Wash the zucchini, dry it and grate it on a medium grater. If the vegetable is mature, then first remove the rough peel and take out the seeds. Place the grated zucchini in a deep bowl and leave for 15-20 minutes to release juice.
Peel the pumpkin and remove the seeds. We grate it in the same way as the zucchini, using a medium grater.
Squeeze the zucchini or place it in a sieve. If you leave all the juice, you will have to add a lot of flour to the dough and the pancakes will not be so tender. Add grated pumpkin to the zucchini and break one large egg.
We grate the peeled garlic cloves on a fine grater or pass them through a press and add them to the vegetables along with the chopped herbs.
Salt and pepper to taste. Mix everything thoroughly.
Sift the flour and add to the main mixture.
The dough is not very thick, and due to the grated vegetables, it is not entirely homogeneous. Therefore, before each placing the pancakes on the frying pan, the dough must be mixed.
Place the frying pan with vegetable oil on the stove and heat over medium heat. Fry pumpkin and zucchini pancakes in a preheated frying pan on both sides until golden brown. For each pancake you need about one tablespoon of dough.
Place the prepared pumpkin and zucchini pancakes on a plate lined with a paper towel. Leave for 5-7 minutes so that the towel absorbs some of the oil and they turn out less greasy.
After this, serve the still warm pancakes on the table along with sour cream or your favorite sauce.
Bon appetit!
Golden autumn has come into its own, but the variety of bright and juicy vegetables still delights us with its abundance. I offer a quick and easy recipe for pumpkin and zucchini pancakes. They can be prepared for breakfast or snack.
Use any variety of zucchini, you can take both young and more mature ones. I have a large zucchini lying around in my kitchen, I shouldn’t throw it away. I washed it, peeled it and used it to make hearty pancakes.
To prepare pumpkin and zucchini pancakes, we will need zucchini, pumpkin, flour, egg, salt, onion, ground pepper, herbs, and vegetable oil.
Rinse the pumpkin and zucchini thoroughly and dry with a towel. Remove peel and seeds. There is no need to do this for young zucchini.
Grate both ingredients on a coarse grater or pass through a food processor. Place in a deep bowl.
Peel the onion. Cut into small slices. If desired, you can add a clove of garlic. Mix all the vegetables.
Add chicken eggs to the pumpkin-zucchini mixture and mix again.
Add wheat flour. Stir.
From greens, take parsley or dill. You don't have to add it if you don't like it. Rinse and dry to remove excess moisture. Chop finely and add to grated vegetables. Season to taste with salt and ground black pepper. Stir.
Heat vegetable oil in a convenient frying pan. Add spoonfuls of dough. Fry over moderate heat on both sides until golden brown.
Place the fried pumpkin and zucchini pancakes on a paper towel to remove any remaining oil and serve immediately hot.
Bon appetit!
Vegetable fritters are one of the most popular topics. Pumpkin squash pancakes are simple to make but healthy. After all, they cook very quickly, and that is why most of the vitamins and other useful substances are retained in them. They can be served as a separate dish, or as a side dish. This dish is good for breakfast, lunch and dinner.
Vegetable pancakes are prepared, usually in a hot frying pan or pancake maker, with a small amount of oil. Therefore, they turn out golden brown and with a crispy crust. If you want to avoid a large amount of oil, you can fry in a special frying pan with a non-stick coating. After frying, the pancakes can be placed on a napkin to drain the oil.
It is advisable to cook any types of pancakes immediately before the meal. Otherwise, after a while they lose their appetizing appearance, and the taste becomes different.
Any vegetables are foods very rich in vitamins and minerals. Zucchini is a very common culinary product with a light and delicate taste. A large number of tasty and healthy dishes are prepared from them, in various combinations. Pumpkin is an even more healthy and tasty product in its own way. This is one of the cheapest vegetables.
Pumpkin seeds are also useful if you dry them and then chew them like ordinary sunflower seeds. As many people know, not everyone eats it with pleasure. Therefore, cooks and housewives often have to find various solutions that will make the most picky people eat. The combination of pumpkin and zucchini can bring many healthy and pleasant taste sensations. One of the options is zucchini-pumpkin pancakes, which can be easily and quickly prepared at home.
Ingredients
- Small pumpkin – 0.5 pcs.;
- Medium zucchini – 2 pcs.;
- Garlic cloves – 2 pcs.;
- Chicken egg – 1 pc.;
- Cheese – 50 g;
- Parsley – 1 bunch;
- Flour – 5 tbsp. l.;
- Nutmeg, pepper, salt - to taste.
