Zucchini in all variety of species and varieties is one of the most favorite vegetable crops on our table at any time of the year. In late spring, tender young fruits appear on the shelves in stores, helping to cope with winter avitaminosis.
Summer is a time of active and abundant fruiting, so you can always get them at a bargain price. The high capacity for durability, with proper storage, allows you to diversify your menu with this product during the cold season.
Neutral taste, low calorie and high hypoallergenic will not allow you to pass by. One of the easiest and quickest dishes from zucchini is pancakes (potato pancakes), so we will prepare them now.
Recipe step by step
Ingredients:
- 1 large zucchini fruit;
- 1/2 cup flour;
- 2 chicken eggs;
- 1 onion;
- seasoning Hmeli-suneli;
- salt, sugar and pepper to taste;
- 200 grams of sour cream;
- 100 milliliters of deodorized sunflower oil.
Preparation and frying will take about 1 hour. Calorie content: one stogramm portion - 141 kcal.
Description of cooking vegetable pancakes from zucchini:
- Zucchini cut into several parts to make it easier to remove the stiffened skin. Cut off the peel, use a spoon to remove the seeds from the inside of the vegetable;
- Rub a tavern on a large grater, put in a bowl and wait until he selects the juice, squeeze;
- Grind the head of peeled onions in any way you can (using a knife on a board, using a meat grinder, chopper or blender);
- Combine the vegetables in a bowl, break the eggs into it, add a pinch of hops-suneli and flour;
- If the dough seems too watery and thin, then add more flour at your discretion;
- Pour the sunflower oil into the pan;
- Tablespoon gently, in small portions, lay out on the bottom of the pan, spreading dough;
- After 5-7 minutes, turn the squash mass with a cooking spatula to the other side;
- After 10 minutes, remove the pancakes on a plate lined with a paper towel. All excess fat is absorbed into the paper;
- The pancakes laid out on the green leaves of lettuce look spectacular. Do not forget to submit to the ruddy squash pancakes bowl with sour cream.
Recipe potato pancakes and zucchini
Ingredients:
- 0.5 kg of fresh new potatoes;
- 1 medium zucchini;
- 1 chicken egg;
- 8 tablespoons high-grade flour;
- 2 bunches of fresh green dill;
- 100 milliliters of vegetable oil;
- 1 garlic clove;
- a glass of classic low-fat yogurt.
The total time for cooking is 30-40 minutes. Calorie content: 138 kcal per one 100 gram serving.
Recipe step by step:
- Peel the potatoes, wash and grate them (fine, medium, large - which consistency you like);
- The fruit of the zucchini, if it is young - the seeds are small and soft, and the skin is tender, you can rub without cleaning;
- Add egg to vegetables, finely chopped bunch of dill, sift flour. Stir with a spoon until smooth and fry vegetable pancakes in a vegetable oil in a skillet for 5 minutes on each side;
- Before serving, prepare the yoghurt sauce with the addition of chopped dill (2nd bunch) and grated garlic clove.
Squash pancakes with meat and cheese in the oven
You will need:
- 0.6 kg peeled zucchini;
- 0.2 kg minced chicken breast;
- a pair of green onion feathers;
- 1-2 eggs;
- 1/3 cup oatmeal (extra);
- 3 tablespoons wheat flour;
- 1 teaspoon of semolina;
- 0.25 kg of cheese chips;
- 8-10 sprigs of parsley.
Cooking time will be 50 minutes. Caloric value: per 100 grams - 147 kcal.
Recipe step by step:
- Smash an egg into a cleaned and grated mass of melons, mix in a bowl with oatmeal (if desired, grind in a coffee grinder), flour and 2/3 of the total cheese. The dough should not be too thin. If the vegetable mass at the first stage has allocated a lot of liquid, squeeze it out and drain it;
- Separately in a plate prepare the filling of your dish. Spice the minced chicken with finely cut onion feathers and parsley, add a spoon of semolina and salt;
- Put on a baking sheet with foil, brush with vegetable oil. Preheat oven to 190-200 degrees;
- Spread on the foil a tablespoon of dough base, gently crushing it, giving the form of a small cake. Place a teaspoon of minced meat on top and cover with a second spoonful of dough base. Trim the edges of the patty. Put the baking tray in the oven for half an hour. Sprinkle with cheese chips for 5 minutes until cooked.
