasant sweet and spicy aroma.

Products for 3 medium young zucchini:

• 2 small carrots;
• 1 head of onion;
• 2 cloves of garlic;
• 150 g of semolina;
• a pinch of salt and black pepper;
• 3 art. l. vegetable oil.

Time is 50 minutes. Calorie content of 100 g - 76 kcal.

How to cook:

1. Finely grate washed zucchini and peeled carrots. Pour into a deep bowl. Squeeze garlic through a press there.
2. Sprinkle vegetable shavings with semolina. Salt, pepper. Stir the mixture and set aside for 30 minutes.
3. We clean the onion, cut into small cubes. We pass from 1 tbsp. l. vegetable oil 5 minutes. Cool down.
4. Mix the softly fried onion with the rest of the ingredients.

We bake small pancakes in a hot cast-iron pan, as usual. Place on paper towel to remove excess fat. Serve with fresh tomatoes and herbs.

Rules for cooking squash pancakes for diabetes

The diet of a diabetic requires constant monitoring of caloric content, nutritional value, glucose content, and the glycemic index of foods. Zucchini with elevated blood sugar levels can and should be consumed. However, vegetable dishes must be prepared according to certain rules.

So, it is better to use zucchini for pancakes only young ones. Thick-skinned large specimens must be cleaned and seeds removed from them. It is recommended to take coarse rye flour for the dough or mix it with wheat in equal parts.

Basic set of squash pancake products for diabetics:

• 500 g zucchini;
• 1 chicken egg;
• 1 st. rye flour;
• a few sprigs of parsley and dill;
• a pinch of salt and ground black pepper.

Time is 30 minutes. Calorie content of 100 g - 114 kcal.

How to cook pancakes with zucchini for diabetics:

1. Washed vegetables (peeled without seeds) puree with a blender or grate.
2. Grind the greens with a knife, pour over the zucchini. Salt, pepper. Stir, leave to extract juice.
3. Beat and add the egg to the vegetable mass.
4. Gradually stir in the rye flour until you get a homogeneous dough similar in structure to liquid sour cream.
5. It is necessary to fry zucchini pancakes in vegetable oil, and preferably in olive oil with the addition of water. Achieving a golden crust should not be - with diabetes, it is harmful to eat fried foods.

Zucchini pancakes can be seasoned with 10% sour cream, served with kefir (yogurt) sauce with herbs. However, it is better to eat without any additives so as not to increase the calorie content and glycemic index of the dish.

Dessert from zucchini: sweet pancakes with apple and cinnamon

The uniqueness of the zucchini is that it absorbs and seems to imitate the tastes of the products combined with it. Therefore, not only snacks, side dishes, pickles and marinades, but also desserts can be prepared from this vegetable. Sweet pancakes with apples are the easiest of them all.

Products for 2 medium young zucchini:

• 1 large apple;
• 1 chicken egg;
• 2 tsp Sahara;
• 5 st. l. premium wheat flour;
• A pinch (to taste) of cinnamon;
• 1/3 tsp soda, slaked lemon juice;
• salt on the tip of a knife.

Time - 35 minutes. Calorie content of 100 g - 102 kcal.

How to cook sweet zucchini pancakes:

1. Washed young zucchini finely three. Set aside to let the juice stand out. Drain off excess liquid.
2. My apples, remove the peel, rub with large chips.
3. We combine zucchini and apple chips in one container, drive in an egg, add sugar and salt.
4. Gradually add the flour, carefully stirring the lumps. Add slaked soda. We mix.
5. Let the dough rest for 10 minutes.

We fry the pancakes in a hot pan in vegetable oil or bake in the oven for 10 minutes on each side at a temperature of 200 degrees. We serve dessert warm or cold with homemade sour cream, jam, condensed milk.

Recipes for pancakes from zucchini are diverse. All of them are united by a simple set of ingredients and ease of preparation. And yet there are a few nuances that make the dish perfect.

What you need to know:

1. Pancakes from young zucchini will taste better when the vegetable is rubbed along with the thin skin and seeds. In large, overripe specimens, only the pulp is used.
2. Zucchini is a watery vegetable. Therefore, before kneading dough for pancakes from salted chips, the excess of the released liquid is drained.
3. To obtain a uniform texture of pancakes, rub the zucchini as finely as possible. Or grind with a blender. On a coarse grater, vegetables are rubbed for thick pancakes and pancakes, similar to potato pancakes.

Thin zucchini pancakes can be served in the form of mini-rolls stuffed with boiled beets with garlic and mayonnaise, salty soft cheese and yogurt, mashed potatoes, minced meat fried with onions, salted fish. For a change and a beautiful presentation, you can make snack cakes from vegetable pancakes. It will not be a shame to present such a dish to guests even at a dinner party.