Zucchini pancakes with cheese and garlic. Recipe: Zucchini Pancakes with Herbs - with Cheese
Pancake lovers will definitely enjoy the very summer and tasty dish- zucchini pancakes with cheese and garlic. Pancakes are very thin, tender, with a bright zucchini taste.
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Prepare everything necessary ingredients... Choose a young, small, green-skinned zucchini. The flesh and skin of such zucchini is the most delicate. If you have an older zucchini with a white skin, then it is better to cut it off.
Cut the zucchini into random pieces and chop in a blender or mince.
Combine chopped zucchini with finely grated hard cheese.
Add salt, eggs, minced garlic (it is best to pass through a press) and mix well.
Now add flour (at first 3 tablespoons are enough) and mix well. This is a guarantee that in finished dough there will be no lumps for pancakes. Add a few tablespoons of vegetable oil to keep the pancakes from sticking to the pan when frying. And only last, pour in the milk, stir with a spoon or whisk. Do not pour in all the milk at once, look at the consistency. Top up with more milk or flour as needed. The consistency of the dough should be the same as for ordinary pancakes.
Heat a skillet with a drop of vegetable oil. Pour about 100 ml of dough into the pan (the amount depends on the size of the pan), spread the dough over the entire surface of the pan and bake for a few minutes on each side.
I used to cook only pancakes from zucchini, but I decided to try to make pancakes and not simple ones, but with the addition of garlic. Zucchini pancakes with garlic turned out to be very soft and unusually tasty. You can serve them with sour cream. You can add to them unsweetened filling, it will turn out to be just a great dish.
Ingredients
To make pancakes from zucchini with garlic you will need:
eggs - 3 pcs.;
steep boiling water - 1 glass;
kefir - 1 glass;
small zucchini - 1 pc.;
salt - 0.5 tsp;
granulated sugar - 2 tbsp. l .;
flour - 1-1.5 cups;
garlic - 2 cloves;
soda - 0.5 tsp. (no slide);
vegetable oil - 5 tbsp. l.
Cooking steps
Peel and seed the zucchini.
Put the zucchini, grated on a fine grater, into a bowl, in which we will knead the dough.
Then add kefir.
Then add eggs, granulated sugar, salt and peeled garlic, grated on a fine grater.
Mix the pancake dough well.
Add sifted flour to the dough. Then add soda to boiling water and mix, pour into the dough, beat well with a whisk.
Add 4 tablespoons of vegetable oil to the dough, mix gently. The dough turns out like thick sour cream. Let the zucchini and garlic pancake dough stand for 30 minutes.
Fry in a hot frying pan, greased with a little vegetable oil, on both sides until golden brown.
How to cook pancakes from zucchini recipe with garlic - a complete description of the preparation so that the dish turns out to be very tasty and original.
I suggest you cook delicious pancakes from zucchini on kefir. Of course, most often, this is a seasonal dish, but out of season you can safely use frozen zucchini. The recipe for zucchini pancakes is simple and does not differ much from making regular pancakes.
Zucchini pancakes, of course, will in fact resemble pancakes more, since they are small in size and more plump than pancakes. However on taste it will not be reflected in any way.
How to cook pancakes from zucchini (recipe with photo step by step on kefir)
Ingredients
- young zucchini - 2 pcs.;
- chicken egg - 1 pc.;
- wheat flour (I have whole grain) - 1 glass (faceted);
- kefir 1% - 1 glass;
- salt to taste;
- Italian herbs (optional) - to taste;
- refined sunflower oil - for frying.
Cooking time: 30-40 minutes.
Yield: about 20 pieces.
So, wash the zucchini well, grate it on a fine grater into a large bowl.
Beat the egg with salt using a blender or a whisk.
Add kefir to the beaten egg and mix everything well.
Pour flour into the same container and beat the dough with a blender until smooth.
Pour the dough into a bowl with grated zucchini, add spices (Italian herbs). Italian herbs go very well with zucchini to taste, but you can skip them if you want.
