How to fry zucchini pancakes. Lean zucchini pancakes. Pancakes, pancakes, Zucchini dishes

Before taking a dish for cooking, it is important to be able to choose and prepare its main ingredients - zucchini. After all, it will depend on the quality of this product. How delicious, ruddy and fluffy pancakes will turn out.

For zucchini pancakes, either young zucchini or already ripe fruits are best suited. Depending on the “age” of the fruit, there is a “peel” step in the cooking recipe, or it is not. For example, in a young fruit, the skin is thin and smooth, and therefore it makes no sense to cut it off, otherwise half of the zucchini pulp itself will be cut off along with it. But mature zucchini has a dense peel that cannot be eaten, therefore, to make pancakes, it must be cut off in a charming manner.

To cook pancakes from zucchini, you need to use fresh fruits that are not damaged, then the product preparation scheme is as follows:

• If the fruit is ripe, remove the skin;
• Grate the fruits on a fine grater to make a puree, or use a blender for this purpose;
• If you get a lot of juice, then better puree squeeze with gauze, otherwise the dough will turn out to be too liquid;

Only after such a preparatory process can zucchini be used to make pancakes.

Pancakes from zucchini: a classic recipe

The simplest recipe, which is also a classic, will take no more than an hour, but the dish comes out very satisfying, not to mention its excellent taste and benefits.

Required Ingredients:

• Two zucchini with a total weight of 200 grams;
• Two chicken eggs;
• Five tablespoons of flour with a slide;
• Two tablespoons of vegetable oil;
• A bunch of fresh dill;
• Salt and ground pepper to taste.

Step by step cooking instructions:

Advice! It is very tasty to serve this dish with sour cream or garlic sauce. Gourmets can try zucchini pancakes with different sauces, and even with ketchup or mayonnaise.

Zucchini pancakes with mushrooms

In addition to the classic recipe, we suggest that you familiarize yourself with more complicated recipe, which also includes mushrooms. Such a dish can be served not only for dinner, but also on the festive table.

Required Ingredients:

• Two small zucchini;
• 1 kg of champignons;
• Two heads of onions;
• 2 kg flour;
• Olive oil;
• One clove of garlic;
• Salt and pepper to taste.

Cooking method:

1. Add the eggs to the zucchini puree and mix.
2. Mushrooms cut as small as possible, chop the onion. Put these ingredients in a separate bowl, season with spices, let stand for 15 minutes, and then add them to the bowl with zucchini and eggs.
3. Next, flour must be added to the total mass, mixing the dough so that there are no lumps.
4. Pour a frying pan with vegetable oil, put pancakes in a canteen boat and fry them on both sides over low heat, otherwise the mushrooms will remain raw.

Advice! In order for the dough to bake well inside, after the pancake is turned over to the other side, press down with a spatula. And ready-made pancakes can be additionally slept with fresh herbs for flavor.

Sweet zucchini pancakes for children and adults

Sometimes it is so difficult to persuade children to eat something healthy, but you can go for a little trick by preparing sweet pancakes from zucchini, which will certainly appeal to both children and adults with a sweet tooth.

Required Ingredients:

• Two medium-sized zucchini;
• 150 grams of flour;
• A tablespoon of granulated sugar;
• One egg;
• Salt and baking soda on the tip of a teaspoon;
• Vegetable oil.

Cooking method:

1. Mix zucchini puree, egg, sugar, salt and baking soda in a bowl so that a homogeneous mass is obtained.
2. In the main composition, add flour in full, knead the dough.
3. Heat up the pan, pour vegetable oil, put the dough with a tablespoon, forming pancakes.
4. On one side and the other, the pancakes are fried for three minutes.
5. Serve ready-made sweet zucchini pancakes with jam, honey or sour cream.

And you can also make zucchini.

Several useful tips regarding the process of cooking zucchini pancakes, they will help housewives avoid common mistakes and prepare a really tasty, healthy and high-quality dish:

1. The dough should be kneaded as soon as the grated squash mass is ready.
2. Also, you can not leave the dough to infuse, it must be used immediately after it is mixed. The fact is that there is a lot of liquid in zucchini, and if the dough stands a little, it will become very liquid and it will no longer be possible to fry pancakes from it. If the dough has already become liquid, you can add more flour to it, but then the pancakes will turn out to be less tender.
3. The pan with oil must be preheated, otherwise the pancakes will stick.
4. As additional ingredients, you can add not only mushrooms, but also cheese, ham, meat and even semolina.
5. Zucchini pancakes can be eaten for breakfast, lunch, and dinner.

There are many step-by-step recipes with photos on how to make zucchini pancakes, so you can safely experiment and choose your favorite recipe! Just a few ingredients - and on the table a nutritious, healthy dish.

That all pancakes and pancakes from zucchini do. Why not make pancakes? And not simple, but thin, tender, sweet...

