Zucchini pancakes are a simple but original dish. Just like pancakes made from flour, but only fresher and more unexpected, and for its season - zucchini season - completely unrivaled! It is from these zucchini pancakes that luxurious zucchini cakes with meat and vegetable fillings are made; in them, like in French biscuits, all sorts of tasty things are wrapped (for example, slices of ham with sliced ​​pickles), but also on their own, modestly cooked in milk or sour cream, pancakes are a great pleasure. They are light and satisfying at the same time!

Zucchini pancakes spread perfectly over the frying pan, easily turn over and fry - in a word, if you haven’t tried this recipe yet, correct the mistake and you won’t regret it. We will prepare the dough for them in the most classic way - with milk, with the obligatory addition of a “binder” - eggs and a minimum set of spices - salt and pepper. Recipe for zucchini pancakes with photos step by step - for beginners, to help!

Ingredients

• zucchini 1 pc. (300 g)
• half glass of flour
• egg 1 pc.
• milk 180 g
• salt, pepper to taste
• vegetable oil for frying
• vegetable oil
  to add to the dough 2 tbsp. l.

How to make zucchini pancakes

Stack the prepared pancakes and serve them to the table.


Now comes the fun part.

How to serve zucchini pancakes

The most spectacular way is zucchini cake. or . Or any other at your discretion, because you can layer it with anything - just turn on the desire!

Zucchini pancakes can be served simply with filling. Almost anyone! I just haven’t tried it with fish, but I tried everything - cottage cheese, cheese, herbs, garlic, vegetables, sausage, minced meat, slices of vegetables, any sauces, sour cream, etc. You can not only roll up filled pancakes (in the manner of pancakes ), but also cut them diagonally (in the form of rolls).

Well, just like that with sour cream, if you don’t have time to fantasize, you will really like it – both cold and hot. Believe me.

Recipes for delicious pancakes

Prepare a delicious and very easy dish - zucchini pancakes according to our signature recipe with step-by-step photos and detailed video cooking instructions.

1 hour

139 kcal

5/5 (2)

Zucchini pancakes are not fantastic. Zucchini is a very delicate tasting vegetable. It cooks up quickly and has a great creamy flavor when combined with a beaten egg.

If you make the dough of the correct consistency, the pancakes will not stick to the pan and will bake well. They will taste very fresh and juicy. The main thing is that such a dish is prepared easily and quickly. Even if you have never baked such pancakes, you will succeed.

Ingredients and preparation

What kitchen appliances and utensils will we need? Blender, whisk and non-stick frying pan.

Required Ingredients

How to choose ingredients

• Young zucchini, regardless of variety, are similar in taste. Therefore, when choosing, we look at their appearance. Spoiled zucchini shows dark spots or limp texture. Feel free to touch the zucchini with your hands; it should be firm to the touch. If it is soft, it means it has been stored for more than a day. The skin color of these vegetables can range from bright yellow to dark green, and are also striped. Each variety has its own color. Therefore, the maturity of zucchini cannot be determined by color. Young zucchini is small in size and its skin is very thin and tender, it can be easily removed with a fingernail.
• Eggs must be labeled, that is, expiration dates must be printed on them. This is the case if you buy them in a store. If you want to buy eggs elsewhere, I do not recommend buying them at spontaneous markets. Especially if they are sold in the summer in the open sun. It is very dangerous. I recommend buying this product from a trusted farm.
• Flour must be of the highest quality, the texture of future pancakes depends on it. The requirements for flour are the simplest. It should be clean, white, without foreign impurities.
• You can take milk of any fat content, but unprocessed, fresh and natural milk is preferable.

Step-by-step cooking recipe

1. Wash the zucchini and grind in a blender. For convenience, they must first be cut into pieces. You can also finely grate the zucchini, but the fibers will be visible in the pancakes. If you want to achieve a homogeneous consistency, use a blender.
   
   
   

   Did you know? If you were unable to get young zucchini, take half of a mature vegetable (about 800 g). But you must remove the skin from it - it is very tough. Then cut it into pieces and also grind it with a blender.