Mix everything with a spoon until smooth. Pan with non-stick coating grease vegetable oil... In principle, you can use any pan you have, but this squash pancakes will not burn and will be easier to turn over.
Spread the zucchini dough into the pan with a tablespoon: for 1 pancake, 2 tablespoons. When browned on one side, turn over.
Our zucchini pancakes are ready! If you would like to make zucchini pancakes with filling for a complete set, then you need to put 1 pancake in the pan (3-4 tablespoons of pancake dough) and roll the dough over the pan as much as possible. This will give you more flexible pancakes and can fill them.
The best filling for zucchini pancakes is, perhaps, any cheese hard grade, better salty, or unassuming "Mozzarella". You can also fill such pancakes with a mixture of boiled chopped chicken with herbs and sour cream, or natural yoghurt/ low-fat and non-acidic kefir. You can come up with any filling to your taste. And using this recipe for zucchini pancakes for a basic one, you can fill the dough with various seasonings to your taste.
Original squash pancakes without filling can be served with sour cream or natural yogurt. You can even imagine them in a sweet version: just dip such a pancake in sour cream and sugar ... This is a rather hearty and healthy snack. And in case you use whole grain flour, then also a less high-calorie product, harmless to the figure. Bon Appetit!
Zucchini pancakes with garlic
You can also make a simple but savory variation. Having prepared by basic recipe squash pancakes, each with garlic mayonnaise on top. We get a spicy and spicy version.
Zucchini pancakes without flour
Ingredients (for 15 pieces):
- young zucchini - 2 pcs.;
- chicken egg - 2 pcs.;
- onion - 1 small head;
- salt to taste;
- spices to taste;
- vegetable oil for frying.
Quite to myself dietary option without any problems. Grate the zucchini, chop the onion either with a chopper or finely chop with a knife. Squeeze the liquid out of the vegetable marrow. Mix chopped vegetables with eggs, salt and spices. Bake in a frying pan greased with vegetable oil until browned on both sides, wet with paper towels. Serve with sour cream and chopped herbs sauce.
If you want to cook diet pancakes from zucchini without flour, then you should bake them without using oil in a non-stick pan, or bake them on parchment paper in an oven at 220 degrees, also without using vegetable oil for 30-40 minutes.
Lean zucchini pancakes without eggs
Ingredients (for 4 servings):
- zucchini - 2 pcs. small;
- wheat flour - 100-120 g;
- salt - a pinch;
- sugar - 1 tablespoon;
- vegetable oil for frying.
Great unusual option sweet squash pancakes! Especially good at fasting. All that is required is to grate the zucchini on a fine grater, add flour, salt, sugar and mix everything thoroughly. Fry such pancakes in a pan with vegetable oil until golden brown. You can serve it with honey, jam or syrup.
The same recipe will come in handy if you want to make vegetarian zucchini pancakes, because the difference between vegetarian zucchini pancakes lies precisely in the absence of both dairy products and eggs in the dough. For flavor, you can add any seasoning of your choice to the dough itself, as well as chopped herbs for a savory option.
Zucchini pancakes for diabetics
Ingredients (for 4 servings):
- young zucchini - 2 pcs.;
- wholemeal or rye flour - ½ cup;
- chicken egg - 2 pcs.;
- salt, black pepper - to taste.
The secret of making such pancakes, which will be useful to each of the diabetics, is quite simple and consists in using mainly coarse flour, for example, rye. Just a low-calorie one is also suitable. For cooking, you need to mix all the ingredients, except the zucchini. Add zucchini grated on a coarse grater to this mixture and mix everything well. Fry zucchini pancakes in a non-stick pan without using oil, or with a minimum amount of it, without frying the pancakes to golden crust.
Zucchini pancakes for nursing
At breastfeeding for the mother, products that have a significant amount of vitamins and trace elements in their composition are very important, which are so necessary for both the mother herself and the baby's body for normal development. One of these products is zucchini. At the same time, it is safe for the baby, which also adds advantages in favor of this product. That is why these pancakes are very good for nursing mothers. Zucchini pancakes for nursing can be prepared according to the recipe, as lean pancakes from zucchini.
