Hello my good subscribers!

Today I wanted something fried. And I didn’t think long and decided to make zucchini pancakes. Oh, how I love such culinary masterpieces, and who would have thought that you can also quickly and deliciously make such cool things for tea from vegetables.

I know that last time I blew you away with one creation, namely, in which zucchini was also the main ingredient. Well, this time I want to surprise you again. You're probably already used to me))). And I'm very happy about it.

Incredibly beautiful, thin, possibly fluffy, and most importantly very delicate in taste, such pancakes will conquer any man and small children. And if you add sour cream or fill them with fillings, it will be great. Surely no one can resist, and this is how it should be, because you are a magician and wizard in your kitchen.

You can make such zucchini delicacies based on milk or kefir (sour cream), plus add herbs and garlic if desired, and even add cheese. There are options that are made on the basis of semolina, so that the pancakes turn out airy and have a porous structure. In any case, each recipe is wonderful in its own way and has its own distinctive features.

Therefore, you just need to put in a little effort and patience, and if you strictly follow all the instructions, you will be guaranteed dessert for your afternoon snack. So let's get started and get down to business.

It’s not for nothing that every year we look for something new and unusually useful. Such a product is known to everyone without exception, especially when it’s Maslenitsa. But in the summer I want to diversify my diet and add some other interesting products. For example, regular zucchini will serve as an excellent addition if you add it to the dough. It will turn out impeccably tender and soft. Such delicacies will melt amazingly in your mouth.

In addition, this vegetable belongs to proper nutrition if you are looking after your health and figure. Although, of course, all fried foods cannot be classified into this classification. But it’s worth trying, at least sometimes to pamper yourself.

I suggest that you first master the best recipe from this selection, which will be made from milk and will somehow remind you of those ordinary and familiar pancakes, only these will be even juicier and more original. You can’t describe it in words, but if you take a bite at least once, you will no longer be able to resist and empty the plate. I advise everyone to try it.

We will need:

• zucchini - 0.4 kg
• cow's milk - 1 tbsp.
• wheat flour - 1 tbsp.
• chicken egg - 2 pcs.
• any greens - a bunch or 2 tbsp
• Sunflower oil - 3-4 tbsp for frying

Stages:

1. Take the zucchini and grind it in a meat grinder (the grate should be fine) or with a modern electrical appliance such as a blender. The main thing is to get a homogeneous puree.

Important! Here you can use either young or already overripe fruits, but everything is still ground into porridge.

2. After you need to pour in the milk and break two chicken eggs. There is no need to squeeze the zucchini. Add salt to taste, stir and start adding flour in parts.

3. Once you are satisfied with the consistency, proceed to the next step. Add finely chopped herbs, this could be a bunch of dill, cilantro or parsley.

4. To prevent the pancakes from sticking to the pan, add 2 tablespoons of vegetable oil and stir thoroughly with a whisk. Move aside and let the dough stand for half an hour so that it softens and thickens a little.

5. Next, heat the frying pan to the maximum, and then reduce the heat to medium, grease with vegetable oil and bake the sun. Such pancakes, like regular ones, should be turned over with a spatula on both sides, you should get a beautiful golden brown crust.

6. Bake a mountain of these treats, call your friends and eat them on both cheeks, hot and with sweet aromatic tea. Dip in sour cream or milk sauce. Bon appetit!

Zucchini pancakes with cheese and garlic

The next option will be spicy and also very tasty. This recipe reminded me of something, because we also used these ingredients there. And as I remember, everyone liked it.

On a note! In addition to garlic and cheese, you can also add completely new and non-traditional products, such as potatoes, herbs and even semolina.

This, of course, is all good, only in moderate proportions and ratios; in the course of this note, you will see and understand everything for yourself.

In any case, you are the king of your kitchen, and you can add less or more of something. Personally, I love the garlic taste and smell, so I add garlic to vegetables almost everywhere. Well, that’s my nature, I love fragrant creations.

We will need:

• Zucchini - 300-400 g
• Milk - 1 tbsp.
• Eggs - 3 pcs.
• Garlic - 1 clove
• Flour - 3.5 tbsp
• Salt - 0.5 tbsp
• Hard cheese - 80 g

Stages:

1. Rinse the young green zucchini in running water and immediately grind it together with the skin in a blender. If the skin has already become rough, be sure to cut it off with a sharp kitchen knife.

3. Now gradually and slowly begin to introduce wheat flour, put a spoon, stir, another, stir. So, until the mass becomes quite dense. And then, as usual, dilute with milk. This way you will avoid lumps. Let the dough rest a little, and then start frying.

4. Pour vegetable oil into a frying pan and start frying each pancake on both sides until golden brown.

5. Roll up the finished culinary products in the form of tubes and eat to your health. Happy discoveries, gentlemen!

By the way, the other day I tried to make such delicacies in the oven, it turned out cool.

My kids loved these cute cakes. Nam-yum)).

How to cook fluffy potato and zucchini pancakes in a frying pan

Everyone is used to the fact that pancakes are thin delicacies that also have holes, but it would be nice to prepare them airy and, for example, in a small shape, so that it is easier to put in your mouth. How to achieve this, you ask? Very simple!

I advise you to use this video to surprise your beloved family even more.

Zucchini pancakes on kefir with herbs: fast and tasty

When there is no milk, a fermented milk product comes to the rescue and replaces it. It can be regular kefir of any fat content, sour cream and even yogurt without any additives.