2. Beat the eggs with a whisk and add salt. Add them to the bowl with the shredded zucchini. Stir.
   
   
3. Sift the flour into the zucchini mixture and add the milk. Mix with a whisk.
   
4. Then add vegetable oil. Mix thoroughly again. The batter should be slightly thicker than for pancakes.
   
   
5. Heat a frying pan, scoop the dough into a ladle and pour it in a circle, as when preparing regular pancakes.
   
   
   

   Important! The pan must be non-stick. These pancakes are very tender and have a complex consistency. If they stick to the pan, they will definitely fall apart.

6. When the pancake is browned on one side, turn it over to the other. Fry all other pancakes in this manner.
   
   

These pancakes are usually eaten with sour cream. But you can prepare some kind of sauce for them.

Before you start preparing a dish, it is important to be able to correctly select and prepare its main ingredient - zucchini. After all, it will depend on the quality of this product. How tasty, rosy and fluffy the pancakes will be.

For zucchini pancakes, either young zucchini or already ripe fruits are best suited. Depending on the “age” of the fruit, there is a “remove the skin” step in the cooking recipe, or it is not there. For example, the skin of a young fruit is thin and smooth, and therefore there is no point in cutting it off, otherwise another half of the zucchini pulp itself will be cut off along with it. But mature zucchini has a dense peel that cannot be eaten, so to make pancakes it must be cut off in a charming manner.

To prepare pancakes from zucchini, you need to use fresh fruits that are not damaged, then the product preparation scheme is as follows:

• If the fruit is ripe, remove the skin;
• Grate the fruits on a fine grater to make a puree, or use a blender for this purpose;
• If you get a lot of juice, it is better to squeeze out the puree using gauze, otherwise the dough will turn out to be too liquid;

Only after such a preparatory process can zucchini be used to make pancakes.

Zucchini pancakes: classic recipe

The simplest recipe, also known as the classic one, will take no more than an hour, but the dish turns out to be very satisfying, not to mention its excellent taste and benefits.

Required ingredients:

• Two zucchini with a total weight of 200 grams;
• Two chicken eggs;
• Five heaped tablespoons of flour;
• Two tablespoons of vegetable oil;
• A bunch of fresh dill;
• Ground salt and pepper to taste.

Step-by-step cooking instructions:

Advice! It is very tasty to serve this dish with sour cream or garlic sauce. Gourmets can try zucchini pancakes with different sauces, and even ketchup or mayonnaise.

Zucchini pancakes with mushrooms

In addition to the classic recipe, we suggest you familiarize yourself with a more complex recipe, which also includes mushrooms. This dish can be served not only for lunch, but also on a holiday table.

Required ingredients:

• Two small zucchini;
• 1 kg of champignons;
• Two heads of onions;
• 2 kg flour;
• Olive oil;
• One clove of garlic;
• Salt and pepper to taste.

Cooking method:

1. Add eggs to the zucchini puree and mix.
2. Cut the mushrooms as finely as possible and chop the onion. Place these ingredients in a separate bowl, season with spices, let stand for 15 minutes, and then add them to the container with the zucchini and eggs.
3. Next, add flour to the total mass, stirring the dough so that there are no lumps.
4. Pour vegetable oil into the frying pan, place pancakes in a tablespoon and fry them on both sides over low heat, otherwise the champignons will remain raw.

Advice! To ensure that the dough inside is well baked, after the pancake is turned over to the other side, press it down with a spatula. And the finished pancakes can be additionally sprinkled with fresh herbs for flavor.

Sweet zucchini pancakes for children and adults

Sometimes it’s so difficult to persuade children to eat something healthy, but you can use a little trick by preparing sweet zucchini pancakes that will certainly appeal to both children and adults with a sweet tooth.

Required ingredients:

• Two medium-sized zucchini;
• 150 grams of flour;
• A tablespoon of granulated sugar;
• One egg;
• Salt and baking soda on the tip of a teaspoon;
• Vegetable oil.

Cooking method:

1. Mix zucchini puree, egg, sugar, salt and baking soda in a bowl until smooth.
2. Add flour in full to the main composition and knead the dough.
3. Heat a frying pan, pour in vegetable oil, spoon out the dough with a tablespoon, forming pancakes.
4. The pancakes are fried for three minutes on one side and the other.
5. Serve ready-made sweet zucchini pancakes with jam, honey or sour cream.