Zucchini pancakes for children
Children love different pancakes and pancakes! For children's zucchini pancakes, you need to mix puréed and well-squeezed pulp 2 zucchini, 1 chopped onion, 1 egg, 2 tablespoons. milk, 3 tbsp. oat flour, ½ tsp. baking powder and a pinch of salt and sugar. Mix everything thoroughly. The dough should be like sour cream. Bake the pancakes in a non-stick skillet without oil, or with a minimum amount, over low heat. These pancakes are tender and tasty.
Crunchy squash pancakes
There are two ways to make regular squash pancakes crisp. The first is that the cooked according to classic recipe Fry the dough (zucchini + egg + flour + salt) in a pan using refined vegetable oil until golden brown, spreading the dough in a thin layer. These crepes should then be laid out on a paper towel to remove excess oil. And you can do otherwise. So, crispy zucchini pancakes.
Ingredients (for 2 servings):
- zucchini - 1 pc.;
- chicken egg - 1 pc.;
- wheat flour - 1 glass (faceted);
- ready-made wheat or oat bran for breading;
- vegetable oil for frying.
Rub the zucchini on a fine grater, squeeze the juice out of it. Add the egg, flour, salt and pepper to the zucchini, mix everything well. The dough should be thick enough to shape with your hands. We take a little dough with wet hands, dip in bran on both sides and fry in a pan on both sides until golden brown. Bran is very beneficial for digestion, it is a good source of dietary fiber, healthy carbohydrates, and this recipe they will just give that necessary pleasant crunch. Bon Appetit!
Pancakes with zucchini in milk
Ingredients (for 6 servings):
- zucchini - 500 g;
- seasoning for vegetable dishes(you can "Italian herbs") - 1 tbsp;
- chicken egg - 2 pcs.;
- wheat flour - 50 g;
- sugar - 1 tsp;
- baking powder for dough - 0.5 tsp;
- milk - 75 ml;
- vegetable oil for frying.
Grate the zucchini on a coarse grater, squeeze to drain the juice. Then add seasoning, egg and other ingredients, mix everything thoroughly. Bake pancakes in a frying pan greased with vegetable oil, spreading vegetable mix from a tablespoon. These pancakes are very tender and fragrant.
To make sweet squash pancakes, you should increase the amount of sugar in the recipe to 2-3 tablespoons. Serve with jam, honey or syrup of your choice.
Zucchini pancakes with cottage cheese
Ingredients (for 6-8 servings):
- low-fat cottage cheese - 150 g;
- chicken eggs - 2 pcs.;
- zucchini - 500 g;
- wheat flour - 100 g;
- green onions- 3-4 feathers;
- dill greens - a small bunch;
- salt to taste;
- vegetable oil for frying.
Grate the zucchini on a coarse grater. Chop green onions and dill. In a bowl, combine cottage cheese, eggs, salt. Add zucchini and herbs to the curd mixture. Gradually adding flour, mix the dough. It should turn out to be the consistency of thick sour cream. Grease the pan with vegetable oil. Lay out the dough at the rate of a tablespoon for 1 pancake. Fry the pancakes until golden brown on both sides.
Zucchini pancakes with cheese
For 15 pieces of such pancakes, we need:
- zucchini - 2-3 pcs.;
- onion - 1 large piece;
- chicken egg - 3 pcs.;
- wheat flour - half a glass;
- garlic - 3 cloves;
- hard cheese (Parmesan is best suited) - 100 g;
- salt, black pepper - to taste;
- vegetable oil for frying.
Chop the onion and garlic, sauté together in vegetable oil. Add the grated zucchini and stew everything together a little (about 5 minutes) so that the zucchini softens and the excess juice evaporates. Add salt, remove pepper from heat and transfer to a bowl.
