The recipe for vegetable pancakes is quite simple, like everything I cook! Almost everything :) First of all, grate the zucchini on a coarse grater, salt them, mix and set aside. The zucchini and zucchini themselves are very juicy, salt will help get rid of excess juiciness - a lot of water will be released, which we will simply squeeze out. Zucchini potato pancakes will not crumble due to moisture when frying.
After the zucchini, grate the carrots. Three on a fine grater, so it will cook faster, because it takes longer to cook than zucchini. This way the carrot pancakes will turn out tender and soft. Then finely chop the spinach, green onions and garlic.
The latter can be grated or passed through a press. Zucchini pancakes with garlic will sparkle in a completely new way, without it there will be no miracle :) Put everything in one bowl. We leave only a little greenery for the sauce. By this time, the zucchini will have released juice. We take them boldly with two palms and squeeze them directly into the sink, and also put the pulp in a bowl. Let's pepper!
Mix all the vegetable mixture. We are preparing carrot and zucchini pancakes without eggs, so we will add semolina to hold it together. And flour. I use chickpea flour, it is healthy, rich in proteins and slow carbohydrates, unlike ordinary, so to speak, empty flour :) But, of course, you can use it too.
We start with three spoons, mix thoroughly and look at the consistency. Since zucchini can be more or less juicy, you may need more or less flour. But not less than three spoons. The end result should be a mass that can easily be formed into vegetable pancakes from zucchini, carrots and spinach. But don't overdo it, add a little at a time. Eating a lot of flour is not good for the taste or for the human body.
By the way, instead of zucchini you can put zucchini, there is no difference. Zucchini pancakes will turn out brighter, by the way, due to the green skin. And if you have old zucchini, just remove the seeds and peel them. Mix the entire mixture thoroughly.
Place a frying pan over medium-low heat and pour oil into it. I have coconut, you can use sunflower, corn, etc. I already told you how to cook the latter. Now we scoop up a spoonful of the vegetable mixture and make carrot-zucchini cutlets, then press them on both sides and get flat pancakes. Place immediately into the pan.
Fry pancakes made from zucchini and carrots for about 3 minutes under the lid until golden brown. Then we turn it over.
Fry for another 2 minutes under the lid on the other side. Then remove the zucchini-carrot fritters from the pan and place them on paper towels to drain excess fat. But, by the way, my advice is this: if you don’t put a lot of butter, there won’t be a lot of excess fat either. So put a little bit, a teaspoon.
Of course, without a lot of oil, fried vegetable pancakes will not be as golden brown, but they will be much more healthy than those with a crispy crust. In any case, the choice is yours. I like diet pancakes, how about you? I’ll tell you a secret: more often I fry them without any oil at all.
It's time for the sauce! I thought: since it’s summer, it means I need to come up with something fresh. We take yogurt, the remains of chopped herbs, black pepper. To choose from: either fresh chopped garlic, or dried, or Asafoetida. Asafoetida is such an interesting garlic substitute and a very healthy vegan spice. I put it in non-vegan yogurt, but it’s also good 😀 Add a little salt.
In general, zucchini dishes go well with garlic, but so as not to smell harsh on me all day, I decided to replace it. Cut the tomatoes into small cubes and put them there. I’m wondering why I didn’t think of such a wonderful combination of products before?
And if you are vegan, you can use soy yogurt. Our zucchini pancakes are lean, so everything will go together perfectly. Or even better - cook, whatever you like to call it. It would be perfect too, my blender just broke and I couldn’t make it. Mix all the ingredients.
It's time for serving. We lay out beautifully delicious pancakes with zucchini, carrots and spinach, and put the sauce next to them.
And pour the same sauce on top.
What beauty we have! Now you know how to make zucchini, carrot and spinach pancakes!
I'll quickly summarize.
Brief recipe: vegetable fritters made from zucchini, carrots and spinach
- Grate the zucchini on a coarse grater, add salt, mix, and leave aside for 10-15 minutes.
- Grate the carrots on a fine grater.
- Finely chop the spinach, green onions, very finely chop the garlic, add everything to the carrots, except for a small amount of greens (for the sauce).
- Squeeze the water from the zucchini, add the pulp to the vegetables, pepper, and mix.
