The most delicious squash pancakes with mayonnaise (sour cream), cheese and garlic

Zucchini pancakes with cheese and garlic is a simple and hearty dish. To cook vegetable pancakes, you do not need to stand at the stove for half a day. It will take 30-40 minutes, and a delicious breakfast is ready! Zucchini pancakes are served both for lunch and dinner, just like that and as a vegetable side dish. As an additive, sour cream, mayonnaise or a sauce based on them is suitable. This recipe uses cheese, garlic and mayonnaise (sour cream). The combination of these products enriches the taste palette, as the zucchini itself is fresh. You can also add finely chopped onions for flavor. And fresh sprigs of parsley and dill as part of pancakes decorate the dough and make the dish more healthy. I offer a quick and easy way to bake the most delicious vegetable zucchini pancakes at home.

For the preparation of pancakes from zucchini with mayonnaise, young fruits are taken, without ripened seeds. They have a very soft skin that is easy to remove. Old zucchini will have to cut a lot of peel and remove the core. Try to achieve the consistency of thick sour cream in the dough, so the pancakes will not fall apart, but will not be tight after frying. To get a dietary dish, it is customary to bake pancakes in the oven. But it is fried pancakes that get a crispy crust and an unforgettable aroma. There is an easy way to reduce calories: before serving, let the fatty oil drain from the pancakes onto a paper towel. Let's cook juicy and mouth-watering zucchini pancakes, the recipe with a photo is in front of you!

In order to cook zucchini pancakes, you will need:

• 1 zucchini (300 g);
• 50 g of cheese;
• 1 large or 2 small garlic cloves;
• 1 egg;
• 2 tbsp flour;
• several sprigs of fresh herbs (dill, parsley);
• 1 tbsp mayonnaise or sour cream in the dough;
• 4-6 tbsp vegetable oil for frying;
• salt, pepper to taste.

Recipe for zucchini pancakes with cheese and garlic.

In the summer season, I want to invite you to cook the most delicious zucchini pancakes with cheese. They are easy to make and taste amazing! Pancakes are very tender, fragrant, tasty, with a crispy golden crust: just overeating - the main thing here is not to overeat. This recipe always helps me out when I want to quickly cook something tasty. I think that in your piggy bank of recipes, it will take its rightful place. Having spent a little time on cooking, we get the maximum taste. Be sure: your family will appreciate the dish. This is the perfect dish to make during zucchini season and delight your loved ones with its delicious taste.

Ingredients:

• 2 eggs;
• 70 grams of hard cheese;
• 2 young zucchini;
• salt to taste;
• 2 cloves of garlic;
• 3 tablespoons of flour;
• vegetable oil for frying;
• ground black pepper to taste.

Step by step recipe

1. First, prepare the zucchini: they must be washed, cut off the ends and grated on a coarse grater. It is not necessary to cut the skin from young zucchini.
2. Grated zucchini must be salted and allowed to stand for fifteen to twenty minutes so that they let the juice flow.
3. Advice. To remove excess liquid from grated zucchini, I pour them into a colander, put them on a convenient dish and let the juice drain.
4. When there is excess liquid from glass zucchini, they need to be squeezed out with your hands and transferred to a convenient bowl.
5. Prepare hard cheese: it must be grated on a medium grater.
6. You can use any cheese for this dish: proceed from your culinary preferences.
7. Add chicken eggs, grated hard cheese, flour and chopped garlic to the squeezed zucchini (grind with a press, knife or fine grater).
8. You can adjust the amount of flour to your liking.
9. Then add ground black pepper to taste to the ingredients in a bowl, and mix everything thoroughly.
10. If you like spices, you can add basil, marjoram, Italian herbs, tarragon, oregano. You can use one type of spice or make a mix of flavors from several.
11. In the zucchini dough, if desired, you can add dill, parsley or green onions.
12. Let's move on to frying. On a hot frying pan with vegetable oil, spread the formed pancakes with a spoon. Fry them over medium heat on both sides until golden brown.
13. Place the fried fritters on a paper towel to remove excess fat.
14. For zucchini fritters, you can cook delicious sauces.
15. For the first sauce, I take 2 tablespoons of sour cream, 2 tablespoons of mayonnaise, chopped garlic, dill, ground black pepper, and mix everything until smooth.
16. You can also make Tartar sauce: mix 2 tablespoons of sour cream, 2 tablespoons of mayonnaise, chopped garlic, 1 teaspoon of mustard and finely grated cucumber. You can adjust the amount of ingredients to your liking, you can add chopped herbs.
17. Mayonnaise can be bought or made at home. In a convenient bowl, add 0.5 teaspoon of mustard, 1 tablespoon of lemon juice, 0.5 teaspoon of salt, 1 teaspoon of sugar, 150 milliliters of vegetable oil, 1 egg and beat with a blender until smooth. The density of mayonnaise depends on the amount of vegetable oil.
18. I love making tomato sauce. Pour fresh tomatoes with boiling water, remove the skin and finely chop. I also finely chop the onion and stew it in a pan with vegetable oil until soft for about five minutes, then add the tomatoes and stew for fifteen minutes. When the homogeneous mixture of onions and tomatoes has cooled, I interrupt it in a blender, add salt and sugar to taste. Add all ingredients to taste.

