How to make kefir zucchini pancakes. Zucchini pancakes on kefir
Pancakes, a traditional Slavic dish, without which many people cannot imagine a feast. Most prefer the classic ones, but those who have tried it also like the pancakes made from zucchini. They are very tender and less high in calories than regular ones. The calorie content of one portion of such zucchini pancakes is only 210 kcal. They are usually cooked in the summer, when the zucchini is just ripe. If desired, in winter, you can use pumpkin instead of zucchini. Although, this will already be a completely different dish. 😉 And our recipe with a photo will tell you how to cook delicious pancakes from zucchini on kefir.
A set of products for making pancake dough.
- kefir - 2 glasses;
- chicken eggs - 3 pcs.;
- flour, first or highest grade - 2 tablespoons;
- zucchini - 1pc .;
- soda;
- salt;
- sugar;
- sunflower oil - 2 tbsp. spoons;
- refined sunflower oil, for frying - 2 glasses.
How to make pancakes from zucchini on kefir
1. Break eggs into a bowl. Then add salt, sugar and whisk everything well.
2. Add 0.5 teaspoon of baking soda to kefir and stir, it is necessary for the soda to react in kefir. You will see the occurring reaction by the formed light foam.
3. Rub the peeled zucchini on a fine grater.
4. Mix eggs, kefir and zucchini until smooth.
5. Add a little flour to the mixture and stir everything with a spoon.
6. Pour 2 tablespoons of vegetable oil into the dough and mix.
7. Set the dough to stand for 15 minutes so that the components react with the baking soda.
How to bake pancakes
Pour a thin layer onto a thick frying pan sunflower oil, better refined so as not to smoke. Warm up the pan and pour a layer of dough.
Fry pancakes until golden brown on both sides. Turn it over with a wooden spatula.
We spread the prepared zucchini pancakes on a dish and lightly grease with butter.
Delicious dietary squash served with fresh sour cream, garlic or tomato sauce... It is not customary to wrap the filling in such pancakes, but if you really want to, then choose among. Zucchini pancakes are so delicious on their own that they just melt in your mouth.
1. THIN PANCAKES ON MILK
FROM WOOL.
A lot of delicious and appetizing are prepared from zucchini
dishes - casseroles, pancakes, snack cakes, etc.
Try the squash pancakes. You will not regret.
A simple recipe for very
delicious squash pancakes. Try them
you can eat just like that, or you can do it
stuffed. Meet the recipe.
So, we will cook pancakes with the addition
squash puree. The finished dish is impossible
called dessert, so the recipe does not include
use sugar.
Ingredients:
Milk 200 ml
Egg 3 pieces
Zucchini 3-4 pieces of medium size
Flour 10 tablespoons
Salt
Vegetable oil
Preparation
Separate the whites from the yolks. Whisk the whites
foam, add salt to them.
Mix the yolks with milk, add to them
sifted flour, salt.
Let's prepare the zucchini. Peel them off,
cut off
ponytails and chop in mashed potatoes. The best thing
grind
blender until mushy, but
can also be grated on a fine grater.
Introduce mashed zucchini into the dough,
stir, add oil to the mixture
vegetable.
Toast thin zucchini pancakes over
two to three minutes on each side. Serve
them to the table without additives, with sweet tea or
compote.
2.Zucchini pancakes ON KEFIR
Compound:
Zucchini 450 gr.
- Kefir 300 ml
- Eggs 4 pcs.
- Flour 350 gr.
- Sunflower oil 1 tbsp. spoons
- Parsley 2 tbsp. spoons
- Salt 1 tsp
- Soda 0.5 tsp
- Butter grease the pancakes
Preparation
Grate the zucchini on a fine grater in a sieve
squeeze out the juice well. Add to zucchini
beat eggs, salt, kefir, mix. 
Add chopped parsley
mix. 
Gradually adding flour, knead
not a thick dough.
Add 1 tbsp. a spoonful of vegetable
oil, mix. Add soda
stir, let the dough stand
20 minutes. 