Add eggs, flour and grated cheese to the mixture, mix everything well and form round cakes. Fry over medium heat in vegetable oil until golden brown. Dip the pancakes with a paper towel to remove excess oil. Serve ready-made pancakes with natural yogurt sauce, sprinkle the dish with a little grated cheese on top.
Zucchini and potato pancakes
Ingredients (for 4 servings):
- young zucchini - 2 pcs.;
- potatoes - 2 pcs. (small);
- wheat flour - 100 g;
- chicken egg - 2 pcs.;
- salt, black pepper - to taste;
- vegetable oil for frying;
- sour cream for serving.
Quite a satisfying version of zucchini pancakes. This can be served as a full-fledged and independent dish, as well as a side dish for meat.
Grate zucchini and potatoes on a fine grater, squeeze out the juice. Stir both vegetables, add the rest of the ingredients and mix again. Grease the pan sunflower oil and bake pancakes until golden brown on both sides. Serve with sour cream and, if desired, fresh chopped herbs.
Pancakes from pumpkin and zucchini
To prepare such pancakes, you need to take as a basis the recipe for pancakes with zucchini in milk. replacing half of the zucchini in the composition with pumpkin, i.e. take 250 g of pumpkin and the same amount of zucchini. And add a pinch of nutmeg to the dough.
The only difference in preparing vegetables is that it is advisable to puree them with a blender, and not grate them. But if you do not have a blender, then you need to grind the zucchini on a puree grater. Everything else remains unchanged. Bake these pancakes over low heat in a lightly oiled skillet on each side until browned. These pancakes turn out to be lush, tender and appetizing reddish color. Serve the pumpkin and zucchini pancakes with Ricotta, sour cream or natural yogurt.
Zucchini and carrot pancakes
Grate 2 young zucchini and 1 large carrot and mix. Add 1 egg, 6-7 tbsp. wheat flour, a couple of tablespoons. finely chopped dill, salt and black pepper. Fry in a pan until golden brown.
If desired, to make such pancakes softer, you can pre-boil the carrots in boiling water for 5 minutes and then also grate them.
Zucchini and minced pancakes
Ingredients
- zucchini - 400 g;
- minced meat (any, to your taste) - 200 g;
- garlic - a couple of cloves;
- chicken egg - 2 pcs.;
- wheat flour - 2 tablespoons;
- chopped herbs, salt, black pepper - to taste;
- seasoning "khmeli-suneli" ground coriander(optional) - a pinch;
- vegetable oil for frying.
Such pancakes from zucchini turn out to be juicy, tender and soft and quite draw on the status of cutlets, which can be served with any side dish.
Grate zucchini, drain off excess liquid. Pass the garlic through a press, finely chop the greens. Add to the courgettes along with the rest of the ingredients and stir well. Fry in a pan in vegetable oil until golden brown on both sides.
Zucchini and apple pancakes
A sweet pancake option that's great for breakfast! So, for 4 servings we need:
- zucchini (preferably young) - 500 g;
- apple - 200 g;
- sugar - ½ cup;
- chicken egg - 2 pcs.;
- wheat flour - 250 g;
- salt - a pinch;
- soda - on the tip of a knife;
- vegetable oil for frying.
Peel apples, cores and seeds. Grate both apples and zucchini on a fine grater. Mix with the rest of the ingredients. Fry pancakes in a frying pan greased with vegetable oil until golden brown. You can dip the pancakes with a paper towel afterwards to remove excess oil. Serve with sweet yogurt or sour cream.
Yeast zucchini pancakes
Ingredients
- zucchini - 1 pc.;
- wheat flour - 400 g;
- yeast (fresh) - 15 g;
- milk - 2 glasses;
- chicken egg - 2 pcs.;
- salt, spices, herbs - to taste;
- vegetable oil for frying.
Dissolve yeast in warmed milk. Add flour to them, mix thoroughly and leave to "come up" for half an hour.
