Per 100 grams - 54.13 kcal/w - 2.64/2. 45/5. 18.
Ingredients:
Preparation:
Peel the zucchini and grate it on a coarse grater, beat in the egg and mix well.
Add grated cheese and chopped garlic clove to the zucchini, add salt and pepper to taste, add flour, stir.
Fry pancakes on olive oil until golden brown.
It’s very tasty to eat these pancakes with a sauce made from yogurt and finely chopped herbs. Bon appetit!
Fans of tasty and soft pancakes made from zucchini or other vegetables will definitely like the following recipe. After all, it mixes ingredients that allow you to preserve the tenderness and juiciness of all components. Delicious zucchini pancakes are prepared with the addition of different cheeses(or rather cheese and cottage cheese), which allows you to make unusual tender flatbreads, which even after receiving golden crust will not become hard or dry.
1. Young zucchini does not need to be peeled. Their skin is still quite soft. The older the zucchini, the thicker its peel. The same goes for seeds. You can leave them in young vegetables, but it is better to remove them from old ones.
2. Zucchini is a watery vegetable, so it is better to grate it on a medium or coarse grater. Then you need to squeeze the mass to drain the excess juice. This way, the pancake dough will not spread during cooking, and ready-made dish there will be a delicious crispy crust.
3. If you grate the zucchini very finely, it will give even more juice and the dough will turn out liquid, but at the same time more homogeneous. So, if you like this type of pancake structure, you will have to add more flour.
4. The dough should be quite thick. It needs to be mixed well so that there are no lumps of flour.
5. It is better to add salt to already ready dough, right before frying. Otherwise, the zucchini will release even more juice.
6. Place about a tablespoon of dough in a frying pan with well-heated oil. Fry the pancakes over medium heat for 2-3 minutes on each side until golden brown. On low heat they will absorb a lot of oil, but on high heat they will not cook through and will burn.
7. Pancakes can also be cooked in the oven. To do this, place the dough on a baking sheet lined with parchment and bake at 200 °C for 10–15 minutes. Then turn the pancakes over and cook for another 5-7 minutes.
Zucchini pancakes with sausage - very delicious dish, which is great served for breakfast with sour cream or some sauce. You can also prepare these pancakes for dinner on their own or as an addition to main courses. They are easy to prepare and will appeal to both adults and children. One condition - the sausage must be of the highest quality!
To prepare zucchini pancakes with sausage you will need:
zucchini - 350 g;
chicken eggs - 1 pc.;
boiled sausage - 100 g;
half-smoked sausage - 70 g;
semolina - 1.5 tbsp. l.;
flour - 2 tbsp. l.;
salt, spices, freshly ground black pepper - to taste;
vegetable oil (for frying) - 50 g.
Grate the zucchini on a coarse grater (if the zucchini is young, you don’t have to cut off the skin), add the egg, sprinkle with spices and pepper.
Mix well and add semolina and flour.
Mix everything thoroughly again and add two types of sausage cut into small cubes (you can use any sausage).
Mix everything again and leave for 5-7 minutes. Next, add salt to taste, add salt immediately before frying so that there is not a lot of excess liquid. Spread the zucchini mixture onto the heated vegetable oil frying pan with a spoon, in the form of small pancakes.
Fry the pancakes over medium heat until golden brown on both sides.
Serve delicious zucchini pancakes with sausage hot or warm with sour cream or your favorite sauce. You can mix sour cream with spicy tomato sauce or ketchup - very tasty!
Bon appetit!
What's good about oven-baked zucchini pancakes? Their preparation requires a minimum amount of vegetable oil, as a result of which they become less caloric. Diet lovers will appreciate this item. The main product used is zucchini or zucchini. Based on this dietary vegetable The dish turns out to be delicate in taste and will not fall apart. To do this, old specimens must be cleaned of hard surfaces and seeds. Zucchini is ground using a food processor, meat grinder or grater.
You need to salt the mass just before baking, then the water will not have time to leave the vegetable. To improve the taste, onions and garlic are often added to the dough when preparing zucchini pancakes in the oven. If a child will eat this dish along with everyone else, it is better to reduce the amount of spicy additives, replacing them with cottage cheese or cottage cheese. Don't forget the sauce for the main dish. It’s up to the hostess to decide what it will be – hot with garlic, spicy or mild. Take note of some interesting step-by-step recipes.
Making classic zucchini pancakes in the oven is very simple. They will be an ideal breakfast or afternoon snack for adults and children. Baked fluffy pancakes good with sour cream, both hot and cold. Flour can be replaced with semolina or oatmeal, keeping in mind that these ingredients need to be given a little time to swell.
Ingredients for the classic recipe:
Preparation:
People who observe the religious canon will need a recipe on how to make zucchini pancakes that are lean but satisfying. Meat and sausage can be replaced with mushrooms, which have high nutritional value.
