Zucchini Pancakes With Milk And Kefir: Step By Step Recipes, Simple And Tasty, Photo And Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Delicious squash pancakes: even kids will love

Zucchini pancakes are one of those simple and tasty dishes that fill the house with coziness. Delicate, aromatic due to the addition of garlic or herbs, they are delicious with sour cream and various fillings. They are prepared easily and quickly, even a novice hostess can handle it.

Zucchini pancakes with milk

These pancakes will become an easy but satisfying dinner for the whole family.

Products:

• 400 g squash pulp without seeds and peel;
• 5 tbsp. l. flour;
• 2 eggs;
• 200 ml of milk;
• 40 g fresh parsley and dill;
• salt and black pepper to taste;
• vegetable oil for frying;
• some butter for lubrication and serving.

Recipe:

1. Grind the squash pulp in a blender and mix with eggs, milk, flour, chopped herbs, salt and pepper.

   

   The dough for squash pancakes should be homogeneous and free of lumps.

2. Heat a pan, grease it with oil and bake pancakes, frying them on both sides.

   

   Squash pancakes should be fried over medium heat

3. Grease ready-made squash pancakes in milk with butter and serve hot.

   

   Zucchini pancakes with milk can be layered with cream cheese and make a cake

Pancakes from zucchini on kefir

Zucchini pancakes on kefir are thin and very tender. Greens give them aroma and mouth-watering appearance.

Products:

• 300-400 g of zucchini pulp;
• 2 eggs;
• 200 ml of kefir;
• 250 g wheat flour;
• 50 g fresh dill;
• 1/2 tsp Sahara;
• 1 tsp baking powder;
• salt to taste;
• some vegetable oil for frying.

Recipe:

1. Grate the zucchini pulp on a fine grater and squeeze out the juice.

   

   Excess juice will make the pancakes loose, so be sure to squeeze the zucchini pulp

2. Mix kefir with eggs, salt, sugar, baking powder and flour.

   

   The dough should be fluid and smooth.

3. Add finely chopped dill and zucchini pulp, stir. Let the dough stand in a warm place for half an hour, and then fry the pancakes in a frying pan preheated with oil. Serve them with sour cream.

   

   Zucchini pancakes on kefir when fried acquire appetizing "tan"

Zucchini pancakes with cheese and garlic

In this recipe, semolina is added to the pancake batter. Semolina works best. Its difference is that it is made from durum wheat, which means it contains more protein and nutrients.

Products:

• 500 g squash pulp;
• 2 eggs;
• some fresh dill;
• 5 tbsp. l. semolina;
• 200 ml of milk;
• 2 processed cheese;
• 2 cloves of garlic;
• 1 tbsp. l. mayonnaise;
• salt to taste;
• vegetable oil for frying pancakes.

Recipe:

1. Cook tender semolina porridge without lumps. Cool down.

   

   Stir the porridge all the time during cooking

2. Grate the melted cheese and mix with garlic and mayonnaise passed through a press.

   

   Processed cheese and garlic filling goes very well with zucchini dishes

3. Mix semolina porridge with eggs, grated on the finest grater and squeezed from the juice with the pulp of the squash, chopped dill and salt. Let stand for 15 minutes, and then bake the pancakes in a pan with hot oil. Grease each one with a garlic-cheese mass and roll it up.

   

   Zucchini pancakes with cheese and garlic are incredibly tasty and aromatic

Zucchini pancakes with meat filling

A nutritious dish for a complete meal.

Products:

• 300 g of zucchini pulp;
• 1 egg;
• 200 g of milk;
• 100 g mozzarella;
• 5 tbsp. l. wheat flour;
• 3 tbsp. l. starch;
• 2 cloves of garlic;
• 200 g of boiled meat (pork or beef);
• 1 onion;
• salt to taste;
• vegetable oil for frying.

Recipe:

1. Grind the zucchini in a blender and squeeze. Whisk milk, egg, flour, salt and starch. Combine with zucchini pulp and add finely grated mozzarella and chopped garlic. Salt to taste and let stand in a warm place for half an hour.

   

   Zucchini-cheese dough acquires an appetizing aroma when baked

2. Pour some dough into a hot frying pan with butter, distribute evenly and immediately place the stuffing of chopped boiled meat with onions on one half of the pancake. Add a little salt.

   

   Forming baked zucchini pancakes is not worth the effort

3. Then connect the edges of the pancake so that you get a crescent moon. Press lightly with a spatula so that it does not open. Fry on both sides and serve hot.

   

   Zucchini pancakes with meat filling will keep you satiated for a long time

Pancakes from zucchini and potatoes with sour cream

These pancakes can serve as a base for a vegetable cake. As a filling, you can use fried onions with carrots, seasoned with sour cream or mayonnaise.

Products:

• 300 g squash pulp;
• 2 potatoes;
• 50 g fresh dill;
• 2 cloves of garlic;
• 1 onion;
• 100 g sour cream;
• 1 egg;
• 50–70 g flour;
• vegetable oil for frying;
• salt and pepper to taste.

Recipe:

1. Grind the zucchini in a blender.

   

   The squash should be completely homogeneous.

2. Grate potatoes finely.

   

   Grate the potatoes quickly so they don't darken

3. Mix squash pulp, potatoes, egg, flour, chopped dill, onion grated on a fine grater, garlic passed through a press, sour cream and salt. Knead the dough and let it brew for 15 minutes. Then bake in a hot skillet with butter.

   

   Pancakes from zucchini and potatoes on sour cream are very tender and satisfying

Video: courgette pancakes from Olga Matvey

I bake pancakes from zucchini with and without fillings mainly in the fall. A hearty, simple and cheap dish. Pets are always happy to help in cooking, as they adore tender toasted pancakes. Sometimes I don't use wheat flour as a useful additive, but rolled oats ground in a coffee grinder. The result is a new taste, and the pancakes themselves become looser and plump after frying.

Zucchini is a low-calorie and healthy vegetable that can be used to make delicate and delicious pancakes. Such a dish will diversify the family table and surprise the family. Indulge your household with ruddy zucchini pancakes!