The recipe itself is unpretentious, it differs from ordinary pancakes only in the presence of zucchini mass in the dough. To prepare it, we will blanch the vegetable in boiling water. And everything else - as usual: milk, sugar, eggs, flour and baking powder, a little salt and vegetable oil - in the dough and for frying. You can not fry, but bake, as it is done traditionally. Then you need a frying pan with non-stick coating.

Sweet zucchini pancakes turn out amazing! Zucchini does not greatly change the structure of the dough, and the finished products are just as tender. But on the other hand, the vegetable affects the taste, and how! If you do not mash the zucchini to a puree state, but leave a few noticeable pieces, then the guests will immediately find a zest and, do not be afraid, they will appreciate it. But to hide the secret ingredient, use a blender, and the secret may never be revealed.

We clean the zucchini from the peel and seeds, cut into small cubes.

Blanch in boiling salted water for 2-3 minutes until soft.

We recline the zucchini in a colander, let the liquid drain and transfer to a bowl. Mash with a masher until smooth and set aside.

In a separate bowl, combine eggs, salt and sugar. Beat with a fork or whisk until smooth for a couple of minutes.

Pour the egg-sugar mixture into the cooled zucchini. We mix.

Then sift the flour, add the baking powder and mix thoroughly again.

Pour in the milk room temperature), interfere.

And finally, pour in vegetable oil.

Dough for zucchini pancakes is ready!

Pour the dough into a well-heated pan with vegetable oil.

Bake on both sides until ready and formed golden brown.

Sweet zucchini pancakes are ready! Serve piping hot, sprinkled with sugar!

Bon Appetit!

How to cook pancakes from zucchini recipe with garlic - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Pancakes from zucchini - recipe with photo (+16 recipes)

I suggest you prepare delicious pancakes from zucchini on kefir. Of course, most often, this is a seasonal dish, but out of season, you can safely use frozen zucchini. The recipe for pancakes from zucchini is simple and not much different from making ordinary pancakes.

Zucchini pancakes, of course, in fact will be more like pancakes, as they are small in size and more plump than pancakes. However, on palatability it won't have any effect.

How to cook pancakes from zucchini (recipe with photo step by step on kefir)

Ingredients

• young zucchini - 2 pcs.;
• chicken egg - 1 pc.;
• wheat flour (I have whole grain) - 1 cup (faceted);
• kefir 1% - 1 cup;
• salt - to taste;
• Italian herbs (optional) - to taste;
• sunflower oil refined - for frying.

Cooking time: 30-40 minutes.

Yield: about 20 pieces.

So, wash the zucchini well, grate on a fine grater into a large bowl.

Beat the egg with salt using a blender or whisk.

Add kefir to the beaten egg and mix everything well.

Pour flour into the same container and beat the dough with a blender until smooth.

Pour the dough into a bowl with grated zucchini, add spices (Italian herbs). Italian herbs go very well with zucchini to taste, but if you want, you can leave them out.

Mix everything with a spoon until smooth. Grease a non-stick frying pan with vegetable oil. In principle, you can use any pan you have, but in this squash pancakes will not burn, and it will be easier to turn them over.

Spread the zucchini dough in the pan with a tablespoon: 2 tablespoons for 1 pancake. When browned on one side, turn over.

Our zucchini pancakes are ready! If you would like to make zucchini pancakes with filling for a complete set, then you need to put 1 pancake on the pan (3-4 tablespoons of dough per pancake) and roll out the dough as much as possible in the pan. In this case, you will get more flexible pancakes and you can stuff them.

The best filling for zucchini pancakes is, perhaps, any hard cheese, preferably salty, or unpretentious Mozzarella. You can also fill such pancakes with a mixture of boiled chopped chicken with herbs and sour cream, or natural yogurt / low-fat and non-acid kefir. You can come up with any filling of your choice. And using this recipe for zucchini pancakes for the base, you can fill the dough with various seasonings to your taste.

Original, without filling, zucchini pancakes can be served with sour cream or natural yogurt. You can even imagine them in a sweet version: just dip such a pancake in sour cream and sugar ... This is a pretty satisfying and healthy snack. And in case you use whole grain flour, then also a less high-calorie, harmless product for the figure. Bon Appetit!

Zucchini pancakes with garlic

You can also make a simple but savory version. Cooked by basic recipe zucchini pancakes, spread each on top with garlic mayonnaise. We get a spicy and spicy version.

Pancakes from zucchini without flour

Ingredients (for 15 pieces):

• young zucchini - 2 pcs.;
• chicken egg - 2 pcs.;
• onion - 1 small head;
• salt - to taste;
• spices - to taste;
• vegetable oil for frying.

Quite a diet option without any problems. Grate the zucchini, chop the onion either with a chopper or finely chop with a knife. Squeeze out the liquid from the zucchini. Mix chopped vegetables with eggs, salt and spices. Bake in a pan greased with vegetable oil until browned on both sides, pat dry with paper towels. Serve with a sauce of sour cream and chopped herbs.