The most delicious pancakes from zucchini with cheese are ready: they are very appetizing and fragrant. There is nothing complicated in preparing this dish, the ingredients are the most affordable. You can serve them as an independent dish for breakfast, lunch and dinner, add various sauces. You can decorate with chopped herbs or fresh vegetables. It is delicious both hot and cold. Feel free to experiment: add your favorite products and improve this dish. Bon appetit - and cook with pleasure.

For delicious zucchini fritters with cheese, you need to take fresh products - zucchini, cheese and an egg. Naturally, flour, salt and pepper will also go into the dough. Everything is very simple. Let's start with zucchini.

In the summer, in season, you can not peel off the skin from young zucchini. No one will notice its presence in the finished dish. But with older zucchini, where the skin is thick and rough, it needs to be removed.

Grind the zucchini (weighing approximately 400-500 grams) with a grater. I recommend doing this on the large side of her. If you grate the vegetable very finely, it will release a lot of juice, and yet it is more pleasant to feel the zucchini in the pancakes. It is better to rub the vegetable in a deep bowl, we will immediately salt it, which is much more convenient than just on the board, because the zucchini will release the juice and everything will float.

Now salt the grated mass, mix with your hands and set aside, let the zucchini give off the liquid.

Armed with another deep bowl, we proceed to knead the dough.

Let's grate the cheese first. Take the cheese, not the cheese mass. I usually take Russian cheese with 50% fat. Sometimes I can grate Dutch, it is a little more expensive than the first and tastier if you eat it just like that, but there is absolutely no difference in ready-made pancakes. Therefore, which cheese to choose, I leave it to you, the main thing is that it be fresh.
Unlike zucchini, cheese should be grated on a fine grater panel.

We shake chicken eggs with a fork or a whisk (do not salt), sift the flour, add a pinch of black pepper or more if desired, and, of course, grated cheese.

We combine everything together and get a not too liquid dough.

I tried to show in the photo how it should turn out.

Now squeeze the zucchini with your hands, thereby allowing the liquid to drain through your fingers. Just do not press hard, too dry zucchini is not good, the dough will be heavy, like a big sticky lump.

Add squeezed lumps of zucchini to the dough.
Now you need to actively mix everything to combine all the ingredients and get the dough for pancakes.

Let me explain why we squeezed zucchini. If this is not done, you will have to put in a lot more flour to absorb all the liquid. As a result, we get not squash pancakes, but wheat ones, plus a disappointment in taste.

Since there is a lot of dough, I immediately take the largest pan so as not to bother with frying for a long time. I heat it up, pour in the oil, in this recipe - vegetable oil, and start frying. I scoop up the dough with a spoon, spread it in a pan, wait 3-4 minutes, turn it over with a spatula and fry until cooked. The fire is below average, I do not cover it with a lid.

In zucchini season, the most delicious zucchini pancakes with cheese are on my table.

Very tender, light, with a crispy, appetizing crust, zucchini pancakes can be cooked very easily and quickly. In just twenty minutes you have a delicious lunch or dinner on your table. Grated cheese gives them a special taste, and a slight hint of garlic - piquancy. These pancakes are very tasty to eat with sour cream or sweet and sour tomato sauce.

Ingredients

• whole grain flour - 4 tablespoons;
• zucchini (zucchini) - 2 pieces (medium);
• cheese - 100 grams;
• garlic - 1 clove;
• salt - a pinch;
• onion - 1 head;
• chicken eggs - 2 pieces;
• refined vegetable oil - for frying;
• ground pepper - to taste;
• greens - 0.25 bunch.

The most delicious pancakes from zucchini with cheese: a step by step recipe

1. Grate hard cheese on a grater with small holes.
2. Dill or parsley greens are well washed and finely chopped.
3. Peel the garlic clove and chop. You can do this with a knife or push through a press.
4. Using a blender, puree one onion, previously peeled.
5. My zucchini, remove the skin.
6. Advice. For cooking pancakes from zucchini, it is better to use young vegetables, as they have tender seeds that can be used in cooking, and delicious pulp. You can also use squash or zucchini for this dish.
7. Rub the zucchini on a fine grater. Add pureed onions, grated hard cheese, herbs and garlic to it.
8. Salt and season the dough for squash pancakes with black pepper. We beat in the eggs and mix well.
9. Advice. You can also shade with your favorite aromatic, spicy herbs: for example, basil, oregano, or savory - they will give the dish an interesting flavor.
10. Pour flour into the dough and mix.
11. Advice. If the zucchini is too watery, you can still add flour, the main thing is not to score the dough. Otherwise, it will become very hard and tasteless.
12. Heat vegetable oil in a frying pan. When it warms up well, spread the dough for zucchini pancakes in small portions.
13. Fry the vegetable pancakes for a few minutes on each side until a nice crispy crust forms.
14. Wet the finished pancakes with a paper towel and serve hot.

Zucchini is a very tasty and healthy vegetable, it can be cooked in different variations: I bring to your attention another recipe.

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.