In the summer-autumn period, one of the effective ways to please your loved ones with healthy and tasty dishes is to prepare zucchini pancakes. Outwardly, they will resemble thin pancakes, but slightly larger in diameter.

Using these pancakes as a basis, you can make many delicious snacks: rolls, snack pies and cakes. If you wish, you don’t have to get too fancy, but simply put any filling on top of the finished pancakes and roll them into an envelope or some other way.

These vegetable pancakes are prepared with any milk or fermented milk products, served piping hot, and rich homemade sour cream is ideal as a sauce.

Delicious zucchini pancakes - step by step photo recipe

The main thing in preparing zucchini pancakes is to strictly observe all proportions and follow the recipe. Zucchini pancakes, like any other pancakes, can also be stuffed with something, simply served with some sauce, and even made into a cake. This dish will be a wonderful tasty and satisfying breakfast for all family members.

Cooking time: 2 hours 0 minutes

Quantity: 20 servings

Ingredients

• Peeled zucchini: 400 g
• Eggs: 3 pcs.
• 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 and remove seeds from the zucchini. Cut it into small pieces. For pancakes you will need about 400 g of already peeled zucchini.





Place chopped zucchini in a deep bowl. Add eggs, a spoonful of salt and black pepper to taste.



Mix well.



Pour milk into the resulting zucchini mixture and mix again.



Then add flour little by little and stir until the consistency of the mixture becomes similar to kefir.



Pour vegetable oil into the dough and mix.



The dough for zucchini pancakes is ready.



Grease a frying pan with vegetable oil, heat it up and pour out an almost full ladle of dough. Distribute the dough in the pan and fry the pancake for 3-4 minutes.



Then turn the pancake over with a spatula and fry the same amount on the other side. Do the same with the rest of the dough, not forgetting to grease the pan with oil from time to time. This amount of dough makes 20-25 pancakes.



It is advisable to serve the finished zucchini pancakes hot and flavor them with sour cream if desired.



Zucchini pancakes turn out to be very tender, and they contain much fewer calories than classic ones. For example, in the kefir-zucchini version below there are only 210 kcal per 100 g.

Required ingredients:

• 0.5 l of kefir;
• 3 cold eggs;
• 2 tbsp. flour;
• 1 medium zucchini;
• 2 tbsp. + 2 tbsp. sunflower oil for frying;
• soda, sugar, salt.

Cooking steps:

1. We begin to mix the eggs with a whisk, add salt and granulated sugar to them.
2. Separately, we start mixing kefir with soda, waiting for a light foam to appear.
3. Finely grate the peeled zucchini.
4. Combine the zucchini mass with kefir and egg mixture, mix until smooth, add flour and mix again.
5. Add butter to the dough and mix with a fork.
6. Set aside the zucchini-kefir dough for about a quarter of an hour.
7. Zucchini pancakes are fried in a heated and oiled frying pan; frying should be done on both sides. To turn over, use a wooden spatula.
8. We recommend greasing each of the still hot pancakes with butter.

Lenten zucchini pancakes

Do you believe that vegetable pancakes can also be sweet, but at the same time very tasty?! The recipe below will definitely be appreciated by everyone who fasts.

Required ingredients:

• 1 large (or a couple of small) zucchini;
• 0.1 kg flour;
• 1 tbsp. granulated sugar;
• Salt, oil.

Extremely simple and clear cooking procedure zucchini pancakes without eggs:

1. Finely grate the peeled zucchini, add flour, salt and sugar.
2. We fry in a hot frying pan with oil.
3. Along with such pancakes, it is customary to serve sweet syrups, jam or sour cream.

Pancake zucchini cake

We advise all lovers of savory snack cakes to put off preparing the liver cake for now and try the delicious zucchini cake, which is suitable for both a friendly feast and a close family dinner.

