Zucchini pancakes

In the summer-autumn period one of effective ways please your loved ones with useful and delicious dishes is making zucchini pancakes. Outwardly, they will resemble thin pancakes, but slightly 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 it on top ready-made pancakes any filling and roll them into an envelope or some other way.

These vegetable pancakes are prepared using any milk or fermented milk products, served piping hot, and rich homemade sour cream is ideal as a sauce.

Delicious zucchini pancakes - step by step photo recipe

The main thing in preparing zucchini pancakes is to strictly observe all proportions and follow the recipe. Zucchini pancakes, like any other pancakes, can also be stuffed with something, simply served with some sauce, and even made into a cake. This dish will be wonderfully tasty and hearty breakfast for all family members.

Cooking time: 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 peel and remove seeds from the zucchini. Cut it into small pieces. For pancakes you will need about 400 g of already peeled zucchini.

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

Mix well.

Pour milk into the resulting zucchini mixture and mix again.

Then add flour little by little and stir until the consistency of the mixture becomes similar to kefir.

Pour into the dough vegetable oil, mix.

The dough for zucchini pancakes is ready.

Grease a frying pan with vegetable oil, heat it up and pour out an almost full ladle of dough. Distribute the dough in 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, not forgetting to grease the pan with oil from time to time. This amount of dough makes 20-25 pancakes.

Ready zucchini pancakes It is advisable to serve hot and flavor with sour cream if desired.

Zucchini pancakes turn out to be very tender, and they contain much fewer calories than classic ones. For example, in the kefir-zucchini version below there are only 210 kcal per 100 g.

Required ingredients:

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

Cooking steps:

We begin to mix the eggs with a whisk, add salt and granulated sugar to them.
Separately, we start mixing kefir with soda, waiting for a light foam to appear.
Finely grate the peeled zucchini.
Combine the zucchini mass with kefir and egg mixture, mix until smooth, add flour and mix again.
Add butter to the dough and mix with a fork.
Set aside the zucchini-kefir dough for about a quarter of an hour.
Zucchini pancakes are fried in a heated and oiled frying pan; frying should be done on both sides. To turn over, use a wooden spatula.
We recommend greasing each of the still hot pancakes butter.

Lenten zucchini pancakes

Do you believe that vegetable pancakes can also be sweet, but at the same time very tasty?! The recipe below will definitely be appreciated by everyone who fasts.

Required ingredients:

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

Extremely simple and clear cooking procedure zucchini pancakes without eggs:

Finely grate the peeled zucchini, add flour, salt and sugar.
We fry in a hot frying pan with oil.
Along 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 put off preparing the liver cake for now and try the delicious zucchini cake, which is suitable for both a friendly feast and a close family dinner.

Required ingredients:

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

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

Cooking steps:

Fold yours snack cake We'll make zucchini pancakes. To do this, pass the peeled zucchini and onions through a meat grinder, season and add spices to the resulting mass. During the process, the vegetables will release juice; do not drain it.
Add eggs to the vegetable mixture and mix again.
We introduce flour, after it disperses, we get homogeneous mass, into which we pour sunflower oil.
Fry the pancakes in a hot, oiled frying pan on each side. Don't make them too big or you'll have trouble turning over. If the pancakes tear in the pan, add a little flour to the dough.
Let the stack of prepared zucchini pancakes cool while we prepare the filling.
For a lubricating layer, mix olive oil, vinegar or lemon juice, spices, mustard and sour cream. Chopped garlic and chopped herbs will add piquancy to our sauce. Separately grate the cheese.
Let's start assembling the cake. Grease each pancake with freshly prepared sauce, sprinkle with grated cheese and cover with the next one.
If desired, layer the cake with tomato slices, and use them together with chopped herbs for decoration.

We begin kneading the dough immediately after the grated zucchini mass is ready.
In addition to recipes for pancakes with kefir, do not leave the dough to sit, otherwise the vegetable will release too much liquid and you will not be able to fry pancakes from it. Adding flour will help make the dough thicker, but then you can forget about the tenderness of the finished result.
It is necessary to pour the dough exclusively onto a hot and oiled frying pan, otherwise they will begin to stick and tear.
Vegetable pancakes can be filled with cheese, mushrooms, ham or even porridge.
We treat our loved ones to delicious pancakes for breakfast, lunch and dinner.

How to cook zucchini pancakes recipe with photos step by step - a complete description of the preparation so that the dish turns out very tasty and original.

Zucchini pancakes (not to be confused with zucchini pancakes) - an incredibly original and tasty thing. You might be surprised how you can use zucchini to make something like this. thin pancakes, which spread well over the frying pan, do not stick and turn over easily. Do you think making such pancakes requires some special art? Nothing like this! I will show you how to easily and simply bake zucchini pancakes; a recipe with photos will help those who have never dealt with this kind of dish to cope with the task. It's no more difficult to prepare regular pancakes, takes the same amount of time. The secret is in correct proportion products: add eggs, milk and flour to the dough for zucchini pancakes. You can eat zucchini pancakes just like that, with sour cream, wrap the filling in them, or even make a snack cake out of them.

young zucchini - 3 pcs. (250-300 g)
2 eggs
200 ml milk
1 cup flour
1 tsp salt
sunflower oil

The first step is to deal with the zucchini and prepare them for further use in pancake dough. Wash young zucchini and cut into slices.

Next we should grind them as thoroughly as possible. There are several ways: pass the zucchini through a meat grinder, grate fine grater, grind in a blender. Each of these methods is good and will give the desired result. IN in this case zucchini was chopped using a blender.

Add eggs to zucchini, 30 ml sunflower oil and milk, salt the dough and mix it thoroughly.

Add flour and cook pancake dough. By “pancake dough” we mean the dough that is able to spread over the pan to the required extent, forming a thin pancake. A glass of flour is enough to make just such a dough from the above ingredients.

Heat a frying pan over high heat and grease its surface. a small amount sunflower oil.

Using a ladle, scoop out a portion of the dough and pour it directly into the center of the pan. By moving the pan in a circular motion, we help the dough spread and form an even circle.

Fry the pancake for 1-1.5 minutes on each side, each time greasing the pan with a small amount of oil.

Place the finished zucchini pancakes in a neat pile and serve with sour cream.