You can also make it from zucchini.

Some useful tips regarding the process of preparing zucchini pancakes will help housewives avoid common mistakes and prepare a truly tasty, healthy and high-quality dish:

1. The dough should be kneaded as soon as the grated zucchini mass is ready.
2. Also, you cannot leave the dough to sit, it must be used immediately after it is mixed. The fact is that there is a lot of liquid in zucchini, and if the dough sits for a little while, it will become very liquid and it will no longer be possible to fry pancakes from it. If the dough has already become liquid, you can add more flour to it, but the pancakes will then turn out less tender.
3. The pan with oil must be preheated, otherwise the pancakes will stick.
4. As additional ingredients, you can add not only mushrooms, but also cheese, ham, meat and even semolina.
5. Zucchini pancakes can be eaten for breakfast, lunch, and dinner.

There are many step-by-step recipes with photos on how to make zucchini pancakes, so you can safely experiment and choose your favorite recipe! Just a few ingredients - and you have a nutritious, healthy dish on the table.

Zucchini, a tasty and healthy vegetable that is used in the diet, can be prepared in a variety of ways. They are fried, stewed, baked and added to many dishes. And zucchini pancakes are satisfying and nutritious.

Zucchini pancakes can be prepared with various additives, but in the classic version they are made from the following ingredients:

• 300 g zucchini;
• 2 eggs;
• 200 ml milk;
• 150-180 g flour;
• a pinch of salt;
• seasonings to taste;
• vegetable oil.

Preparation procedure:

1. Wash the vegetables, remove the peel, remove the seeds and grate the pulp on a fine grater.
2. Break chicken eggs, salt, spices into the mixture and mix thoroughly.
3. Add flour in small portions, gradually diluting the dough with milk. It is important that the mass does not contain lumps.
4. Heat the pan well, grease with vegetable oil, distribute the dough evenly over the surface, and fry the pancakes on both sides.

Attention! The zucchini pancake batter will seem thick at first, but do not thin it. Soon the grated vegetables will begin to release juice, and the mass will acquire the desired consistency.

Zucchini pancakes with kefir and sour cream

You can make zucchini pancakes not only with milk, but also use a mixture of kefir and sour cream as a base for the dough.

For cooking you will need:

• 3-4 medium sized zucchini;
• 2 eggs;
• 100 g sour cream;
• 150 ml kefir;
• 200 g flour;
• salt and seasonings;
• vegetable fat.

Operating procedure:

1. Wash the vegetables, remove the stalks, peels and seeds, and grate.
2. Add eggs and half of the sour cream to the zucchini shavings, salt, sprinkle with seasonings and stir.
3. Pour flour into the mixture, add the remaining sour cream and stir until the lumps disappear, and then dilute the mixture with kefir.
4. Place the mixture in a heated frying pan, distribute evenly and fry on both sides until cooked.

Serve the dish hot or cooled, pouring plenty of sour cream on it.

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, you can use not only fresh, but also slightly sour milk, and greens will help highlight the taste.

• 300 g zucchini;
• 2 eggs;
• 220 ml fresh or sour milk;
• 270-300 g flour;
• sprigs of any greenery;
• salt and seasonings;
• vegetable fat.

Operating procedure:

1. Wash and peel the zucchini, remove the seeds, cut the pulp into small pieces.
2. Place the vegetables in a blender, beat in the eggs and puree the mixture.
3. Add flour, milk, salt, spices, herbs and turn on the device again.
4. When the mass becomes homogeneous, add a little vegetable oil. This is necessary so that the pancakes can be removed better. Then, using a ladle, pour a portion of the dough onto 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.

Lenten zucchini pancakes without eggs

Lenten pancakes without eggs are no less tasty and filling compared to dishes prepared according to traditional recipes.

The following ingredients will be required:

• 3 medium zucchini;
• several potatoes;
• 250 g flour;
• 50 ml soy sauce;
• spices;
• vegetable fat.