Products:
Preparation:
Following a diet does not mean starving. When creating your menu, don’t forget to include vegetable pancakes in the oven with the addition of cottage cheese.
Products:
Preparation:
While we're talking about the variety of recipes you can make fluffy pancakes on kefir, then I suggest going through various combinations of ingredients. So in this recipe for pancakes, kefir remains unchanged, but there will be no eggs and yeast will be added. What can perfectly loosen the dough, making any baked goods truly fluffy and airy? Well, of course, traditional yeast. So the recipe for fluffy pancakes did not bypass this truly magical product. Especially if you find in the store not dry yeast, but real live pressed yeast. Then your pancakes will not just be fluffy, but like little ruddy clouds.
Yes, you don’t always have yeast on hand, but if you have it, be sure to try making pancakes using this recipe.
You will need:
Preparation:
1. Take kefir and heat it to just above room temperature. You can simply take it out of the refrigerator in advance, or you can warm it up slightly on the stove. The body is needed for the yeast to begin to come to life.
2. Add sugar and yeast to kefir. Stir well until the yeast dissolves and begins to ferment. Place the bowl in a warm place until foam appears.
3. Add the sifted flour and salt and stir thoroughly until all lumps disappear. The dough should be the consistency of good sour cream and slowly slide off the spoon. Cover the dough and place it in a warm place to rise.
4. After the dough has risen and is covered with bubbles, you can immediately begin baking the pancakes. To do this, heat a frying pan over medium heat and pour in vegetable oil. Thanks to their porous structure, fluffy kefir pancakes will act like a sponge and absorb oil, so watch the amount of oil in the pan so that the pancakes don’t burn.
5. Fry the pancakes on each side until golden brown. They should also be baked inside. To find out, take the first pancake that has been fried and break it in half, the middle should be well baked. If it remains inside raw dough, and outside already golden brown crust or even burns, then you must turn down the heat on the burner. With the next batch of pancakes, wait until the pan has cooled slightly and try again. Medium heat is usually required for successful pancakes.
6. Place the finished golden brown pancakes on a plate or in a bowl. Serve while still hot and with all kinds of sauces and concoctions.
Bon appetit!
Let's look at a dietary method without flour, using oatmeal. Do you think it won't be tasty? You're wrong, they taste amazing. I, like all women, sometimes put myself on a diet and this option was a good substitute for me classic way. By the way, mine liked it too.
Ingredients:
Preparation:
1. First, grate the vegetables on a coarse grater, place in a dish and add salt. There is no need to remove the skin as it is still tender. If you no longer have a young zucchini, then peel it first. Let it sit for 5-7 minutes to release the juice.
4. Heat the frying pan well and pour in vegetable oil. Then add the pancakes and fry over medium heat on both sides until golden brown.
5. Serve them slightly cooled. And enjoy the wonderful, aromatic and delicious pancakes. If you're not on a diet, you can eat them with sour cream. By the way, if you wish, you can sprinkle grated cheese on top when you fry it.
Zucchini pancakes with cheese - simple and savory dish, which you can easily and quickly please the whole family. It can be served as an addition to meat, or on its own. You can prepare these pancakes within half an hour and enjoy the taste of this summer dish. Choose one of the recipes that will delight you not only with taste and simplicity, but will also be very budget-friendly.
Heat the frying pan, grease it, lay out neat pancakes. Fry them until golden brown on each side.
After the first batch of pancakes is ready, remove them from the pan and place them on a flat plate, covering it with a paper towel to absorb excess fat.
Without wasting time, add the second batch to the frying pan. For efficiency, you can use two frying pans.
You can serve the pancakes as a separate dish, adding sour cream, or as an addition to a vegetable salad.
The big advantage of this recipe is the absence of oil, which significantly reduces the calorie content of the dish.
The multicooker is especially popular among young housewives and has taken its place in every home.
Using a multicooker, you can also prepare zucchini pancakes with cheese.
This recipe for pancakes also differs from the classic one, which does not include the presence of other ingredients in the dish except zucchini, salt, eggs, and flour.
However, cheese and kefir are the ingredients that make this dish more beautiful; the pancakes turn out more fluffy and tasty.
Zucchini pancakes are a simple dish that even a novice housewife can handle. However, there are subtleties that will allow you to really enjoy their taste. Many such secrets can be reached at the cost of repeated repetitions. In this article we generously share cooking tricks delicious pancakes.
Zucchini fritters with cheese and garlic are a delicious dish worthy of a Sunday breakfast, especially during harvest season. If the zucchini has gone bad, and with this mysterious vegetable this happens almost every year, then I start feverishly leafing through cookbooks, notes, calling friends and browsing culinary sites. What inventive housewives will recommend - from compotes and jam to adjika and cutlets, not to mention salads and even cakes.
Pancakes are a useful thing; you can’t prepare them for future use, but you can profitably eliminate part of the harvest. For a family of three people it takes one medium-sized vegetable weighing up to 1 kilogram minus peeling. This amount will make an impressive, mouth-watering pile of pancakes, which you can dash away with sour cream while watching a Sunday morning show.