Delicious zucchini pancakes

Very tasty, simple and practical recipe. These zucchini pancakes turn out to be 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 simply great. I recommend to everyone, great breakfast)))))

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

So, for zucchini pancakes, first of all, we need zucchini, choose young ones with thin, delicate skin; zucchini is ideal. Wash the zucchini and then grate it on a medium grater.
Add three eggs to the grated zucchini, half a glass of sour cream or kefir, 1/2 tsp. salt, a pinch of black ground pepper and 1/2 tsp. baking soda. Mix everything thoroughly.
Measure out 1 cup of flour, add flour to the dough in portions. Add a little, mix, then add 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’ll say right away that zucchini varies in juiciness (depending on the variety, freshness, 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 be, and the more liquid, the thinner the pancakes.
Let the dough rest for 10 minutes, adjusting the amount of salt and pepper if necessary. If desired, you can add chopped dill to the dough.
Take a medium-sized frying pan (than smaller frying pan, the easier it is to bake zucchini pancakes), pour a little vegetable oil and put on fire.
When the frying pan is well heated, add the dough with a spoon and immediately distribute the dough throughout the frying pan with the same spoon. We make the thickness of the pancake at our discretion.
Cover the pan with a lid and bake the zucchini pancake over low heat. When the bottom of the pancake is browned, turn it over to the other side.
If you use an ordinary wooden spatula, it is very easy to tear tender dough. It is convenient to use a flat lid. To do this, press the lid onto the pan and quickly turn the pan over. In this case, the pancake ends up on the lid. Then carefully transfer the pancake to the pan with the other side.
Bake the pancake covered until done. Then we proceed to the second, etc. Usually zucchini pancakes bake very quickly. From this amount of ingredients you get 7-8 pancakes with a diameter of 18 cm. By the way, from this dough you can bake not pancakes, but zucchini pancakes.
Place the finished pancakes on a plate and serve hot with sour cream. These pancakes, made from zucchini or zucchini, are the main components of a stunning zucchini cake or cold snack– rolls with cheese and garlic.

From the specified amount of ingredients I got 7 pancakes.

Wash the zucchini, peel and grate on a fine grater. Add egg, salt and pepper, mix.

Pour in milk, stir. Gradually add flour.

You should get a thin pancake batter. If the batter is too thick, the pancakes will be thick and will break when folded.

Fry zucchini pancakes in a preheated frying pan with the addition of a small amount of vegetable oil over medium heat. Fry on both sides until golden color.

For the filling, mix mayonnaise, sour cream, finely chopped dill and garlic passed through a press.

Grease the pancakes with a thin layer and roll up.

Delicious and aromatic zucchini pancakes are ready.

Bon appetit, make your loved ones happy!

Thin savory zucchini pancakes

I never thought that zucchini pancakes would turn out so delicious. The recipe is practically no different from traditional pancakes. But the appetizer (which is more like an appetizer) turns out excellent. Give it a try. Moreover, a recipe with step-by-step photos of zucchini pancakes will help you easily repeat this dish.

– young small zucchini – 2-3 pcs.;
– selected chicken eggs- 3 pcs.;
– wheat flour, premium – 1 tbsp. with a small slide;
– odorless vegetable oil – 3 tbsp. l.;
– garlic – 1-2 cloves;
– cow’s milk – 1 tbsp.;
– salt – to taste (a large pinch).

1. Peel the zucchini, even if they are young, and cut off the ends. Now you can go two ways. If you have a blender, then I suggest kneading the dough for fragrant zucchini pancakes directly in it. Very convenient and less dirty dishes. But if you don’t have a blender, you’ll have to do it the old fashioned way. The pancakes will turn out no less tasty. So, cut the zucchini into small slices. If you cook pancakes using the second method, grate them on a fine grater.
2. Add garlic passed through a press to the zucchini. Or finely chop it with a knife. If the zucchini has not been grated, then beat it together with the garlic into a paste.
3. Add eggs, salt and milk.
4. Beat or stir until smooth.
5. Add sifted flour. If you like pancakes with small holes, then add 3/4 teaspoon of baking soda, quenched with vinegar.
6. Stir or whisk until smooth. The dough should be as thick as regular dough for thin pancakes. There shouldn't be any lumps. Add unscented vegetable oil. Stir again. Cover the dough and let it rest for room temperature. 15-20 minutes is enough for the pancake dough to “rest.” Gluten will be released from the flour, and the pancakes will be strong, elastic and will not tear when baking.

Zucchini casserole is also very tasty. take note of the recipe.

7. Now you can start baking. I didn’t grease the pan even before baking the first pancake, despite the fact that I didn’t have a special pan, but an ordinary one. The pancake separated well and did not tear. But to clear your conscience, you can lubricate it with a thin, thin layer of fat. Pour a little dough into a hot (required) frying pan and spread it over the surface of the frying pan with a shaking motion. The less batter you add, the thinner the pancake will be. Fry until a golden stripe appears around the edge.
8. Then turn the pancake over. And bake it on the other side for another minute. I did not grease the finished pancakes with butter. They didn't stick together. You can immediately wrap something delicious in them. Or just roll it into a tube. Very tasty with sour cream. This is how ruddy and thin zucchini pancakes are. Be sure to write down the recipe with a photo and, of course, try it.

We also suggest you prepare zucchini pancakes with cheese. Well, very tasty and satisfying.

Zucchini pancakes
Zucchini lecho for the winter
Fried zucchini for the winter
Zucchini timbale with mushroom filling
Zucchini appetizer
Grilled zucchini salad with garlic
"Mother-in-law's tongue" from zucchini for the winter
Tender sauteed zucchini for the winter

Dishes in a slow cooker

Baking in a slow cooker
Porridge in a slow cooker
Chicken in a slow cooker
Meat in a slow cooker
Omelet in a slow cooker
Pilaf in a slow cooker
Fish in a slow cooker
Soup in a slow cooker
All recipes for “Multi-Cooker Dishes”

Dishes for Lent

Lenten baking
Lenten main courses
Lenten desserts
Lenten holiday dishes
Lenten salads
Lenten soups
All recipes “Dishes for Lent”

Second courses

Bean dishes
Mushroom dishes
Potato dishes
Cereal dishes
Vegetable dishes
Liver dishes
Poultry dishes
Fish dishes
Offal dishes
Egg dishes
Recipes for pancakes, pancakes, pancakes
Meat recipes
Seafood Recipes
Flour recipes
All recipes “Second courses”

Bakery

Delicious pies
Homemade cookies
Homebaked bread
Cupcakes
Pizza
Preparing the dough
Bun recipes
Cream and impregnation recipes
Pie recipes
Cake Recipes
Roll recipes
Cakes
All recipes "Baking"

Dessert

Dairy desserts
Various desserts
Fruit desserts
Chocolate desserts
All recipes "Desserts"

Diet dishes

Diet baking
Dietary main courses
Diet desserts
Diet salads
Diet soups
All recipes "Dietary dishes"

Preparations for the winter

Eggplants for the winter
Cherry for the winter
Other conservation
Zucchini for the winter
Strawberries for the winter
Compotes, juices for the winter
Cucumbers for the winter
Salads for the winter
Sweet preparations
Currants for the winter
Sorrel
All recipes “Preparations for the winter”

Snacks

Sandwiches
Hot appetizers
Snack Cakes
Meat snacks
Vegetable snacks
Various snacks
Fish snacks and seafood snacks
Cold appetizers
All recipes "Appetizers"

On a quick fix

Quick second courses
Quick baking
Quick desserts
Quick snacks
Quick first courses
Quick salads
All recipes “In a hurry”

Beverages

Alcoholic cocktails
Alcoholic drinks
Non-alcoholic cocktails
Soft drinks
Hot drinks
All recipes "Drinks"