Required ingredients:

• 2 zucchini;
• 1 turnip onion;
• 3 eggs;
• 8 tbsp. flour;
• 1 tbsp. sunflower oils;
• 1 tbsp. sour cream;
• 3 tbsp. olive oils;
• 1 tbsp. food vinegar;
• 1 tsp spicy mustard;
• 50 g cheese;
• greens, salt, pepper.

To decorate this masterpiece we use fresh tomatoes and sprigs of herbs.

Cooking steps:

1. We will make our snack cake from zucchini pancakes. To do this, pass the peeled zucchini and onions through a meat grinder, season and add spices to the resulting mass. During the process, the vegetables will release juice; do not drain it.
2. Add eggs to the vegetable mixture and mix again.
3. Add flour, after it has dispersed, we get a homogeneous mass into which we pour sunflower oil.
4. Fry the pancakes in a hot, oiled frying pan on each side. Don't make them too big or you'll have trouble turning over. If the pancakes tear in the pan, add a little flour to the dough.
5. Let the stack of prepared zucchini pancakes cool while we prepare the filling.
6. For a lubricating layer, mix olive oil, vinegar or lemon juice, spices, mustard and sour cream. Chopped garlic and chopped herbs will add piquancy to our sauce. Separately grate the cheese.
7. Let's start assembling the cake. Grease each pancake with freshly prepared sauce, sprinkle with grated cheese and cover with the next one.
8. If desired, layer the cake with tomato slices, and use them together with chopped herbs for decoration.

1. We begin kneading the dough immediately after the grated zucchini mass is ready.
2. In addition to recipes for pancakes with kefir, do not leave the dough to sit, otherwise the vegetable will release too much liquid and you will not be able to fry pancakes from it. Adding flour will help make the dough thicker, but then you can forget about the tenderness of the finished result.
3. It is necessary to pour the dough exclusively onto a hot and oiled frying pan, otherwise they will begin to stick and tear.
4. Vegetable pancakes can be filled with cheese, mushrooms, ham or even porridge.
5. We treat our loved ones to delicious pancakes for breakfast, lunch and dinner.

Let's make delicious zucchini pancakes without eggs or milk. Housewives, especially beginners, believe that it is impossible to bake pancakes without eggs, as they will tear, stick to the pan and, in general, turn out bland and tasteless.

Perhaps this will happen if you make pancake dough using only water and flour. But adding yeast can qualitatively change both the appearance and taste of products. Even with water and without eggs, such pancakes turn out thin and lacy. If you add zucchini, crushed to a puree, into the dough, the pancakes will come out very fragrant. You can use fresh zucchini or frozen.

To ensure successful zucchini pancakes, you must follow these recommendations:

• Zucchini should be young, as their taste is much better than overripe ones. Young zucchini have a thin and tender skin, so it is not cut off.
• Frozen zucchini must be thawed at room temperature before use and then pureed in a blender.
• Zucchini does not have a pronounced taste, so their presence in the dough does not particularly affect the taste of pancakes, but they are rich in useful microelements, especially potassium, and are easily absorbed by the body. Pancakes with zucchini will be digested faster without creating heaviness in the stomach.

Zucchini pancakes without eggs and milk turn out golden brown with a slightly greenish tint.

Recipe for delicious zucchini pancakes

Ingredients:

• Wheat flour – 8 tbsp. l. (240 g);
• Dry yeast – 10 g;
• Frozen young zucchini – 350 g;
• Sugar – 60 g;
• Water – 500 ml;
• Salt – 10 g;
• Sunflower oil – 45 g.

Zucchini puree for pancakes

Remove frozen zucchini from the freezer.

Place on a plate and leave until completely defrosted. Drain off any water that has accumulated at the bottom of the dish.

Place zucchini in blender.

Grind until puree.

Yeast dough for pancakes with zucchini

Pour water heated to 30-34° into a deep and capacious bowl. Pour dry yeast out of the bag.

When they dissolve in water, add sugar and salt.

Mix well.