Oddly enough, there are also options without flour, but I don’t recommend doing this, because zucchini still has a lot of water in its structure, even if you squeeze it thoroughly. In any case, flour helps make the consistency more dense and elastic. Without it, it will be difficult to turn such pancakes in a frying pan, the only thing is that if you fry them small, then you might end up with something worthwhile.

Secret. But, I know what you can replace flour with if you really insist and want to make it without it. Read the following recipe and see for yourself what I'm talking about.

This dessert will fit perfectly into an afternoon snack, and besides, if zucchini pancakes are served right away, piping hot, it will truly delight those around you. Sit everyone at the round table and start feasting).

We will need:

• Zucchini – 350 g
• Kefir - 250 ml
• Eggs - 2 pcs.
• Onion - 1 head
• Carrots – 100 g
• Flour - 3.5 tbsp
• Salt - 0.5 tbsp
• Dill - 50 g

Stages:

1. This recipe uses carrots, which will give an even richer and cooler bright color. Peel it, onions and zucchini from the outer contaminated layer, rinse. Then place the vegetables in an electrical appliance and crush them into a homogeneous consistency reminiscent of baby puree.

2. Then pour in kefir, break the chicken eggs, and add salt. For fluffiness, add baking soda.

3. Stir everything thoroughly. Then chop the dill with a knife and add it to the cup with all the ingredients. Stir.

4. All that remains is to pour in the vegetable oil and wait 5-10 minutes, and then bake zucchini pancakes in a well-heated frying pan. Fry on both sides; when the edges begin to brown, turn over with a spatula to the opposite side.

Serve either cold or hot. Eat and make your loved ones happy!

A simple recipe for pancakes with semolina

Now another interesting option, in which semolina will be present. It will be used instead of flour. Super thought out, thanks to the author for the idea. Although these are still more like pancakes, especially since even the vegetables are offered to be grated.

I propose to start this morning with these little tricks. Breakfast will be a blast, just like in that TV show, ah-ha.

We will need:

Stages:

1. Grate the zucchini on a fine grater; you can also use a coarse one. Add salt and wait 15-20 minutes for more juice to release. Squeeze out the mass with your hands and make it dry.

Then add semolina and stir, let stand for half an hour. Add the chicken egg and stir.

2. Start frying, pour vegetable sunflower oil into a frying pan, heat it and fry small and small flat cakes carefully and slowly. Spoon them out with a tablespoon, making them thin so that they look like mini pancakes.

As soon as the first side is fried, immediately turn it over to the other.

3. And in this way until all the dough is gone. Then place them on a serving plate and eat to your health! And let your household members give you ratings and likes. Good luck to all!

Zucchini pancakes with milk

Well, another classic recipe that deserves your attention. It is so simple and tasty that you won’t even notice, just two times and everything will be ready. This treat can be eaten either cold or hot, because it perfectly conveys the taste in any condition.

Take more sour cream or mayonnaise so that you have something to soak in, you can quickly whip up garlic sauce, a great idea!

Advice for housewives! Freeze zucchini in the freezer and even in winter you can prepare such creations!

We will need:

• zucchini - 1 pc. or 250 g
• milk - 250 ml
• hard cheese, for example Mozzarella -65 g
• chicken egg - 1 pc.
• flour - about 110 g
• corn or potato starch - 1.5 tbsp
• vegetable oil - 25 g
• garlic - a couple of cloves
• dill, green onions - bunch
• salt - 1 tsp
• sugar - 1 tsp

Stages:

1. First, on a coarse grater, grate the zucchini right along with the skin, because zucchini skin is always soft. You can clean it off if you want. Add some salt.

Now work on the dough directly, add the egg + milk into a clean bowl and add sugar, stir the ingredients.

Take milk and flour at room temperature.

2. Then sift the flour and starch through a strainer and begin adding portions into the dough. Mix carefully to avoid lumps. Then add vegetable oil and grated cheese on a fine grater. Finely chop the onion along with fresh dill. Pass the garlic through a press and add it here.

Zucchini, after you salt it, will give a large amount of juice, do not pour it out. You shouldn't do that in this recipe. Add them to the dough, as you may have noticed, the vegetables have become more tender due to the salt. Stir, you get a zucchini mass that is ready for use.

Wow. Let it stand for 10-15 minutes, after which you can see that the dough has become even thinner, you can add a little flour or starch (1 tbsp).

3. Fry the pancakes, which you pour into a heated frying pan with a small ladle. And take a frying pan with a small diameter to make it easier to turn over. Set the stove setting to medium and then everything will work out so that the suns have time to fry inside.

4. The cheese is fried and gives patterned patterns. So enjoy this beauty.

5. Now you can start counting pancakes. How much did you get? This is such an incredibly tasty snack that will probably become your summer favorite among vegetable dishes.

Original recipe for filled pancakes

There is nothing better than homemade baking, especially if it is made from natural and inexpensive products. This dish can be classified as such.

Especially if you also make zucchini pancakes with a variety of fillings. Stuff it with whatever you like, I’ll show you some interesting options at the end, so don’t miss it!

We will need:

• zucchini - 0.5 kg
• flour - 1 tbsp.
• milk - 0.5 tbsp.
• garlic - 1 clove
• vegetable oil - 2-3 tbsp
• salt and pepper
• egg - 2 pcs.

