As soon as the first fresh vegetables appear on the shelves of markets and shops, you immediately want to prepare something tasty, light, healthy and rich in vitamins from them. One of these dishes is vegetable pancakes. You can cook them from anything - cabbage, potatoes, carrots. But the most delicious are still the squash ones.

Zucchini is perfect for pancakes. Their flesh is tender, juicy, and the pancakes are simply finger-licking. In addition, this vegetable can go well with other vegetables, for example, potatoes, pumpkin, and also meat.

But this time we will prepare zucchini and carrot pancakes - a healthy summer vegetarian dish.

Agree that in the summer, in hot weather, hot food simply does not go down your throat. And fiddling around the stove in the heat is a thankless task. That’s why I want something easy, quick to prepare, and that tastes equally good both hot and cold. This is where carrot and zucchini pancakes come to the rescue. The advantage of this dish is that you can cook a whole pan of them and eat them cold for breakfast, lunch, and dinner. It is prepared quite simply and quickly, and the prepared quantity is more than enough for a large family or company. For example, I often make these pancakes for picnics with friends. While the main treat of the picnic is awaiting - shish kebab - the guests are happy to eat my pancakes.

Ingredients:

Zucchini – 0.5 kg;
Carrots – 250 g;
Semolina - a couple of tablespoons;
Chicken eggs - 2-3 pieces;
Garlic – 2 cloves;
Salt - to taste;
Ground black pepper - to taste;
Vegetable oil for frying

Preparation:

Prepare the vegetables - wash them and dry them. If the zucchini is young, grate it on a coarse grater along with the peel. If they are old, cut off the thick skin, cut in half, remove the seeds and fibers from the core and only then can you grate them.

Add salt to the zucchini mass and set aside for an hour.

Grate the peeled carrots as well, but on a medium grater. Please note that initially the carrot mass should be 2-3 times less in volume than the zucchini mass.

Pour semolina into a container with carrots and beat in the eggs and pepper.

Mix everything and set the bowl aside so that the semolina softens and soaks in the carrot juice.

After an hour, you can start preparing the zucchini and carrot pancakes themselves. By that time, the zucchini will release juice and decrease in volume.

Squeeze out the liquid with your hand so that the zucchini turns into a kind of plastic mass. The less liquid remains, the better the pancakes will fry.

After all the liquid has gone, the volume of grated zucchini should decrease by three times.

Add prepared carrots to the zucchini. Now the volume of two important ingredients for our dish is almost the same. If you prepare pancakes according to this recipe, the presence of carrots gives a pleasant flavor and color, the pancakes will not be completely “boring”.

Mix the vegetables and add garlic (finely chopped or crushed in a garlic press) to flavor the dish.

Serve zucchini and carrot pancakes with sour cream or ketchup. Try this dish hot and then chilled. It will be delicious in all versions.

Advice from Edana:

It happens that some of my friends are not too fond of the taste of garlic in the pancakes themselves. And then I make a special sauce for them to slightly enhance the taste of the dish. I press the garlic through a press and then mix it with mayonnaise. You can use any mayonnaise, but low-calorie mayonnaise is best. Try this, it turns out very tasty.

In August, during the ripening season of zucchini, the number of searches for “zucchini fritters” on the Internet approaches 52,000, compared to 2,610 in December. Why did it happen?

Each season has its own characteristics.

Weather, holidays. Yes, people have different concerns at different times. Sowing, haymaking, harvesting, preparing for the winter.

If men are cutting down Christmas trees - New Year is coming, carrying tulips - March 8, and if you see a car with seedlings in the trunk and a driver in a Panama hat, it means spring, the sun has warmed up, grass has appeared, and it’s time to plant vegetables.

Of course, the dacha is our breadbasket. Starting in spring, we can enjoy hand-grown natural foods rich in vitamins. Greens, radishes, cucumbers, strawberries, currants, then tomatoes, zucchini, pumpkin, apples...

Today I want to present to you a recipe for summer pancakes, which we will make from zucchini and carrots.

Compound

- small zucchini - 2 pcs.

- clove of garlic - 2 pcs.

- medium carrots - 1 pc.

— chicken egg — 1 pc.

