Zucchini pancakes: the most delicious recipes of zucchini pancakes

In childhood, this recipe was especially relevant in early autumn, when it was time to harvest and fresh vegetables appeared on the table. Currently, due to the year-round availability of vegetables and herbs on the shelves, such a breakfast can be prepared at any time of the year.

The dish is very satisfying, really tasty and does not require much skill. But despite the simplicity of preparation, there are some secrets that make pancakes with zucchini much tastier.

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And don't be afraid to experiment in the kitchen, and then share your recipes.

  • zucchini - 1 kg
  • potatoes - 1 kg
  • flour - 100 g
  • eggs - 3 pieces
  • onions - 2 small onions
  • garlic - 1 small head
  • any greens (garlic, chives, parsley) - optional
  • pepper - 1 pinch
  • salt to taste

First peel the zucchini and remove the pulp. In small zucchini, it is not necessary to remove the flesh

Grate the zucchini on a coarse grater, add 1 teaspoon of salt, mix well and leave for several minutes to allow excess fluid to stand out

While the zucchini is losing water, peel the potatoes

Rub on a coarse grater. Add 1 teaspoon of salt to the potatoes, mix well and set aside for a few minutes so that too much liquid comes out.

After 10 minutes, drain the juice from a grated zucchini in a colander and squeeze it well. Zucchini juice can be safely poured into the sink.

Squeeze out the potatoes too well, but in no case pour the juice. It contains a lot of starch, thanks to it the vegetable mass sticks well and the pancakes are crispy on the outside and very juicy on the inside. To highlight starch, just wait a few seconds. Then gently drain the water, and return the starch to the potatoes.

Approximately 700-750 g of pure pulp (without a core) is obtained from 1 kg of whole zucchini, and after draining the juice - approximately 300-350 g. About 450-500 g of pulp comes out of 1 kg of whole potato.

Zucchini, potatoes, eggs, flour, grated onions and garlic, pepper, salt and herbs in a large deep bowl

Mix everything well and you can start frying

Draniki is fried in a hot pan (fire is slightly above average) with the addition of vegetable oil. In order for them to acquire a beautiful and crispy crust, the oil should cover potato pancakes to half the thickness.

Put the potato and vegetable mass in a pan with a tablespoon 1-1.5 cm thick, smooth the surface

Fry potato pancakes for 2-3 minutes on each side until golden brown

After frying, potato pancakes can be laid out on a paper towel so that excess fat is stacked from them.

Serve pancakes with sour cream or any other sauce of your choice

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Zucchini potato pancakes: a classic recipe

This dish has a delicate and incredible taste. With a crispy, golden crust. Such a snack should be prepared at least once in the summer.

Ingredients:

  • 5 medium-sized zucchini,
  • 3 eggs,
  • 4 tbsp. l flour
  • salt,
  • sunflower oil,
  • greens,
  • sour cream.

Cooking:

1. Wash the fruits, dry and grate. Salt, wait until they let the juice go, and drain it. Beat eggs, put flour.

2. Now mix the dough thoroughly.

3. Fry the pancakes in a pan until a delicious brownish crust is obtained. To avoid being too greasy, remove excess oil. To do this, transfer them to paper towels, and then put them on a dish.

4. Serve this treat on the table by pouring sour cream sauce and sprinkling with chopped herbs. To give the pancakes a piquant taste, you can cook sour cream and garlic sauce, but this is not for everybody.

The appetizer will be much tastier if served hot.

Diet squash pancakes (with diet)

For those who follow a diet, you can prepare dietary boobies, which have a minimum of calories, since they are not fried in oil, but baked in the oven. Diet squash pancakes are very tasty, but they will not affect the figure. In preparing this dish, zucchini retains all its useful properties, therefore, it can be cooked even by children for breakfast.

The following ingredients will be required:

  • 1.5 kg medium-sized zucchini,
  • 3 onions,
  • 120 ml skim milk
  • 2 chicken eggs
  • 300 g flour
  • 1 tbsp. l lemon juice
  • salt pepper,
  • olive oil,
  • greens.