For filling:

• sour cream - 4 tsp
• cream cheese - 4 tsp
• garlic - 1 clove
• fresh herbs

Stages:

1. Grate fresh zucchini on a fine grater by hand. Chop the dill greens finely. And mix these two ingredients together. Break the chicken eggs and immediately pour in the milk. Season with salt and pepper. Grind the garlic on a grater and stir.

2. And start gradually introducing flour so that the dough turns out to be a little thicker in consistency than regular pancakes. Add vegetable oil and stir.

3. Grease the frying pan with vegetable oil using a silicone brush. Then heat and pour the dough over the entire area of ​​the pan in a thin layer. This needs to be done evenly, help level it with a spatula. Then fry first on one side, then turn over to the other and cook until golden.

4. Then make the filling, mix cream cheese with sour cream and fresh chopped herbs and a squeezed clove of garlic through a garlic press. Stir and immediately spread the slightly cooled zucchini pancakes over the prepared surface. Roll it up into a tube or envelope and taste it with great pleasure. Enjoy!

By the way, you can fold it into a triangle.

And you can make absolutely any filling, for example, put Korean carrots with mayonnaise.

Video on how to make pancakes from zucchini so that they don’t scatter

Housewives often face the problem that the dough spreads around the pan and you can’t catch it. All because you follow the proportions incorrectly and don’t feel the consistency. Don't be upset, after watching this film you will never encounter this again.

That's it for all my friends. Be sure to write your comments and like. Bye everyone!

How to cook zucchini pancakes recipe with garlic - a complete description of the preparation so that the dish turns out very tasty and original.

I suggest you prepare delicious zucchini pancakes with kefir. Of course, most often this is a seasonal dish, but out of season you can safely use frozen zucchini. The recipe for zucchini pancakes is simple and not much different from preparing regular pancakes.

Zucchini pancakes, of course, will essentially resemble pancakes more, since they are small in size and fluffier in shape than pancakes. However, this will not affect the taste in any way.

How to make zucchini pancakes (recipe with photos step by step using kefir)

Ingredients

• young zucchini - 2 pcs.;
• chicken egg - 1 pc.;
• wheat flour (I use whole grain) - 1 cup (cut);
• kefir 1% - 1 glass;
• salt - to taste;
• Italian herbs (optional) - to taste;
• Refined sunflower oil - for frying.

Cooking time: 30-40 minutes.

Yield: about 20 pieces.

So, wash the zucchini well and grate it on a fine grater into a large bowl.

Beat the egg with salt using a blender or whisk.

Add kefir to the beaten egg and mix everything well.

Pour flour into the same container and beat the dough with a blender until smooth.

Pour the dough into a bowl with grated zucchini, add spices (Italian herbs). Italian herbs go very well with zucchini to taste, but if you want, you can omit them.

Mix everything with a spoon until smooth. Grease a non-stick frying pan with vegetable oil. In principle, you can use any frying pan you have, but on this one the zucchini pancakes will not burn, and it will be easier to turn them over.

Spoon the zucchini dough onto the frying pan with a tablespoon: 2 tablespoons for 1 pancake. When browned on one side, turn over.

Our zucchini pancakes are ready! If you would like to make zucchini pancakes with filling for a complete set, then you need to put 1 pancake on the frying pan (3-4 tablespoons of dough per pancake) and roll the dough out onto the pan as much as possible. This way you will have more flexible pancakes and will be able to stuff them.

The best filling for zucchini pancakes is, perhaps, any hard cheese, preferably salty, or the unpretentious “Mozzarella”. You can also fill such pancakes with a mixture of boiled shredded chicken with herbs and sour cream, or natural yogurt/low-fat and non-acidic kefir. You can come up with any filling to your taste. And using this recipe for zucchini pancakes as a base, you can fill the dough with various seasonings to suit your taste.

Original, unfilled zucchini pancakes can be served with sour cream or natural yogurt. You can even imagine them in a sweet version: just dip this pancake in sour cream and sugar... This is a quite filling and healthy snack. And if you use whole grain flour, then it is also a less calorie, figure-friendly product. Bon appetit!

Zucchini pancakes with garlic

You can also make a simple but spicy version. Having prepared zucchini pancakes according to the basic recipe, spread each one with mayonnaise and garlic on top. We get a hot and spicy version.

Zucchini pancakes without flour

Ingredients (for 15 pieces):

• young zucchini - 2 pcs.;
• chicken egg - 2 pcs.;
• onion - 1 small head;
• salt - to taste;
• spices - to taste;
• vegetable oil for frying.

Quite a dietary option without any special problems. Grate the zucchini, chop the onion either with a chopper or finely chop it with a knife. Squeeze the liquid out of the zucchini. Mix chopped vegetables with eggs, salt and spices. Bake in a frying pan greased with vegetable oil until browned on both sides, pat dry with paper towels. Serve with sour cream and chopped herbs sauce.

If you want to make healthy zucchini pancakes without flour, you should bake them without using oil in a non-stick frying pan, or bake them on parchment paper in the oven at 220 degrees, also without using vegetable oil, for 30-40 minutes.

Lenten zucchini pancakes without eggs

Ingredients (for 4 servings):

• zucchini - 2 pcs. small;
• wheat flour - 100-120 g;
• salt - a pinch;
• sugar - 1 tbsp;
• vegetable oil for frying.