- Add semolina and 3 tablespoons of flour, mix and, if the mixture still does not hold its shape, add more flour one spoon at a time, checking the consistency each time (if you come across juicy zucchini, the pancakes may not hold, so squeeze it well and add a little more flour a little at a time) .
- Place a frying pan over low-medium heat and heat the vegetable oil.
- We form vegetable pancakes in our hands and place them in a frying pan.
- Cover with a lid, fry on one side for 3 minutes until golden brown, turn over, cover again and fry for another 2 minutes.
- Remove the pancakes from the heat and place on a paper towel to drain excess fat.
- Prepare the sauce: chop the tomato into small cubes, pour in some yogurt, add a little salt, add the remaining herbs, pepper, add grated garlic or granulated garlic, or Asafoetida, mix everything.
- Serve vegetable pancakes made from carrots, zucchini and spinach topped with tomato-yogurt sauce.
- Now you know how to make vegetable pancakes!
That's all! Zucchini pancakes lie ready on the table. Yo! 😀 Run to eat, otherwise they’ll get cold! I really liked them, I couldn’t tear them away by the ears! By the way, how is the weather? It’s already summer-summer here in Kyiv, but I know that in many parts the heat just doesn’t want to come. Where are you from, how are you doing? By the way, I like the coolness of spring more than the lazy heat.
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In August, during the ripening of zucchini on the Internet, the number of search queries " zucchini fritters” is approaching 52,000, up from 2,610 in December. Why did it happen?
Each season has its own characteristics.
Weather, holidays. Yes, people have different concerns at different times. Sowing, haymaking, harvesting, preparing for the winter.
If men are cutting down Christmas trees - New Year is coming, carrying tulips - March 8, and if you see a car with seedlings in the trunk and a driver in a Panama hat, it means spring, the sun has warmed up, grass has appeared, and it’s time to plant vegetables.
Of course, the dacha is our breadbasket. Starting in spring, we can enjoy hand-grown natural foods rich in vitamins. Greens, radishes, cucumbers, strawberries, currants, then tomatoes, zucchini, pumpkin, apples...
Today I want to present to you a recipe for summer pancakes, which we will make from zucchini and carrots.
Compound
- small zucchini - 2 pcs.
- clove of garlic - 2 pcs.
- medium carrots - 1 pc.
— chicken egg — 1 pc.
- salt to taste.
Preparation
Grate all ingredients on a fine grater. Place in a colander and wait 15-20 minutes for the juice to drain. Or we squeeze it out with our hands. Transfer to a deep bowl.
Salt, pepper, add spices.
Add an egg. Mix. While mixing, carefully add flour.
Until the consistency of thick sour cream.
Heat a frying pan with vegetable oil. Spread the dough with a spoon.
Fry on both sides until done.
Serve with sour cream and pesto sauce, garnish with lettuce leaves or something else. Fantasize.
Well, sooo delicious!
It is better to use a frying pan with a non-stick coating, then you will need less oil. You need to start frying when the pan is already heated. At the same time, the pancakes will quickly begin to crust, which minimizes the absorption of oil.
- - 500 gr.
- Carrots - 1 pc.
- Garlic - 3-4 cloves
- Parsley - 1 bunch
- Egg - 1 pc.
- Salt - to taste
- Ground black pepper - to taste
- Sesame - 1-2 tbsp. l.
- Premium wheat flour - 4-5 tbsp. l.
- Vegetable oil - 4-5 tbsp. l.
Method for preparing zucchini pancakes with carrots and herbs:
So, first of all, wash all the vegetables, peel the zucchini, if necessary, and remove the seeds. Peel the carrots and garlic. Grate the zucchini on a coarse grater, leave for a while, then squeeze out the juice.
Meanwhile, grate the carrots on a coarse grater and finely chop the parsley. After the zucchini has released its juice, which we will later squeeze out, add carrots and herbs, and also squeeze out a few cloves of garlic. Add a raw egg, salt, spices and sesame seeds and mix everything well. 
Add flour last and mix again until smooth. Look at the consistency, you may need from 3 heaped tablespoons of flour to 5 (the younger the zucchini, the more juice they contain, the amount of flour depends on this). 