If you want to cook diet zucchini pancakes without flour, then you should bake them without using oil in a non-stick pan, or bake them on parchment paper in the oven at 220 degrees, also without using vegetable oil for 30-40 minutes.

Lean pancakes from zucchini without eggs

Ingredients (for 4 servings):

• zucchini - 2 pcs. small;
• wheat flour - 100-120 g;
• salt - a pinch;
• sugar - 1 tbsp;
• vegetable oil for frying.

Great unusual option sweet zucchini pancakes! Especially good in the post. All that is required is to grate the zucchini on a fine grater, add flour, salt, sugar and mix everything thoroughly. Fry these pancakes in a pan with vegetable oil until golden brown. Serve with honey, jam or syrup.

The same recipe will come in handy if you want to cook vegetarian zucchini pancakes, because the difference between vegetarian zucchini pancakes lies precisely in the absence of both dairy products and eggs in the dough. For zest, you can add any seasoning to your taste to the dough itself, as well as chopped herbs for a savory option.

Zucchini pancakes for diabetics

Ingredients (for 4 servings):

• young zucchini - 2 pcs.;
• wholemeal or rye flour - ½ cup;
• chicken egg - 2 pcs.;
• salt, black ground pepper - to taste.

The secret of making such pancakes, which will be useful for each of the diabetics, is quite simple and consists in using mainly wholemeal flour, for example, rye. Just a low calorie one is fine too. For cooking, you need to mix all the ingredients, except for zucchini. Add grated zucchini to this mixture and mix well. Fry pancakes from zucchini in a pan with a non-stick coating without using oil, or with a minimum amount of it, without frying the pancakes until golden brown.

Pancakes from zucchini for nursing

At breastfeeding For a mother, products that have a significant amount of vitamins and microelements in their composition are very important, which are so necessary for both the mother herself and the baby's body for normal development. One of these products is zucchini. At the same time, it is safe for the baby, which also adds to the benefits of this product. That is why such pancakes are very good for nursing mothers. Pancakes from zucchini for nursing can be prepared according to the recipe, as lean pancakes from zucchini.

Pancakes from zucchini for children

Children love different pancakes and fritters! For children's zucchini pancakes, you need to mix the pureed and well-squeezed pulp of 2 zucchini, 1 chopped onion, 1 egg, 2 tbsp. milk, 3 tbsp. oat flour, ½ tsp baking powder and a pinch of salt and sugar. Mix everything thoroughly. The dough should be the consistency of sour cream. Bake pancakes in a pan with a non-stick coating without oil, or with a minimum amount of oil, over low heat. These pancakes are tender and delicious.

Crispy zucchini pancakes

To make ordinary zucchini pancakes crispy, you can do two things. The first is to cook according to classic recipe fry the dough (zucchini + egg + flour + salt) in a pan with refined vegetable oil until golden brown, spreading the dough in a thin layer. These pancakes should then be laid out on a paper towel to remove excess oil. And you can do otherwise. So, crispy zucchini pancakes.

Ingredients (for 2 servings):

• zucchini - 1 pc.;
• chicken egg - 1 pc.;
• wheat flour - 1 cup (faceted);
• ready-made wheat or oat bran for breading;
• vegetable oil for frying.

We rub the zucchini on a fine grater, squeeze the juice out of it. Add the egg, flour, salt and pepper to the zucchini, mix everything well. The dough should be thick enough to form with your hands. With wet hands, take a little dough, dip in bran on both sides and fry in a pan on both sides until golden brown. Bran is very good for digestion, it is a good source of dietary fiber, healthy carbohydrates, and in this recipe, they will just give you that necessary pleasant crunch. Bon Appetit!

Pancakes with zucchini in milk

Ingredients (for 6 servings):

• zucchini - 500 g;
• seasoning for vegetable dishes(you can "Italian herbs") - 1 tbsp;
• chicken egg - 2 pcs.;
• wheat flour - 50 g;
• sugar - 1 tsp;
• baking powder for dough - 0.5 tsp;
• milk - 75 ml;
• vegetable oil for frying.

Coarsely grate the zucchini, squeeze to drain the juice. Then add seasoning, egg and other ingredients, mix everything thoroughly. Bake pancakes in a pan greased with vegetable oil, laying out vegetable mix from a tablespoon. These pancakes are very tender and fragrant.

To make sweet zucchini pancakes, you should increase the amount of sugar in the recipe to 2-3 tbsp. Serve with jam, honey or syrup of your choice.

Zucchini pancakes with cottage cheese

Ingredients (for 6-8 servings):

• low-fat cottage cheese - 150 g;
• chicken eggs - 2 pcs.;
• zucchini - 500 g;
• wheat flour - 100 g;
• green onions - 3-4 feathers;
• dill greens - a small bunch;
• salt - to taste;
• vegetable oil for frying.