A great, unusual version of sweet zucchini pancakes! Especially good in fasting. All you need to do is grate the zucchini on a fine grater, add flour, salt, sugar and mix everything thoroughly. Fry these pancakes in a frying pan with vegetable oil until golden brown. You can serve with honey, jam or syrup.

The same recipe will be useful to you if you want to make vegetarian zucchini pancakes, because the difference between vegetarian zucchini pancakes lies precisely in the absence of both dairy products and eggs in the dough. For a twist, you can add any seasoning of your choice to the dough itself, as well as chopped herbs for a savory option.

Zucchini pancakes for diabetics

Ingredients (for 4 servings):

• young zucchini - 2 pcs.;
• wholemeal or rye flour - ½ cup;
• chicken egg - 2 pcs.;
• salt, ground black pepper - to taste.

The secret to making such pancakes, which will be useful for every diabetic, is quite simple and consists in using mainly coarse flour, for example, rye. Just a low-calorie one will also do. To prepare, you need to mix all the ingredients except the zucchini. Add coarsely grated zucchini to this mixture and mix everything well. Fry zucchini pancakes in a non-stick frying pan without using oil, or with a minimal amount of it, without frying the pancakes until golden brown.

Zucchini pancakes for nursing

When breastfeeding, products that have a significant amount of vitamins and microelements in their composition are very important for the mother, which are so necessary for both the mother herself and the baby’s body for normal development. One of these products is zucchini. At the same time, it is safe for the baby, which also adds advantages in favor of this product. That is why such pancakes are very good for nursing mothers. Zucchini pancakes for nursing can be prepared according to the same recipe as lean zucchini pancakes.

Zucchini pancakes for children

Children love different pancakes and pancakes! For baby zucchini pancakes, you need to mix the pureed and well-squeezed pulp of 2 zucchini, 1 chopped onion, 1 egg, 2 tbsp. milk, 3 tbsp. oat flour, ½ tsp. baking powder and a pinch of salt and sugar. Mix everything thoroughly. The dough should have the consistency of sour cream. Bake pancakes in a non-stick frying pan without oil, or with a minimum amount of it, over low heat. These pancakes turn out tender and delicious.

Crispy zucchini pancakes

To make regular zucchini pancakes crispy, you can do it in two ways. The first is to fry the dough prepared according to the classic recipe (zucchini + egg + flour + salt) in a frying pan using refined vegetable oil until golden brown, spreading the dough in a thin layer. These pancakes should then be placed on a paper towel to remove excess oil. But you can do it differently. So, crispy zucchini pancakes.

Ingredients (for 2 servings):

• zucchini - 1 pc.;
• chicken egg - 1 pc.;
• wheat flour - 1 cup (faceted);
• ready-made wheat or oat bran for breading;
• vegetable oil for frying.

Grate the zucchini on a fine grater and squeeze out the juice. Add the egg, flour, salt and pepper to the zucchini, mix everything well. The dough should be thick enough to form with your hands. With wet hands, take a little dough, dip it in bran on both sides and fry in a frying pan on both sides until golden brown. Bran is very beneficial for digestion, it is a good source of dietary fiber, healthy carbohydrates, and in this recipe they will provide that necessary pleasant crunch. Bon appetit!

Pancakes with zucchini with milk

Ingredients (for 6 servings):

• zucchini - 500 g;
• seasoning for vegetable dishes (you can use “Italian herbs”) - 1 tbsp;
• chicken egg - 2 pcs.;
• wheat flour - 50 g;
• sugar - 1 tsp;
• baking powder for dough - 0.5 tsp;
• milk - 75 ml;
• vegetable oil for frying.

Grate the zucchini on a coarse grater, squeeze to remove the juice. Then add seasoning, egg and other ingredients, mix everything thoroughly. Bake pancakes in a frying pan greased with vegetable oil, spooning out the vegetable mixture with a tablespoon. These pancakes turn out very tender and flavorful.

To make sweet zucchini pancakes, you should increase the amount of sugar in the recipe to 2-3 tbsp. Serve with jam, honey or syrup of your choice.

Zucchini pancakes with cottage cheese

Ingredients (for 6-8 servings):

• low-fat cottage cheese - 150 g;
• chicken eggs - 2 pcs.;
• zucchini - 500 g;
• wheat flour - 100 g;
• green onions - 3-4 feathers;
• dill greens - a small bunch;
• salt - to taste;
• vegetable oil for frying.

Grate the zucchini on a coarse grater. Chop green onions and dill. Mix cottage cheese, eggs, salt in a bowl. Add zucchini and herbs to the curd mixture. Gradually adding flour, mix the dough. It should have the consistency of thick sour cream. Grease the frying pan with vegetable oil. Place the dough at the rate of one tablespoon per pancake. Fry pancakes until golden brown on both sides.

Zucchini pancakes with cheese

For 15 pieces of such pancakes we will need:

• zucchini - 2-3 pcs.;
• onion - 1 large piece;
• chicken egg - 3 pcs.;
• wheat flour - half a glass;
• garlic - 3 cloves;
• hard cheese (Parmesan is best) - 100 g;
• salt, black pepper - to taste;
• vegetable oil for frying.

Chop the onion and garlic and sauté together in vegetable oil. Add the grated zucchini and simmer everything together for a little (about 5 minutes) so that the zucchini softens and the excess juice evaporates. Add salt, remove pepper from heat and transfer to a bowl.