Cooking method:

1. Wash vegetables well, dry them, grate. Squeeze out excess juice.

2. Grind the onion into a meat grinder or cut into cubes.

3. Combine the dough with onions, salt, pepper, pour milk, lemon juice, beat eggs. Mix until smooth.

4. Lubricate the pan with olive oil. Spoon the dough in the form of fritters onto a baking sheet.

5. Preheat the oven to 185 degrees. Bake for 25 minutes.

Serve with vegetables or low-fat yogurt sauce.

How to cook pancakes from zucchini with garlic in a pan

In the first recipe, we cook zucchini pancakes with garlic. This ingredient will give them piquancy and a pleasant pungency. The result will be a very aromatic treat with a bright taste - as practice shows, men are especially delighted with it.

Ingredients:

  • Young zucchini - 250 g,
  • 2 tbsp. l flour
  • 3 eggs,
  • 1 clove of garlic
  • Sour cream,
  • Salt and freshly ground pepper to taste,
  • Greens to taste
  • Vegetable oil.

Sequence:

Break eggs into a deep bowl. Add pepper to taste. Shake the eggs lightly with a fork.

Mix with chopped herbs and garlic.

Wash the zucchini and rub on a coarse grater. It is better that he be young - then both seeds and peel can be put into action. If not, be sure to remove these parts. Add chopped vegetable to the egg mass.

Well, the last ingredient is flour.

We salt the basis for "creations" immediately before frying. If you do this earlier, too much juice will stand out from the zucchini and the mass will turn out to be liquid.

Fry zucchini pancakes on both sides with vegetable oil. In order for them to be flat, we press with a spatula.

After the appearance of a golden crust, spread on a plate, season with cold sour cream and can be carried to the table. Bon Appetit!

Recipe “Draniki from zucchini":

Peel the zucchini

Grate on a fine "apple" grater, if the zucchini is juicy, then squeeze a little and drain the liquid.

Squeeze the garlic into the zucchini mixture, salt, pepper and mix everything, add the eggs

Mix again and add flour to the consistency of sour cream, how much will take

Drain the sunflower oil on a preheated pan and put the pancakes on it, fry until golden brown

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Squash pancakes with minced meat - the most delicious recipe

Do you want the treat to be not only tasty, but also satisfying? Then just add minced meat to zucchini pancakes! Of course, in fact, cutlets are already obtained, not pancakes ... But who cares about the names when the saliva flows from the aroma alone?

Ingredients:

  • 600 g squash
  • 2 cloves of garlic,
  • 1 egg
  • 400 g minced meat
  • 50 g flour
  • 5-7 branches of fresh parsley,
  • 50 ml of vegetable oil,
  • Salt and ground pepper to taste.

Sequence:

My zucchini and clean. Peel the garlic cloves. With greens, we tear off the spoiled leaves and mine too. Grind everything with a blender.

Add flour and minced meat. Also do not forget about salt and pepper.

It turns out quite a thick and homogeneous mass.

Using a spoon, we form potato pancakes and fry them in vegetable oil.

In order to remove excess fat, spread it on a napkin before serving. Bon Appetit!

Tasty pancakes from zucchini and potatoes in a pan

This is a favorite dish for many. Such pancakes are more tender than just potato. Serve the dish for lunch or dinner with sour cream, fresh cucumbers or tomatoes.

To make potato pancakes you will need:

  • 400 g of potato tubers,
  • 400 g medium-sized zucchini,
  • 2 eggs,
  • 6 tbsp. l flour
  • salt pepper,
  • greens,
  • sunflower oil.

Cooking method:

1. Grate washed “specimens” on a grater and put them in a bowl.

2. Peel potatoes, wash thoroughly and grate. Put to vegetable mass. If a lot of juice stands out, then it is worth squeezing the mixture a little.