New Year

Hot dishes for the New Year
Snacks for New Year
Drinks for the New Year
New Year's sandwiches
New Year's desserts
New Year Cakes
New Year's baking
Salads for the New Year
All New Year recipes

First meal

Borscht
Broths
Hot soups
Fish soups
Cold soups
All recipes “First courses”

Holiday dishes

Pancakes for Maslenitsa
Sandwiches
Children's holiday
Snacks for the holiday table
Menu for February 23
Menu for March 8
Menu for Valentine's Day
Halloween Menu
Festive table menu
New Year's menu 2018
Easter menu
Holiday salads
Birthday Recipes
Christmas menu
All “Holiday Dishes” recipes

Various recipes

Lavash dishes
Cooking in an air fryer
Cooking in pots
Cooking in a cauldron
Cooking in the microwave
Cooking in a slow cooker
Cooking in a steamer
Cooking in a bread machine
Nutrition for pregnant women
All recipes "Miscellaneous Recipes"

Recipes for children

Main courses for children
Baking for children
Desserts for children
Children's salads
Drinks for children
Soups for children
All recipes "Recipes for children"

Picnic Recipes

Other picnic dishes
Snacks
Meat dishes for a picnic
Vegetable dishes for a picnic
Fish dishes for a picnic
All recipes "Picnic Recipes"

Salads

Meat salads
Vegetable salads
Fish salads
Salads without mayonnaise
Seafood salads
Salads with mushrooms
Chicken salads
Layered salads
Fruit salads
All recipes "Salads"

Sauces

Gravy
Salad dressings
Sweet sauces
Sauces for meat
Sauces for fish
All recipes "Sauces"

Decorations for dishes

Frosting and fondants
Mastic decoration
Decorations made from vegetables and fruits
All recipes for “Dish Decorations”

Economical dishes

Dishes made from second-hand dishes and missing products
Inexpensive baked goods
Inexpensive main courses
Inexpensive desserts
Inexpensive snacks
Inexpensive first courses
Inexpensive salads
All recipes "Economy dishes"

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

To make your baked goods varied and truly interesting, we offer simple recipes its quick preparation.

How to make zucchini pancakes without filling

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

How to cook and fry zucchini pancakes

If you lead a healthy lifestyle and adhere to proper nutrition, then the recipe for unsweetened zucchini pancakes is just for you. Diet pancakes From zucchini, of course, you can’t name them, but the benefits from them are much greater than from the fried dough pancakes that are familiar to us.

In our recipe the dough will not have classic look, moreover, it will not even contain sugar, but this will not stop us from creating great snack, the taste of which you will definitely like.

Peel the zucchini and grate it on a fine grater.
Add salt, eggs, and herbs if desired. Mix everything thoroughly with a whisk (until smooth).
Pour the sifted flour into the “dough”, mix it, add vegetable oil, mix again, pour in the milk, beat the mixture with a whisk until smooth.
Heat a frying pan over a 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 to prevent the pancakes from sticking to it. For the same reason, it is not recommended to add sugar to the “dough”; without it, the pancakes will brown evenly and will not burn.

It is better to use a cast iron frying pan for baking zucchini pancakes, or at least one with a non-stick coating. You can serve zucchini pancakes with anything: mayonnaise, sour cream, sauce and even condensed milk.

Homemade Korean pancakes: recipe with carrots

Another simple option for preparing your favorite pancakes is a Korean recipe. Those who are familiar with Korean dishes, including Korean carrots. 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. 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.

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;
Onions – 1 pc.

How to make Korean zucchini pancakes

We peel the zucchini (if the fruits are young, you can use them with the peel). Cut the vegetable into medium cubes.
Three carrots on a Korean grater.
Finely chop the onion.
Press the garlic under a press or finely chop it by hand.
Mix all the chopped ingredients together, add water, salt, eggs, mix everything.
Pour flour in portions, add pepper to the mixture. While adding flour to the dough, do not forget to stir it.
Heat the frying pan and grease the bottom with vegetable oil.
Place the dough into the frying pan, level it with a spoon over the surface of the frying pan, and bake the 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 baked goods from the inside. On average, it takes 5 minutes to fry pancakes on each side. On this easy preparation vegetable pancakes in Korean is finished, the dish can be served to the table along with sauces.

Zucchini pancake cake with cheese

If you really want to surprise your family or guests, then just pancakes for lunch are not suitable for you, you need real cake from zucchini pancakes. At first sight, complex dish, is done 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 to prepare a tasty and beautiful cake.

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 thickness of the dough;
Salt - to taste;
Eggs – 2 pcs.;
Cheese ( durum varieties) – 50-70 g;
Ground pepper - to taste.

How to make an unusual zucchini cake

Grate young squash fruits with skin on a fine grater.
Add pepper, eggs, salt to the resulting mass, mix the products thoroughly.
Add sifted flour to the mixture. Determine the exact quantity yourself, the main thing is that the consistency of the dough becomes similar to thick sour cream.
Heat a frying pan and bake pancakes in it. Before frying each new pancake, the frying pan should be greased with a small portion of sunflower oil.
We bake pancakes on low heat and always under a closed lid so that they are well baked.
Preparing the dressing for pancake cake from zucchini: mix paprika, sour cream/mayonnaise, chopped garlic.
Place the baked pancakes in a stack, brushing each one with the resulting dressing.
Sprinkle the top (last) pancake with grated cheese, put the cake in an oven preheated to 180°C, bake the zucchini pie in the “Grill” mode.
As soon as you notice that the cheese has melted sufficiently, take out the homemade one. zucchini cake from oven and serve it to the table.

Zucchini pancakes: filling options

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

Zucchini pancakes turn out delicious if you cook them with such products as:

It is not necessary to use products for filling separately; it is quite acceptable to combine several ingredients at once, for example, prepare zucchini pancakes with cheese and garlic, with herbs and potatoes, minced meat and spices. You should not put a lot of ingredients into the dough; it is important that the pastry with the filling is well baked and saturated with the juice of the ingredients placed in it.

As you can see, making zucchini pancakes at home with your own hands is quite simple. Even can cope with a feasible task inexperienced housewife. While it's high time summer season and at the market there is a real zucchini paradise, take advantage of the opportunity and prepare many delicious light dishes (many of them have very low calorie content). With this delicacy you will surprise not only adults, but also children. Have fun preparing healthy delicacies and spend the summer in the company of your favorite zucchini dishes.

Pancakes, pancakes, zucchini dishes

All rights to materials located on the website www.RussianFood.com. are protected in accordance with current legislation. For any use of site materials, a hyperlink to www.RussianFood.com is required.