Use a vegetable scraper to remove a thin layer of peel. Cut the zucchini in half, scrape out the middle with the seeds and loose pulp with a spoon. At an early stage of ripeness, when vegetables weigh no more than 200 g, there is no need to peel and remove seeds.
Take a regular vegetable grater and grate the zucchini on the large side. The vegetable is soft and tender, so the process goes quite quickly.
Next you need to remove some moisture. To do this, sprinkle the grated vegetables with table salt, mix, and leave for 10 minutes. Then transfer the mixture into a colander and squeeze it out with your hands. You can also put the mixture on a piece of gauze, roll it tightly and squeeze it out.
Grind a piece of hard cheese on a fine grater and add it to the squeezed vegetables.
Add two crushed cloves of garlic to the bowl. If you are a garlic lover, then add an extra two cloves, it will be quite appropriate.
Break the coarse into a bowl chicken egg, mix the ingredients with a spoon, the result will be a rather liquid and gelatinous mass.
Mix wheat flour with baking powder and sift into a bowl with liquid ingredients. You can use whole grain wheat flour; such pancakes will contain more dietary fiber.
Knead a fairly thick dough, add dried herbs - dill and parsley, they go well with zucchini. At this stage, taste the dough and, if necessary, add fine table salt to taste.
Heat a cast iron frying pan well and pour in refined vegetable oil for frying. Place a tablespoon of dough per pancake on the frying pan. Fry for 3 minutes on each side over medium heat until golden brown.
Serve to the table hot, piping hot. Be sure to top with sour cream or Greek yogurt and sprinkle with herbs. It’s simply impossible to tear yourself away from the pile of pancakes; it’s a pity that they run out quickly. Bon appetit!
By the way, instead of hard cheese, you can add cheese or feta to the dough, but that’s a completely different story.
Delicious zucchini pancakes with cheese and garlic are ready. Bon appetit!
Zucchini pancakes with cheese - real summer dish, which can be considered as a good replacement for much higher-calorie flour pancakes or potato pancakes. They are light, gentle, with pleasant taste fresh vegetables, and if served with suitable sauce, then the pile of golden pancakes will quickly disappear from the plate. The recipe is very simple: grate the zucchini, add cheese, flour, spices, you can cut any greens you like. Place in hot oil and fry on both sides. Choose the cheese at your discretion, but to be honest, it’s not very noticeable in the pancakes, unless you add two or three times more - then you’ll notice the difference in taste.
If possible, choose young vegetables that do not need to be peeled and coarse seeds removed. But in general, zucchini can be anything: young, large, yellow or light green, zucchini is also suitable. If the skin is thick, peel it off. Grate the pulp through a grater with large holes and chop into short shavings.
To make the pancakes tasty and fluffy, the zucchini needs to be properly prepared. After grating, add salt, stir, and leave for a few minutes. This preparation helps to release excess juice, which we will squeeze out a little later.
In the meantime, let's make the basis for the test. Beat one large or two small eggs.
Grate the cheese on a fine-hole grater. Take any: hard, sausage, you can processed cheese use leftover cheese shavings for pizza.
Squeeze the grated zucchini from the juice. It looks like this: put it in your palm, squeeze with a little effort and let the juice drain. Place the resulting lump in a bowl with egg and cheese.
Stir, sift the flour. To begin with, add three spoons, if the dough does not thicken, add one or two more spoons.
Add baking powder and paprika along with the flour. For lovers of spicy vegetable dishes, replace paprika with chili pepper or a spicy curry mixture.
This is what the dough will look like after mixing. Quite thick, but not gloopy or heavy. It should not spread, otherwise it will leak in the frying pan and you will end up with flat cakes rather than pancakes.
Pour enough oil onto the hot surface of the frying pan, covering the bottom with a layer of 1-1.5 cm. Using a tablespoon, scoop up the zucchini dough and place neat pucks. Fry the bottom without turning over. We adjust the heat lower than medium so that the zucchini pancakes are evenly fried on each side and have time to steam inside.
After two or three minutes, the bottom will turn brown (make sure it doesn’t burn!), pry it off and turn the pancakes over, golden side up. Brown the second side.
Zucchini fritters taste best served with sauce. The simplest one is made from sour cream with herbs; grated garlic or a bit of ground pepper is added to it for spiciness and aroma. An alternative to it can be natural yogurt, curdled milk with the addition of chopped herbs, garlic and cumin. Goes well tomato sauce, but moderately spicy. Delicious with homemade adjika, many are not against ketchup or mayonnaise.
Ready-made zucchini pancakes with cheese do not need to be kept hot or placed on the table immediately. They are very tasty warm, cooled to room temperature or even from the refrigerator. Cook with pleasure and bon appetit!
And here is another cooking option, with the addition of greens