Zucchini (if already ripe), peel, seeds and grate on a coarse grater.
When the dough begins to rise, add eggs, salt and chopped zucchini to it and mix thoroughly.
Fry in a pan like regular squash pancakes until golden brown. Serve with sour cream or natural yoghurt.
See others step by step recipes with photo
How to make zucchini pancakes: 5 recipes for every taste
Zucchini pancakes are the most popular dish in the summer. An abundance of useful and dietary vegetable gives the hostesses the opportunity to experiment in every possible way in the preparation of this dish, complementing it with different components. Zucchini pancakes recipes with photos, which are given below, are a real treat for family and friends.
Recipe 1. Zucchini pancakes with garlic and cheese
You can prepare this spicy and aromatic appetizer on hastily... This inexpensive and at the same time very tasty dish will surely please many.
- Zucchini - 300 g.
- Chicken eggs - 1 pc.
- Garlic - 2 cloves.
- Dutch cheese - 70 g.
- Wheat flour - 1/3 cup.
- Spices and salt.
Rinse the vegetable, peel and grate. Set aside for 15 minutes. During this time, the grated mass will release juice, which must be squeezed out.
Drive an egg into a bowl of vegetables, add finely grated cheese, garlic passed through a press, salt, pepper and mix well.
Put a couple of drops of oil on a hot frying pan, put the squash dough cakes with a spoon and fry them on both sides until golden brown.
Serve zucchini cheese pancakes with garlic with sour cream or mayonnaise. These pancakes can be an excellent side dish for meat, fish or poultry.
Recipe 2. Sweet pancakes with zucchini
How to make sweet pancakes from zucchini? This appetizer is quick and easy to prepare. This will require:
- Young fruits - 0.5 kg.
- Sugar - 100 g.
- Eggs - 1 pc.
- A pinch of salt.
- Wheat flour - 100 g.
Rinse the fruits, peel, grate and squeeze out the resulting juice after a while.
Add the rest of the products to the vegetable mass - egg, sugar and salt. At the end, add flour and mix well. Fry the pancakes until golden brown and transfer the finished dish to a paper towel to remove the remaining fat.
You can serve sweet squash pancakes with tea. They go well with sour cream.
Recipe 3. Pancakes from zucchini on kefir
This aromatic and fluffy product goes well with any sauce and can be a great snack, for example, at a picnic.
- Young vegetables - 300 g.
- Kefir - 1 glass.
- Flour - 250 g.
- Chicken eggs - 1 pc.
- Salt - 0.5 teaspoon.
- Pepper to taste.
- Baking soda - on the tip of a knife.
Drive an egg into a deep container, add salt and whisk lightly. For a piquant taste, you can add 0.5 teaspoon of sugar.
Pour soda into a glass of kefir and set aside for a couple of minutes. Then pour the kefir into the egg mass, mix well.
The vegetables can now be cooked. Rinse, remove the skin and unnecessary zucchini elements, grate on a medium grater and squeeze the pulp lightly.
Combine the vegetable mass with kefir and egg. To make the dish aromatic, you can add a little dill and parsley, as well as pepper.
At the end, add flour in several passes, constantly stirring the dough. It is very important that it does not get too thick.
Shape into tortillas and fry on both sides until golden brown. Ready-made zucchini pancakes with kefir can be served both hot and cold with sauce.
Such pancakes can be made not only in a frying pan, but also in the oven, slow cooker.
Put on a baking sheet with parchment paper dough cakes and send for baking in the oven for a quarter of an hour at 180 degrees.
To cook in a multicooker, you must select the "Baking" option for half an hour.
Recipe 4. Zucchini pancakes without eggs
This healthy yummy will appeal to many. In addition, it does not require a lot of products to prepare it:
- Young fruit of medium size (300 g).
- Refined sunflower oil - 30 g.
- Greens, salt and pepper to taste.
Grate prepared vegetables, squeeze out the juice and add finely chopped greens to them.