Add eggs, flour and grated cheese to the mixture, mix everything well and form round cakes. Fry over medium heat in vegetable oil until golden brown. Pat the pancakes with a paper towel to remove excess oil. Serve the finished pancakes with natural yogurt sauce, sprinkling the dish on top with a small amount of grated cheese.

Zucchini and potato pancakes

Ingredients (for 4 servings):

• young zucchini - 2 pcs.;
• potatoes - 2 pcs. (small);
• wheat flour - 100 g;
• chicken egg - 2 pcs.;
• salt, ground black pepper - to taste;
• vegetable oil for frying;
• sour cream for serving.

Quite a filling version of zucchini pancakes. This can be served as a complete and independent dish, as well as a side dish for meat.

Grate the zucchini and potatoes on a fine grater, squeeze out the juice. Mix both vegetables, add the remaining ingredients and mix again. Grease a frying pan with sunflower oil and bake pancakes until golden brown on both sides. Serve with sour cream and, if desired, fresh chopped herbs.

Pumpkin and zucchini pancakes

To prepare such pancakes, you need to take the recipe for pancakes with zucchini with milk as a basis. replacing half of the zucchini in the composition with pumpkin, i.e. take 250 g of pumpkin and the same amount of zucchini. And add a pinch of nutmeg to the dough.

The only difference in preparing vegetables is that it is advisable to puree them with a blender rather than grate them. But if you don’t have a blender, then you need to grate the zucchini on a grater to make a puree. Everything else remains unchanged. Bake these pancakes over low heat in a lightly greased frying pan on each side until browned. These pancakes turn out fluffy, tender and have an appetizing red color. Serve pumpkin and zucchini pancakes with ricotta, sour cream or natural yogurt.

Zucchini and carrot pancakes

Grate 2 young zucchini and 1 large carrot on a fine grater and mix. Add 1 egg, 6-7 tbsp. wheat flour, a couple of tbsp. finely chopped dill, salt and ground black pepper. Fry in a frying pan until golden brown.

If desired, to make such pancakes softer, you can first boil the carrots in boiling water for 5 minutes and then also grate them.

Pancakes made from zucchini and minced meat

Ingredients

• zucchini - 400 g;
• minced meat (any, to your taste) - 200 g;
• garlic - a couple of cloves;
• chicken egg - 2 pcs.;
• wheat flour - 2 tbsp;
• chopped herbs, salt, ground black pepper - to taste;
• seasoning “khmeli-suneli”, ground coriander (optional) – a pinch;
• vegetable oil for frying.

These zucchini pancakes turn out juicy, tender and soft and are quite worthy of the status of cutlets that can be served with any side dish.

Grate the zucchini and drain off excess liquid. Pass the garlic through a press, finely chop the greens. Add to the zucchini along with the remaining ingredients and stir well. Fry in a frying pan in vegetable oil until golden brown on both sides.

Zucchini and apple pancakes

A sweet version of pancakes that is perfect for breakfast! So, for 4 servings we need:

• zucchini (preferably young) - 500 g;
• apple - 200 g;
• sugar - ½ cup;
• chicken egg - 2 pcs.;
• wheat flour - 250 g;
• salt - a pinch;
• soda - on the tip of a knife;
• vegetable oil for frying.

Peel apples, remove cores and seeds. Grate both apples and zucchini on a fine grater. Mix with remaining ingredients. Fry pancakes in a frying pan greased with vegetable oil until golden brown. You can then dip the pancakes with a paper towel to remove excess oil. You can serve with sweet yoghurt or sour cream.

Yeast zucchini pancakes

Ingredients

• zucchini - 1 pc.;
• wheat flour - 400 g;
• yeast (fresh) - 15 g;
• milk - 2 glasses;
• chicken egg - 2 pcs.;
• salt, spices, herbs - to taste;
• vegetable oil for frying.

Dissolve yeast in warmed milk. Add flour to them, mix thoroughly and leave to “rise” for half an hour.

Peel the zucchini (if already ripe) and grate it on a coarse grater.

When the dough begins to rise, add eggs, salt and chopped zucchini to it and mix thoroughly.

Fry in a frying pan like regular zucchini pancakes until golden brown. Serve with sour cream or natural yogurt.

See other step-by-step recipes with photos

How to make zucchini pancakes: 5 recipes for every taste

Zucchini pancakes are the most popular dish in the summer. The abundance of healthy and dietary vegetables allows housewives to experiment in every possible way in preparing this dish, supplementing it with different components. Zucchini pancakes recipes with photos below are a real treat for family and friends.

Recipe 1. Zucchini pancakes with garlic and cheese

You can whip up this savory and flavorful appetizer. This inexpensive and at the same time very tasty dish will surely appeal to many.

• Zucchini – 300 g.
• Chicken eggs – 1 pc.
• Garlic – 2 cloves.
• Dutch cheese – 70 g.
• Wheat flour - 1/3 cup.
• Spices and salt.

Wash the vegetable, peel it, grate it on a coarse grater. Set aside for 15 minutes. During this time, the grated mass will release juice, which must be squeezed out.

Beat an egg into a bowl with vegetables, add finely grated cheese, minced garlic, salt and pepper and mix well.

Add a couple of drops of oil to a hot frying pan, spoon out the zucchini dough cakes and fry them on both sides until golden brown.