Grease a hot pan with vegetable
butter, form a pancake and fry with
both sides until golden brown
colors. Grease the finished pancake
butter.
Also in zucchini pancakes you can
put the filling and serve. 
Zucchini delicious and healthy vegetables used in dietary nutrition, you can cook different ways... They are fried, stewed, baked and added to many dishes. And zucchini pancakes are nourishing and nutritious.
Zucchini pancakes can be made with various additives, but in the classic version they are made from the following ingredients:
- 300 g zucchini;
- 2 eggs;
- 200 ml of milk;
- 150-180 g flour;
- a pinch of salt;
- seasonings to taste;
- vegetable oil.
Cooking procedure:
- Wash vegetables, peel, remove seeds and finely grate the pulp.
- Break into mass chicken eggs, salt, spices and mix thoroughly.
- Add flour in small portions, gradually diluting the dough with milk. It is important that the mass does not contain lumps.
- Heat the pan well, grease vegetable oil, spread the dough evenly over the surface, and fry the pancakes on both sides.
Attention! The pancake dough will appear thick at first, but should not be thinned. Soon, the grated vegetables will begin to secrete juice, and the mass will acquire the desired consistency.
Zucchini pancakes with kefir and sour cream
You can make pancakes from zucchini not only with milk, but also use a mixture of kefir and sour cream as a basis for the dough.
For cooking you will need:
- 3-4 medium-sized zucchini;
- 2 eggs;
- 100 g sour cream;
- 150 ml of kefir;
- 200 g flour;
- salt and seasonings;
- vegetable fat.
Operating procedure:
- Wash vegetables, remove stalks, peels and seeds, grind.
- Add eggs and half sour cream to the squash chips, season with salt, sprinkle and stir.
- Pour flour into the composition, put the rest of the sour cream and mix until the lumps disappear, and then dilute the mass with kefir.
- Place the mixture in a preheated skillet, distribute evenly and fry on both sides until tender.
The dish is served hot or cooled, sprinkled with sour cream.
Thin zucchini pancakes with milk and herbs
Zucchini pancakes will turn out thin and tender if you grind the pulp in a blender. For this dish, it is allowed to take not only fresh, but also slightly sour milk, and greens will help to shade the taste.
- 300 g zucchini;
- 2 eggs;
- 220 ml of fresh or sour milk;
- 270-300 g flour;
- twigs of any greenery;
- salt and seasonings;
- vegetable fat.
Operating procedure:
- Wash and peel the zucchini, remove the seeds, cut the flesh into small pieces.
- Place the vegetables in a blender, beat in the eggs and puree from the mixture.
- Add flour, milk, salt, spices, herbs and turn on the appliance again.
- When the mixture is smooth, add a little vegetable oil. This is necessary so that the pancakes are better removed. Then, using a ladle, pour a portion of the dough into a hot frying pan and fry on both sides.
Advice. In order not to waste time removing seeds from zucchini, it is better to take young fruits, in which they are very small.
Lean squash pancakes without eggs
Lean pancakes without eggs turn out to be no less tasty and satisfying compared to dishes prepared according to traditional recipes.
You will need the following ingredients:
- 3 medium zucchini;
- a few potatoes;
- 250 g flour;
- 50 ml soy sauce;
- spices;
- vegetable fat.
Cooking procedure:
- Peel zucchini and potatoes, grind on a medium-sized grater.
- Add flour, spices to the mixture, pour in soy sauce and stir thoroughly. You do not need to salt the dough.
- Spread the mixture over a hot frying pan and fry until tender.
So that the dish does not seem too bland, you can add crushed garlic to the composition.
Zucchini pancakes with cheese and garlic
When cooking squash pancakes, housewives often have to deal with the fact that they tear when they are turned over. This can be avoided by adding grated cheese to the base; under the influence of high temperatures, it will begin to melt and help thin crust keep in shape.