Add flour, adding it in small portions, while mixing it with water using a whisk.

The dough will be medium thick, without lumps.

Cover the bowl with a lid and leave in a warm place to rise. If the room is warm, then after half an hour the dough without eggs in water will double in volume.

Pour in vegetable oil.

This will be enough to prevent the pancakes from sticking to the pan, which has been greased only once - at the very beginning of cooking.

Add zucchini puree.

Mix well with a whisk.

The dough will settle, so let it rise a little more.

How to cook zucchini pancakes in a frying pan

Grease the pan with oil (once). Place over moderate heat and heat well. Pour a portion of dough into the middle. Tilt the pan and quickly form a circle. The surface of the dough will soon begin to bubble, creating many holes.

When the bottom side is well cooked, use a spatula to lift the pancake and flip it over. Fry the second side.

Place the finished zucchini pancakes in a stack on a flat plate.

Freshly baked pancakes have a thin crust, but when stacked on top of each other they soon become soft but springy.

Zucchini pancakes can be served with any sauce. They are also suitable for stuffing, as they roll up perfectly and do not tear.

Bon appetit!

1. You can see from the first pancake how much batter needs to be poured into the pan. If you have a small frying pan, then use a slow cooker. It is designed for 50 ml of liquid. This amount of dough produces a pancake with a diameter of 16-17 cm.
2. If the dough turns out to be thick and does not spread well in the pan, add a little warm water, stir and let it rise again.
3. Portions of dough that has risen strongly should be larger, since its volume is increased due to air bubbles.
4. If there is a lot of dough, then by the end of baking it peroxidizes, settles, and becomes more liquid. Then reduce the portion of the dough, as it spreads well in the pan, and because of this, the last pancakes turn out a little larger than the first.

Ripening as one of the first vegetables in the spring, producing two or even three harvests per season, zucchini deserves to consider various cooking methods. For example, zucchini pancakes. You can take a basic recipe, and based on it, adding different ingredients, you can create dozens of options for a tasty, healthy, satisfying dish.

These are not vegetable pancakes, but pancakes. They are baked thin, tender, with an appetizing crispy rim.

For 4 young medium zucchini we take:

• 4 chicken eggs;
• 160 ml 2.5% cold milk;
• 100 g sour cream (15%);
• 130−160 g premium wheat flour;
• 3 tbsp. l. vegetable oil;
• ground black pepper to taste;
• salt.

Time - 50 minutes. Calorie content 100 g - 94 kcal.

How to cook zucchini pancakes:

Fold in a stack. Serve with tomatoes, herbs, sour cream sauce, cheese.

Zucchini pancakes “Spicy” with kefir

Overall a simple, but with a twist, recipe. Thanks to kefir, the pancakes are soft and delicate. Spices give the dish a spicy, very unusual taste and incredibly appetizing aroma.

For 500 g of young zucchini we take:

• 1 egg;
• 5 tbsp. l. kefir (2.5%);
• 150 g white flour;
• 150 ml warm boiled water;
• 3 tbsp. l. sunflower oil;
• 1/3 tsp. baking powder;
• 1/3 tsp each curry, turmeric, black pepper;
• a small bunch of dill;
• a pinch (to taste) of salt.

Time - 40 minutes. Calorie content 100 g - 113 kcal.

How to cook:

1. Finely chop the washed, unpeeled zucchini into a deep bowl. Salt and mix. Leave for 10 minutes to release the juice.
2. Mix all ingredients except flour in a separate container. Add to vegetable mixture. Mix.
3. Add sifted wheat flour in parts. Knead soft dough.
4. Add water little by little, achieving a dough consistency like liquid sour cream.
5. Add oil. Knead.
6. Pour the zucchini dough in small portions onto a hot cast iron frying pan. Fry until golden brown over medium heat on both sides.

Place the prepared spicy zucchini pancakes in a stack. If desired, grease each with butter. Serve with vegetables, creamy or sour cream sauce, and salty cheeses. You can wrap minced meat fried with onions, cottage cheese with mayonnaise and herbs in kefir-based zucchini pancakes.