3. Drive eggs into the mixture, add salt and pepper, put flour, chopped greens. Stir everything well until a homogeneous mixture is formed.

4. Fry the vegetable pancakes in a pan until a delicious brownish crust.

5. Put the fried vegetable pancakes on paper towels so that they absorb the remaining oil, and immediately can be served.

The most delicious zucchini dumplings with minced meat

If you cook with minced meat, you can get two dishes in one. It will be both a side dish and meat. The dish turns juicy and satisfying. especially appreciated by the male gender.

To make potato pancakes with minced meat you will need:

  • 1 medium squash
  • 300-350 g of minced chicken,
  • 1 onion,
  • 2 chicken eggs
  • 4 tbsp. l flour
  • 2 cloves of garlic
  • salt pepper,
  • sunflower oil,
  • greens.

Cooking

1. Wash the squash thoroughly, wipe and grate. Grated vegetables squeeze well. Beat egg, add spices. Mix everything until a homogeneous mixture is formed. Pour in flour and cook the dough as thick sour cream.

2. Leave the dough for 10 minutes, so that the flour is well dissolved, and it turns out the desired consistency.

3. Salt and pepper the minced meat, pour a little water into the prepared minced meat, and put the finely chopped onions. Put a little squash dough on the pan and mix thoroughly with a spatula so that you get thin pancakes. Fry a little so that it is slightly browned. Put a little stuffing on the pancakes and level it.

4. Put some more dough on top so that the meat is inside the potato pancake and fry until completely cooked on one side and the other.

5. Put the prepared cakes on a paper towel. When fat is absorbed, shift to a dish. Serve with herbs and sour cream.

You can also cook potato pancakes with minced meat according to a different recipe. To do this, mix the minced meat with the vegetable mass. Fry the resulting dough in a pan. To remove excess fat, you need to transfer the finished pancakes to a paper towel. Then shift to the dish. Sprinkle finely chopped garlic and chopped herbs on top. They are very good not only hot, but also cold.

Zucchini pancakes without flour

This is a versatile dish that is suitable for everyday menus, and to make it less high-calorie and more juicy, you can cook without flour. They will please all those who want to lose weight. If desired, you can make with a variety of additives, for example, with hard cheese, garlic, apple.

You can use squash pancakes as an independent dish or as a side dish for fish and meat.

To cook potato pancakes without flour, you will need:

  • 2 medium-sized zucchini,
  • 1 tbsp. l starch with a slide,
  • 1 egg
  • salt pepper,
  • greens,
  • sunflower oil.

Cooking method

1. Wash and dry the zucchini. Grate the vegetable, transfer to a colander and leave for a few minutes to remove excess juice.

2. Put in a deep bowl. Drive an egg into the vegetable mass, add spices, starch, finely chopped greens. Mix everything well to form a homogeneous mixture.

3. Fry in warmed vegetable oil until golden brown.

4. Transfer to a paper towel to absorb excess oil. Put on a dish, serve with sour cream and fresh herbs.

Delicious pancakes with cheese and garlic

Cheese pancakes from zucchini with cheese are prepared very quickly and simply. On the palate, they are somewhat reminiscent of fried fish, and a crisp makes this dish incredible.

The following ingredients will be required:

  • 1 medium-sized zucchini,
  • 3 eggs,
  • 50 g of hard cheese
  • 2 cloves of garlic
  • 6 tbsp. l flour
  • salt pepper,
  • sunflower oil.

Cooking method:

1. Grate hard cheese on a medium grater.

2. Wash the zucchini, grate. Transfer the mass to a colander to remove excess fluid. Transfer the mass to a bowl, add cheese, finely chopped or grated garlic. Then beat eggs, put flour, spices. Stir everything well so that the mixture becomes homogeneous.

3. Fry the pancakes in a pan on both sides until an appetizing brownish crust forms.

4. Transfer the finished pancakes to paper towels to remove excess fat. Place on a flat plate. Top with cream or sour cream.

How to cook squash pancakes in a slow cooker?