Preparation procedure:

1. Peel the zucchini and potatoes and chop them on a medium-sized grater.
2. Add flour, spices to the mixture, pour in soy sauce and stir thoroughly. There is no need to salt the dough.
3. Distribute the mixture over a hot frying pan and fry until done.

To prevent the dish from seeming too bland, you can add crushed garlic to the composition.

Zucchini pancakes with cheese and garlic

When preparing zucchini 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 the thin dough keep its shape.

To prepare this dish you need:

• 3-4 zucchini;
• 2 eggs;
• a few tablespoons of sour cream;
• 100 g flour;
• 250 g thick cheese;
• several garlic cloves;
• any greens;
• salt and seasonings.

Operating procedure:

1. Peel the zucchini, grate, beat in the eggs, add salt and seasonings, mix thoroughly.
2. Prepare cheese shavings, chop the herbs, crush the garlic in a press and add to the dough.
3. Add flour little by little to the base, stirring constantly.
4. Fry the pancakes in a hot frying pan greased with oil.

You can make this dish in another way: prepare regular dough, fry the pancakes, and then sprinkle them with a mixture of cheese, herbs and garlic.

Pancakes with zucchini, apples and carrots

Pancakes turn out tasty and tender if you add apples and carrots to the zucchini.

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 table vinegar;
• cooking fat.

Operating procedure:

1. Peel zucchini, carrots and apples, wash and grate on a medium grater.
2. Beat in the eggs, add sour cream, salt and spices, add sugar and add soda slaked with vinegar.
3. Mix the dough thoroughly, adding flour little by little, 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.

To do this you will need the following components:

• 3-4 zucchini;
• several potatoes;
• 2 eggs;
• salt and spices;
• fat for frying.

Preparation procedure:

1. Grind the vegetables and let them stand for a quarter of an hour so that they release their juice.
2. Add eggs, salt and spices and mix thoroughly.
3. Heat a frying pan, grease it with grease 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 will need the following products:

• several zucchini;
• 200 ml milk;
• 2 eggs;
• 180-200 g flour;
• sugar to taste;
• soda;
• vegetable fat.

Operating procedure:

1. Peel the zucchini, grate or grind in a blender, and then mix with eggs, sugar and soda.
2. Pour flour into the base in small portions and stir until the lumps disappear, gradually adding milk.
3. Fry the portions in hot fat on both sides.

During the work you will need:

• zucchini pancakes;
• chicken fillet;
• fresh mushrooms of any kind;
• onion;
• greenery;
• seasonings and salt.

Preparation procedure:

1. Grind the chicken fillet in a meat grinder and place in a frying pan, sprinkle with salt and seasonings.
2. Peel the mushrooms and onions, chop and fry with the meat until cooked.
3. Apply the filling to the pancakes and sprinkle the top of the cake with herbs.

You can prepare this dish using pork, beef or liver as a filler.

Sweet zucchini cake with curd filling

This dessert is sure to please adults and children.

To prepare the dish you will need:

• sweet zucchini pancakes;
• cottage cheese;
• raisins, dried apricots or prunes;
• sugar to taste;
• a few spoons of sour cream.

Operating procedure:

1. Mash the cottage cheese with a fork or grind it through a meat grinder.
2. Add sour cream, sugar and selected dried fruits to the filling, mix thoroughly.
3. Spread each pancake with curd filling and place 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, citrus fruits, jam or jam.

We were going to make zucchini pancakes. Suddenly the question arose - how are pancakes different from pancakes? Apparently - only in size and the presence of soda or yeast in the pancakes, to give them fluffiness.

Both, pancakes and pancakes, a culinary product, fried flatbreads made from batter mixed with water or milk, based on flour and eggs.

Actually, pancakes are prepared with the addition of soda or yeast. Therefore, I think it would be correct to call pancakes pancakes.

Pancakes may have been the first products made from flour, and are traditional in almost all cuisines of the world: Russian pancakes, French pancakes (crêpes), Chinese pancakes, Bulgarian palachinki, English pancakes, Indian dosa, Ethiopian injera and others.