Diet zucchini pancakes without flour

Thin pancakes from young zucchini can be made without any problems without the essential component of any dough - flour. At the same time, the flatbreads do not fall apart, they turn out airy and light. A very simple, low-calorie dietary dish.

For 2 medium young zucchini we take:

• 2 eggs;
• a pinch of salt and ground pepper;
• 3 tbsp. l. vegetable oil.

Time - 25 minutes. Calorie content 100 g - 67 kcal.

Read also: How I lost 19 kg in a month and a half

How to cook:

1. Puree the washed zucchini with the skin in a blender or finely grate it. Salt and season with pepper.
2. Leave the vegetable mass for 5-7 minutes to release the juice. Remove excess liquid with a spoon or carefully drain.
3. Beat the egg into the zucchini. Mix thoroughly.
4. Add a little oil to the pan and turn on medium heat. When the pan is hot, pour in the zucchini batter with a ladle so that you get small pancakes.
5. Fry on both sides for a minute until slightly golden brown.

Place the finished diet pancakes on a paper towel to remove excess fat. Serve with low-fat sour cream, sauce made from natural yogurt (kefir), garlic and herbs.

If desired, you can flavor the dough with different spices, add chopped parsley, and season with herbs to taste. Or add grated carrots to the zucchini. The dish will not cease to be dietary, but will benefit in taste.

Flavorful pancakes made from zucchini, garlic and hard cheese

The basis of this dish is young zucchini. Garlic is added for flavor and some piquancy. Cheese makes the pancakes filling and hides the watery taste of the vegetables.

For 500 g of young zucchini, take:

• 2 cloves of garlic;
• 100 g hard cheese;
• 1 chicken egg;
• 3 tbsp. l. flour;
• 1 tbsp. l. sunflower oil;
• a pinch of salt.

Time - 30 minutes. Calorie content 100 g - 122 kcal.

How to cook zucchini pancakes with cheese and garlic:

1. Finely grate the washed zucchini along with the peel. Salt and leave for 7 minutes alone. Do not drain the released juice.
2. Beat an egg into the vegetable shavings, add garlic (pass through a press), and coarsely grated cheese. Mix.
3. Add sifted flour little by little into the dough. Knead the dough until smooth.
4. Add vegetable oil. Stir one last time.

Fry zucchini pancakes with cheese and garlic in oil until golden brown. Serve with sour cream or yogurt sauce, seasoned with a mixture of chopped herbs (basil, parsley, dill).

Read also: How I increased my breast size by 2 sizes in 1 week

Lenten pancakes made from zucchini and carrots without eggs

This recipe can be used both for vegetarian cuisine and in the diet menu or dishes for fasting. Despite the modest set of ingredients and ease of preparation, pancakes made from zucchini and carrots turn out to be quite filling, delicate in taste, and with a pleasant sweet-spicy aroma.

Ingredients for 3 medium young zucchini:

• 2 small carrots;
• 1 onion;
• 2 cloves of garlic;
• 150 g semolina;
• a pinch of salt and black pepper;
• 3 tbsp. l. vegetable oil.

Time - 50 minutes. Calorie content 100 g - 76 kcal.

How to cook:

1. Finely grate the washed zucchini and peeled carrots. Pour into a deep bowl. Squeeze the garlic there through a press.
2. Sprinkle vegetable shavings with semolina. Salt and pepper. Stir the mixture and set aside for 30 minutes.
3. Peel the onion and cut it into small cubes. Pass with 1 tbsp. l. vegetable oil 5 minutes. Let cool.
4. Mix the onion, fried until soft, with the remaining ingredients.

Bake small pancakes in a hot cast iron frying pan as usual. Place on a paper towel to remove excess fat. Serve with fresh tomatoes and herbs.