- salt to taste.

Preparation

Grate all ingredients on a fine grater. Place in a colander and wait 15-20 minutes for the juice to drain. Or we squeeze it out with our hands. Transfer to a deep bowl.

Salt, pepper, add spices.

Add an egg. Mix. While mixing, carefully add flour.

Until the consistency of thick sour cream.

Heat a frying pan with vegetable oil. Spread the dough with a spoon.

Fry on both sides until done.

Serve with sour cream and pesto sauce, garnish with lettuce leaves or something else. Fantasize.

Well, sooo delicious!

It is better to use a frying pan with a non-stick coating, then you will need less oil. You need to start frying when the pan is already heated. At the same time, the pancakes will quickly begin to crust, which minimizes the absorption of oil.

Zucchini is an unusually healthy vegetable that is available all year round, and therefore must be present in the diet of those who monitor their health and strive to maintain a normal weight. Zucchini contains a lot of fiber, pectin, as well as various vitamins and microelements necessary for the functioning of the whole body. They normalize the functioning of the digestive system, bind harmful cholesterol, remove heavy metals and other harmful substances from the body. In addition, zucchini is hypoallergenic, easily digested in the intestines and contains very few calories, so their consumption is especially recommended for young children, as well as adults with various diseases or trying to lose weight.

In summer, you should pay special attention to zucchini dishes, since at this time they have maximum benefits and do not overload the body in the heat. In addition, this vegetable is easy to grow in summer cottages, and in stores it costs pennies, which allows you to feed your family tasty, healthy and very budget-friendly.

Zucchini has a fairly neutral taste, so sometimes it can be difficult to feed children and other picky eaters this product. In this case, you have to invent something bright and unusual in order to introduce your family to healthy zucchini. Pancakes made from zucchini and carrots will come to the rescue, transforming this simple vegetable into an interesting and very original dish that can serve as a wonderful side dish for meat, and also serve as an independent dish for breakfast, lunch or dinner.

Preparing zucchini pancakes using this recipe is quite simple and quick, and the result is very soft and juicy cakes with a delicate sweetish vegetable taste. Household members may not even immediately understand what this dish is made of, and gobble it all up for their dear soul, asking for more. The pancakes turn out to be quite filling, so they are perfect for vegetarians as a main dish. They can also serve as a light, nutritious dinner that won't leave you hungry without adding extra calories. Zucchini and carrot pancakes are a versatile and delicious vegetable dish for all occasions!

Useful information How to make zucchini and carrot pancakes - a simple recipe for delicious zucchini pancakes with step-by-step photos

INGREDIENTS:

• 2 medium zucchini (600 – 700 g)
• 1 medium carrot
• 2 small eggs
• 100 g sour cream
• 4 tbsp. l. decoys
• 1/2 tsp. soda
• greens to taste
• 50 ml vegetable oil
• salt pepper

COOKING METHOD:

1. In order to prepare zucchini and carrot pancakes, you must first prepare the vegetables. Wash and peel carrots and zucchini.

2. Grate the zucchini on a coarse grater and squeeze out the juice as best as possible. I do it this way: I take grated zucchini in portions and carefully squeeze them with my hands in the sink over a colander, transferring them to another bowl. It is advisable to do this procedure 2 or 3 times, since the less liquid remains in the zucchini, the less binding agent (semolina, flour or starch) is required to be able to form pancakes.


3. Grate the carrots on a coarse grater and add to the zucchini.


4. Chop the greens and add to the rest of the ingredients. I usually use a mixture of dill and parsley, but you can also add green onions or cilantro to suit your taste.


5. Stir soda in sour cream and add along with eggs, semolina and black pepper. It is advisable not to salt the zucchini mixture in advance, otherwise it will release even more liquid.

6. Mix all ingredients thoroughly and leave for 20 - 30 minutes at room temperature for the semolina to swell. If a lot of liquid comes out of the squash pancake mixture, it is best to carefully drain it just before frying.

7. Heat the vegetable oil well in a large frying pan. Spoon the vegetable mixture into the pan in the form of thin pancakes and fry over medium heat for 2 - 3 minutes until browned. Zucchini and carrot fritters should be made small, otherwise they will be difficult to turn over.