You can serve zucchini-cheese pancakes with garlic with sour cream or mayonnaise. These pancakes can be an excellent side dish for meat, fish or poultry.

Recipe 2. Sweet zucchini pancakes

How to make sweet pancakes from zucchini? This appetizer is quick and easy to prepare. To do this you will need:

• Young fruits – 0.5 kg.
• Sugar – 100 g.
• Eggs – 1 pc.
• Salt – a pinch.
• Wheat flour – 100 g.

Wash the fruits, peel them, grate them on a fine grater and after a while squeeze out the resulting juice.

Add the remaining ingredients to the vegetable mixture – egg, sugar and salt. Finally add flour and mix well. Fry the pancakes until golden brown and transfer the finished dish to a paper towel to remove any remaining fat.

You can serve sweet zucchini pancakes with tea. They go well with sour cream.

Recipe 3. Zucchini pancakes with kefir

This aromatic and fluffy product goes well with any sauce and can be a wonderful snack, for example, on a picnic.

• Young vegetables – 300 g.
• Kefir – 1 glass.
• Flour – 250 g.
• Chicken eggs – 1 pc.
• Salt – 0.5 teaspoon.
• Pepper - to taste.
• Baking soda - on the tip of a knife.

Beat the egg into a deep container, add salt and lightly beat with a whisk. For a piquant taste, you can add 0.5 teaspoon of sugar.

Pour soda into a glass with kefir and set aside for a couple of minutes. Then pour kefir into the egg mixture and mix well.

Now you can cook the vegetables. Rinse, peel and remove unnecessary elements from the zucchini, grate on a medium grater and lightly squeeze out the pulp.

Combine the vegetable mass with kefir-egg mixture. To make the dish aromatic, you can add a little dill and parsley, as well as pepper.

When finished, add flour in several additions, constantly stirring the dough. It is very important that it does not turn out too thick.

Form into flat cakes and fry on both sides until golden brown. Ready-made zucchini pancakes with kefir can be served either hot or cold with sauce.

Such pancakes can be made not only in a frying pan, but also in the oven or slow cooker.

Place the dough cakes on a baking sheet with parchment paper and bake in the oven for a quarter of an hour at 180 degrees.

To cook in a multicooker, you must select the “Baking” option for half an hour.

Recipe 4. Zucchini pancakes without eggs

This healthy delicacy will appeal to many. Moreover, its preparation does not require many products:

• A young fruit of medium size (300 g).
• Refined sunflower oil – 30 g.
• Greens, salt and pepper - to taste.

Grate the prepared vegetables, squeeze out the juice and add finely chopped greens to them.

Add 50 g of flour to this mixture in several batches until the dough has the consistency of thick sour cream.

Grease a frying pan with vegetable oil using a silicone brush, heat it over a fire and fry the dough on both sides until they are browned.

Recipe 5. Zucchini pancakes without flour

Many housewives love to prepare this dietary, amazing and delicate-tasting snack, especially in the summer - a period of abundance of green vegetables.

• Medium sized zucchini.
• One carrot.
• Chicken egg.
• Half an onion.
• Garlic – 1 clove.
• Ground black pepper, salt and herbs - to taste.

You can prepare these pancakes step by step as follows. First you need to prepare the vegetables - rinse, peel and grate on a medium grater - zucchini and carrots. Finely chop the onion. Combine all ingredients. Squeeze out the resulting juice. Add chopped garlic through a garlic press to the vegetable mass, then beat in the egg and mix all the products thoroughly.

Form into flat cakes and place them on a hot frying pan. Fry pancakes on both sides over medium heat until golden brown. Cool and serve with sour cream or mayonnaise.

Zucchini pancakes - quick and tasty. Zucchini pancake recipes

A staple in the early summer harvest basket, this vegetable is prized for its delicate flavor and ability to be used in a variety of recipes. Think you've tried all the easy vegetarian and healthy zucchini dishes? If pancakes based on this vegetable have not appeared on your table, you should make them as soon as possible.

How to make zucchini pancakes

In appearance, this dish can be similar either to American pancakes, related to Russian pancakes, or to traditional thin pancakes. The latter are not much different from the classic ones, even in the photo: you can also wrap the filling in them and deform them as you like. Thick pancakes are a good dietary dish, suitable for a hearty but light dinner, since they are not at all sweet. Which recipe should you choose? Depends on the desired taste of pancakes. You need to remember that:

• Zucchini is a very watery product. After grinding, they need to be kept under pressure, and after a few hours, squeezed out. It is better to do this several times, otherwise the dough will turn out to be liquid, it will spread, and the pancakes will tear.
• If you intend to fry the dietary version without oil, you should not add sugar: then the pancakes will not burn.
• It is impossible to guess the exact proportion of all ingredients, so be prepared to increase the proportion of dry or liquid product. After kneading the dough, you need to bake one pancake and see how it turns out. If necessary, change the consistency of the working mixture with flour or kefir/milk/water.

How to make zucchini pancakes with kefir

This dish is for connoisseurs of low-calorie but nutritious dinners or breakfasts. The same recipe can be used to make pumpkin pancakes - it will turn out just as good. If you stack them on top of each other, coated with sour cream or mayonnaise, you will get a savory cake. The recipe is worth not only careful study, but also saving in a cookbook - even children will appreciate the dish.