There are a huge number of recipes for pancakes, pancakes and pancakes. The basis for pancakes can be either just flour or any vegetables: pumpkin, potatoes, zucchini, etc.

The basic principle of preparing vegetable pancakes. For example, zucchini pancakes are prepared from chopped young ones using conventional technology - highly chopped vegetables are mixed with flour, egg, spices, salt, soda are added and everything is fried in vegetable oil. Using this principle, you can prepare pumpkin pancakes, cabbage pancakes, if you replace the vegetables with cottage cheese, you can cook them, or everyone’s favorite ones.

It's summer now, and there are a lot of fresh vegetables at the market, including young zucchini. The zucchini pancakes, the recipe for which I offer, are simple and the pancakes come out with a very delicate taste.

Ingredients (4 servings)

• Young zucchini 1 kg
• Egg 2 pcs
• Flour 3-5 tbsp. l.
• Vegetable oil 100 ml
• Salt, pepper, sugar, ground coriander, ground black pepper, soda taste

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Zucchini pancakes. Step by step recipe

1. Zucchini pancakes - everything is extremely simple.

   Only young zucchini are needed

2. Only young zucchini are needed. If the seeds in the zucchini have already begun to ripen, no matter how you chop them, they will be felt in the pancakes. Young green zucchini does not need to be peeled. However, if desired. Wash the zucchini thoroughly, removing damaged areas. Cut off the tail.

   Wash the zucchini thoroughly, removing damaged areas.

3. Grind the zucchini in any way possible, as you like. You can grate it on a fine grater. You can grind it with a blender. You can simply grind it with a regular meat grinder. By the way, I grind it with a meat grinder. Firstly, this method does not cause any difficulties. Secondly, the grinding is very uniform and, along with the liquid released from the zucchini, there are also quite large pieces, the size of a match head. And thirdly, it's very fast.

   Grind the zucchini using any available method.

4. Season the zucchini mass with salt and pepper to taste. I recommend adding sugar, it improves the taste of the pancakes. The amount of sugar is approximately 1 tbsp. l. for 1 kg of zucchini. By the way, you can add more, then the zucchini pancakes will be almost like a dessert. I recommend adding ground coriander. One day we used coriander by mistake, completely by accident, and really liked it. Now we always add coriander to pancakes. So, add ground coriander, 1-2 pinches to taste. be sure to add a pinch of baking soda, as they say - on the tip of a knife.

   Season the zucchini mass with salt and pepper to taste. Add spices, sugar and a little soda. Add eggs

5. Add chicken eggs. How many eggs? No one knows. It is important that the eggs hold the zucchini together when frying. For 1 kg of zucchini I usually add 2 eggs, this is enough.
6. Mix the mixture very thoroughly until completely homogeneous. You probably shouldn't use a mixer for this purpose. For zucchini pancakes, the mixture is perfectly mixed with a whisk for beating eggs and cream.

   You need to add flour to the zucchini mixture.

7. Then you need to add flour to the zucchini mass. The amount of flour is quite difficult to guess. If there is not enough flour, the pancakes will spread when frying. If there is a lot of flour, you will get a pancake made from flour with a slight zucchini flavor. Therefore, to begin with, for 1 kg of zucchini mass you should add three full spoons of flour. Using a whisk, mix the mixture thoroughly. The flour should be completely mixed with the zucchini without lumps. It is important. The consistency of the final mass is slightly more liquid than zucchini caviar. By the way, I already wrote. The finished mass should pour out quite a bit from the spoon. After the first frying, the amount of flour can be increased based on the result obtained. At each subsequent frying, add a little oil - the pancakes absorb the oil well.
8. Pour vegetable oil into a frying pan. The bottom of the pan should be completely covered with 2-3 mm of oil. The pancakes need to boil in oil.

   Place the zucchini dough into the heated oil. One tablespoon - serving

9. Place the zucchini dough into the heated oil. One tablespoon is the norm for one product. One spoon is a serving. There should be gaps between the pancakes. Reduce the heat under the frying pan to below medium and fry the pancakes until golden brown. Approximate frying time is 4-5 minutes. But visual inspection is mandatory.

   Flip the zucchini pancakes and fry on the other side