Rules for preparing zucchini pancakes for diabetes

The diet of a diabetic requires constant monitoring regarding calorie content, nutritional value, glucose content, and glycemic index of foods. Zucchini can and should be consumed if you have high blood sugar levels. However, vegetable dishes must be prepared according to certain rules.

So, it is better to use only young zucchini for pancakes. Thick-skinned large specimens must be cleaned and seeds removed from them. It is recommended to take coarse rye flour for the dough or mix it with wheat in equal parts.

Basic set of zucchini pancakes for diabetics:

• 500 g zucchini;
• 1 chicken egg;
• 1 tbsp. rye flour;
• several sprigs of parsley and dill;
• a pinch of salt and ground black pepper.

Time - 30 minutes. Calorie content 100 g - 114 kcal.

How to cook pancakes with zucchini for diabetics:

1. Puree washed vegetables (peeled without seeds) in a blender or grate.
2. Chop the greens with a knife and add to the zucchini. Salt and pepper. Stir and leave to release the juice.
3. Beat and add the egg to the vegetable mixture.
4. Mix in rye flour little by little until you get a homogeneous dough similar in structure to liquid sour cream.
5. It is necessary to fry zucchini pancakes in vegetable oil, or better yet, in olive oil with the addition of water. You should not achieve a golden brown crust - if you have diabetes, it is harmful to eat fried foods.

Zucchini pancakes can be seasoned with 10% sour cream and served with kefir (yogurt) sauce and herbs. However, it is better to eat without any additives, so as not to increase the calorie content and glycemic index of the dish.

Zucchini dessert: sweet pancakes with apple and cinnamon

The uniqueness of zucchini is that it absorbs and seems to imitate the tastes of the products combined with it. Therefore, you can use this vegetable to prepare not only snacks, side dishes, pickles and marinades, but also desserts. Sweet pancakes with apples are the simplest of them.

Ingredients for 2 medium young zucchini:

• 1 large apple;
• 1 chicken egg;
• 2 tsp. Sahara;
• 5 tbsp. l. premium wheat flour;
• A pinch (to taste) of cinnamon;
• 1/3 tsp. soda slaked with lemon juice;
• salt on the tip of a knife.

Time - 35 minutes. Calorie content 100 g - 102 kcal.

How to cook sweet zucchini pancakes:

1. Finely chop the washed young zucchini. Set aside to allow the juice to release. Drain off excess liquid.
2. Wash the apples, remove the peel, rub with large shavings.
3. Combine zucchini and apple shavings in one container, beat in the egg, add sugar and salt.
4. Add flour little by little, thoroughly stirring any lumps. Add slaked soda. Mix.
5. Leave the dough alone for 10 minutes.

Fry the pancakes in a hot frying pan in vegetable oil or bake in the oven for 10 minutes on each side at a temperature of 200 degrees. Serve dessert warm or cold with homemade sour cream, jam, condensed milk.

Recipes for zucchini pancakes are varied. All of them are united by a simple set of ingredients and ease of preparation. And yet there are several nuances that make the dish come out perfect.

What you need to know:

1. Pancakes made from young zucchini will taste better when the vegetable is grated along with its thin skin and seeds. In large, overripe specimens, only the pulp is used.
2. Zucchini is a watery vegetable. Therefore, before kneading the dough for pancakes from salted chips, the excess liquid released is drained.
3. To obtain a uniform texture for the pancakes, grate the zucchini as finely as possible. Or grind it with a blender. Use a coarse grater to grate vegetables to make thick pancakes and pancakes similar to potato pancakes.

Thin zucchini pancakes can be served in the form of mini-rolls stuffed with boiled beets with garlic and mayonnaise, salted soft cheese and yogurt, mashed potatoes, minced meat fried with onions, and lightly salted fish. For variety and beautiful presentation, you can make snack cakes from vegetable pancakes. It would not be a shame to present such a dish to guests even at a dinner party.

