If the zucchini is young, it is enough to peel them from the tail and “butt”, and then wash them thoroughly. If the fruit is more mature, it must be cleaned of skin and seeds.
Take note!
If the fruit is large, cut it in half. This will make it more convenient to work. The seeds are very easy to remove if you cut each half lengthwise into 4 pieces. Then you just have to cut off the middle and that’s it.
Grate the zucchini on a medium or coarse grater. Add salt and stir, leave for 10-15 minutes.
Many people mistakenly believe that this is done so that the zucchini releases juice. Salt really stimulates this process. But in addition, it is after adding salt that zucchini reveals its taste and aroma to the maximum.
Squeeze out the juice with your hands and transfer the zucchini pulp 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 squash puree.
Mix everything thoroughly until smooth.
Grease a frying pan with vegetable oil and heat a little. Place the dough into the pan with a deep spoon and fry until golden brown on both sides.
Ready zucchini pancakes with cheese are quite greasy, so they should be allowed to drain on a paper towel and only then served.
Bon appetit!!! By the way, after they cool, zucchini pancakes with cheese become even tastier.
Zucchini pancakes with cheese - simple and savory dish, which you can easily and quickly please the whole family. It can be served as an addition to meat, or on its own. You can prepare these pancakes within half an hour and enjoy the taste of this summer dish. Choose one of the recipes that will delight you not only with taste and simplicity, but will also be very budget-friendly.
Here are the main ingredients of the dish:
- Zucchini (preferably young) - 1 pc.;
- Wheat flour - approximately 5 tbsp;
- Any hard cheese - 100 g;
- Chicken egg – 2 pcs.;
- Salt, spices - the amount depends on individual preferences;
- Unrefined oil (for frying).
The cooking process is not at all complicated.
- To begin, grate the zucchini. After removing excess liquid, transfer the zucchini mass to a deep container, add egg, salt, spices, and mix.
- Next, grind the cheese into fine grater. Parmesan cheese is ideal for making these pancakes, but you can opt for a more budget-friendly option. Add cheese to the main mass.
- Next, add flour and stir everything until smooth.
Heat the frying pan, grease it, lay out neat pancakes. Fry them until golden brown on each side.
After the first batch of pancakes is ready, remove them from the pan and place them on a flat plate, covering it with a paper towel to absorb excess fat.
Without wasting time, add the second batch to the frying pan. For efficiency, you can use two frying pans.
You can serve the pancakes as a separate dish, adding sour cream, or as an addition to a vegetable salad.
We bake delicious pancakes in the oven with cheese and garlic.
To prepare the dish we will need:
- Large zucchini – 1 piece;
- Hard cheese – 100 g;
- Chicken egg – 2 pcs.;
- Onion, garlic - to taste;
- Greens - optional;
- Salt, pepper - to taste;
- Baking paper.
- The very first thing to do is prepare the main ingredient, zucchini. This should be done as follows: wash the zucchini, peel it, and grate it.
- Chop the greens and garlic. As for garlic, you can also grate it on a fine grater, or use a garlic press.
- It is recommended to chop the onion very thoroughly until pureed. It is better to use a blender or a fine grater.
- Grate the cheese on a coarse grater.
- Combine all the ingredients, mix them in a deep bowl, add eggs to the resulting mass, season with spices, mix thoroughly.
- Grind the greens with garlic, grate the cheese on a coarse grater. It is preferable to rub the onion through a fine grater, or use a meat grinder.
- We put all the prepared ingredients into a bowl with the zucchini mass, break the eggs there, add salt and pepper to taste and mix thoroughly.
- Line a baking sheet with paper and spread it into neat circles using a tablespoon. The distances between the pancakes can be kept small, one centimeter is enough.
- Place the pan in the oven (180 degrees) for about 12 minutes, remembering to turn them over at the sixth minute
The big advantage of this recipe is the absence of oil, which significantly reduces the calorie content of the dish.
Recipe for cooking in a slow cooker
The multicooker is especially popular among young housewives and has taken its place in every home.
Using a multicooker, you can also prepare zucchini pancakes with cheese.
To prepare the dish we will take:
- Grated zucchini mass (1 zucchini);
- Chicken egg – 2 pcs;
- Cheese ( durum varieties) – 100 g;
- Flour – 5 tbsp;
- Salt, spices - to taste;
- Oil for frying.
- Squeeze out the zucchini mass, add salt and add some spices and grated cheese mass.