Grate zucchini on a large grater. green onion and chop the dill. In a bowl, mix cottage cheese, eggs, salt. Add zucchini and herbs to the curd mixture. Gradually adding flour, mix the dough. It should have the consistency thick sour cream. Grease the pan with vegetable oil. Spread the dough at the rate of a tablespoon for 1 pancake. Fry pancakes until golden brown on both sides.

Zucchini pancakes with cheese

For 15 pieces of such pancakes we need:

• zucchini - 2-3 pcs.;
• onion - 1 large piece;
• chicken egg - 3 pcs.;
• wheat flour - half a glass;
• garlic - 3 cloves;
• hard cheese (Parmesan is best) - 100 g;
• salt, black pepper - to taste;
• vegetable oil for frying.

Chop the onion and garlic, sauté together in vegetable oil. Add grated zucchini and simmer a little together (about 5 minutes) so that the zucchini softens and excess juice evaporates. Add salt, remove pepper from heat and transfer to a bowl.

Add eggs, flour and grated cheese to the mixture, mix everything well and form round cakes. Fry over medium heat in vegetable oil until golden brown. Pat pancakes dry with paper towels to remove excess oil. Ready-made pancakes served with sauce from natural yogurt, sprinkling the dish on top with a small amount of grated cheese.

Zucchini and potato pancakes

Ingredients (for 4 servings):

• young zucchini - 2 pcs.;
• potatoes - 2 pcs. (small);
• wheat flour - 100 g;
• chicken egg - 2 pcs.;
• salt, black ground pepper - to taste;
• vegetable oil for frying;
• sour cream for serving.

A fairly satisfying version of zucchini pancakes. This can be served as a full-fledged and independent dish, as well as a side dish for meat.

Courgette and potatoes grate on a fine grater, squeeze the juice. Mix both vegetables, add the rest of the ingredients and mix again. Grease the pan sunflower oil and bake pancakes until golden brown on both sides. Serve with sour cream and, if desired, fresh chopped herbs.

Pancakes from pumpkin and zucchini

To prepare such pancakes, you need to take as a basis a recipe for pancakes with zucchini in milk. replacing half of the zucchini in the composition with a pumpkin, i.e. take 250 g of pumpkin and the same number of zucchini. And add a pinch nutmeg into the dough.

The only difference in the preparation of vegetables is that it is desirable to puree them with a blender, and not grate them. But if you do not have a blender, then you need to grind the zucchini on a grater for puree. Everything else remains unchanged. Bake these pancakes over low heat in a lightly oiled pan on each side until browned. These pancakes are fluffy, tender and have an appetizing red color. Serve pumpkin and zucchini pancakes with ricotta, sour cream or natural yogurt.

Pancakes from zucchini and carrots

Grate 2 young zucchini and 1 large carrot on a fine grater and mix. Add 1 egg, 6-7 tbsp. wheat flour, a couple of tbsp. finely chopped dill, salt and black pepper. Fry in a pan until golden brown.

If desired, to make such pancakes softer, you can pre-boil the carrots in boiling water for 5 minutes and then also grate it.

Pancakes from zucchini and minced meat

Ingredients

• zucchini - 400 g;
• minced meat (any, to your taste) - 200 g;
• garlic - a couple of cloves;
• chicken egg - 2 pcs.;
• wheat flour - 2 tbsp;
• chopped herbs, salt, ground black pepper - to taste;
• seasoning "hops-suneli", ground coriander (optional) - a pinch;
• vegetable oil for frying.

Such pancakes from zucchini are juicy, tender and soft and quite pull on the status of cutlets that can be served with any side dish.

Grate zucchini, drain excess liquid. Pass the garlic through a press, finely chop the greens. Add to the zucchini along with the rest of the ingredients and mix well. Fry in a pan in vegetable oil until golden brown on both sides.

Pancakes from zucchini and apples

A sweet version of pancakes that is perfect for breakfast! So, for 4 servings we need:

• zucchini (preferably young) - 500 g;
• apple - 200 g;
• sugar - ½ cup;
• chicken egg - 2 pcs.;
• wheat flour - 250 g;
• salt - a pinch;
• soda - on the tip of a knife;
• vegetable oil for frying.

Peel apples, core and seeds. Grate on a fine grater and apples, and zucchini. Mix with the rest of the ingredients. Fry pancakes in a pan greased with vegetable oil until golden brown. You can then dip the pancakes with paper towels to remove excess oil. Serve with sweet yogurt or sour cream.

Yeast zucchini pancakes

Ingredients

• zucchini - 1 pc.;
• wheat flour - 400 g;
• yeast (fresh) - 15 g;
• milk - 2 cups;
• chicken egg - 2 pcs.;
• salt, spices, herbs - to taste;
• vegetable oil for frying.