Add flour to this mass - 50 g in several passes, so that the dough turns out to be the consistency of thick sour cream.
Grease a frying pan with vegetable oil using a silicone brush, heat over a fire and fry the dough on both sides until they are lightly browned.
Recipe 5. Zucchini pancakes without flour
Many hostesses like to cook this dietary, amazing and delicate appetizer, especially in summer, when there is an abundance of green vegetables.
- Zucchini is medium in size.
- One carrot.
- Chicken egg.
- Half an onion.
- Garlic - 1 wedge.
- Ground black pepper, salt and herbs - to taste.
You can prepare such pancakes step by step as follows. First you need to prepare the vegetables - rinse, peel and grate on a medium grater - zucchini and carrots. Chop the onion finely. Combine all ingredients. Squeeze out the resulting juice. Add garlic chopped through a garlic press to the vegetable mass, then beat in an egg and mix all the products well.
Form tortillas and place in a hot skillet. Fry the pancakes on both sides over medium heat until golden brown. Cool and serve with sour cream or mayonnaise.
Zucchini pancakes - fast and tasty. Zucchini Pancake Recipes
One of the staples in the early summer harvest basket, this vegetable is prized for delicate taste and the ability to use in the most different recipes... Think you've tried all the simple veggie and dietary 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, akin 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, deform them as you like. Thick pancakes are good dietary meal suitable for a hearty but light dinner as they are not sweet at all. Which recipe should you choose? Depends on the desired flavor of the pancakes. It must be remembered that:
- Zucchini is a very watery product. After grinding, they need to be held 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 blur, and the pancakes will tear.
- If you intend to fry the diet version without oil, you should not add sugar: then the pancakes will not burn.
- It is impossible to guess the exact proportion of all ingredients, so be prepared to increase the proportion of dry or liquid product. After kneading the dough, you need to bake one pancake and see what it will be like. If necessary, change the consistency of the working mixture with flour or kefir / milk / water.
How to make pancakes from zucchini on kefir
This dish is for lovers of low-calorie but nutritious dinners or breakfasts. The same recipe can be used to cook pumpkin pancakes- it will turn out no worse. If you put them on top of each other, smeared with sour cream or mayonnaise, you get an unsweetened cake. The recipe is worth not only careful study, but also keeping 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 spoons with top;
- soda, salt - 1/2 tsp each;
- frying oil.
- Beat eggs, pour in kefir, gently add soda and flour.
- Combine chopped and squeezed zucchini with chopped liver, salt. Scroll in the blender at the fastest mode.
- Connect both masses. The dough will have a medium thickness and spread well over the surface.
- Fry in a small amount of oil, making thick pancakes.
How to cook thin pancakes with zucchini in milk
Perfect replacement classic version for carnival or simply, if you wish, eat a low-fat and hearty pancake during a diet. The dish is not at all sweet, perfect for the subsequent preparation of strudel with meat or vegetable filling... The product will not break when the filler is swirling. The amount of zucchini in the recipe is indicated roughly, since it depends on its mass.
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.
- From the peeled and "gutted" zucchini, make shavings using a grater, collect 1.5 cups of it.
- Combine warmed milk, yolks, squash pulp. Mix. Gently add proteins with a spoon so as not to lose their splendor.
- Pour in oil, add flour in portions (the entire volume minus 3 tablespoons).
- The dough should be liquid, as on classic pancakes... Scoop out with a ladle and pour over a hot skillet from the edge. Fry until browned on both sides.
Zucchini pancakes with potatoes without flour
It is more correct to call this dish potato pancakes - the cooking technology is identical, the set of ingredients, with rare exceptions, is also. Such zucchini pancakes are suitable for girls on a diet and for all adherents. healthy eating... If desired, you can not fry them, but bake them in the oven, thereby not using oil. The recipe is very simple, it will require you to take:
- potatoes and zucchini - 400 g each;
- egg of the 1st category;
- onion;
- potato starch - 3 heaped spoons;
- any spices;
- butter (if pancakes are fried).