- Next, add chicken eggs to these ingredients and mix.
- Add flour a little at a time and knead the dough.
- Pour oil into the bottom of the bowl, select the “baking” button on the indicator, and set the time to 30 minutes in order to have time to bake all the pancakes.
- Bake the pancakes with cheese for about 5 minutes on each side.
Fluffy pancakes with kefir
This recipe for pancakes also differs from the classic one, which does not include the presence of other ingredients in the dish except zucchini, salt, eggs, and flour.
However, cheese and kefir are the ingredients that make this dish more beautiful; the pancakes turn out more fluffy and tasty.
To prepare, take:
- Zucchini – 1 piece;
- Fermented milk product – 2/3 cup;
- Chicken egg – 1 piece;
- Cheese – 50 g;
- Salt, spices - to taste;
- Wheat flour – 9 tbsp;
- Soda - on the tip of the knife.
Step by step preparation steps:
- Combine the pureed zucchini and cheese masses.
- Add liquid ingredients: kefir, eggs. Mix.
- Salt, add soda and 9 tablespoons of flour.
- Mix thoroughly.
- Heat the pan and bake the pancakes.
Secrets and tricks of cooking
Zucchini pancakes are a simple dish that even a novice housewife can handle. However, there are subtleties that will allow you to really enjoy their taste. Many such secrets can be reached at the cost of repeated repetitions. In this article, we generously share the tricks for making delicious pancakes.
- To avoid using a lot of flour, you can thicken the zucchini mass. To do this, grate it and add salt, leaving for 30 minutes. When the zucchini gives juice, excess liquid should be removed. You can also slightly stew/fry the grated zucchini.
- If you use a fine grater to grate the main ingredient, the pancakes will be more uniform, even and the baking time will be reduced.
- To make the pancakes more fluffy, you should place the dough in a heap on the frying pan.
- Baking over medium heat will allow the pancakes to cook evenly.
- Zucchini pancakes can be baked with the addition of grated potatoes - this will make them more filling.
- To grind zucchini faster, you can use a blender or meat grinder
Zucchini fritters with cheese and garlic - tasty dish worthy of a Sunday breakfast, especially during harvest season. If the zucchini has gone bad, and this happens almost every year with this mysterious vegetable, then I start feverishly leafing through cookbooks, notes, calling friends and browsing culinary sites. What inventive housewives will recommend - from compotes and jam to adjika and cutlets, not to mention salads and even cakes.
Pancakes are a useful thing; you can’t prepare them for future use, but you can profitably eliminate part of the harvest. For a family of three people it takes one medium-sized vegetable weighing up to 1 kilogram minus peeling. This amount will make an impressive, mouth-watering pile of pancakes, which you can dash away with sour cream while watching a Sunday morning show.
- Cooking time: 30 minutes
- Number of servings: 3
Ingredients for Zucchini Fritters with Cheese and Garlic
- 650 g zucchini;
- 110 g hard cheese;
- 1 egg;
- 2 cloves of garlic;
- 85 g wheat flour;
- 5 g baking powder;
- 3 g dried herbs;
- salt, oil for frying.
How to make delicious zucchini pancakes with cheese and garlic
Use a vegetable scraper to remove a thin layer of peel. Cut the zucchini in half, scrape out the middle with the seeds and loose pulp with a spoon. At an early stage of ripeness, when vegetables weigh no more than 200 g, there is no need to peel and remove seeds.
Take a regular vegetable grater and grate the zucchini on the large side. The vegetable is soft and tender, so the process goes quite quickly.
Next you need to remove some moisture. To do this, sprinkle grated vegetables table salt, mix, leave for 10 minutes. Then transfer the mixture into a colander and squeeze it out with your hands. You can also put the mixture on a piece of gauze, roll it tightly and squeeze it out.
Grind a piece of hard cheese on a fine grater and add it to the squeezed vegetables.
Add two crushed cloves of garlic to the bowl. If you are a garlic lover, then add an extra two cloves, it will be quite appropriate.
Break the coarse into a bowl egg, mix the ingredients with a spoon, the result will be a rather liquid and gelatinous mass.
Mix wheat flour with baking powder and sift into a bowl with liquid ingredients. You can use whole grains wheat flour, such pancakes will contain more dietary fiber.
Knead a fairly thick dough, add dried herbs - dill and parsley, they go well with zucchini. At this stage, taste the dough and, if necessary, add fine table salt to taste.