Dissolve yeast in warm milk. Add flour to them, mix thoroughly and leave to "approach" for half an hour.

Zucchini (if already mature) peel, seeds and grate on a coarse grater.

When the dough begins to rise, add eggs, salt and chopped zucchini to it and mix thoroughly.

Fry in a pan, like regular zucchini pancakes, until golden brown. Serve with sour cream or natural yoghurt.

See other step by step recipes with photos

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Salad with pineapple and chicken breast layers (recipe with photo)

Pancakes with liver - recipe with photo step by step

Pancakes from semolina without flour on kefir

Cupcake on kefir with apples in a slow cooker

How to cook pancakes from zucchini: 5 recipes for every taste

Zucchini pancakes are the most popular dish in the summer. An abundance of useful diet vegetable gives hostesses the opportunity to experiment in every possible way in the preparation of this dish, supplementing it with various components. Pancakes from zucchini recipes with photos, which are given below, are a real delicacy for relatives and friends.

Recipe 1. Pancakes from zucchini with garlic and cheese

You can cook this savory and fragrant snack on hastily. It is inexpensive and yet very tasty dish I'm sure many will like it.

• Zucchini - 300 g.
• Chicken eggs - 1 pc.
• Garlic - 2 cloves.
• Dutch cheese - 70 g.
• Wheat flour - 1/3 cup.
• Spices and salt.

Rinse the vegetable, peel, grate on a coarse grater. Set aside for 15 minutes. During this time, the grated mass will release the juice, which must be squeezed out.

Crack an egg into a bowl with vegetables, add cheese grated on a fine grater, garlic passed through a press, salt, pepper and mix well.

Put a couple of drops of oil on a hot frying pan, put the zucchini dough cakes with a spoon and fry them on both sides until golden brown.

Zucchini-cheese fritters with garlic can be served with sour cream or mayonnaise. These pancakes can be an excellent side dish for meat, fish or poultry.

Recipe 2. Sweet pancakes with zucchini

How to cook pancakes with a sweet taste from zucchini? This appetizer is quick and easy to make. This will require:

• Young fruits - 0.5 kg.
• Sugar - 100 g.
• Eggs - 1 pc.
• Salt - a pinch.
• Wheat flour - 100 g.

Rinse the fruits, peel, grate on a fine grater and squeeze out the resulting juice after a while.

Add the remaining products to the vegetable mass - egg, sugar and salt. At the end, add flour and mix well. Fry the pancakes until golden brown and transfer ready meal on a paper towel to remove excess grease.

Sweet zucchini pancakes can be served with tea. They go well with sour cream.

Recipe 3. Pancakes from zucchini on kefir

This fragrant and lush product goes well with any sauce and can be a great snack, for example, at a picnic.

• Young vegetables - 300 g.
• Kefir - 1 glass.
• Flour - 250 g.
• Chicken eggs - 1 pc.
• Salt - 0.5 teaspoon.
• Pepper - to taste.
• Baking soda - on the tip of a knife.

Crack an egg into a deep bowl, season with salt and beat lightly with a whisk. For a piquancy of taste, you can add 0.5 teaspoon of sugar.

Pour soda into a glass with kefir and set aside for a couple of minutes. Then pour the yogurt into the egg mass, mix well.

Now you can cook the vegetables. Rinse, peel and remove unnecessary elements of the zucchini, grate on a medium grater and lightly squeeze the pulp.

Combine the vegetable mass with kefir-egg. To make the dish fragrant, you can add a little dill and parsley, as well as pepper.

At the end, add flour in several passes, constantly stirring the dough. It is very important that it does not get too thick.

Form tortillas and fry on both sides until golden brown. Ready-made pancakes from zucchini on kefir can be served both hot and cold with sauce.

Such pancakes can be made not only in a pan, but also in the oven, slow cooker.

Put the dough cakes on a baking sheet with parchment paper and send for baking in the oven for a quarter of an hour at a temperature of 180 degrees.

To cook in a slow cooker, you must select the "Baking" option for half an hour.

Recipe 4. Zucchini pancakes without eggs

This healthy yummy will appeal to many. In addition, for its preparation does not require a lot of products:

• A young fruit of medium size (300 g).
• Refined sunflower oil - 30 g.
• Greens, salt and pepper - to taste.

Grate the prepared vegetables, squeeze out the juice and add finely chopped greens to them.

Add flour to this mass - 50 g in several passes, so that the dough turns out to be the consistency of thick sour cream.

Lubricate the pan with vegetable oil using a silicone brush, heat over a fire and fry the dough on both sides until they are browned.

Recipe 5. Pancakes from zucchini without flour

Many hostesses like to cook this dietary, amazing and delicate appetizer, especially in the summer - during the period of abundance of green vegetables.

• Medium sized zucchini.
• One carrot.
• Chicken egg.
• Half an onion.
• Garlic - 1 clove.
• Ground black pepper, salt and herbs - to taste.