To prepare such a dish you need:
- 3-4 zucchini;
- 2 eggs;
- a few tablespoons of sour cream;
- 100 g flour;
- 250 g of dense cheese;
- a few garlic teeth;
- any greens;
- salt and seasonings.
Operating procedure:
- Peel the zucchini, grind on a grater, beat in the eggs, add salt and seasonings, mix thoroughly.
- Prepare the cheese shavings, chop the herbs, crush the garlic in a press and add to the dough.
- Pour flour into the base little by little, constantly stirring the mass.
- Fry the pancakes in a greased frying pan.
You can make this dish differently: cook regular dough, fry the pancakes, then sprinkle them with a mixture of cheese, herbs and garlic.
Pancakes with zucchini, apples and carrots
Pancakes are delicious and tender if you add apples and carrots to the squash.
During the cooking process, you will need:
- 2-3 zucchini;
- one large carrot;
- 2 sour apples;
- 3 eggs;
- 50-70 g sour cream;
- 10 g sugar;
- salt and seasonings;
- 120-150 g flour;
- 3-4 g and baking soda;
- 5-7 ml of table vinegar;
- cooking oil.
Operating procedure:
- Peel the zucchini, carrots and apples, wash and rub on a medium grater.
- Beat in eggs, add sour cream, salt and spices, add sugar and add soda, slaked with vinegar.
- Mix the dough thoroughly, gradually adding flour, and then fry the pancakes in a hot frying pan.
The dish will become more satisfying if you add chicken or beef liver ground in a meat grinder to the dough.
Pancakes with zucchini and potatoes without flour
Zucchini pancakes can be made without flour.
This will require the following components:
- 3-4 zucchini;
- a few potatoes;
- 2 eggs;
- salt and spices;
- fat for frying.
Cooking procedure:
- Grind the vegetables on a grater and let stand for a quarter of an hour to let them juice.
- Add eggs, salt and spices and mix thoroughly.
- Heat the frying pan, grease with a greasy mixture and spread the dough over the surface. It is better to do this with a wooden spatula.
Pancakes fried on both sides are sprinkled with green onions or dill and served with sour cream.
Sweet zucchini pancakes
Zucchini pancakes can be made sweet and served as a dessert.
To do this, you need the following products:
- several zucchini;
- 200 ml of milk;
- 2 eggs;
- 180-200 g flour;
- sugar to taste;
- soda;
- vegetable fat.
Operating procedure:
- Peel the zucchini, grate or grind in a blender, then mix with eggs, sugar and baking soda.
- Pour flour into the base in small portions and stir until the lumps disappear, gradually adding milk.
- Fry portions in hot fat on both sides.
In the process of work you will need:
- zucchini pancakes;
- chicken fillet;
- fresh mushrooms of any kind;
- onion;
- greens;
- seasonings and salt.
Cooking procedure:
- Grind the chicken fillet in a meat grinder and send to the pan, sprinkle with salt and seasonings.
- Peel mushrooms and onions, chop and fry with meat until tender.
- Put the filling on the pancakes, and sprinkle the top of the cake with herbs.
You can cook this dish using pork, beef or liver as a filler.
Sweet zucchini cake with curd filling
This dessert is sure to please both adults and children.
To prepare meals you will need:
- sweet squash pancakes;
- cottage cheese;
- raisins, dried apricots or prunes;
- sugar to taste;
- a few tablespoons of sour cream.
Operating procedure:
- Mash the curd with a fork or roll it through a meat grinder.
- Add sour cream, sugar and selected dried fruits to the filling, mix thoroughly.
- Anoint each pancake with cottage cheese filling and lay the cakes on top of each other.
For such a cake, as an addition to cottage cheese, it is permissible to use not only dried fruits, but also banana puree, fresh berries, citruses, jam or jam.
We will cook zucchini pancakes on kefir, and to make them tastier and more aromatic, add chopped herbs to the dough - dill (or dill and parsley in equal proportions). The consistency of the dough will turn out to be almost the same as a regular pancake. It spreads well in the pan, pancakes are thin and ruddy, soft and very tender.