• small zucchini;
• chicken liver – 110 g;
• yogurt or kefir – 360 ml;
• eggs – 2 pcs.;
• flour – 4 heaped spoons;
• soda, salt - 1/2 tsp each;
• oil for frying.

1. Beat eggs, pour in kefir, carefully add soda and flour.
2. Combine chopped and squeezed zucchini with chopped liver and add salt. Blend in blender on the fastest setting.
3. Combine both masses. The dough will have medium thickness and spread well over the surface.
4. Fry in a small amount of oil, making dense pancakes.

How to cook thin pancakes with zucchini in milk

An ideal replacement for the classic version for Maslenitsa or simply if you want to eat a low-fat and satisfying pancake during a diet. The dish is not at all sweet, perfect for later preparing strudel with meat or vegetable filling. The product will not tear during the process of twisting the filler. The amount of zucchini in the recipe is indicated as an approximate amount, since it depends on its weight.

The list of ingredients for pancakes is as follows:

• flour – 240 g;
• medium-sized zucchini - 3 pcs.;
• eggs – 3 pcs.;
• fresh milk – 290 ml;
• sunflower oil – 4 tablespoons;
• seasonings

These simple thin zucchini pancakes are prepared as follows:

1. Grind the egg yolks with seasonings, beat the whites separately with salt.
2. Make shavings from peeled and “gutted” zucchini using a grater, scoop 1.5 cups of it.
3. Combine warmed milk, yolks, and squash pulp. Mix. Carefully add the whites with a spoon so as not to lose their fluffiness.
4. Pour in the oil, add flour in portions (the entire volume minus 3 spoons).
5. The dough should be liquid, like for classic pancakes. Scoop with a ladle and pour into a hot frying pan from the edge. Fry until browned on both sides.

Recipe for zucchini pancakes with potatoes without flour

It would be more correct to call this dish potato pancakes - the cooking technology is identical, and the set of ingredients is identical, with rare exceptions. These zucchini pancakes are suitable for girls on a diet and all adherents of a healthy diet. If desired, you can not fry them, but bake them in the oven, thereby avoiding the use of oil. The recipe is very simple, you will need to take:

• potatoes and zucchini - 400 g each;
• egg category 1;
• onion;
• potato starch - 3 heaped spoons;
• any spices;
• oil (if pancakes are fried).

The working technology is as follows:

1. Pass the potatoes and zucchini through a grater (small side), squeeze out the shavings and place in a sieve. It takes about half an hour to eliminate any remaining liquid.
2. Chop the onion and add to the potato-zucchini mixture. Season with spices.
3. Add salt to the egg while beating.
4. Carefully combine all ingredients, including starch. Knead with your hands. If the resulting “dough” does not hold its shape well, add a little more starch.
5. Heat the oil in a frying pan to maximum, drop the pancakes formed in your palms one at a time. The approximate diameter of each is 15-16 cm, thickness - 1-1.5 cm.
6. Fry, turning over after browning, place in a heap in a deep dish. Serve with sour cream and dill sauce.

Delicious zucchini pancakes stuffed with cottage cheese

An unusual version of the dish that some girls like as a savory breakfast. The protein from the cottage cheese provides the pancakes with satiety, and the zucchini provides a delicate consistency. These pancakes can be fried until they are crunchy, or they can be left soft. Professionals advise using Italian ricotta instead of grain cottage cheese - it will give the dish a layered appearance. The calorie content of a 100 g serving is only 74 kcal, but depends on the fat content of the protein component.

• young zucchini;
• any tender cottage cheese – 150 g;
• egg;
• whole grain flour – 3 tablespoons;
• salt;
• parsley.

Quick pancakes are prepared like this:

1. Grind the zucchini, squeeze, combine with flour.
2. Grind the cottage cheese with the egg, add salt, and add the torn greens.
3. Combine both parts and mix.
4. Fry in a dry frying pan (or lightly oiled).
5. Before serving, you can garnish with sesame seeds or add cherry tomato halves.

How to make sweet zucchini pancakes

The highlight of this interesting recipe is not only the absence of flour. There are no harmful products at all, but the pancakes turn out sweet. You can understand the reason only after studying the ingredients:

• large zucchini;
• red apples – 2 pcs.;
• egg whites – 2 pcs.;
• thin oat flakes – 100 g;
• whole grain flour - a spoon with top;
• baking powder – 5 g;
• honey - for serving;
• olive oil;
• cinnamon.

The principle of making sweet pancakes:

1. Grate the zucchini and apples, squeeze.
2. Add oatmeal, stir, leave to swell.
3. After a quarter of an hour, add a little cinnamon, beaten egg whites, add flour and baking powder.
4. Grease the frying pan with oil or use the oven using a Teflon baking sheet.
5. Form small (up to 16 cm in diameter) thick pancakes, fry or bake until golden brown.
6. Serve with warmed honey.

How to make delicious zucchini pancakes with cheese and garlic

Ideal lunch pancakes for a diet menu, based on turkey breast combined with zucchini. It is better to take soft cheese: for example, salty feta cheese or stringy mozzarella. The latter must be labeled “for pizza”. This is a pressed cheese that is easy to grate. Fresh mozzarella in the form of balls is less easy to grind due to its softness, has a blander taste, and increased milkiness. It is more correct to use it without heat treatment.