Step by step, you can cook such pancakes as follows. First you need to prepare vegetables - rinse, peel and grate on a medium grater - zucchini and carrots. Finely chop the onion. Combine all ingredients. Squeeze out the resulting juice. Add garlic crushed through a garlic press to the vegetable mass, then beat in an egg and mix all the products well.

Form cakes and put them on a hot frying pan. Fry pancakes on both sides over medium heat until golden brown. Cool and serve with sour cream or mayonnaise.

Pancakes from zucchini - fast and tasty. Recipes for zucchini pancakes

One of the staples in the early summer harvest basket, this vegetable is valued for delicate taste and the ability to use in the most different recipes. Think you've tried all the simple vegetarian and diet zucchini dishes? If pancakes based on this vegetable have not appeared on your table, you should make them as soon as possible.

How to cook zucchini pancakes

In appearance, this dish can be similar either to American pancakes, related to Russian pancakes, or to traditional thin pancakes. The latter are not much different from the classic ones even in the photo: you can also wrap the filling in them, deform them as you like. Dense pancakes are a good diet dish, suitable for a hearty, but light dinner because they are not sweet at all. Which recipe to choose? Depends on the desired taste of pancakes. It must be remembered that:

• Zucchini is a very watery product. After grinding, they need to be held under pressure, and after a few hours - squeezed out. It is better to do this several times, otherwise the dough will turn out to be liquid, it will blur, and the pancakes will tear.
• If you intend to fry a diet option without oil, you should not add sugar: then the pancakes will not burn.
• It is impossible to guess the exact proportion of all ingredients, so be prepared to increase the proportion of dry or liquid product. After kneading the dough, you need to bake one pancake and see what it will be like. If necessary, change the consistency of the working mixture with flour or kefir / milk / water.

How to make pancakes from zucchini on kefir

This dish is for connoisseurs of low-calorie, but nutritious dinners or breakfasts. The same recipe can be used to make pumpkin pancakes - it will turn out no worse. If you stack them on top of each other, smearing with sour cream or mayonnaise, you get an unsweetened cake. The recipe is worth not only careful study, but also saving in a cookbook - even children will appreciate the dish.

• small zucchini;
• chicken liver - 110 g;
• curdled milk or kefir - 360 ml;
• eggs - 2 pcs.;
• flour - 4 spoons with top;
• soda, salt - 1/2 tsp each;
• frying oil.

1. Beat eggs, pour in kefir, carefully add soda and flour.
2. Combine crushed and squeezed zucchini with chopped liver, salt. Scroll in the blender on the fastest mode.
3. Connect both masses. The dough will have a medium density, spread well over the surface.
4. Fry in a small amount of oil, making dense pancakes.

How to cook thin pancakes with zucchini in milk

Ideal replacement classic version for Shrovetide or just if you want to eat a low-fat and hearty pancake during a diet. The dish is not at all sweet, perfect for the subsequent preparation of strudel with meat or vegetable filling. The product will not break during the filling process. The amount of zucchini in the recipe is approximate, since it depends on its mass.

The list of ingredients for pancakes is as follows:

• flour - 240 g;
• medium-sized zucchini - 3 pcs.;
• eggs - 3 pcs.;
• fresh milk - 290 ml;
• sunflower oil - 4 tablespoons;
• seasonings.

These simple zucchini thin pancakes are prepared as follows:

1. Grind the egg yolks with seasonings, beat the whites separately with salt.
2. From peeled and “gutted” zucchini, make shavings with a grater, collect 1.5 cups of it.
3. Combine warmed milk, yolks, squash pulp. Mix. Carefully add the whites with a spoon so as not to lose their splendor.
4. Pour in the oil, add flour in portions (the entire volume minus 3 tablespoons).
5. The dough should be liquid, like classic pancakes. Scoop with a ladle and pour over a hot pan from the edge. Fry until browned on both sides.

Recipe for pancakes from zucchini with potatoes without flour

It would be more correct to call this dish potato pancakes - the cooking technology is identical, the set of ingredients, with rare exceptions, too. Such zucchini pancakes are suitable for girls on a diet and all adherents of a healthy diet. If desired, they can not be fried, but baked in the oven, thereby not using oil. The recipe is very simple, you will need to take:

• potatoes and zucchini - 400 g each;
• egg of the 1st category;
• bulb;
• potato starch - 3 tablespoons with a slide;
• any spices;
• oil (if frying pancakes).

The technology of work is as follows:

1. Pass the potatoes and zucchini through a grater (small side), squeeze the chips, drop into a sieve. It takes about half an hour to eliminate the remaining liquid.
2. Chop the onion, add to the potato-zucchini mass. Season with spices.
3. Add salt to the egg while beating.
4. Gently combine all ingredients, including starch. Knead by hand. If the resulting “dough” does not hold its shape well, add a little more starch.
5. Heat the oil in a frying pan to the maximum, lower the pancakes formed in the palms one by one. The approximate diameter of each is 15-16 cm, thickness - 1-1.5 cm.
6. Fry, turning over after browning, put a slide in a deep dish. Serve with dill and sour cream sauce.