The site administration is not responsible for the results of using the given culinary recipes, methods of their preparation, culinary and other recommendations, the performance of the resources to which hyperlinks are posted, and for the content of advertisements. The site administration may not share the opinions of the authors of articles posted on the site www.RussianFood.com

Fluffy milk pancakes without yeast recipe

Zucchini pancakes (not to be confused with zucchini pancakes) are an incredibly original and tasty thing. You might be surprised how you can use zucchini to make pancakes that spread well in a frying pan, don’t stick, and turn over easily. Do you think making such pancakes requires some special art? Nothing like this! I'll show you how easy it is to make zucchini pancakes - sweet, fluffy, holey. Preparing everything is no more difficult than ordinary pancakes and takes the same amount of time. The secret is in the correct proportion of products: eggs, milk and flour are added to the dough for zucchini pancakes. You can eat zucchini pancakes just like that, with sour cream, wrap the filling in them, or even make a snack cake out of them.

Ingredients:

young zucchini - 3 pcs. (250-300 g)
2 eggs
200 ml milk
1 cup flour
1 tsp salt
sunflower oil

Zucchini pancakes recipe

The first step is to take care of the zucchini and prepare them for later use in pancake batter. Wash young zucchini and cut into slices.

Next we should grind them as thoroughly as possible. There are several ways: pass the zucchini through a meat grinder, grate it on a fine grater, grind it in a blender. Each of these methods is good and will give the desired result. In this case, the zucchini was chopped using a blender.

Add eggs, 30 ml of sunflower oil and milk to the zucchini, add salt to the dough and mix it thoroughly.

Add flour and prepare pancake dough. By “pancake dough” we mean the dough that is able to spread over the pan to the required extent, forming a thin pancake. A glass of flour is enough to make just such a dough from the above ingredients.

Heat the frying pan over high heat, grease its surface with a small amount of sunflower oil.

Using a ladle, scoop out a portion of the dough and pour it directly into the center of the pan. By moving the pan in a circular motion, we help the dough spread and form an even circle.

Fry the pancake for 1-1.5 minutes on each side, each time greasing the pan with a small amount of oil.

Place the finished zucchini pancakes in a neat pile and serve with sour cream.

Hello my good subscribers!

Today I wanted fried yummy. And I didn’t think long and decided to make zucchini pancakes. Oh how I love these culinary masterpieces, and who would have thought that you can also quickly and deliciously make such cool things for tea from vegetables.

I know that last time knocked you down with one creation, namely, in which zucchini was also the main ingredient. Well, this time I want to surprise you again. You're probably already used to me))). And I'm very happy about it.

Incredibly beautiful, thin, possibly fluffy, and most importantly very delicate in taste, such pancakes will conquer any man and small children. And if you add sour cream or fill them with fillings, it will be great. Surely no one can resist, and this is how it should be, because you are a magician and wizard in your kitchen.

You can make such zucchini delicacies based on milk or kefir (sour cream), plus add herbs and garlic if desired, and even add cheese. There are options that are made on the basis of semolina, so that the pancakes turn out airy and have a porous structure. In any case, each recipe is wonderful in its own way and has its own distinctive features.

Therefore, you just need to put in a little effort and patience, and if you strictly follow all the instructions, you will be guaranteed dessert for your afternoon snack. So let's get started and get down to business.

It’s not for nothing that every year we look for something new and unusually useful. Such a product is known to everyone without exception, especially when it’s Maslenitsa. But in the summer I want to diversify my diet and supplement it with some other interesting products. For example, regular zucchini will serve as an excellent addition if you add it to the dough. It will turn out impeccably tender and soft. Such delicacies will melt amazingly in your mouth.

In addition, this vegetable belongs to proper nutrition if you are looking after your health and figure. Although of course everything fried foods and cannot be included in this classification. But it’s worth trying, at least sometimes to pamper yourself.

I suggest that you first master the best recipe from this selection, which will be made from milk and will somehow remind you of those ordinary and familiar pancakes, only these will be even juicier and more original. You can’t describe it in words, but if you take a bite at least once, you will no longer be able to resist and empty the plate. I advise everyone to try it.

We will need:

zucchini - 0.4 kg
cow's milk - 1 tbsp.
wheat flour - 1 tbsp.
chicken egg - 2 pcs.
any greens - a bunch or 2 tbsp
Sunflower oil - 3-4 tbsp for frying

Stages:

1. Take the zucchini and grind it in a meat grinder (the grate should be fine) or with a modern electrical appliance such as a blender. The main thing is to get a homogeneous puree.

Important! Here you can use either young or already overripe fruits, but everything is still ground into porridge.

2. After you need to pour in the milk and break two chicken eggs. There is no need to squeeze the zucchini. Add salt to taste, stir and start adding flour in parts.

3. Once you are satisfied with the consistency, proceed to the next step. Add finely chopped herbs, this could be a bunch of dill, cilantro or parsley.

4. To prevent the pancakes from sticking to the pan, add 2 tablespoons of vegetable oil and stir thoroughly with a whisk. Move aside and let the dough stand for half an hour so that it softens and thickens a little.

5. Next, heat the frying pan to the maximum, and then reduce the heat to medium, grease with vegetable oil and bake the sun. Such pancakes, like regular ones, should be turned over with a spatula on both sides, you should get a beautiful golden brown crust.

6. Bake a mountain of these treats, call your friends and eat them on both cheeks, hot and sweet aromatic tea. Dip in sour cream or milk sauce. Bon appetit!

Zucchini pancakes with cheese and garlic

The next option will be spicy and also very tasty. This recipe reminded me of something, because we also used these ingredients there. And as I remember, everyone liked it.

On a note! In addition to garlic and cheese, you can also add completely new and non-traditional products, such as potatoes, herbs and even semolina.

This, of course, is all good, only in moderate proportions and ratios; in the course of this note, you will see and understand everything for yourself.

In any case, you are the king of your kitchen, and you can add less or more of something. Personally, I love the garlic taste and smell, so I add garlic to vegetables almost everywhere. Well, that’s my nature, I love fragrant creations.

We will need:

Zucchini - 300-400 g
Milk - 1 tbsp.
Eggs - 3 pcs.
Garlic - 1 clove
Flour - 3.5 tbsp
Salt - 0.5 tbsp
Hard cheese - 80 g

Stages:

1. Young green zucchini rinse in running water and immediately blend it together with the skin in a blender. If the skin has already become rough, be sure to cut it off with a sharp kitchen knife.

3. Now gradually and slowly begin to introduce wheat flour, put a spoon, stirred, another, stirred. So, until the mass becomes quite dense. And then, as usual, dilute with milk. This way you will avoid lumps. Let the dough rest a little, and then start frying.

4. Pour vegetable oil into a frying pan and start frying each pancake on both sides until golden brown.

5. Ready culinary products roll it up into tubes and eat for your health. Happy discoveries, gentlemen!

By the way, the other day I tried to make such delicacies in the oven, it turned out cool.

My kids loved these cute cakes. Nam-yum)).

How to cook fluffy potato and zucchini pancakes in a frying pan

Everyone is used to the fact that pancakes are thin delicacies that also have holes, but it would be nice to cook them fluffy and, for example, small shape to make it easier to put in your mouth. How to achieve this, you ask? Very simple!

I advise you to use this video to surprise your beloved family even more.