I really like to fry sweets in a slow cooker, due to the high walls of the bowl, oil is not sprayed throughout the kitchen. For me, this is salvation, because you do not have to wash the stove after cooking. And it always turns out very tasty! For me, this gadget is just a salvation that I use almost every day for 3 years.

And by tradition I recommend a proven video recipe with detailed step-by-step actions ...

You can also make sweet potato pancakes from zucchini. To do this, add sugar or honey to the dough. Serve them with condensed milk or jam. This dish is good for breakfast. Very tasty potato pancakes are obtained with cottage cheese and raisins. To taste, they are somewhat reminiscent of cheesecakes, but more juicy.

If you add a little soda to the dough, it will turn out magnificent. If there is no flour, then it can be replaced with oatmeal or semolina. Salt the fruit on the pancakes right before frying, as this vegetable gives off a lot of juice. For the same reason, do not cook too much dough from this vegetable.

If you want to maintain a delicate structure of fritters from this vegetable, then you need to rub the fruits on a fine grater, but if you want the dish to have some fiber, then on a large one.

So, I told you all my favorite variations of such an appetizer, I’m sure that you will like them. It remains only to choose the most delicious option and start cooking.

Lenten zucchini pancakes from flour without flour

Contrary to popular belief, you can also eat deliciously in fasting! And the author of the following recipe shows us this beautifully. Cooking squash pancakes without prohibited products. In addition, we will refuse from flour - this will be the highlight of the dish. Ready meals will even turn out to some extent dietary. At least in relation to its classical composition.

Ingredients:

  • 1 kg of zucchini,
  • 1 bunch of green onions,
  • 1 tsp salt + to taste,
  • Ground black pepper to taste,
  • Zest of 1 lemon
  • 1 tsp mixtures of Italian herbs
  • 2-3 tbsp. l corn starch
  • Vegetable oil,
  • 3 cloves of garlic,
  • 0.25 tsp baking powder.

Sequence:

We wash the zucchini, peel the seeds, remove the thick peel from them (if necessary). Rub the flesh on a fine grater. We mix the resulting mass with salt - vegetables under its influence will allocate more juice - and leave for 20-30 minutes.

Meanwhile, chop the green onion, garlic and lemon zest. The last - using a grater, the rest - with a knife.

We merge the resulting juice with zucchini and squeeze them as much as possible. The better you do, the less liquid the dough will be.

Mix vegetables with the ingredients crushed at the previous stage. Add herbs and pepper to them. Mix everything thoroughly.

Next, we put in the starch and baking powder.

If the dough is too thin, you can still add a little flour to it. With its help, it is easier to give the mass the desired consistency.

With our hands dipped in water, we pick up a little dough and make neat pancakes out of it.

Fry them in vegetable oil until a crust appears.

And serve hot to the table. Bon Appetit!

How to make lush pancakes with zucchini and potatoes

Everyone knows that potato pancakes exist. From this article, many probably learned that you can make pancakes from zucchini. And what happens if you connect them with each other? We are watching this fascinating experiment in our next recipe.

Ingredients:

  • 1 egg
  • 300 g squash
  • 1 onion,
  • 300 g of potatoes
  • 0.5 cups kefir,
  • 2 pinches of salt
  • 200 g flour
  • 1 bunch of parsley
  • 100 ml of vegetable oil.

Sequence:

We wash the zucchini and clean the seeds from it. You can use zucchini - then you do not have to peel it. In zucchini (especially mature) it is better to do it.

Break the egg into a deep bowl. And salt it to your liking.

Add kefir and mix everything thoroughly with a whisk.

Next comes the flour. Again, we interfere properly.

Our task at this stage is to obtain a homogeneous dough without lumps.

Squash sent to the blender. If not, you can chop the vegetable using a regular grater.

We squeeze the vegetable mass, throwing it on a sieve to get rid of the juice. We do not need it in too large quantities - the dough will turn out to be very liquid.

Add zucchini puree to the dough.