Delicious zucchini pancakes stuffed with cottage cheese

An unusual version of the dish, which some girls like as a savory breakfast. Protein from cottage cheese provides pancakes with satiety, zucchini - a delicate texture. Such pancakes can be fried so that they will crunch, or you can leave them soft. Professionals advise using Italian ricotta instead of grain cottage cheese - it will give the dish layering. The calorie content of a serving in 100 g is only 74 kcal, but depends on the fat content of the protein component.

• young squash;
• any tender cottage cheese - 150 g;
• egg;
• whole grain flour - 3 tablespoons;
• salt;
• parsley.

Quick pancakes are prepared like this:

1. Grind the zucchini, squeeze, combine with flour.
2. Grind cottage cheese with an egg, salt, add greens torn by hands.
3. Combine both parts, mix.
4. Fry in a dry frying pan (or lightly oiled).
5. Garnish with sesame seeds or add cherry tomato halves before serving.

How to make sweet zucchini pancakes

The highlight of this interesting recipe- not only in the absence of flour. There are absolutely no harmful products here, but pancakes are sweet. You can understand the reason only after studying the ingredients:

• large zucchini;
• red apples - 2 pcs.;
• egg whites - 2 pcs.;
• thin oat flakes - 100 g;
• whole grain flour - a spoon with a top;
• baking powder - 5 g;
• honey - for serving;
• olive oil;
• cinnamon.

How to make sweet pancakes:

1. Grate zucchini and apples, squeeze.
2. Pour oat flakes, mix, leave to swell.
3. After a quarter of an hour, add a little cinnamon, beaten egg whites, add flour with baking powder.
4. Grease the pan with oil or use the oven, taking a Teflon baking sheet.
5. Form small (up to 16 cm in diameter) thick pancakes, fry or bake until golden brown.
6. Serve drizzled with warmed honey.

How to make delicious pancakes from zucchini with cheese and garlic

Perfect lunch pancakes for diet menu, which are based on turkey breast, combined with zucchini. It is better to take soft cheese: for example, salted cheese or viscous mozzarella. The latter should be labeled "for pizza". It is a pressed cheese that is easy to grate. Fresh mozzarella in the form of balls is less amenable to grinding due to its softness, has a more insipid taste, increased milkiness. It is better to use it without heat treatment.

The composition of pancakes is as follows:

• eggs - 2 pcs.;
• turkey breast - 200 g;
• vegetable marrow;
• flour - 3 tablespoons;
• soft cheese - 130 g;
• olive oil;
• garlic cloves;
• seasonings.

1. Cut the breast, scroll in a blender. Do the same with the pulp of a young zucchini.
2. Beat eggs, add minced meat, squeezed zucchini chips. Salt.
3. Grind the cheese on a grater, add 2/3 of the volume to the dough for pancakes.
4. Put crushed garlic (the number of cloves is determined individually), add seasonings.
5. Add the sifted flour last. The dough should be thick like thick fresh sour cream.
6. Fry each pancake on both sides. Remove from pan, sprinkle with a pinch of cheese.

Video: delicious zucchini recipes

Thanks to the videos below, you will not only learn how to properly prepare zucchini for laying in the dough, but also learn how to make delicious pancakes based on it. Professionals will tell you how to form a quick diet cake based on the received pancakes, do without eggs and maintain the density of the product, specify what spices are required in such a dish.

Find out more ways and recipes on how to fry pancakes tasty and fast.

Squash pancake snack cake

Lean zucchini pancakes without eggs

Lush milk pancakes without yeast recipe

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 step by step recipe, then the taste of zucchini is almost 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.
• mixture ground peppers- 1 chip.
• garlic - 1-2 teeth.

Cooking

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!

The ripening season of vegetables is in full swing, which means that it's time to enrich your body with vitamins due to various healthy meals. One of these can be safely called pancakes from zucchini, this simple vegetable delicacy is prepared, both with filling and without it, it all depends on the taste preferences of the hostess.

To make your pastries varied and truly interesting - we offer simple recipes its fast preparation.

Ingredients

The volume of the glass in the recipe is 250 ml.

• - 2 pcs. + -
• - 3 tablespoons + -
• — 1 glass (maybe less) + -
• - 3 pcs. + -
• - 1/2 tsp + -
• - 1 glass + -

How to cook and fry zucchini pancakes

If you lead a healthy lifestyle and follow proper nutrition, then the recipe for non-sweet zucchini pancakes is just for you. Of course, you can’t call zucchini pancakes dietary, but the benefits from them are much greater than from the fried test pancakes that are familiar to us.