Zucchini pancakes on kefir with herbs: fast and tasty

When there is no milk, a fermented milk product comes to the rescue and replaces it. It could be regular kefir any fat content, sour cream and even yogurt without any additives.

Oddly enough, there are also options without flour, but I don’t recommend doing this, because zucchini still has a lot of water in its structure, even if you squeeze it thoroughly. In any case, flour helps make the consistency more dense and elastic. Without it, it will be difficult to turn such pancakes in a frying pan, the only thing is that if you fry them small, then you might end up with something worthwhile.

Secret. But, I know what you can replace flour with if you really insist and want to make it without it. Read next recipe and you will see for yourself what I am telling you.

This dessert will fit perfectly into an afternoon snack, and besides, if zucchini pancakes are served right away, piping hot, it will truly delight those around you. Sit everyone at the round table and start feasting).

We will need:

Zucchini – 350 g
Kefir - 250 ml
Eggs - 2 pcs.
Onion - 1 head
Carrots – 100 g
Flour - 3.5 tbsp
Salt - 0.5 tbsp
Dill - 50 g

Stages:

1. B this recipe carrots are used, which will give an even more rich and cool bright color. Clean it up onion and zucchini from the outer contaminated layer, rinse. Then place the vegetables in an electrical appliance and crush them into a homogeneous consistency reminiscent of baby puree.

2. Then pour in kefir, break the chicken eggs, and add salt. For fluffiness, add baking soda.

3. Stir everything thoroughly. Then chop the dill with a knife and add it to the cup with all the ingredients. Stir.

4. All that remains is to pour in the vegetable oil and wait 5-10 minutes, and then bake zucchini pancakes in a well-heated frying pan. Fry on both sides; when the edges begin to brown, turn over with a spatula to the opposite side.

Serve either cold or hot. Eat and make your loved ones happy!

A simple recipe for pancakes with semolina

Now another interesting option, in which semolina will be present. It will be used instead of flour. Super thought out, thanks to the author for the idea. Although these are still more like pancakes, especially since even the vegetables are offered to be grated.

I propose to start this morning with these little tricks. Breakfast will be a blast, just like in that TV show, ah-ha.

We will need:

Stages:

1. Grate the zucchini on a fine grater; you can also use a coarse one. Add salt and wait 15-20 minutes to release more juice. Squeeze out the mass with your hands and make it dry.

Then add semolina and stir, let stand for half an hour. Add the chicken egg and stir.

2. Start frying, pour vegetable sunflower oil into a frying pan, heat it and fry small and small flat cakes carefully and slowly. Spoon them out with a tablespoon, making them thin so that they look like mini pancakes.

As soon as the first side is fried, immediately turn it over to the other.

3. And in this way until all the dough is gone. Then place them on a serving plate and eat to your health! And let your household members give you ratings and likes. Good luck to all!

Zucchini pancakes with milk

Well, another classic recipe that deserves your attention. It is so simple and tasty that you won’t even notice, just two times and everything will be ready. This treat can be eaten either cold or hot, because it perfectly conveys the taste in any condition.

Take a lot of sour cream or mayonnaise so that you have somewhere to soak it, you can quickly whip it up garlic Sause, great idea!

Advice for housewives! Freeze zucchini in freezer and even in winter you can cook such creations!

We will need:

zucchini - 1 pc. or 250 g
milk - 250 ml
hard cheese, for example Mozzarella -65 g
chicken egg - 1 pc.
flour - about 110 g
corn or potato starch - 1.5 tbsp
vegetable oil - 25 g
garlic - a couple of cloves
dill, green onions- bunch
salt - 1 tsp
sugar - 1 tsp

Stages:

1. First, on a coarse grater, grate the zucchini right along with the skin, because zucchini skin is always soft. You can clean it off if you want. Add some salt.

Now work on the dough directly, add the egg + milk into a clean bowl and add sugar, stir the ingredients.

Take milk and flour at room temperature.

2. Then sift the flour and starch through a strainer and begin adding portions into the dough. Mix carefully to avoid lumps. Then add vegetable oil and grated cheese on a fine grater. Finely chop the onion along with fresh dill. Pass the garlic through a press and add it here.

Zucchini, after you salt it, will give a large number of juice, do not throw it away. You shouldn't do that in this recipe. Add them to the dough, as you may have noticed, the vegetables have become more tender due to the salt. Stir, you get a zucchini mass that is ready for use.

Wow. Let it stand for 10-15 minutes, after which you can see that the dough has become even thinner, you can add a little flour or starch (1 tbsp).

3. Fry the pancakes, which you pour into a heated frying pan with a small ladle. And take a frying pan with a small diameter to make it easier to turn over. Set the stove setting to medium and then everything will work out so that the suns have time to fry inside.

4. The cheese is fried and gives patterned patterns. So enjoy this beauty.

5. Now you can start counting pancakes. How much did you get? This is such an incredibly tasty snack that will probably become your summer favorite among vegetable dishes.

Original recipe for filled pancakes

No better homemade baked goods nothing, especially if it is made from natural and inexpensive products. This dish can be classified as such.

Especially if you also make zucchini pancakes with various fillings. Stuff it with whatever you like, I’ll show you a few at the end interesting options, so don't miss out!

We will need:

zucchini - 0.5 kg
flour - 1 tbsp.
milk - 0.5 tbsp.
garlic - 1 clove
vegetable oil - 2-3 tbsp
salt and pepper
egg - 2 pcs.

For filling:

sour cream - 4 tsp
cream cheese- 4 tsp
garlic - 1 clove
fresh herbs

Stages:

1. Grate fresh zucchini on a fine grater by hand. Chop the dill greens finely. And mix these two ingredients together. Break the chicken eggs and immediately pour in the milk. Season with salt and pepper. Grind the garlic on a grater and stir.

2. And start gradually introducing flour so that the dough turns out to be a little thicker in consistency than regular pancakes. Add vegetable oil and stir.

3. Grease the frying pan with vegetable oil using a silicone brush. Then heat and pour the dough over the entire area of the pan in a thin layer. This needs to be done evenly, help level it with a spatula. Then fry first on one side, then turn over to the other and cook until golden.

4. Then make the filling, mix cream cheese with sour cream and fresh chopped herbs and a squeezed clove of garlic through a garlic press. Stir and immediately spread the slightly cooled zucchini pancakes over the prepared surface. Roll it up into a tube or envelope and taste it with great pleasure. Enjoy!

By the way, you can fold it into a triangle.

And you can make absolutely any filling, for example, put Korean carrots with mayonnaise.

Video on how to make pancakes from zucchini so that they don’t scatter

Housewives often face the problem that the dough spreads around the pan and you can’t catch it. All because you follow the proportions incorrectly and don’t feel the consistency. Don't be upset, after watching this film you will never encounter this again.

That's it for all my friends. Be sure to write your comments and like. Bye everyone!