Together with onions, chopped peeled potatoes with a blender.

And also greens. If you want, add a clove of garlic to make the taste of pancakes more piquant.

We spread potatoes, herbs and onions to the previously prepared mixture.

We achieve its homogeneity.

And now we can start frying culinary masterpieces.

Hot cakes can be laid out on a napkin to remove excess fat, and then serve. Bon Appetit!

The classic recipe for pancakes from zucchini in a pan

Zucchini is suitable for cooking.

For one zucchini, we will take one egg and 5-7 tbsp. flour. Greens and garlic, as well as spices, take as desired.

In this recipe, it is better to use two large fruits to get more pancakes.

First, peel the vegetables from the skin, then wash it and let it dry a little. Now we need to grate them on a coarse grater and transfer them to a large container.

Next, salt the vegetables to taste and be sure to mix well. Salt will help the pulp to secrete juice faster. Leave the mass to stand for about 15 minutes.

While the zucchini are standing, finely chop the greens. You can use dill, parsley and whoever likes it is also a good idea to add a green onion.

We shift the greens into a separate bowl. If desired, you can also chop a couple of cloves of garlic for a light aroma.

If you want potato pancakes to be sharper, take more garlic.

We break two eggs, mix with herbs, add ground black pepper or other seasonings.

With zucchini, squeeze and drain the excess liquid. If this is not done, the fritters will be uncomfortable to fry, they will begin to spread in the pan.

We transfer the mixture with herbs and eggs to the zucchini, then sprinkle everything with flour, focus on the consistency. Add as much flour as necessary, as over time the zucchini will continue to give juice. A minimum should go 6-7 Art. tablespoons of flour.

Next, heat the pan, pour the vegetable oil so that the bottom is closed. First, fry the pancakes in hot oil over medium heat.

We spread the mixture of zucchini in small portions from a spoon. Press lightly, level. On the first side, fry for about three to four minutes, we look so that the crust turns rosy. Then we turn potato pancakes using a spatula.

After we turn off the fire on the stove, close the lid so that the appetizer is cooked and does not remain moist inside.
We look, when the lower part is fried, then our dish is ready.

Now it remains to lay draniki on a plate covered with a paper towel to remove excess oil from the surface.

Before you lay out the next portion, mix the mixture. If necessary, you can add flour if a lot of juice is released.

Ready-made "cakes" are very tender, tasty and perfectly baked inside. Serve them with sour cream or with mayonnaise. Such a dish will certainly be appreciated and loved by all your loved ones.

The most delicious zucchini and potato recipe

We will prepare delicious pancakes from vegetables. This nutritious meal is perfect for breakfast.

To do this, you need:

  • two medium squash
  • a small bunch of any greenery,
  • potatoes - 8-9 pcs.,
  • vegetable oil,
  • young bow with green feathers,
  • two chicken eggs
  • flour - 120-150 gr.,
  • salt, spices.

To start, wash and clean the zucchini. If they are young, then it is not necessary to clean them. After rubbing our vegetables on a coarse grater, salt them, mix and set aside for 15-20 minutes.

Getting to the potato. Peel the tubers, rinse with water, three on a fine grater. Also rub the onion, cutting off the feathers first. After that, cut the greens.

Now we collect all the components in one dish. First, squeeze the juice from the potatoes. You do not need to do this much, because if you squeeze out all the juice, then the pancakes will turn out dry. Zucchini can be pressed a little harder.

We beat in eggs, add salt, add ground pepper and mix. Next, pour flour, the texture of the mixture should turn out like on pancakes.

Now we start to fry. Gently spread the dough from a spoon into a hot oil in a frying pan.

When our pancakes are fried on one side, they can be turned over and fried on the other side.

Potato and vegetable pancakes are best served with heat with sour cream or unsweetened yogurt. In the hot season, you can serve with a glass of cold kefir - it is very tasty!

Dietary pancakes without flour

We will cook the most delicate vegetable pancakes without flour and any other thickeners.