Now let's move on to the final stage. Place a tablespoon of the zucchini mixture in a frying pan heated with vegetable oil and fry until golden brown. Use a spatula to turn over to the other side and cook the pancakes until cooked. 
Fry the pancakes over medium heat. You can serve this delicious dish with sour cream or your favorite sauce. I wish you bon appetit! Zucchini or zucchini is a type of hard-skinned squash. These vegetables are not only incredibly tasty, but also extremely useful, especially in therapeutic or dietary nutrition. They are indicated for diseases of the stomach, kidneys, liver and cardiovascular diseases. Zucchini is easily absorbed by the body; its consumption prevents obesity and prevents the body from accumulating excess cholesterol. Zucchini fruits are rich in pectin substances, which help remove sodium salts from our body and promote better absorption of food.
In cooking, zucchini is stuffed, stewed, fried, canned, caviar and various salads are prepared from it. Try preparing one of the many zucchini dishes - tender zucchini and carrot pancakes with added spices.
Taste Info Pancakes
Ingredients
- zucchini – 1 kg;
- carrots – 1 pc.;
- eggs – 2 pcs.;
- wheat flour – 9 tbsp. l.;
- vegetable oil - for baking pancakes;
- ground black pepper;
- salt;
- Khmeli-suneli seasoning - 1 tsp.
How to make zucchini and carrot pancakes
Wash the zucchini and trim the stems.
This recipe uses young zucchini, so no peeling is required. If you purchased more mature fruits, then they must be cleaned of rough skin and free from seeds.
Place the grated zucchini on a sieve (you can simply squeeze it out) to drain off excess liquid. 
Also grate the carrots, thoroughly washed under running cold water and peeled, on a coarse grater. 
Combine prepared zucchini and carrots in a large bowl. 
Add ground black pepper, salt and Khmeli-suneli seasoning. Beat in the eggs and add the sifted flour. 
Mix everything thoroughly. 
Place a tablespoon of zucchini dough onto a frying pan heated with vegetable oil, forming small cakes. 
Fry the pancakes on both sides until they acquire a pleasant light brown color. 
Place the finished zucchini and carrot pancakes on a paper towel or napkin to remove excess oil.
Serve hot, as they say, “piping hot,” and always with sour cream. You can sprinkle the pancakes with finely chopped aromatic dill or fragrant parsley. 
Cooking tips.
1. Instead of zucchini, you can take young zucchini or squash. The bottom will make equally delicious pancakes.
2. If you want to give the dish a “spicy” taste and additional aroma, you can add chopped garlic to the dough.
3. Zucchini pancakes will be very tasty if you put a little grated hard cheese in the dough. By the way, any cheese will do, but pancakes with Parmesan are especially good.
Of course, this is possible all year round. The mood of this simple dish is especially good for breakfast in early spring.
RECIPE FOR VEGETABLE PANCAKES FROM CARROTS AND ZUCCHIN
What do you need:
1 cup flour
1 tsp. baking powder
1 tsp. ground coriander
3/4 tsp. salt
1 cup milk
1 egg
1/4 tsp. lemon zest
1/4 tsp. pepper
2 large carrots, grated (about 1.5 cups)
1 zucchini, grated (about 2 cups)
1/2 bunch of green onions, finely chopped
1 clove garlic, minced
1/2 cup yogurt or kefir
1 tbsp. l. fresh mint leaves, finely chopped
1 tbsp. l. olive oil
vegetable oil for frying
Light and low-calorie vegetable pancakes. Photo: thinkstockphotos.com
How to make vegetable pancakes from carrots and zucchini:
1. For the batter, mix flour, baking powder, ground coriander and 1/2 teaspoon salt in a bowl.
2. In another bowl, mix milk, egg, lemon zest and pepper.
3. Add dry ingredients to liquid ingredients and mix. The dough should be slightly thicker than cream. If it turns out thicker, add milk, if it’s too thin, add flour.
4. Place grated carrots, zucchini and green onions into the dough and leave for 15 minutes.
Vegetable pancakes from carrots and zucchini
5. For the sauce: mix chopped garlic with 1/4 teaspoon salt, and using the flat side of a knife, press well onto the board.