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

Delicious zucchini pancakes

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

So, for zucchini pancakes, first of all, we need zucchini, choose young ones with thin, delicate skin; zucchini is ideal. Wash the zucchini and then grate it on a medium grater.
Add three eggs to the grated zucchini, half a glass of sour cream or kefir, 1/2 tsp. salt, a pinch of ground black pepper and 1/2 tsp. baking soda. Mix everything thoroughly.
Measure out 1 cup of flour, add flour to the dough in portions. Add a little, mix, then add 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’ll say right away that zucchini varies in juiciness (depending on the variety, freshness, 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 be, and the more liquid, the thinner the pancakes.
Let the dough rest for 10 minutes, adjusting the amount of salt and pepper if necessary. If desired, you can add chopped dill to the dough.
Take a medium-sized frying pan (the smaller the frying pan, the easier it is to bake zucchini pancakes), pour a little vegetable oil, and put it on fire.
When the frying pan is well heated, add the dough with a spoon and immediately distribute the dough throughout the frying pan with the same spoon. We make the thickness of the pancake at our discretion.
Cover the pan with a lid and bake the zucchini pancake over low heat. When the bottom of the pancake is browned, turn it over to the other side.
If you use an ordinary wooden spatula, it is very easy to tear the delicate dough. It is convenient to use a flat lid. To do this, press the lid onto the pan and quickly turn the pan over. In this case, the pancake ends up on the lid. Then carefully transfer the pancake to the pan with the other side.
Bake the pancake covered until done. Then we proceed to the second, etc. Usually zucchini pancakes bake very quickly. From this amount of ingredients you get 7-8 pancakes with a diameter of 18 cm. By the way, from this dough you can bake not pancakes, but zucchini pancakes.
Place the finished pancakes on a plate and serve hot with sour cream. These pancakes, made from zucchini or zucchini, are the main components of a stunning zucchini cake or a cold appetizer - cheese and garlic rolls.

Zucchini pancakes - quick and tasty. Zucchini pancake recipes

A staple in the early summer harvest basket, this vegetable is prized for its delicate taste and the possibility of use in the most different recipes. Think you've tried all the easy vegetarian and healthy zucchini dishes? If pancakes based on this vegetable have not appeared on your table, you should make them as soon as possible.

How to make 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 and deform them as you like. Thick pancakes – good dietary dish, suitable for a hearty, but light dinner because they are not sweet at all. Which recipe should you choose? Depends on the desired taste of pancakes. You need to remember that:

Zucchini is a very watery product. After grinding, they need to be kept 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 spread, and the pancakes will tear.
If you intend to fry dietary option without butter, do not add sugar: then the pancakes will not burn.
Guess exact proportion All ingredients cannot be used, so be prepared to increase the proportion of dry or liquid product. After kneading the dough, you need to bake one pancake and see how it turns out. If necessary, change the consistency of the working mixture with flour or kefir/milk/water.

How to make zucchini pancakes with kefir

This dish is for connoisseurs of low-calorie but nutritious dinners or breakfasts. The same recipe can be used to prepare pumpkin pancakes– it won’t turn out any worse. If you stack them on top of each other, coated with sour cream or mayonnaise, you will get a savory 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;
yogurt or kefir – 360 ml;
eggs – 2 pcs.;
flour – 4 heaped spoons;
soda, salt - 1/2 tsp each;
oil for frying.

Beat eggs, pour in kefir, carefully add soda and flour.
Combine chopped and squeezed zucchini with chopped liver and add salt. Blend in blender on the fastest setting.
Combine both masses. The dough will have medium thickness and spread well over the surface.
Fry in a small amount of oil, making dense pancakes.

How to cook thin pancakes with zucchini in milk

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

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 thin zucchini pancakes are prepared as follows:

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

Recipe for zucchini pancakes with potatoes without flour

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

potatoes and zucchini - 400 g each;
egg category 1;
onion;
potato starch - 3 heaped spoons;
any spices;
oil (if pancakes are fried).

The working technology is as follows:

Pass the potatoes and zucchini through a grater (small side), squeeze out the shavings and place in a sieve. It takes about half an hour to eliminate any remaining liquid.
Chop the onion and add to the potato-zucchini mixture. Season with spices.
Add salt to the egg while beating.
Carefully combine all ingredients, including starch. Knead with your hands. If the resulting “dough” does not hold its shape well, add a little more starch.
Heat the oil in a frying pan to maximum, drop the pancakes formed in your palms one at a time. The approximate diameter of each is 15-16 cm, thickness - 1-1.5 cm.
Fry, turning over after browning, place in a heap in a deep dish. Serve with sour cream and dill sauce.

Delicious zucchini pancakes stuffed with cottage cheese

An unusual version of the dish that some girls like as a savory breakfast. The protein from the cottage cheese provides the pancakes with satiety, and the zucchini provides a delicate texture. These pancakes can be fried until they are crunchy, or they can be left soft. Professionals advise using Italian ricotta instead of grain cottage cheese - it will give the dish a layered appearance. The calorie content of a 100 g serving is only 74 kcal, but depends on the fat content of the protein component.

young zucchini;
any tender cottage cheese– 150 g;
egg;
whole grain flour – 3 tablespoons;
salt;
parsley.

Quick pancakes are prepared like this:

Grind the zucchini, squeeze, combine with flour.
Grind the cottage cheese with the egg, add salt, and add the torn greens.
Combine both parts and mix.
Fry in a dry frying pan (or lightly oiled).
Before serving, you can garnish with sesame seeds or add cherry tomato halves.

How to make sweet zucchini pancakes

The highlight of this interesting recipe- not only in the absence of flour. There are none at all here harmful products, but the pancakes turn out 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 top;
baking powder – 5 g;
honey - for serving;
olive oil;
cinnamon.

The principle of making sweet pancakes:

Grate the zucchini and apples, squeeze.
Pour cereals, mix, leave to swell.
After a quarter of an hour, add a little cinnamon, beat egg whites, add flour and baking powder.
Grease the frying pan with oil or use the oven using a Teflon baking sheet.
Form small (up to 16 cm in diameter) thick pancakes, fry or bake until golden brown.
Serve with warmed honey.

How to make delicious zucchini pancakes with cheese and garlic

Ideal lunch pancakes for diet menu, the basis of which is turkey breast combined with zucchini. It is better to take soft cheese: for example, salted cheese or stringy mozzarella. The latter must be labeled “for pizza”. This is a pressed cheese that is easy to grate. Fresh mozzarella in the form of balls is less easy to grind due to its softness, has a blander taste, and increased milkiness. It is more correct to use it without heat treatment.

The composition of the pancakes is as follows:

eggs – 2 pcs.;
turkey breast – 200 g;
zucchini;
flour – 3 spoons;
soft cheese – 130 g;
olive oil;
garlic cloves;
seasonings

Slice the breast and put it in a blender. Do the same with the pulp of young zucchini.
Beat eggs, add minced meat and squeezed zucchini chips. Add some salt.
Grind the cheese on a grater, add 2/3 of the volume into the pancake dough.
Add crushed garlic (the number of cloves is determined individually) and add seasonings.
Lastly add the sifted flour. The dough should be thick enough to resemble rich fresh sour cream.
Fry each pancake on both sides. When removing from the 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 adding to the dough and learn how to make delicious pancakes based on it. Professionals will tell you how to form a quick pancake based on the resulting pancakes. diet cake, do without eggs and maintain the density of the product, they will clarify which spices are required in such a dish.