The technology of work is as follows:
- Pass the potatoes and zucchini through a grater (shallow side), squeeze the chips, drop into a sieve. It takes about half an hour to eliminate the remaining liquid.
- Chop the onion, add it to the potato-squash mass. Season with spices.
- Add salt to the egg while beating.
- Combine all ingredients carefully, 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 the maximum, lower the pancakes formed in the palms one by one. The approximate diameter of each is 15-16 cm, the thickness is 1-1.5 cm.
- Fry, turning over after browning, fold into a deep dish. Serve with dill and sour cream sauce.
Delicious zucchini pancakes stuffed with cottage cheese
An unusual version of the dish that some girls like as a savory breakfast. Protein from cottage cheese provides pancakes with satiety, zucchini - a delicate texture. Such pancakes can be fried so much that they crunch, or you can leave them soft. Professionals advise using Italian ricotta instead of grain cottage cheese - it will give the dish a flakiness. The calorie content of a 100 g portion 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 cottage cheese with an egg, add salt, add herbs torn by hands.
- Combine both parts, mix.
- Fry in a dry skillet (or lightly oiled).
- Garnish with sesame seeds or add halved cherry tomatoes before serving.
How to make sweet squash pancakes
The highlight of this interesting recipe- not only in the absence of flour. There are no harmful products at all, but the pancakes are sweet. You can only understand the reason 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 a top;
- baking powder - 5 g;
- honey - for serving;
- olive oil;
- cinnamon.
The principle of making sweet pancakes:
- Grate zucchini and apples, squeeze.
- Pour oat flakes, stir, leave to swell.
- After a quarter of an hour, add a little cinnamon, beaten egg whites, add flour and baking powder.
- Grease the 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 a dietary menu based on turkey breast paired with zucchini. It is better to take soft cheese: for example, salted feta cheese or viscous mozzarella. The latter should be labeled "for pizza". It is a pressed cheese that is easy to grate. Fresh mozzarella in the form of balls is less susceptible to grinding due to its softness, has a more bland taste, 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 tablespoons;
- soft cheese - 130 g;
- olive oil;
- cloves of garlic;
- seasonings.
- Chop the breast, scroll in a blender. Do the same with the pulp of a young zucchini.
- Beat eggs, add minced meat, squeezed zucchini shavings. Salt.
- Grind the cheese, add 2/3 of the volume to the pancake dough.
- Add crushed garlic (the number of cloves is determined individually), add seasonings.
- Add the sifted flour last. The dough should resemble fatty fresh sour cream in density.
- Fry each pancake on both sides. Remove from the pan and sprinkle with a pinch of cheese.
Appetizing, ruddy zucchini pancakes with cheese and herbs- great option hearty breakfast, snack or appetizer for the main course. The addition of grated zucchini gives the pancakes juiciness, cheese - tenderness and creamy taste while green onions and mint are savory, spicy flavors that you want to enjoy over and over again. A recipe for those who are already a little fed up with ordinary or.
In addition to mouthwatering taste, adding the filling significantly thickens the dough, which allows you to use less flour, and thereby reduce the calorie content of pancakes. The dough is so incapable that it can be prepared in advance and stored in the refrigerator for 24 hours. I do this a lot. I cook the dough in the evening (sometimes, for convenience, just a double portion), and the next day I fry a couple of pancakes for breakfast - 10 minutes and breakfast is ready. The remaining dough is waiting for lunch, dinner, or just a sudden desire for a snack. Possessing a bright taste, such pancakes are good on their own and do not require filling or preparation of a complex sauce. It is enough to add a little sour cream or natural yogurt.
Ingredients
- zucchini 1 kg
- flour 150 g
- eggs 5 pieces.
- Chees Feta 100 g
- green onion 50 g
- mint 15 g
- salt 1 tsp
- ground black pepper 1-2 pinches
- vegetable oil for frying
Instead of feta cheese, you can use any brine (for example, feta cheese) or hard cheese. True, pickled cheese is still a little more preferable, since it gives the pancakes a creamy flavor.