We need only two main ingredients: eggs and zucchini.

There are two ways to prepare pancakes: baked in the oven on baking paper or fried in a pan. Draniki made in a Teflon-coated pan can also use less oil.

You can add cheese to grated vegetables, but you can also without it. Grated carrots are also used in this recipe. No need to add - the decision is yours.

It turns out a healthy diet dish that can be given to small children.

Take:

  • 0.7 kg zucchini,
  • 1 carrot
  • 2 eggs,
  • 120 g smoked cheese,
  • salt, pepper, herbs - to taste.

Peeled and washed zucchini weighing 700-750 gr. grate with large holes.

For an additional shade of taste and beautiful color of pancakes, we rub one medium carrot.

Add a pinch of salt to the grated vegetables and mix well. Let them stand for about 20 minutes.

Next, rub the cheese. This will give the "cakes" flavor and additional tenderness to their texture. You can use the simplest even smoked cheese.

Next, break the eggs and shake them with a whisk until smooth.

Squeeze juice from vegetables using gauze folded in several layers or place zucchini on a sieve.

To the squeezed vegetables, we break the eggs and grated cheese, mix. If you want, add garlic and chopped herbs, salt.

Pour oil into the pan and let it pierce, then reduce the heat to a minimum.

We form cakes with our hands, carefully repelling them, then put them in a pan.

If you are not confident in your dishes and potato pancakes are not well behind the pan, try brewing them in flour or breadcrumbs.

After two minutes, check the pancakes when they are fried - turn them over and fry for a couple of minutes. If you cook for children, fry them on a very low fire, trying to maintain the natural color of vegetables. At the end, cover the pan and cover the potato pancakes for one and a half minutes.

Put the finished pancakes on a plate covered with a paper towel to absorb excess fat.
If desired, increase the number of servings - for this, do the second batch.

Tasty pancakes with cheese and zucchini

Another very satisfying and tasty combination is zucchini and cheese. Cheese in general, I must admit, is able to make any dish better. We will take advantage of this remarkable quality of it and prepare nutritious vegetable pancakes for the whole family.

Ingredients:

  • 0.5 kg of zucchini,
  • 2 eggs,
  • 100 g of cheese
  • A bunch of greenery
  • 0.5 tsp salt
  • 100 g flour
  • 50 g of vegetable oil,
  • A pinch of ground black pepper.

Sequence:

Washing vegetables. We remove seeds from them and cut off the tails. The peel, if the vegetables are young, can be left. Rub the pulp on a grater.

Cut greens as finely as possible.

Mix greens and zucchini in a deep plate. We break the egg here.

Add pepper and salt to your taste.

Another very important ingredient is cheese. This is the highlight of this dish. Grind it with a grater.

Now it remains to add flour and mix everything thoroughly. It should be a pretty thick dough.

We form “flat cakes” from it and fry them on both sides.

If necessary, remove excess fat with a napkin or paper towel.

Tasty and satisfying refreshment is ready.

Squash and carrot pancakes

Well, now one more variation of how you can diversify seemingly ordinary potato pancakes, adding only carrots and cheese. Get a new dish, which is very tasty and juicy, lush. Go for it!

Now you know how to cook potato pancakes from zucchini yourself. And you can even surprise friends and family with a couple of unexpected combinations. As you can see, this is not at all complicated. Bon Appetit!

Lenten zucchini pancakes without eggs in the oven

Young medium-sized zucchini is best suited for this recipe. Cooking takes very little time, and therefore is suitable for those housewives who need to quickly and efficiently feed their families.

Let's make two different versions of lean pancakes.

We wash the zucchini under running water, cut it in half and three on a grater with large holes along with the skin. Salt our vegetables, stir. We squeeze out the released moisture from the pulp.

Further, for taste, rub a little plain hard cheese to the vegetables. Pour in 50 g. not too fat yogurt. Here we can add a little garlic and favorite herbs, stir. Also put to the resulting mass of three to four tbsp. tablespoons of flour.