Find out more ways and recipes on how to fry pancakes deliciously and quickly.

Zucchini pancake snack cake

Lenten zucchini pancakes without eggs

Zucchini pancakes (not to be confused with zucchini pancakes) are an incredibly original and tasty thing. You might be surprised how you can use zucchini to make such thin pancakes that spread well in a frying pan, don’t stick, and turn over easily. Do you think making such pancakes requires some special art? Nothing like this! I will show you how to easily and simply bake zucchini pancakes; a recipe with photos will help those who have never dealt with this kind of dish to cope with the task. It’s no more difficult to prepare than regular pancakes and takes the same amount of time. The secret is in the correct proportion of products: eggs, milk and flour are added to the dough for zucchini pancakes. You can eat zucchini pancakes just like that, with sour cream, wrap the filling in them, or even make a snack cake out of them.

young zucchini - 3 pcs. (250-300 g)
2 eggs
200 ml milk
1 cup flour
1 tsp salt
sunflower oil

Zucchini pancakes recipe

The first step is to take care of the zucchini and prepare them for later use in pancake batter. Wash young zucchini and cut into slices.

Add eggs, 30 ml of sunflower oil and milk to the zucchini, add salt to the dough and mix it thoroughly.

Heat the frying pan over high heat, grease its surface with a small amount of sunflower oil.

Using a ladle, scoop out a portion of the dough and pour it directly into the center of the pan. By moving the pan in a circular motion, we help the dough spread and form an even circle.

Fry the pancake for 1-1.5 minutes on each side, each time greasing the pan with a small amount of oil.

Place the finished zucchini pancakes in a neat pile and serve with sour cream.

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

Using these pancakes as a basis, you can make many delicious snacks: rolls, snack pies and cakes. If you wish, you don’t have to get too fancy, but simply put any filling on top of the finished pancakes and roll them into an envelope or some other way.

These vegetable pancakes are prepared with any milk or fermented milk products, served piping hot, and rich homemade sour cream is ideal as a sauce.

Delicious zucchini pancakes - step by step photo recipe

The main thing in preparing zucchini pancakes is to strictly observe all proportions and follow the recipe. Zucchini pancakes, like any other pancakes, can also be stuffed with something, simply served with some sauce, and even made into a cake. This dish will be a wonderful tasty and satisfying breakfast for all family members.

Ingredients:

400 g peeled zucchini;
3 eggs;
450 g wheat flour;
700 ml milk;
1 tsp salt;
4 tbsp. vegetable oil;
ground black pepper.

1.First of all, you need to peel and remove seeds from the zucchini. Cut it into small pieces. For pancakes you will need about 400 g of already peeled zucchini.

3. Place chopped zucchini in a deep bowl. Add eggs, a spoonful of salt and black pepper to taste.

4. Mix well.

5. Pour milk into the resulting zucchini mixture and mix again.

6. Then add flour little by little and stir until the consistency of the mixture becomes similar to kefir.

7. Pour vegetable oil into the dough and mix.

8. The dough for zucchini pancakes is ready.

9. Grease a frying pan with vegetable oil, heat it up and pour in an almost full ladle of dough. Distribute the dough in the pan and fry the pancake for 3-4 minutes.

10. Then turn the pancake over with a spatula and fry the same amount on the other side.

11. Do the same with the rest of the dough, not forgetting to grease the pan with oil from time to time. This amount of dough makes 20-25 pancakes.

12. It is advisable to serve the finished zucchini pancakes hot and flavor them with sour cream if desired.

Zucchini pancakes with kefir

Zucchini pancakes turn out to be very tender, and they contain much fewer calories than classic ones. For example, in the kefir-zucchini version below there are only 210 kcal per 100 g.

Required ingredients:

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

Cooking steps:

We begin to mix the eggs with a whisk, add salt and granulated sugar to them.
Separately, we start mixing kefir with soda, waiting for a light foam to appear.
Finely grate the peeled zucchini.
Combine the zucchini mass with kefir and egg mixture, mix until smooth, add flour and mix again.
Add butter to the dough and mix with a fork.
Set aside the zucchini-kefir dough for about a quarter of an hour.
Zucchini pancakes are fried in a heated and oiled frying pan; frying should be done on both sides. To turn over, use a wooden spatula.
We recommend greasing each of the still hot pancakes with butter.

Lenten zucchini pancakes

Believe that vegetable pancakes can also be sweet, but at the same time very tasty. The recipe below will definitely be appreciated by everyone who fasts.

Required ingredients:

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

An extremely simple and clear procedure for preparing zucchini pancakes without eggs:

Finely grate the peeled zucchini, add flour, salt and sugar.
We fry in a hot frying pan with oil.
Along 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 put off preparing the liver cake for now and try the delicious zucchini cake, which is suitable for both a friendly feast and a close family dinner.

Required ingredients:

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

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

Cooking steps:

We will make our snack cake from zucchini pancakes. To do this, pass the peeled zucchini and onions through a meat grinder, season and add spices to the resulting mass. During the process, the vegetables will release juice; do not drain it.
Add eggs to the vegetable mixture and mix again.
Add flour, after it has dispersed, we get a homogeneous mass into which we pour sunflower oil.
Fry the pancakes in a hot, oiled frying pan on each side. Don't make them too big or you'll have trouble turning over. If the pancakes tear in the pan, add a little flour to the dough.
Let the stack of prepared zucchini pancakes cool while we prepare the filling.
For a lubricating layer, mix olive oil, vinegar or lemon juice, spices, mustard and sour cream. Chopped garlic and chopped herbs will add piquancy to our sauce. Separately grate the cheese.
Let's start assembling the cake. Grease each pancake with freshly prepared sauce, sprinkle with grated cheese and cover with the next one.
If desired, layer the cake with tomato slices, and use them together with chopped herbs for decoration.

We begin kneading the dough immediately after the grated zucchini mass is ready.
In addition to recipes for pancakes with kefir, do not leave the dough to sit, otherwise the vegetable will release too much liquid and you will not be able to fry pancakes from it. Adding flour will help make the dough thicker, but then you can forget about the tenderness of the finished result.
It is necessary to pour the dough exclusively onto a hot and oiled frying pan, otherwise they will begin to stick and tear.
Vegetable pancakes can be filled with cheese, mushrooms, ham or even porridge.
We treat our loved ones to delicious pancakes for breakfast, lunch and dinner.

Zucchini pancakes recipe with photos step by step

Zucchini pancakes – rare dish on dining tables. It is interesting not only because of its main ingredient, but also unusual taste. The most important thing is that the recipe for such a dish is very simple. From the moment you start cooking to sitting down at the table, only 30 minutes pass. Thus, with interesting, tasty and, most importantly, hearty dish Any beginner can handle this. We present to your attention a dish "Zucchini pancakes." Recipe with photos step by step Let's look at it in more detail.