Instead of fresh mint, you can add dill or 1 teaspoon of ground dried mint.
From the specified number of components, about 8 pancakes with a diameter of 17 cm and a thickness of 2-3 mm are obtained, or 10 pancakes a little thinner.
Preparation
We prepare all the necessary ingredients. If the zucchini is middle-aged with coarse seeds inside, then we take them out and throw them away. 
We rub the zucchini on a fine grater. The smaller the pieces are, the less noticeable they will be in the finished pancakes. I do not advise turning zucchini into mashed potatoes, chopping in a blender. Pancakes in this case are denser and slightly rubbery in taste. At the other extreme, pancakes made with too long and large pieces of zucchini are also, in my experience, not the best option, since in this case the pancakes are less palatable and tend to tear when rolled. 
Add 1 teaspoon of salt to the grated zucchini and mix them so that the salt is evenly distributed. We leave the zucchini at room temperature for 30 minutes. During this time, the zucchini will release a large amount of juice. 
In the meantime, separate the mint leaves from the stems and chop finely. Also finely chop the green onion stalks. Rub the cheese on a fine grater. We break it into a separate container chicken eggs and mix them with a fork or whisk until smooth. No need to whip. 
Squeeze out the infused zucchini and drain all the juice. The more juice you can remove, the less flour you need and the pancakes will have a more zucchini flavor, which is great. I squeeze the squash mass by squeezing it in my palms. Quite strong, but not dry. It turns out about 500-600 ml of juice, and the zucchini mass loses about 2/3 of its original volume. 
Add chopped herbs, cheese and eggs to the squash mass. Mix everything well. 
Sift wheat flour, in order to return her airiness and enrich with oxygen. So, the dough will be smoother, and the pancakes will taste more delicate. 1-2 tbsp. add flour to the zucchini mixture and mix everything well so that there are no lumps left. After mixing in about half the flour (75 g), we begin to check the consistency of the dough by scooping it up with a spoon. When the dough envelops the spoon in a dense layer and, having lingered on it for 1-2 seconds, falls into the bowl in a single clot - it's done. By consistency ready dough resembles sour cream, does not drain from a spoon. Depending on how well we squeezed the zucchini, as well as the size of the eggs, you will need about 150 grams of flour +/- 1-2 tablespoons. In this business, less flour is better than more. After all, if the dough turns out to be liquid, you can always add a little more flour, but if you add all the flour at once, the dough may turn out to be too thick and it will be more time consuming to distribute it in a pan thinly. 
Add 1-2 pinches of ground black pepper to the dough. We mix. We taste a drop of dough and, if necessary, add a little more salt. The dough is ready. You can start frying pancakes. 
Heat the pan over high heat and grease the bottom of the pan with vegetable oil with a silicone brush. Reduce heat to medium, add a portion of dough to the pan and distribute it over the bottom of the pan with the back of a spoon, stretching the dough in a circular motion, from center to edges. I usually make pancakes 2-3 mm thick, so the dough portion for each pancake is 2 tablespoons.
Increase the heat slightly and fry the pancake for 2-3 minutes, until its surface is dull and slightly dry, and the underside is browned. 
Turn the pancake over and fry on the other side for another 1-2 minutes, until golden brown. To turn pancakes, it is best to use a wide spatula with a curved handle, and if there is no one on the farm, help yourself with another spatula, fork, or, very carefully, hold the pancake with your fingertips. 
We repeat the procedure with the remaining test. To make the pancakes more golden and crispy, grease the pan with a drop of vegetable oil before adding each new portion of the dough. 
Ready. Pancakes are best served hot. You can simply with sour cream (or natural yogurt) or by making a simple sauce based on it, adding chopped garlic clove, salt and pepper to it. You can go even further by adding some green onions, mint and grated cheese to the sauce. Bon Appetit! 
And if there is still a zucchini and you want variety, then cook and.