Heat well cast iron frying pan, pour in refined vegetable oil for frying. Place a tablespoon of dough per pancake on the frying pan. Fry for 3 minutes on each side over medium heat until golden brown.
Serve to the table hot, piping hot. Be sure to top with sour cream or Greek yogurt and sprinkle with herbs. It’s simply impossible to tear yourself away from the pile of pancakes; it’s a pity that they run out quickly. Bon appetit!
By the way, instead of hard cheese, you can add cheese or feta to the dough, but that’s a completely different story.
Delicious zucchini pancakes with cheese and garlic are ready. Bon appetit!
Peel the zucchini and grate it on a regular coarse grater. Peeled zucchini is more tender and the pancakes made from them will simply melt in your mouth. It is better to squeeze the grated zucchini from the liquid with clean hands, then the pancakes will not float and will hold their shape when frying.
Cut the onion into medium-sized cubes. After frying, the onions will remain slightly crispy and it will be delicious.
On a fine grater, grate three cloves of garlic and cheese. A small amount of garlic will make the pancakes piquant, and the cheese will add creamy taste finished products.
Add finely chopped greens to the vegetable mass. We used both parsley and dill, which will give the pancakes a fresh aroma and unique taste.
Beat in the chicken egg and mix until the mixture is more or less homogeneous in consistency. Lightly salt and pepper.
Add flour and knead the dough, it should not be too thick and not runny.
Heat the vegetable oil (about a couple of spoons) and spoon out the pancakes, forming a round shape.
Fry on both sides over medium heat for 5 minutes so that the inside of the pancakes is well cooked.
We serve the finished hot pancakes to the table; they look very attractive and taste simply magical. You will taste both cheese and subtle notes of garlic, so bon appetit, everyone.
Pancakes are a filling and quick-to-prepare dish. They can be both salty and sweet, so they are suitable for any table as a replacement for bread, as a main course, or as a dessert. Their versatility lies in the fact that both dairy products and vegetables can act as a base.
Classic zucchini pancakes with cheese and garlic
The easiest recipe to prepare. The kefir base is replaced with zucchini mass.
Ingredients:
- 60 grams of cheese;
- medium sized zucchini;
- chicken egg - 1 pc.;
- about 1 cup of flour (with extra);
- garlic - from 1 clove;
- salt - 2-3 pinches;
- sunflower oil.
Actions step by step:
- Peel the zucchini.
- Grate on a coarse grater.
- Let the mixture drain and squeeze out the resulting juice.
- Grate the cheese and garlic on a fine grater.
- In one bowl, mix all ingredients except flour.
- Add flour in portions, 1-2 tablespoons at a time, until the dough is as thick as sour cream.
- Heat a frying pan with oil and fry each pancake on both sides.
It will take 30 minutes to prepare.
Per 100 g of raw food, the calorie content is 100 kcal.
Zucchini pancakes with cheese, potatoes and garlic
Potatoes increase the richness of the dish and add crunch.
Ingredients:
- 3-4 medium sized potatoes;
- 1 medium zucchini;
- 1 cup flour (with extra);
- cheese - 60 g;
- 1 chicken egg;
- from 1 clove of garlic;
- pinch baking soda(not necessary);
- salt - 2-3 pinches;
- sunflower oil.
Preparation:
- Remove the skins from potatoes and zucchini.
- Grate on a coarse grater.
- Finely grate the cheese and garlic.
- Squeeze and drain the juice from the squash and potato mixture.
- In one bowl combine all ingredients except flour.
- Add flour in parts and stir thoroughly until the consistency becomes creamy.
- Pour oil into a frying pan, heat and fry the pancakes on both sides.
Per 100 g of raw food, the calorie content is 115 kcal.
Zucchini pancakes with cheese and garlic with semolina
In cooking, semolina acts as a partial or complete replacement for flour. The fine crumbs make the pancakes unique.
Ingredients:
- 1 medium zucchini;
- 1 chicken egg;
- 1 glass of semolina (with reserve);
- cheese - 60 g;
- salt - 2-3 pinches;
- sunflower oil.
Sequencing:
- Peel the zucchini.
- Grate on a coarse grater.
- Finely grate the cheese and garlic.
- Drain the juice formed in the plate with the grated vegetables.
- Pour all products, except semolina, into one container and mix thoroughly.