Now add a small pinch of soda. We will not extinguish it with vinegar, since acid kefir is present in the composition. We pepper our dough to taste and begin to form potato pancakes.

We collect in the hand the necessary amount of dough for one pancake and carefully beat off.

Throw from palm to palm so that they do not crack and keep their shape perfectly.

We spread them on a baking sheet covered with baking paper or greased with oil. You can also use silicone molds for muffins that do not need to be lubricated. The surface of the dough for pancakes can be trimmed with a spoon.

Bake in preheated to 180 gr. oven for about 20 minutes.

If the zucchini allowed juice, and the dough became liquid in this case, then add some more flour into it.

We focus not on the amount of flour, but on the consistency that is needed for convenient baking.

In the second version, add the grated zucchini and set aside for 15 minutes. Selected juice is not drained.

Add chopped with a special press one clove of garlic, as well as a small bunch of finely chopped parsley with dill.

Put 1/4 teaspoon of soda and about half the size of citric acid.

Then we fall asleep two or three tbsp. tablespoons of flour, mix and form as in the previous version.

Bake potato pancakes in the oven.

Great vegan pancakes come out.

The smell, look and taste of this dish are breathtaking.

Zucchini pancakes with minced meat

For the experiment, prepare pancakes with chicken, in another way they are called squash. If you have never tried, I highly recommend cooking. This recipe is very helpful when you need to quickly prepare a hearty dinner.

Stuffing can be prepared by yourself or bought from any other type of meat.

To make potato pancakes juicier, we will add two small zucchini

  • one large onion head
  • and two hundred grams of minced meat,
  • for thickening 6 tbsp flour
  • a couple of eggs
  • and 0.5 tsp. slaked soda.

We start cooking with the filling. Add ground black pepper and onion, chopped with a blender, to the minced meat, salt. Mix everything thoroughly.

Now let's do the test. Rub the peeled fruits on a coarse grater, salt. Add two eggs and vinegar slaked with vinegar.

Stir, then put 5-6 tbsp. tablespoons of flour.

The dough should not turn out liquid. If juice remains in it, add some more flour.

We look at the consistency: too thin the dough will stick to the pan, and excessively thick will give the pancakes an unpleasant taste. Therefore, flour should be added in moderation.

Heat the butter in a frying pan and immediately fry it so that the squash does not have time to isolate the juice. Spread half a spoonful of dough with a thin layer. On top of each pancake we quickly lay out the meat filling, distributing it evenly. On top of the minced meat we put another thin layer of dough and spread it in the shape of a potato pancake.

When the bottom of the belyash is fried, turn over, cover, fry for three to four minutes on medium heat.

In order to remove excess fat, we shift the "cakes" on a paper towel.
Delicious squash pancakes with meat are ready! Serve them with vegetables and your favorite sauce.

Garlic and Cheese Recipe

Lush zucchini pancakes will appeal to everyone who loves the garlic-cheese taste of pancakes. This ideal dish remains delicious in both warm and cold.

We will use as part of:

  • one squash
  • flour - about one glass,
  • 50-70 gr. cheese to taste
  • garlic - 2-3 cloves,
  • greens,
  • 200 ml low-fat kefir,
  • one egg,
  • oil, ground pepper, salt.

We clean and rinse our zucchini. We use a coarse grater for rubbing vegetables and cheese.

Salt the resulting mass a little. Now add one chicken egg to it, carefully mix all the ingredients.

Finely chop the greens, transfer to the mixture.

Next, add kefir.

Also add the flour, after sifting it, mix thoroughly. The consistency should be such that it is convenient for you to lay out the dough with a spoon.

Since in this recipe we added flour without sparing, we leave the dough to stand for 5 minutes, so that it turns out to be slightly moist.

We begin to spread the squash dough in batches of vegetable oil heated in a frying pan.

We bake on both sides so that the potato pancakes turn out with a browned crust.

The pancakes are very beautiful in appearance and juicy in taste.