The composition of the pancakes is as follows:

• eggs – 2 pcs.;
• turkey breast – 200 g;
• zucchini;
• flour – 3 spoons;
• soft cheese – 130 g;
• olive oil;
• garlic cloves;
• seasonings

1. Slice the breast and put it in a blender. Do the same with the pulp of young zucchini.
2. Beat eggs, add minced meat and squeezed zucchini chips. Add some salt.
3. Grind the cheese on a grater, add 2/3 of the volume into the pancake dough.
4. Add crushed garlic (the number of cloves is determined individually) and add seasonings.
5. Lastly add the sifted flour. The dough should be thick enough to resemble rich fresh sour cream.
6. Fry each pancake on both sides. When removing from the pan, sprinkle with a pinch of cheese.

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Cooking time: 45 min
Zucchini lovers will love these light pancakes. The recipe contains hard cheese, which gives the pancakes an even more delicate and rich taste. Prepare and enjoy!

Description of preparation:

Here is a simple recipe for making zucchini pancakes with cheese. First prepare the dough using: grated hard cheese, zucchini, flour, eggs, parsley and spices. Then fry the pancake in oil on both sides. Serve hot, although they are delicious when cooled!
Have a nice day!

Purpose: For breakfast / Afternoon snack
Main Ingredient: Vegetables / Zucchini / Dairy products / Cheese / Flour and dough / Flour
Dish: Baking / Pancakes Ingredients:

• Zucchini – 1 piece (large)
• Eggs – 2 pieces
• Salt - 1 teaspoon
• Hard cheese – 100 grams
• Flour - 100 grams
• Vegetable oil - To taste
• Fresh dill - 2 tbsp. spoons
• Spices - To taste

Number of servings: 15-20

How to cook “Zucchini Pancakes with Cheese”

Wash the zucchini and remove the peel and seeds. Grate on a coarse grater. Add grated cheese to the zucchini. Add flour and beat in eggs. Add chopped fresh dill, salt and pepper. Mix the dough thoroughly. Pour oil into the frying pan and heat it up a little. Scoop the dough with a tablespoon and place it in a frying pan, fry on each side for 4-5 minutes. The heat is medium. You can fry with a lid, then the pancakes will turn out more ruddy and tightened. Bon appetit!

Flavorful zucchini pancakes are a great option for a snack, a hearty breakfast or a light lunch. Cooked with the addition of a small amount of feta cheese, green onions, dried or fresh aromatic herbs (mint or dill), the pancakes turn out golden brown and very appetizing in appearance, moderately spicy and pleasantly refreshing in taste.

This dish is quite versatile in use. If, during the frying process, you distribute the dough in a frying pan in a thin layer, you will get soft and tender pancakes, reduce the size of the portions of the dough - juicy pancakes, and if you make the layer of dough a little thicker, you will get savory-tasting flatbreads that can be served with the first course or used instead of bread. Thanks to the self-sufficient taste of pancakes, you don’t have to go crazy with the sauce for them, but a little sour cream or light yogurt will be very helpful. Try it!

To make zucchini pancakes with cheese and herbs you will need the following ingredients.

Grate the zucchini on a fine grater, add salt, stir and leave for 30 minutes.

Then squeeze the zucchini and drain off any juice that has accumulated.

To the prepared zucchini mass, add chicken eggs, finely chopped green onions, mint leaves (or dill) and finely grated Feta cheese (or feta cheese/hard cheese to taste).

Mix the ingredients. Then gradually, in small portions, stir the sifted wheat flour into the mixture.

Add some ground black pepper and salt to taste. The dough can be made ahead and stored in the refrigerator in an airtight container for up to 24 hours.

Heat a frying pan over medium heat, grease with a thin layer of vegetable oil, pour in a portion of the resulting dough and spread a thin layer over the bottom of the frying pan with a spoon or spatula. Fry the resulting pancake until golden brown on one side (about 3 minutes).

Then flip the pancake and fry for about 2 minutes more (or until golden brown) on the other side. Repeat the procedure with the remaining dough.

In a frying pan with a diameter of 26 cm, the specified amount of dough usually produces 10 pancakes.

Zucchini pancakes with cheese and herbs are ready. Serve the pancakes hot, topped with sour cream/yogurt or sauce to taste.

Pancake lovers will definitely enjoy a very summery and tasty dish - zucchini pancakes with cheese and garlic. The pancakes turn out very thin, tender, with a bright zucchini taste.

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Prepare all the necessary ingredients. Choose young zucchini, small in size and with green skin. The pulp and skin of these zucchini are the most tender. If your zucchini is older, with white skin, then it is better to cut it off.

Cut the zucchini into arbitrary pieces and grind in a blender or pass through a meat grinder.

Mix chopped zucchini with finely grated hard cheese.

Add salt, eggs, chopped garlic (it’s best to put it through a press) and mix well.

Now add flour (3 tablespoons is enough at first) and mix well. This is a guarantee that there will be no lumps in the finished pancake batter. Add a few tablespoons of vegetable oil so that the pancakes do not stick to the pan when frying. And only lastly, pour in the milk and stir with a spoon or whisk. Do not pour in all the milk at once, check the consistency. If necessary, add a little more milk or flour. The consistency of the dough should be the same as for regular pancakes.

Heat a frying pan with a drop of vegetable oil. Pour about 100 ml of dough into the pan (the amount depends on the size of the pan), spread the dough over the entire surface of the pan and bake for a few minutes on each side.