Total cooking time: 40 minutes
Cooking time: 30 minutes
Yield: 8-9 pieces
Ingredients
- zucchini - 1 pc. (300 g)
- large eggs - 2 pcs.
- kefir - 1 tbsp.
- wheat flour - 1 tbsp.
- dill - 0.5 bunch.
- salt - 0.5 tsp.
- sugar - 1 chips.
- baking powder - 0.5 tsp.
- vegetable oil - 1 tbsp. l. + for frying
Note: glass volume = 200 ml.
Preparation
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Wash young zucchini, dry and grate. Throw in a colander to remove excess liquid. Or press firmly against the side of the bowl with your hand, then drain the juice.
Whisk eggs into a bowl, add salt, a pinch of sugar and baking powder to make the squash pancakes tender and airy. Mix thoroughly with a fork until smooth.
Pour in kefir and add chopped dill, previously washed and dried, to the dough.
Little by little, in small portions, add the sifted flour, stirring constantly so that no lumps form.
IN pancake dough pour in vegetable oil. Stir again. In terms of density, it should turn out to be a little thicker than a regular pancake. If necessary, you can add more flour or add kefir until the desired consistency is reached.
Bake in a hot, greased skillet. Pour the dough with a ladle (about half) and spread over thin pancake rotating the pan in the air in a circular motion. You can smooth the surface of the pancake with the outside of the ladle.
Fry until golden brown on both sides - the heat should be moderate so that the pancakes with zucchini have time to bake properly. It is most convenient to turn over with a spatula. Pancakes do not stick in a non-stick skillet, but each time it should still be greased with a little vegetable oil, spreading over the bottom with a brush. If suddenly your first pancake is lumpy, it breaks or turns badly, then add another egg to the dough, it will increase the elasticity.
Put hot pancakes in a stack on top of each other, brushing each with a small amount of butter (optional).
You can serve zucchini pancakes both warm and cold. They go especially well with sour cream or mayonnaise and garlic sauce. You can collect a zucchini cake, it is perfect as a filling processed cheese and fried mushrooms, boiled eggs with garlic or tomatoes with hard cheese. Bon Appetit!
In the summer-autumn period, one of the most effective ways to please your loved ones with useful and delicious dishes is the preparation of zucchini pancakes. Outwardly, they will resemble thin pancakes, but slightly larger in diameter.
Taking these pancakes as a basis, you can make many delicious snacks: rolls, snack pies and cakes. If you wish, you can not be very sophisticated, but simply put any filling on top of the finished pancakes and roll them up with an envelope or something else.
Such vegetable pancakes are prepared on any milk or fermented milk products, they are served on the table with heat, with heat, and fatty homemade sour cream is ideal as a sauce.
Delicious zucchini pancakes - step by step photo recipe
The main thing in cooking squash pancakes it is to observe all proportions exactly and follow the recipe. Zucchini pancakes, like any other pancakes, can also be stuffed with something, just served with some sauce, and even make a cake out of them. Such a dish will become wonderful tasty and hearty breakfast for all family members.
Your mark:
Cooking time: 2 hours 0 minutes
Quantity: 20 servings
Ingredients
- Peeled zucchini: 400 g
- Eggs: 3
- 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 the zucchini from the peel and seeds. Cut it into small pieces. For pancakes, you will need about 400 g of already peeled zucchini.
Put chopped zucchini in a deep bowl. Add eggs, a spoonful of salt and black pepper to taste.
Mix well.
Pour milk into the resulting squash mixture and mix again.
Then gradually add flour and stir until the consistency of the mixture becomes similar to kefir.
Pour vegetable oil into the dough, mix.
The pancake dough is ready.
Spread a frying pan with vegetable oil, warm up and pour out an almost full bowl of dough. Spread the dough over the pan and fry the pancake for 3-4 minutes.