8. Carefully turn the pancakes over to the other side and fry for another 2 - 3 minutes until cooked. Place the zucchini pancakes on a paper towel to absorb excess oil and immediately season with salt.


Serve the pancakes warm with sour cream or any sauce of your choice. Tender juicy zucchini and carrot pancakes are ready!

Zucchini or zucchini is a type of hard-skinned squash. These vegetables are not only incredibly tasty, but also extremely useful, especially in therapeutic or dietary nutrition. They are indicated for diseases of the stomach, kidneys, liver and cardiovascular diseases. Zucchini is easily absorbed by the body; its consumption prevents obesity and prevents the body from accumulating excess cholesterol. Zucchini fruits are rich in pectin substances, which help remove sodium salts from our body and promote better absorption of food.
In cooking, zucchini is stuffed, stewed, fried, canned, caviar and various salads are prepared from it. Try preparing one of the many zucchini dishes - tender zucchini and carrot pancakes with added spices.

Taste Info Pancakes

Ingredients

• zucchini – 1 kg;
• carrots – 1 pc.;
• eggs – 2 pcs.;
• wheat flour – 9 tbsp. l.;
• vegetable oil - for baking pancakes;
• ground black pepper;
• salt;
• Khmeli-suneli seasoning - 1 tsp.

How to make zucchini and carrot pancakes

Wash the zucchini and trim the stems.
This recipe uses young zucchini, so no peeling is required. If you purchased more mature fruits, then they must be peeled from rough skin and free from seeds.
Place the grated zucchini on a sieve (you can simply squeeze it out) to drain off excess liquid.


Also grate the carrots, thoroughly washed under running cold water and peeled, on a coarse grater.


Combine prepared zucchini and carrots in a large bowl.


Add ground black pepper, salt and Khmeli-suneli seasoning. Beat in the eggs and add the sifted flour.

Mix everything thoroughly.


Place a tablespoon of zucchini dough onto a frying pan heated with vegetable oil, forming small cakes.


Fry the pancakes on both sides until they acquire a pleasant light brown color.


Place the finished zucchini and carrot pancakes on a paper towel or napkin to remove excess oil.
Serve hot, as they say, “piping hot,” and always with sour cream. You can sprinkle the pancakes with finely chopped aromatic dill or fragrant parsley.


Cooking tips.
1. Instead of zucchini, you can take young zucchini or squash. The bottom will make equally delicious pancakes.
2. If you want to give the dish a “spicy” taste and additional aroma, you can add chopped garlic to the dough.
3. Zucchini pancakes will be very tasty if you put a little grated hard cheese in the dough. By the way, any cheese will do, but pancakes with Parmesan are especially good.

• - 500 gr.
• Carrots - 1 pc.
• Garlic - 3-4 cloves
• Parsley - 1 bunch
• Egg - 1 pc.
• Salt - to taste
• Ground black pepper - to taste
• Sesame - 1-2 tbsp. l.
• Premium wheat flour - 4-5 tbsp. l.
• Vegetable oil - 4-5 tbsp. l.

Method for preparing zucchini pancakes with carrots and herbs:

So, first of all, wash all the vegetables, peel the zucchini, if necessary, and remove the seeds. Peel the carrots and garlic. Grate the zucchini on a coarse grater, leave for a while, then squeeze out the juice.

Meanwhile, grate the carrots on a coarse grater and finely chop the parsley. After the zucchini has released its juice, which we will later squeeze out, add carrots and herbs, and also squeeze out a few cloves of garlic. Add a raw egg, salt, spices and sesame seeds and mix everything well. Add flour last and mix again until smooth. Look at the consistency, you may need from 3 heaped tablespoons of flour to 5 (the younger the zucchini, the more juice they contain, the amount of flour depends on this). Now let's move on to the final stage. Place a tablespoon of the zucchini mixture in a frying pan heated with vegetable oil and fry until golden brown. Use a spatula to turn over to the other side and cook the pancakes until cooked.
Fry the pancakes over medium heat. You can serve this delicious dish with sour cream or your favorite sauce. I wish you bon appetit!