Pancakes - nourishing and quick to prepare dish. They can be both salty and sweet, so they are suitable for any table as a substitute for bread, as a main main course, as a dessert. Their versatility lies in the fact that both dairy products and vegetables can serve as the basis.
Classic zucchini fritters with cheese and garlic
The easiest recipe to prepare. Kefir base is replaced by zucchini mass.
Ingredients:
- 60 grams of cheese;
- medium-sized squash;
- chicken egg - 1 pc .;
- about 1 cup of flour (with stock);
- garlic - from 1 clove;
- salt - 2-3 pinches;
- a pinch of baking soda (optional);
- sunflower oil.
Actions step by step:
- Peel the zucchini.
- Grate on a large grater.
- Let the mass drain and squeeze out the formed juice.
- On a fine grater, grate the cheese with garlic.
- In one bowl, mix all ingredients except flour.
- Add flour in portions, 1-2 tablespoons until the dough is thick as sour cream.
- Preheat pan with butter and fry pancakes on both sides.
It takes 30 minutes to prepare.
Per 100 g of raw foods calorie content is 100 kcal.
Squash pancakes with cheese, potatoes and garlic
Potato increases the satiety of the dish and adds crunch.
Ingredients:
- 3-4 medium sized potatoes;
- 1 medium zucchini;
- 1 cup of flour (with a margin);
- cheese - 60 g;
- 1 chicken egg;
- from 1 clove of garlic;
- a pinch of baking soda (optional);
- salt - 2-3 pinches;
- sunflower oil.
Cooking:
- Peel off the potatoes and zucchini.
- Grate on a large grater.
- Grate cheese and garlic finely.
- Squeeze and drain the juice from the squash-potato mass.
- In one bowl combine all the ingredients, except for flour.
- Flour flour parts and mix thoroughly, until the consistency is creamy.
- Pour butter into a frying pan, heat and fry pancakes on both sides.
30 minutes is an approximate cooking time.
Per 100 g of raw foods calorie content is 115 kcal.
Zucchini fritters with cheese and garlic with semolina
Semolina in cooking serves as a partial or complete replacement of flour. Small crumbs make pancakes unique.
Ingredients:
- 1 medium zucchini;
- 1 chicken egg;
- 1 glass of semolina (with a margin);
- cheese - 60 g;
- not young garlic - from 1 clove;
- baking soda (optional) - pinch;
- salt - 2-3 pinches;
- sunflower oil.
Sequencing:
- Peel the zucchini.
- Grate on a large grater.
- Finely grate the cheese with garlic.
- Drain the juice formed in a plate with grated vegetables.
- All products, except for semolina, pour in one container and mix thoroughly.
- Gradually pour the semolina and mix until sour cream consistency is formed. It is not necessary to use only semolina. You can divide the total amount of dry ingredients into semolina and flour. For example, half a glass of flour, half a glass of semolina. It all depends on how much "crunch" is required from the pancakes. The exact amount of semolina / flour is determined by the situation - the dough must be brought to the state of medium thickness, it should not spread throughout the pan.
- Cook in hot oil.
30 minutes is an approximate cooking time.
Per 100 g of raw foods calorie is 120 kcal.
Quick recipe for zucchini fritters with cheese and garlic in milk
Pancakes are tender and thin.
Ingredients:
- 1 medium zucchini;
- sour cream 20% fat - about a tablespoon;
- 1 chicken egg;
- 1 cup of flour (with a margin);
- 2 tablespoons of milk;
- not young garlic - from 1 clove;
- cheese - 60 g;
- 3 tablespoons of sugar;
- salt - 2-3 pinches;
- baking soda (optional) - pinch;
- sunflower oil.
Sequencing:
- Peel zucchini.
- Grate on a large grater.
- Grate cheese with garlic on fine.
- Beat the egg, without separating the whites and yolks, until foaming.
- Drain the juice from the squash mass.
- All products, except flour, pour in one container and mix thoroughly.
- Flour flour parts and thoroughly stir until a creamy consistency.
- Cook in hot oil.
30 minutes is an approximate cooking time.
Per 100 g of raw foods calorie content is 110 kcal.
Zucchini Fritters with Cheese, Herbs and Garlic on Kefir
Kefir pancakes always come out high and porous due to fermentation processes, which are enhanced by soda.
Ingredients:
- medium-sized squash;
- 2 chicken eggs;
- 1 tablespoon finely chopped dill;
- not young garlic - from 1 clove;
- 1 cup of flour (with a margin);
- 1 cup of kefir;
- cheese - 60 g;
- salt;
- baking soda - ½ tsp;
- sunflower oil.
Cooking sequence:
- Peel off the zucchini.
- Grate on a large grater.
- Grate cheese with garlic on fine.
- Squeeze drained juice from squash mass.
- Mix everything except flour in one bowl and mix.
- Add flour gradually, stirring, until creamy consistency.
- Cook in a hot frying pan in a large amount of oil, fry on both sides.
Preparation takes 30 minutes.
Per 100 g of raw foods calorie content is 122 kcal.
Tips and nuances
Greens are good for the body and allows you to give the dish a more refined and appetizing look. But different types of greens fit different recipes. If you talk about pancakes and frying in a pan, the best green seasoning is dill. Finely chopped dill, added to the dough, will provide a unique flavor and light taste.
If among those who will eat pancakes, there are ardent opponents of dill, you can make parsley sauce: mix sour cream with mayonnaise in a 1: 1 ratio, add chopped parsley, salt and garlic (optional). The finished pancakes are dipped into the sauce, and the dish gets new flavors.
Grated vegetables are rich in juice. If at one time to cook pancakes from a large zucchini, grated vegetable mass will have to be squeezed for a long time, as the juice will continue to stand out during the entire idle time. It is better to divide the "dough" into 2 portions: first prepare a batch of one half, and then knead the dough out of the second.
Soda can not be added to vegetable pancakes, but with it each pancake will be more airy and better baked. Of course, they will not be able to “approach”, but the difference will be noticeable.
Garlic in the test itself can taste bitter, and not everyone will like it. In addition, its beneficial properties in the frying process are lost. The way out is to rub the finished pancakes with minced garlic. Place the first batch on a plate, put the garlic on them, and on top of the second batch. Such a pyramid with garlic will smell deliciously, contain all the vitamins and will not taste bitter.
Fritters always start to fry in a hot pan in a hot oil. The high temperature does not allow the dough to spread, as it immediately "seizes". Abundant amount of vegetable oil, in which pancakes literally cooked, allows even baking and creates a golden, crisp. If the butter is low, the pancakes are not "suitable", poorly baked, remain raw inside.
Using mature, old zucchini for pancakes is not practical. They are badly rubbed, the taste of the finished pancakes is significantly different from those prepared according to the same recipe, but from a young zucchini. The core with large bones complicates the cooking process. If you remove it, you need to make additional efforts, in addition, you will have to lose more of the zucchini.