- Gradually add semolina and stir until the consistency of sour cream is formed. It is not necessary to use only semolina. You can divide the total amount of dry ingredients into semolina and flour. For example, half a glass of flour, half a glass of semolina. It all depends on how much crunch you want from the pancakes. The exact amount of semolina/flour is determined by the situation - the dough must be brought to a state of medium thickness, it should not spread throughout the pan.
- Cook in hot oil.
30 minutes is the approximate cooking time.
Per 100 g of raw food, the calorie content is 120 kcal.
Quick recipe for zucchini pancakes with cheese and garlic in milk
The pancakes turn out tender and thin.
Ingredients:
- 1 medium zucchini;
- sour cream 20% fat - about a tablespoon;
- 1 chicken egg;
- 1 cup flour (with extra);
- 2 tablespoons milk;
- not young garlic - from 1 clove;
- cheese - 60 g;
- 3 tablespoons sugar;
- salt - 2-3 pinches;
- baking soda (optional) - a pinch;
- sunflower oil.
Sequencing:
- Peel the zucchini.
- Grate on a coarse grater.
- Beat the egg, without separating the whites and yolks, until foam forms.
- Drain off the drained juice from the zucchini mass.
- Pour all products, except flour, into one container and mix thoroughly.
- Add flour in parts and stir thoroughly until it reaches a creamy consistency.
- Cook in hot oil.
30 minutes is the approximate cooking time.
Per 100 g of raw food, the calorie content is 110 kcal.
Zucchini pancakes with cheese, herbs and garlic on kefir
Kefir pancakes always come out tall and porous due to fermentation processes, which are enhanced by soda.
Ingredients:
- medium sized zucchini;
- 2 chicken eggs;
- 1 tablespoon finely chopped dill;
- not young garlic - from 1 clove;
- 1 cup flour (with extra);
- 1 glass of kefir;
- cheese - 60 g;
- salt;
- baking soda - ½ tsp;
- sunflower oil.
Cooking sequence:
- Remove the skin from the zucchini.
- Grate on a coarse grater.
- Grate the cheese and garlic on a fine surface.
- Squeeze the drained juice from the zucchini mass.
- Combine everything except the flour in one bowl and stir.
- Add flour gradually, stirring until it reaches a creamy consistency.
- Cook in a hot frying pan with plenty of oil, fry on both sides.
Preparation will take 30 minutes.
For 100 g of raw food, the calorie content will be 122 kcal.
Greens are good for the body and allow you to give a dish a more refined and appetizing look. But to different recipes fit different types greenery Speaking of pancakes and frying, best green Dill is used as a seasoning. Finely chopped dill added to the dough will provide a unique aroma and light taste.
If among those who will eat pancakes there are ardent opponents of dill, you can prepare a sauce with parsley: mix sour cream with mayonnaise in a 1:1 ratio, add finely chopped parsley, salt and garlic (optional). The finished pancakes are dipped into the sauce, and the dish acquires new flavor shades.
Grated vegetables release juice abundantly. If you prepare pancakes from a large zucchini at a time, you will have to squeeze out the grated vegetable mass for a long time, since the juice will continue to be released throughout the entire downtime. It is better to divide the “dough” into 2 portions: first prepare a batch from one half, and then knead the dough from the second.
Soda in vegetable pancakes You don’t have to add it, but with it, each pancake will be more airy and baked better. Of course, they won’t be able to “fit” particularly well, but the difference will be noticeable.
The garlic in the dough itself can be bitter, and not everyone will like it. In addition, his beneficial features are lost during the frying process. The solution is to rub the finished pancakes with chopped garlic. Place the first batch on a plate, place the garlic on them, and top with the second batch. Such a pyramid of garlic will smell delicious, contain all the vitamins and will not taste bitter.
Pancakes always start frying in a very hot frying pan in hot oil. The high temperature does not allow the dough to spread, as it immediately “sets.” Copious amount vegetable oil, in which the pancakes are literally boiled, allows them to bake evenly and creates a golden, crispy crust. If there is not enough oil, the pancakes do not “fit”, are poorly baked, and remain raw inside.
Using mature, old zucchini for pancakes is not practical. They don't grate well, and the taste of the finished pancakes is significantly different from those prepared according to the same recipe, but from young zucchini. The core with large seeds complicates the cooking process. If you remove it, you need to put in extra effort, and you will also have to lose more of the zucchini itself.