Squash potato pancakes in a slow cooker

It is easy and extremely simple to cook surprisingly delicious pancakes from zucchini. We will make a delicious dish in a slow cooker. This miracle device helps to use less oil and at the same time potato pancakes do not burn, thanks to the Teflon coating of the multicooker bowl.

Take:

  • zucchini weighing about 700-750 gr.,
  • two chicken eggs
  • wheat flour - 7-8 tbsp. spoons
  • salt - one teaspoon,
  • sunflower oil.

We clean the zucchini from the peel and seeds. If we use a young vegetable, then this is not necessary. Rub it on a coarse grater, then add salt. Stir and leave for 5-10 minutes, so that the flesh starts the juice.

Separately, we breed eggs with flour. First, stir the eggs with salt with a whisk or a fork, then add 6 tbsp to them. tablespoons of flour.

Once the vegetable has given the juice, it can be squeezed out well with a sieve. Drain the liquid and attach the vegetables to the dough.

We look at the consistency and, if necessary, put a couple more tablespoons of flour. If desired, you can add finely grated carrots and chopped fresh herbs.

Now pour a little oil on the bottom of the multicooker. We select the "Frying" mode in the menu.

Let the bowl warm up for two or three minutes. We spread the dough to the bottom on a tablespoon, forming flat cakes.

On average, four are baked in a slow cooker at a time. Fry the dough with the lid open. After about three to four minutes, turn over the pancakes.

If during the preparation of the first batch zucchini gave juice, and the dough became liquid, add a little more flour.

Put the finished pancakes on a plate and serve with sour cream and garlic sauce. Before serving, we can decorate with greens.

In the fresh vegetable season, these recipes will be indispensable. I advise you to cook each of them in turn. You will not be disappointed.

A method of cooking pancakes from squash

1) Prepare all the ingredients for cooking potato pancakes from zucchini. You will need zucchini, chicken eggs, flour, salt and vegetable oil.

I used old zucchini, so I cleaned them, removed the seeds and washed them well. Young zucchini can not be cleaned.

2) Rub the peeled zucchini on a fine grater. Salt and let stand for 5 minutes.

3) Put in a colander and squeeze the excess liquid from the zucchini.

4) Put the grated squash in a bowl, add the chicken eggs and wheat flour.

5) Mix well so that there are no lumps. The dough for potato pancakes from zucchini is ready.

6) Heat the pan and pour vegetable oil. Put a little dough with a spoon and fry potato pancakes on both sides for 3-5 minutes.

7) Here is such a plate of potato pancakes from zucchini. It is best to eat them warm, but they are also tasty cold.

For potato pancakes from zucchini, you can prepare a very simple sauce of sour cream, garlic and herbs.

In a small plate, combine sour cream, salt, chopped dill and minced garlic. You can grind with a blender or just mix with a spoon.

Eat zucchini pancakes with spicy sour cream sauce. Bon Appetit!

Photos of “Draniki from zucchini” from the cookers (4)

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Draniki from zucchini recipe step by step with a photo

Cooking products. Zucchini wash and peel. Young vegetable can not be peeled.

Zucchini grate on a coarse grater (you can grate, but it will be more likely pancakes, not pancakes) and leave for 10 minutes to give juice. Then squeeze the grated squash from excess fluid.

Mix all the ingredients: grated zucchini, flour, salt, egg, rub garlic. Mix everything thoroughly.

The consistency of the test is a little thick. Getting to frying. Lubricate a well-heated pan with plenty of sunflower oil, let it heat.

We spread the dough with a tablespoon into a pan distributing in the form we need. We fry on each side for 2-3 minutes over medium heat.

Serve the finished dish hot. You can decorate potato pancakes with sour cream and chopped herbs (I have parsley and basil). This recipe is perfect for any meal, whether breakfast or dinner. Will appeal to all lovers of zucchini, as well as housewives who value their time.

Watch the video: How to Make Easy Zucchini Pancakes Zucchini Fritters (April 2020).