Lenten potato pancakes with zucchini without eggs
Required Products:
- 2 medium zucchini;
- bunch of dill;
- 2-3 cloves of garlic;
- paprika to taste;
- sea salt;
- a pinch of baking soda;
- 1/2 cup vegetable oil;
- a glass of high-grade flour.
The total cooking time is about half an hour. Caloric value: per 100 grams - 129 kcal.
Step-by-step recipe:
- Prepare the fruit of zucchini grate a grater (one for large, and the other for small). Drain the secreted juice;
- Finely chop the dill and garlic cloves (better to go through the garlic pudding) and add to the total mass together with paprika, sea salt and soda. Stir in a tablespoon, pouring sifted flour;
- Heat the oil well in a skillet. Spread fritters in small portions and fry for a couple of minutes on each side, gently turning the spatula over high heat;
- Pancakes will turn ruddy and fluffy, lay them on a paper towel that will absorb excess fat. Serve hot.
Dietary pancakes from zucchini with herbs and carrots
Products:
- 0.6 kg of young zucchini milky ripeness;
- 0.3 kg fresh carrot;
- 30 grams of dill greens;
- 1/3 cup bran;
- 1 egg;
- bunch of green onions;
- sea salt;
- 50 milliliters of vegetable oil.
The total time for cooking is about 35 minutes. Caloric content: per 100 grams - 62 kcal.
Stages of cooking:
- Wash young vegetables well, wipe dry, cut off the tips and rub with a grater (coarse or fine);
- Peel carrots, wash, rub on a grater and add to the main ingredient;
- Greens (dill, onion) finely chop and season the vegetable mixture to it;
- Add sea salt, hammer in the egg, stirring, pour the bran. Get the dough consistency sour cream;
- Put the mass on the pan in boiling oil and fry until golden brown, quickly turning the ruddy cakes, avoiding burning;
- Quickly fried vegetable pancakes, then sweat for a while (5-6 minutes) on low heat, covering the pan with a lid.
Low-calorie potato pancakes recipe
You will need:
- 2 zucchini milky ripeness;
- 2 tablespoons sour cream 10-15%;
- fresh herbs (onion, garlic, dill, parsley, basil, cilantro);
- 20 grams of potato starch;
- 0.5 cup bran (powder);
- sea salt to taste.
You can cook this dish for 1 hour. Caloric content: per 100 grams - 58 kcal.
Description of preparation:
- Chopped up zucchini chop with a vegetable cutter, fold on a sieve, press down with a hand and let the juice drain;
- Rinse fresh herbs in a bowl and scroll in a blender to a state of gruel;
- In deep dishes combine zucchini and greens, add sour cream, starch, salt and mix well;
- Place the bran on a saucer, scoop up some green minced meat with a spoon, transfer to a saucer and form a flat patty in the breadcrumbs with your hands;
- Put the burgers in a baking dish (lay with foil) and send to the preheated oven for a quarter of an hour, gently turn it over and repeat the procedure.
Tricks cooks
- It is best to grind the main ingredient of zucchini pancakes with a large grater or shred (straw), then the melons will give less juice;
- Always first squeeze the shredded pulp, otherwise the dough will creep away and the product will not take the desired shape;
- Do not lay out hot ready-made pancakes at each other, because of this they can lose their pomp;
- Depending on the recipe used, vegetable pancakes can be considered as a main course or appetizer. Use a variety of toppings: meat, mushroom, cheese, cottage cheese;
- When serving, complete the dish with various sauces.
Enjoy your meal!
Another recipe for pancakes from zucchini is in the next video.