Zucchini and pumpkin pancakes: recipe
When starting to prepare pancakes, the first thing you need to do is prepare the vegetables. Rinse and wipe thoroughly. Peel the garlic cloves. Break the egg and pour into a suitable container. Cut off the cheese, prepare the flour and spices.
Peel the pumpkin from seeds and peel. Sometimes the pumpkin is baked to make it softer. But you can use it raw. Grind the cheese on a fine grater. Grind the garlic and then the pumpkin. Grate 2/3 of the zucchini on a coarse grater, and the rest on a fine grater. Zucchini is a watery product. Therefore, it is better to grate them separately, and then squeeze out the juice, and only then mix them with the rest of the ingredients. It is possible in another, convenient order. This will not change the taste and benefits. After thoroughly beating the egg, pour it over the grated vegetables and cheese. Chop the parsley and pour into the resulting mixture. Salt, pepper, add nutmeg and mix.
Add flour to the resulting mixture, simultaneously stirring until the mass becomes viscous like sour cream.
Pour a little vegetable oil into a frying container (pancake pan, frying pan, etc.) and then heat it thoroughly. Place in a frying pan, shape and fry until golden brown, about 2-3 minutes on each side. This is the simplest recipe for making pancakes.
Improvisation with pancakes
In fact, the ingredients can be changed to suit your tastes. After all, cooking is a great creative testing ground for your thoughts and improvisations. For example, in pumpkin-squash pancakes, in addition to the main ingredients, you can add carrots, which is an equally healthy product.
Some people add oat bran, raisins, cottage cheese, and milk. Some people add apples or other fruits. For spices, in addition to salt and pepper, sugar, cinnamon, vanillin, nutmeg, etc. are added. This is a matter of taste preferences of everyone who cooks. You can also add sour milk or kefir to the dough. Sometimes baking powder is added
Healthy zucchini and pumpkin pancakes (video)
Pancakes can be served with sour cream. For those who love sweets, you can have it with condensed milk or jam. Bon appetit!
Recipe for zucchini and pumpkin pancakes (photo)
Step 1: Prepare the pumpkin.
Cut the pumpkin into two or more parts and separate the skin from the pulp by cutting it with a knife. Be careful, sometimes the pumpkin skin is very thick and you can cut yourself if you are careless.Step 2: Prepare the zucchini.
Zucchini is easier to peel than pumpkin. Just use a special vegetable peeler. Don't forget to rinse the vegetables thoroughly under running water.
Step 3: Prepare the onion.
Divide the onion into two halves and remove the husk, remove the remaining root and top.
Step 4: Prepare the dough.
All vegetables: onions, zucchini and pumpkin; grind using a grater. Place in a deep bowl and mix together, add salt, if you want, add pepper to taste, and mix again. Add flour, eggs and baking powder. Mix all the ingredients thoroughly, I will not say that there should be no lumps, since the vegetables are grated quite coarsely, but you should get a relatively homogeneous mass.
Step 5: Fry the pancakes.
Heat a frying pan with plenty of oil; it should not completely cover the pancakes so that they float in it, but should cover them at least half the height. If necessary, add oil during cooking.
Using a tablespoon, place the prepared vegetable mixture onto a hot frying pan. Fry first until golden brown, turn over and continue frying on the other side. On average it takes about 3-4 minutes fry on each side.
Place the finished pancakes on a paper towel, this is necessary in order to free the dish from excess oil.
Step 6: Serve the pancakes.
Serve the prepared pumpkin and zucchini pancakes warm as a side dish or as a separate dish. Top them with sauce or sour cream to taste.
Bon appetit!
Sometimes a little cheese is added to the pancake mixture, which must first be grated on a fine grater.
If you make too many pancakes and have a few left over, store them in the refrigerator and reheat them in the oven before serving again.
If you have the opportunity, add green onions or just fresh herbs to the mixture.
You can find recipes in which kefir is added to the vegetable mixture during cooking.
Vegetable baked goods are often undeservedly overlooked by housewives, but different and equally tasty pancakes made from potatoes, zucchini and pumpkin will prove to you that they are extremely appetizing. The attractiveness of the recipes for preparing all these dishes is that the crumpets always turn out tender and incredibly satisfying. Adding a variety of spices to the dough allows you to get a dizzying aroma. Such pancakes will be a wonderful solution for everyday breakfast, because all these interpretations are prepared simply and quickly enough.
Delicious potato pancakes
Potato pancakes are incredibly fragrant and tasty, the preparation of which requires the most affordable ingredients.
Cooking time – 25 minutes.
Number of servings – 10.