Pate and even zucchini pancakes. As a matter of fact, I’ll tell you the recipe for which now.

Zucchini pancakes turn out incredibly tender and tasty, it’s not even clear that they are made from zucchini. If you like zucchini pancakes, then you will definitely like pancakes made from this vegetable.

It is very convenient to make an appetizer out of them for a snack, smeared with mushroom pate or pate from the same zucchini. Pate recipes will appear on our website soon.

To make zucchini pancakes we need:

• Zucchini - weight ~ 350-400 grams (1 medium).
• Any flour - 2/3 cup, 120 g. I used green buckwheat.
• Milk - 300 ml (I used coconut milk).
• Salt - 0.5 tsp.
• Favorite spices (I use “garlic” seasoning) - 1 tsp.
• Chicken egg - 1 piece.

KBJU per 100 g: 124.5 / 3.59 / 6.65 / 12.87

Step-by-step recipe for making zucchini pancakes:

1 Grate the zucchini using the finest grater.

2 Add the egg and mix thoroughly.

3 Add flour, spices and mix again.

4 Gradually add milk. Why gradually? While pouring in the milk, mix the ingredients thoroughly and watch the consistency of the dough. It should look like traditional pancakes. Different types of flour take different amounts of milk. Some flours will require more milk, some flours will require less.

Also, the amount of milk affects the thickness of the pancakes. You can add 200 ml then the dough will be thick and the pancakes will be thick. If you add more milk, the pancakes will be thinner. I add 300 ml coconut milk.

5 Now let's start frying the zucchini pancakes. There are also several nuances here, because they take longer to fry than regular pancakes.

I fry in a frying pan with a ceramic coating and the first time I grease the pan with coconut oil, then I don’t do this anymore.
In order for the pancake to flip easily, it must be cooked very well on the first side, otherwise it will tear when flipping, especially if you make thin pancakes and use gluten-free flour, like I did.

Pancakes are fried over medium heat.

Pour the dough into the pan, wait 3-4 minutes, turn over and cook for about two more minutes.

And so, one by one, we fry the zucchini pancakes until the dough runs out.

This time I prepared them with mushroom pate.

I hope you will definitely try this recipe, write your reviews in the comments and add photos. Ask questions, I'm always happy to answer them.

Zucchini is valued for its tender pulp without its own harsh taste and aroma. The vegetable can be added to almost any dish; all kinds of snacks and salads are prepared from it, and pancakes are fried. But not everyone knows that even pancakes are prepared using them. They cook, believe me, but better check!

Zucchini pancakes, like ordinary flour pancakes, can be served filled with minced meat.

Zucchini pancakes are quick and tasty - general cooking principles

Externally, zucchini pancakes are more like American pancakes or traditional flour pancakes in our cuisine. They can be lean or sweet, with or without filling.

Thick and thin pancake dough is prepared from zucchini. The vegetable is grated into a dough of dense consistency, and to obtain a more liquid mass, the pulp is crushed with a blender.

The vegetable mass is diluted with milk, kefir or water; there are recipes that use sour cream. Like regular pancake dough, zucchini dough requires the addition of eggs and flour. Salt and sugar are added depending on the desired result. In addition, cheese or fruit puree is added to the zucchini dough for taste.

Zucchini is a watery vegetable and the exact amount of flour is very difficult to predict. The amount in the recipes is indicated approximately; less or more flour may be required. To avoid mistakes, flour should be mixed in in small portions.

Bake zucchini pancakes by heating the frying pan well. Under the first pancake, the bottom must be greased with vegetable oil. The dough is placed in a frying pan in two ways: with a spoon or a ladle, depending on the consistency.

Fluffy zucchini pancakes, quick and tasty (with kefir)

Ingredients:

Zucchini - 450 gr.;

0.3 liters of kefir;

Four selected eggs;

350 gr. flour;

A spoon of vegetable oil;

Two spoons of chopped parsley;

0.5 spoon of soda;

Sweet butter (for greasing pancakes).