In our recipe, the dough will not have a classic look, in fact, it will not even have sugar, but this will not stop us from creating a great snack that you will definitely like.

1. We clean the zucchini from the peel, rub them on a fine grater.
2. Add salt, eggs, greens if desired, to the squash mass. Mix everything thoroughly with a whisk (until smooth).
3. Pour the sifted flour into the “dough”, mix it, add vegetable oil, mix again, pour in the milk, beat the mass with a whisk until smooth.
4. We heat the pan on the fire, pour the dough into it, bake thin pancakes with zucchini until browned on both sides. Before baking, you can grease the pan with a piece of lard so that pancakes do not stick to it. For the same reason, it is not recommended to add sugar to the “dough”, without it the pancakes are evenly browned and do not burn.

It is better to use a cast-iron pan for baking pancakes from zucchini, in extreme cases, with a non-stick coating. You can serve zucchini pancakes with anything: with mayonnaise, sour cream, sauce, and even with condensed milk.

Korean pancakes at home: a recipe with carrots

Another simple option for making your favorite pancakes is a Korean recipe. Those who are familiar with Korean dishes, including with, they may mistakenly think that Korean pancakes with zucchini are a spicy and exotic dish.

However, in fact, there are no specific spices or savory ingredients in baking. Therefore, its taste is quite acceptable for our diet, although it has peculiar notes that appear mainly due to wine vinegar and soy sauce used for dipping pancakes.

Ingredients

• Water - 1.5-2 tbsp.;
• Zucchini (or zucchini) - 600 g;
• Carrots - 2 pcs.;
• Eggs - 2 pcs.;
• Vegetable oil (for frying) - to taste;
• Flour - 2 tbsp.;
• Salt - 2 tsp;
• Garlic - 2 cloves;
• Ground black pepper - to taste;
• Onion - 1 pc.

How to cook Korean zucchini pancakes

1. We clean the zucchini (if the fruits are young, then you can use them together with the peel). Cut the vegetable into medium pieces.
2. Three carrots on a Korean grater.
3. We cut the onion finely.
4. We press the garlic under a press or finely chop it by hand.
5. We mix together all the chopped ingredients, add water, salt, eggs to them, mix everything.
6. Pour flour in portions, add pepper to the mass. In the process of adding flour to the dough - do not forget to stir it.
7. We heat the pan, grease the bottom with vegetable oil.
8. We spread the dough into the pan, level it with a spoon on the surface of the pan, bake pancakes under a closed lid over low heat.

Fry pancakes with zucchini until browned on both sides. However, special attention should be paid to baking baking from the inside. On average, it takes 5 minutes to fry pancakes on each side. This is the end of the simple preparation of vegetable pancakes in Korean, the dish can be served with sauces at the table.

Pancake zucchini cake with cheese

If you really want to surprise your household or guests, then just pancakes for lunch are not for you, you need real cake from zucchini pancakes. At first glance, a complex dish is made simply and very quickly (in just 40 minutes). All that is required of you is a standard set of ingredients, as for such a dish, and a little imagination in order to cook a tasty and beautiful cake.

Ingredients

• Garlic - 2-3 cloves;
• Paprika - to taste;
• Zucchini - 2 pcs.;
• Sour cream (can be replaced with mayonnaise) - 120-150 ml;
• Flour - quantity depends on the density of the dough;
• Salt - to taste;
• Eggs - 2 pcs.;
• Cheese ( hard varieties) - 50-70 g;
• Ground pepper - to taste.

How to make an unusual zucchini cake

1. Grate young squash fruits with peel on a fine grater.
2. Add pepper, eggs, salt to the resulting mass, mix the products thoroughly.
3. Pour the sifted flour into the mixture. Determine the exact amount yourself, the main thing is that the consistency of the dough becomes like thick sour cream.
4. We heat the pan, bake pancakes on it. Before frying each new pancake, the pan should be lubricated with a small portion of sunflower oil.
5. We bake pancakes on a small fire and always under a closed lid so that they are well baked.
6. Preparing a filling for pancake cake from zucchini: mix paprika, sour cream / mayonnaise, chopped garlic.
7. We spread the baked pancakes in a pile, lubricating each with the resulting dressing.
8. Sprinkle the top (last) pancake with grated cheese, remove the cake into the oven preheated to 180 ° C, bake the zucchini pie in the “Grill” mode.
9. As soon as you notice that the cheese has melted enough, take out the homemade zucchini cake from oven and serve it to the table.

Pancakes from zucchini: filling options

It is always better to make zucchini pancakes with filling, so it turns out tastier and more nutritious. You can add the filling directly to the dough, or you can wrap it in a ready-made pancake with a tube. Options for fillings for pancakes can be different, do not be afraid to experiment and try something new. We offer you a list of proven ingredients that definitely make delicious homemade pancakes.