Ingredients
To bake such delicious pancakes, you need:
- potatoes – 700 g;
- flour – 2 tbsp. l.;
- onion - 1 head;
- vegetable oil – 50 ml;
- egg – 1 pc.;
- salt and spices - to taste.
Cooking method
The essence of making potato pancakes is simply simple. You will not have any difficulties with this kind of baking in a frying pan, even if you are just mastering this recipe.
- What should you do first? It is recommended to immediately prepare all the products that you will need when preparing vegetable crumpets.
- Then you should immediately prepare the potato mince. The tubers must be cleaned and washed thoroughly in running water. Then you will need to take a grater with small cells. You need to grate all the prepared vegetables on it.
- The resulting potato chips need to be squeezed out directly with your hands, but you should not overdo it. To the resulting “minced meat” you need to add onions, which were also previously peeled and grated on a fine grater.
- An egg is driven into the mass. The composition must be flavored with selected seasonings as desired. The mixture will also need to be salted. The composition is thoroughly mixed.
On a note! If you love spices, but don’t know what to add to the “minced meat” for potato pancakes, then feel free to give preference to ground black pepper. He's here by the way. You can also add dried dill or basil.
- Flour is added to the mixture. The mass is stirred.
- All that remains is to fry the potato dumplings. To do this, take a frying pan and place it on the stove. Vegetable oil is poured into it and heated. It is optimal to use the purified version to avoid an unpleasant rancid odor. Potato pancakes are fried on each side over medium heat. As a result, they should turn out golden on both sides.
- To remove excess oil, the finished crumpets should be transferred to paper napkins.
That's all! This is how incredibly delicious potato pancakes turn out.
Hearty zucchini pancakes
Another great option for vegetable baking is zucchini pancakes. They turn out very nutritious and tender. Just try it!
Cooking time – 20 minutes.
Number of servings – 3.
Ingredients
Here's what you need to prepare these hearty crumpets:
- onion – ½ pcs.;
- zucchini – 150 g;
- egg – 1 pc.;
- carrots – 30 g;
- flour – 3.5 tbsp. l.;
- greens – 1 bunch;
- salt – 1 pinch;
- refined vegetable oil - for frying;
- pepper - on the tip of the knife;
- mint – 1 sprig.
Cooking method
Hearty zucchini pancakes turn out incredibly appetizing and tasty. You can serve them with fruit confiture or lightly salted salmon. It will turn out equally delicious!
- First you need to prepare all the ingredients.
- The zucchini should be cleaned and washed. It needs to be grated.
- Next, grate the peeled carrots on a medium or fine grater.
- Use the finest grater with “spines” to chop the peeled onion.
- All types of vegetable preparations will need to be combined in a common bowl. The mixture should be salted and diluted with pepper for piquancy. An egg is also driven in here. The composition is stirred, after which you need to add flour to it. Everything is thoroughly mixed again.
- You will need to wash the greens and shake off all excess moisture. It should be dried further, after which you need to turn it into small crumbs. Chopped greens are poured into the vegetable dough.
- The resulting composition is stirred. It must be divided into 3 equal portions. Take a frying pan. It should be heated with vegetable oil. 3 cutting rings are placed on it. Each of them contains its own portion of vegetable mass.
- The rings are carefully removed, and the zucchini pancakes continue to fry.
- Pancakes must be fried on both sides.
On a note! To make the zucchini pancakes perfect, they should be placed in the oven for 10 minutes, preheated to 180 degrees. Then the vegetables will turn out unsurpassedly tender and juicy.
You can serve the donuts with creme fraiche of sour cream and orange jam. It is also suggested to decorate the delicacy with mint leaves.
Healthy pumpkin pancakes
Pumpkin pancakes are no less appetizing. In addition, this option also has unique benefits, because the vegetable contains a record amount of vitamins.
Cooking time – 15 minutes.
Number of servings – 10.
Ingredients
To bake pumpkin pancakes, you need:
- egg – 2 pcs.;
- pumpkin – ½ kg;
- flour – 150 g;
- corn flour – 50 g;
- cumin – 1 pinch;
- thyme and dill - 1 sprig each;
- baking powder - on the tip of a knife;
- salt - to taste.
Cooking method
Making pumpkin pancakes is very easy.
- First of all, you need to peel the pumpkin and cut it into small cubes. They go in the microwave for 5 minutes. You can boil them for 10 minutes.
- Sliced vegetables are pureed in a blender.
- Baking powder, dried cumin, salt, egg and both types of flour are added to the pulp. Everything is stirred.
- The dill is crushed, the leaves are removed from the thyme. All this is laid out in the dough.
- All that remains is to fry the pumpkin pancakes in a frying pan lightly greased with odorless vegetable oil.
Loading...