Then turn the pancake with a spatula and fry the same amount on the other side. Do the same with the rest of the dough, not forgetting to sometimes grease the pan with oil. From a given amount of dough, 20-25 pancakes come out.
Ready-made squash pancakes should preferably be served hot and seasoned with sour cream if desired.
Zucchini pancakes are very tender, while the calories in them are much lower than in the classic ones. For example, in the variant in the kefir-zucchini variant below, only 210 kcal per 100 g.
Required Ingredients:
- 0.5 l of kefir;
- 3 non-cold eggs;
- 2 tbsp flour;
- 1 medium zucchini;
- 2 tbsp + 2 tbsp. sunflower oil for frying;
- soda, sugar, salt.
Cooking steps:
- With a whisk, begin to mix the eggs, add salt and granulated sugar to them.
- Separately, we start mixing kefir with soda, wait for a light foam to appear.
- Finely grate the zucchini without the peel.
- Combine the zucchini mass with kefir and egg, mix until smooth, add flour and mix again.
- Add oil to the dough, mix with a fork.
- We set aside the zucchini-kefir dough for about a quarter of an hour.
- Zucchini pancakes are fried in a frying pan heated and poured with oil; frying should be done on both sides. Use a wooden spatula to turn it over.
- We recommend greasing each of the pancakes that are still hot.
Lenten squash pancakes
Do you believe that vegetable pancakes can also be sweet, but very tasty ?! The recipe below is sure to be appreciated by anyone fasting.
Required Ingredients:
- 1 large (or a pair of small) zucchini;
- 0.1 kg flour;
- 1 tbsp granulated sugar;
- Salt, oil.
Extremely simple and straightforward cooking procedure squash pancakes without eggs:
- Finely rub the peeled zucchini, add flour, salt and sugar to them.
- We fry in a hot and oiled frying pan.
- Together with such pancakes, it is customary to serve sweet syrups, jam or sour cream.
Pancake squash cake
We advise all lovers of savory, snack cakes to postpone the preparation of liver cakes for now and try the delicious zucchini, which is suitable for a friendly feast, and for a close family dinner.
Required Ingredients:
- 2 zucchini;
- 1 onion-turnip;
- 3 eggs;
- 8 tbsp flour;
- 1 tbsp sunflower oil;
- 1 tbsp. sour cream;
- 3 tbsp olive oils;
- 1 tbsp food vinegar;
- 1 tsp hot mustard;
- 50 g of cheese;
- greens, salt, pepper.
To decorate this masterpiece, we use fresh tomatoes and sprigs of greenery.
Cooking steps:
- Fold your snack cake we will be made from squash pancakes. To do this, we pass the peeled zucchini and onions through a meat grinder, add and add spices to the resulting mass. In the process, the vegetables will start up the juice, do not drain it.
- Add eggs to the vegetable mass, 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, otherwise there will be problems with flipping. If the pancakes are torn in the pan, add a little flour to the dough.
- Let the pile of ready-made zucchini pancakes cool, and at this time we prepare the filling.
- For the lubricating layer, mix olive oil, vinegar or lemon juice, spices, mustard with sour cream. Chopped garlic and chopped herbs will add spice to our sauce. Rub the cheese separately.
- Let's start collecting the cake. Grease each pancake with freshly made sauce, sprinkle with grated cheese and cover with the next one.
- If desired, we sandwich the cake with tomato slices, and use them together with chopped herbs for decoration.
- We start kneading the dough immediately after the grated zucchini mass is ready.
- In addition to recipes for kefir pancakes, do not leave the dough to infuse, otherwise the vegetable will release too much liquid and you will not be able to fry pancakes from it. Adding flour will help to make the dough thicker, but then you can forget about the tenderness of the finished result.
- It is necessary to pour the dough exclusively into a hot and oiled frying pan, otherwise they will begin to stick and tear.
- Filled with vegetable pancakes can be cheese, mushrooms, ham or even porridge.
- We treat delicious pancakes their family for breakfast, lunch and dinner.
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