Cooking method:

1. Cut off the peel from washed medium-sized zucchini. Having rubbed the pulp into a sieve through a fine grater, leave it for up to a quarter of an hour, and then, after squeezing it a little, transfer it to a wide bowl.

2. Beat the eggs separately. Add kefir to them, add soda and a little less than a spoonful of salt, mix. We also let the mixture stand so that the soda has time to activate.

3. Combine the squash pulp with the kefir mixture, sprinkle with parsley and mix thoroughly, gradually adding flour. You should not add the entire portion at once; the dough should not be thick. At the end, add the specified amount of sunflower oil. Let the finished dough stand for ten minutes.

4. We bake zucchini pancakes, like regular ones, in a frying pan. Before frying the first one, grease the bottom of the pan with vegetable oil. In the future, we use oil only when necessary. Pour the dough into a well-heated frying pan and fry on both sides.

5. Place the finished zucchini pancakes in a stack, brushing one side well with butter.

Thin zucchini pancakes, quick and tasty (with milk)

Ingredients:

Three eggs;

800 gr. young zucchini;

A glass of homemade milk or 22% cream;

Six tablespoons of sunflower oil;

50 grams of refined sugar;

Two glasses of flour, approximately 330 gr.

Cooking method:

1. Pour the eggs into a small but deep bowl and beat with the addition of sugar. After peeling the skin from the zucchini, cut the pulp into small pieces and puree it with a blender.

2. Mix the egg mass with vegetable puree and milk (cream). Stir in the sifted flour. A more homogeneous dough can be achieved by using a blender.

3. Stir in vegetable oil; the consistency of the zucchini dough should be somewhat thicker than that prepared for regular pancakes.

4. Fry the zucchini pancakes for two minutes on each side. Under the first pancake, generously butter the bottom, then warm it well. Excess oil, as a rule, goes away with the first pancake, but it is advisable not to have too much of it even for the first time.

Hearty zucchini pancakes, quick and tasty (with chicken fillet)

Ingredients:

100 gr. spicy cheese;

Chicken fillet - 300 gr.;

One egg;

0.5 spoon of ripper;

A glass of milk;

Two medium onions;

Flour - 200 gr.;

Refined oil;

600 gr. zucchini.

Cooking method:

1. Wash the fillet, cover with cold water, add a little salt and set to cook. From boiling, cook for 30 minutes at moderate heat. Then cool and grind, twisting in a meat grinder.

2. Coarsely grate the cheese, and, on the contrary, finely chop the onion and fry in a frying pan in a small amount of vegetable oil until golden brown.

3. Add onion to fillet, season with pepper, mix. Add cheese shavings and stir well again, adding salt if required.

4. Wash the zucchini and thinly cut the peel from the fruit, cut lengthwise and select the seeds. Rub the pulp with a fine grater.

5. Stirring thoroughly, pour the egg and milk into the vegetable mass and add a little salt.

6. Stir in the flour sifted with the ripper and leave the dough for about a quarter of an hour, pour in two tablespoons of oil and mix it thoroughly.

7. Heat two tablespoons of vegetable oil in a frying pan. Pour in some zucchini batter. Shaking the pan from side to side, let the dough spread all over the bottom.

8. Place the frying pan on heat and immediately place a little meat filling on one side of the future pancake. Using a wide spatula, roll the free half of the pancake onto it.

9. Immediately, as soon as the bottom is sufficiently browned, turn it over and bring the other side to the same degree of readiness. Fry the rest of the pancakes in the same way.

Sweet cinnamon zucchini pancakes are quick and delicious

Ingredients:

One unripe, large zucchini;

Two sweet apples;

Fresh eggs - 2 pcs.;

100 gr. oatmeal;

Spoon of flour;

5 gr. ripper;

Honey for serving;

Vegetable oil;

A third of a spoon of powdered cinnamon.