To prepare zucchini pancakes you need to take the following ingredients:

1. Egg – 3 pcs;
2. Salt – 1 teaspoon;
3. Milk – 1 glass;
4. Onion – 1 medium onion;
5. Sugar - 1 tbsp. spoon;
6. Zucchini – ½ whole zucchini;
7. Vegetable oil – 1-2 table. spoons;
8. Flour - 2 cups.

This set of products after cooking gives 12 pieces of pancakes of normal size, that is, with a diameter of 20-23 cm.

Let's start preparing pancakes. First of all, grate the zucchini. You can choose a grater of any size. A coarse grater is for those who like to feel the full taste of zucchini, and a fine grater is perfect for children. Pieces of zucchini, grated through a fine grater, are almost invisible in the finished pancake and the child will not try to pull out pieces of the vegetable, but will simply enjoy the new dish.

Then seasonings are added to the grated zucchini - salt and sugar:

Following the zucchini, the onions are grated on a coarse grater. Such grated onion ready dish completely invisible, although it gives its own special taste.

The zucchini and onions are thoroughly mixed. Eggs and milk are mixed separately. You can knead with a whisk, fork or mixer.

After the eggs and milk are well mixed, the prepared mixture with zucchini is added to this mass.

The last stage of preparation is adding flour. You should add it slowly, stirring gently with a whisk. This is done so that the flour is mixed well and there are no lumps in the dish. All this also mixes well and the result is this kind of mass:

The pancake dough should be of optimal consistency - such that it is convenient to scoop up the mass with a ladle and distribute it evenly over the surface of the pan. After all the preparations in ready mixture Add vegetable oil in the amount of one tablespoon. This is necessary in order to facilitate the work of turning pancakes and protect them from burning:

Let's get down to it important process– cooking zucchini pancakes. Recipe with photos step by step is nearing the end. This is how the pancake turns out if you pour the resulting mixture onto the surface of the frying pan and turn it over:

« Zucchini pancakes". very easy to prepare. The result is an original and healthy dish made from fresh zucchini. Serve hot pancakes with sour cream:

If you find an error in the article, please select a piece of text and click Ctrl+Enter .

Pancakes, pancakes, zucchini dishes

Ingredients:
Zucchini 450 g.
Kefir 300 ml.
Eggs 4 pcs.
Flour 350 g.
Sunflower oil 1 tbsp. l.
Parsley 2 tbsp. l.
Salt 1 tsp.
Soda 0.5 tsp.
Butter for greasing pancakes.
Preparation:
Grate the zucchini on a fine grater and squeeze out the juice. Add beaten eggs, salt, kefir, chopped parsley and mix everything.
Gradually adding flour, knead a loose dough.
Add 1 tbsp. l. vegetable oil, soda, mix. Let the dough stand for 20 minutes.
hot frying pan Grease with vegetable oil, form a pancake and fry on both sides until golden brown.
Grease the finished pancake with butter.

TRY THESE RECIPES ALSO:

Grandma's favorite Kurnik

Very tasty and popular italian dessert– Tiramisu

Cake "Cherry Kiss"

Cookies "Chrysanthemums" from childhood

Chocolate-curd soft pie

Quick cake without baking

QUICK PIE WITH FROZEN BERRIES

Baked pies with cottage cheese

Cake with the most delicate curd cream

Lush charlotte with apples in the oven

Very tasty lazy charlotte

PIE WITH APPLES! JUST CAKE!

Yogurt muffin with prunes

Fried oyster mushrooms V garlic marinade

How to make a zucchini pancake cake

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

To make your baked goods varied and truly interesting, we offer simple recipes for quick preparation.

How to make zucchini pancakes without filling

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

How to cook and fry zucchini pancakes

If you lead a healthy lifestyle and adhere to proper nutrition, then this recipe for unsweetened 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 dough pancakes that are familiar to us.

In our recipe, the dough will not have a classic look, moreover, it will not even contain sugar, but this will not stop us from creating an excellent snack, the taste of which you will definitely like.

Peel the zucchini and grate it on a fine grater.
Add salt, eggs, and herbs if desired. Mix everything thoroughly with a whisk (until smooth).
Pour the sifted flour into the “dough”, mix it, add vegetable oil, mix again, pour in the milk, beat the mixture with a whisk until smooth.
Heat a frying pan over a 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 to prevent the pancakes from sticking to it. For the same reason, it is not recommended to add sugar to the “dough”; without it, the pancakes will brown evenly and will not burn.

Homemade Korean pancakes: recipe with carrots

However, in reality, 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.

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;
Onions – 1 pc.

How to make Korean zucchini pancakes

We peel the zucchini (if the fruits are young, you can use them with the peel). Cut the vegetable into medium cubes.
Three carrots on a Korean grater.
Finely chop the onion.
Press the garlic under a press or finely chop it by hand.
Mix all the chopped ingredients together, add water, salt, eggs, mix everything.
Pour flour in portions, add pepper to the mixture. While adding flour to the dough, do not forget to stir it.
Heat the frying pan and grease the bottom with vegetable oil.
Place the dough into the frying pan, level it with a spoon over the surface of the frying pan, and bake the 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 baked goods from the inside. On average, it takes 5 minutes to fry pancakes on each side. This completes the simple preparation of vegetable pancakes in Korean; the dish can be served along with sauces.

Zucchini pancake cake with cheese

If you really want to surprise your family or guests, then just pancakes for dinner are not for you, you need a real zucchini pancake cake. 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 to prepare a tasty and beautiful cake.

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 thickness 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

Grate young squash fruits with skin on a fine grater.
Add pepper, eggs, salt to the resulting mass, mix the products thoroughly.
Add sifted flour to the mixture. Determine the exact quantity yourself, the main thing is that the consistency of the dough becomes similar to thick sour cream.
Heat a frying pan and bake pancakes in it. Before frying each new pancake, the frying pan should be greased with a small portion of sunflower oil.
We bake the pancakes over low heat and always with the lid closed so that they are well baked.
Prepare the dressing for the zucchini pancake cake: mix paprika, sour cream/mayonnaise, chopped garlic.
Place the baked pancakes in a stack, brushing each one with the resulting dressing.
Sprinkle the top (last) pancake with grated cheese, put the cake in an oven preheated to 180°C, bake the zucchini pie in the “Grill” mode.
As soon as you notice that the cheese has melted sufficiently, remove the homemade zucchini cake from the oven and serve it.

Zucchini pancakes: filling options

Zucchini pancakes turn out delicious if you cook them with such products as:

As you can see, making zucchini pancakes at home with your own hands is quite simple. Even an inexperienced housewife can cope with a feasible task. While the summer season is in full swing and the market is a real zucchini paradise, take this opportunity and prepare a lot of delicious light dishes (many of them have very low calorie content). With this delicacy you will surprise not only adults, but also children. Have fun preparing healthy delicacies and spend the summer in the company of your favorite zucchini dishes.

Fluffy milk pancakes without yeast recipe