Zucchini Pancakes: The Most Delicious Recipes With Photos

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

Zucchini fritters: I cook every day, and do not get bored

Do you like zucchini? Not? What about pounded, mixed with egg and spices and fried until crisp? And flavored with cheese, potatoes or bacon bits? Lemon scent or bright carrot splashes? Believe me, squash pancakes are not at all as simple as they seem. They can be anything: hearty, dietary, lean, fluffy, sweet, spicy, but always healthy and always tasty. It all depends on the set of ingredients and the method of preparation.

Content

• 1 Zucchini fritters: step by step recipes

  • 1.1 Simple zucchini pancakes
  • 1.2 Video: potato squash pancakes
  • 1.3 Pancakes without eggs in the oven
  • 1.4 Video: Flourless Pancakes with Oat Flakes
  • 1.5 Hearty pancakes with semolina and cottage cheese
  • 1.6 Video: pancakes with garlic and cheese

Zucchini fritters: step by step recipes

To make the pancakes a success, before you start cooking, go to choose the right zucchini. You need young, juicy fruits no more than 20 cm in length, with dense pulp and thin skin. There will be little sense from the old and "dull". Well, when the main ingredient is selected, it remains only to decide which pancakes you want to cook: purely vegetable or with filler.

Simple zucchini pancakes

This recipe is the basis, having learned how to cook which, you can easily master more complex variants of the dish, you just need to slightly expand the list of ingredients with products to your liking. Or you don't have to, because pancakes, even from a minimum of components, turn out to be tasty and healthy.

Take:

• 1 young zucchini, medium size;
• 2 eggs;
• 2-3 tbsp. l. wheat flour;
• salt;
• frying oil;
• sour cream;
• greens;
• a couple of garlic cloves.

Cooking.

1. Grate the zucchini, after peeling it, if you got a fruit with a thick peel. Choose a coarse grater, you should not grind it too much: you need shavings, not foam.

   

   Remember to remove the seeds if they get caught in the pulp

2. Let the grated mass stand for a while and drain the separated juice.

   

   It is better to squeeze the zucchini pulp a little, otherwise the dough will turn out to be too liquid

3. Beat the eggs into the squash gruel and sift the flour. Add salt at the very end. Salting the zucchini too early will produce too much juice, which you drain off, and the pancakes will end up dryish.

   

   If you have not squeezed the zucchini, you may need a little more flour

4. Spoon the resulting dough with a tablespoon, place in a hot, oiled skillet and press lightly to prevent the pancakes from getting too thick - this will burn them before they are baked.

   

   Squeezing the pancakes with a spoon will make them thinner and have smoother edges.

5. After about 2 to 3 minutes, turn the pancakes over to the other side and brown until golden brown.

   

   Almost done

6. Serve with sour cream mixed with chopped herbs, chives and garlic pressed through a press.

   

   Especially tasty with sour cream and garlic

Video: potato and squash pancakes

Pancakes without eggs in the oven

It often happens that you want to exclude eggs from a recipe. Some are allergic to them, others are fasting, and others are strictly vegan … It's okay, there is a recipe that will please everyone.

Take:

• 1-2 zucchini;
• 3-4 st. l. rice flour;
• 2-3 tbsp. l. corn starch;
• 1/4 tsp baking powder;
• 1/2 lemon;
• green onions - several feathers;
• 2-3 cloves of garlic;
• a mixture of herbs (basil, oregano, curry, Italian or Provencal herbs to taste);
• black pepper;
• salt;
• frying oil.

Cooking.

1. Peel the zucchini with a dense skin, start up the young immediately: grate on a coarse grater and leave to settle for 12-15 minutes, then drain the juice and squeeze the gruel.

   

   Looks already delicious

2. Chop the green onion into rings.

   

   Make the rings smaller

3. Peel and chop the garlic.

   

   Spicy addition will make the pancakes tastier

4. Pour the lemon over with boiling water and remove the zest using the finest grater.

   

   Pancakes will have a wonderful flavor

5. Add green onions, zest, dry herbs, pepper and salt to the grated zucchini. Finally, sift the flour, baking powder and starch into a bowl.

   

   Rice flour differs little from wheat flour, but it is considered more useful

6. Line a baking sheet with baking paper and place the resulting mass on it in portions, lightly pressing each pancake with a spoon. Bake the pancakes in an oven preheated to 200 ° until golden brown - about 15-20 minutes.

   

   Diet breakfast will be ready very quickly

Since rice flour is a rare animal in our town, and even fabulous in some shops, one day I tried to get it myself using a handful of rice and a powerful coffee grinder. The experiment was a success, except for small scratches that appeared here and there on the bowl of the worn-out unit. If you decide to repeat my experience, keep in mind that the coffee grinder must be powerful: not every machine is capable of winning in the "rice versus European technology" battle. And do not forget to sift the resulting flour through a strainer to remove solid grain residues.

Video: flourless pancakes with oatmeal

Hearty pancakes with semolina and cottage cheese

If you need to feed a large company at once, add "weight" to the pancakes using hearty semolina and juicy cottage cheese.

Take:

• 1-2 zucchini;
• 100-150 g of cottage cheese;
• 4-5 Art. l. semolina;
• egg;
• dill greens;
• ground black pepper;
• salt;
• vegetable oil for frying;
• sour cream;
• a few cloves of garlic.

Cooking.

1. Peel the zucchini, if necessary, and grate on a coarse grater. Let it stand for 5-10 minutes, then drain the juice and squeeze out the shavings.

   

   Grate zucchini is not difficult

2. Finely chop the dill.

   

   Greens will add vitamins, taste and color to the pancakes

3. Add cottage cheese, semolina to the zucchini, beat in an egg.

   

   With cottage cheese, the pancakes will become juicier and more fluffy

4. Pepper, salt, add herbs, mix everything and leave it alone for another 10-15 minutes, so that the semolina has time to swell.

   

   Stir well, the mixture should be smooth.

5. Spoon the dough into a preheated, oiled skillet and fry the pancakes on each side until golden brown (2-3 minutes).

   

   Fry pancakes with cottage cheese in the same way as any others - 2-3 minutes on each side

6. Combine sour cream with garlic passed through a press and serve with pancakes.

   

   There is a place for such a dish on the festive table.

Video: pancakes with garlic and cheese

Zucchini fritters are tasty, healthy and varied. Even a novice cook will cope with their preparation, and the necessary products are available and cheap. Why not pamper your loved ones or yourself with a vitamin and very tasty dish today?