Cooking method:

1. After cutting the peel from the zucchini and apples, grate the pulp of the fruit on a medium grater. Mix the resulting mass with oatmeal and set aside for half an hour, the flakes should be saturated with juice and swell well.

2. Sift the flour and ripper through a sieve. Beat the whites until stiff foam is obtained; do not use the yolks.

3. Add flour and cinnamon to the zucchini dough, then gradually mix in the protein mixture.

4. Grease the bottom of a small frying pan with oil, put enough dough into it to make a thick pancake, no more than 16 cm in diameter. Larger pancakes are more difficult to flip.

5. After frying the bottom until golden, turn it over and fry the other side. When serving, drizzle generously with melted honey.

Lenten zucchini pancakes quickly and tasty with sour cream

Ingredients:

125 gr. sour cream with a fat content of 20%;

A kilogram of young zucchini;

Three chicken eggs;

One and a half glasses of high-grade flour;

0.5 spoon of soda;

Refined oil, highly refined.

Cooking method:

1. Select zucchini with delicate peel, wash and grate on a coarse grater. More mature fruits are also suitable, but they will need to be cut off with a thin layer of skin and the seeds removed.

2. Pour the eggs into the chopped zucchini, add sour cream, soda and half a spoon of boiled salt, mix.

3. Measure out the specified amount of flour and re-sow. Stir the flour into the zucchini mass gradually, adjusting the thickness of the dough; it should not be thick. Set the bowl aside for about twenty minutes.

4. Heat a little vegetable oil in a small frying pan. We put the zucchini dough into it, prying it with a spoon and carefully level it over the entire bottom.

5. Close the pan with a lid and bake the pancake over medium heat. When the bottom is well browned, turn it over and cook until fully cooked without covering it with a lid.

6. It is better to serve these zucchini pancakes with sour cream.

Thin zucchini pancakes, quick and tasty (with cheese filling)

Ingredients:

Half a kilo of zucchini;

A glass of kefir and drinking water;

Two eggs;

Quick soda - 0.5 spoons;

High quality flour;

A teaspoon of sugar and the same amount of salt;

Two tablespoons of vegetable oil;

200 gr. Maasdam cheese.

Cooking method:

1. Cut the peeled zucchini into pieces, place in a bowl and blend with an immersion blender until it reaches a porridge-like consistency. Add eggs and beat again.

2. Pour boiling water into the squash mixture, add salt, stir thoroughly, pour in kefir, add sugar and soda. Adding the sifted flour, knead the dough, adding vegetable oil almost at the very end.

3. Bake zucchini pancakes, heating the pan well, like regular pancakes. Lubricate the bottom with oil only under the first one, brown one side well, and lightly fry the other.

4. Place the pancakes with the golden side up and sprinkle with shredded cheese. Wrap in an envelope and lightly fry in oil on both sides. You can keep it in the microwave for a minute, the purpose of the additional heating is to melt the cheese.

How to cook zucchini pancakes quickly and tasty - useful tips

If you need to prepare a thick dough, and the chopped zucchini provides a lot of moisture, drain the vegetable mixture in a colander. Do not pour out the expressed juice; it may come in handy if you accidentally knead a thick dough.

If you don’t have a blender, but you want to bake thin zucchini pancakes, grind the pulp with the finest grater with a serrated surface. The process is long, but the result is the same - the zucchini pulp is ground into puree.

To reduce calories, thick zucchini pancakes can be quickly and deliciously prepared in the oven. In this case, the dough should be laid out on spread parchment. Pancakes are baked at 180 degrees for 7 minutes; there is no need to turn them over.

A filling based on canned fish is not the most suitable option for zucchini pancakes, but they work very well with minced meat, and you can use absolutely any pulp. Cheeses of all varieties are suitable, from light to sharp, even with a strong smell and taste.

Zucchini pancakes with a spicy salad of cheese, mayonnaise and garlic are very tasty; you can add sausages well heated in the oven.