Zucchini pancakes

Zucchini pancakes, or potato pancakes, taste best with garlic sauce.

Zucchini pancakes are the third most popular, after potato pancakes and pancakes with meat. The manufacturing principle is the same, but there are aspects.

About the recipe for zucchini pancakes

Quite often housewives are faced with the fact that their household members are not very fond of vegetable food. Children absolutely refuse to try something light, vegetarian, and healthy. But no one will refuse this tender, even airy dish with a subtle smell of garlic.

Garlic sauce is not the only sauce with which pancakes can be served. This dish is delicious served with ketchup, tomato sauce, bell pepper and hot pepper sauces. Potato pancakes with tzatziki sauce and even tkemali have amazing taste. But garlic is a classic of the genre, and I will not deviate from it.

Draniki are absolutely an attractive thing in all their manifestations: traditional potato pancakes are quite good, and pancakes with meat are filling and appetizing. But for my taste, zucchini pancakes are the “lightest” variety, such is the nature of this vegetable.

Zucchini gives the dish a juicy density, and at the same time they are deprived of their expressive features. This, surprisingly, is not a minus of the dish at all, it is its plus. Therefore, after dining on zucchini pancakes, you will enjoy feeling full and “light” right away. The dish is low in calories, and if it were not deep-fried, it could pass for healthy. But the fact remains: zucchini pancakes are deep-fried. You can't erase a word from a song. But how delicious!

Ingredients

For the squash pancakes:

young zucchini – 1 kg
flour – 5-6 tbsp. l.
onions – 1-2 pcs. (depending on size)
eggs – 2 pcs.
vegetable oil - for frying
salt, dark pepper - to taste

For the garlic sauce:

mayonnaise – 5 tbsp. l.
garlic – 3-4 cloves

Manufacturing

Let's start by making the garlic sauce. It will take us no more than 5 minutes.

We peel the garlic and pass it through a press. Salt and pepper to taste, add mayonnaise to taste.

Mix everything thoroughly. The garlic sauce is ready, and we’ll immediately put it in the refrigerator so that it can brew while we prepare the zucchini pancakes.

Now let's get down to the main thing - specifically the pancakes.
How to create them?
Just. Grate the zucchini into a large bowl on a large or medium grater and leave the resulting mush for some time, so that the zucchini steeps and releases its juice (we don’t need it). Before adding the onions, squeeze them properly. The process of releasing juice can be speeded up if you add little salt to the zucchini (we literally do the same with eggplants).

Next, add one by one the egg, flour and 1-2 tablespoons of vegetable oil. Salt and pepper all this again to your own taste.

Finely chop the peeled onion with a knife.
The knife is simply replaced with a grater, blender, or meat grinder. In other words, we also prepare a paste from onions. Add the onion to the zucchini that has already been juiced.

Now you need to prepare a good homogeneous minced dough from the participating ingredients. We mix thoroughly, don’t be shy. If the dough comes out watery, you can add a couple more tablespoons of flour. But be careful, you can simply overdo it with flour and you will end up with hard pancakes.

Heat the frying pan well.
This is extremely important, as in the manufacture of all potato pancakes, pancakes, pancakes and similar dough products, otherwise our masterpieces will simply remain in the frying pan, sticking to it, tearing, etc. We also heat up the vegetable oil. And fry the potato pancakes in evenly sizzling vegetable oil until golden brown on both sides.

Be attentive and careful, potato pancakes are extremely difficult to turn over due to their own lightness and tenderness! You need to twist it with a spatula or even two.

That's all. The final touch: to remove excess fat, place the zucchini pancakes on kitchen towels.

After the dish has cooled slightly, serve it on a plate along with the sauce.

Tips if you are making zucchini pancakes for the first time

You can use any type of zucchini, but it is best, of course, to prepare potato pancakes from young zucchini or zucchini. If the zucchini is large or overripe, you can eat it (even necessary!), but be sure to remove the seeds from it and peel the skin.

Don't like mayonnaise? Replace it with sour cream or low-fat yogurt.

You can add grated hard cheese to the pancake dough, this will give them a new taste.

Zucchini pancakes: recipes with photos

January 14, 2020
2nd courses
Regina Fedotova

Zucchini pancakes are both a delicious appetizer and a regular side dish for any meat dish. They are prepared extremely quickly and simply, and turn out extremely tasty. The base contains, as the name suggests, zucchini. But garlic, various vegetables, and various spices are excellent additions. Also, to hold all the ingredients together, use flour or semolina.

The usual savory snack recipe

You can call this recipe for zucchini pancakes traditional. It does not contain many different goods, and preparing such a dish is pure pleasure. To do this, use the following products:

800 g zucchini;
one testicle;
salt and spices to taste;
10 tablespoons of flour;
vegetable oil.

Wash the zucchini and cut off the ends. Peel the fruits; if they are old, then remove the seeds. The pulp must be grated on a large grater. To ensure that the squash pancakes are dense, squeeze out the juice.

Add flour, salt, spices and egg. Stir thoroughly. The mass should become homogeneous. If you don’t like the mixture, you can add a couple more tablespoons of flour.

Heat vegetable oil in a frying pan and pour the zucchini mixture into it using a tablespoon. Fry over medium heat for a couple of minutes on each side until golden brown.

Regular garlic recipe

This recipe will appeal to those who love the smell of garlic. For manufacturing you will need the following products:

two young zucchini;
one testicle;
three cloves of garlic;
salt and pepper to taste;
flour - 5 tablespoons.

Peel the zucchini, grate it on a small grater, and lightly squeeze out the water. Add grated garlic and beat in the egg. Spices are introduced. Stir the mixture until it becomes homogeneous. Then add flour. If the zucchini is extremely juicy, more flour may be needed.

Heat the oil and add the zucchini mixture using a spoon. Fry on both sides until crusty.

Draniki “Fragrant” with cheese and garlic

How to make potato pancakes from zucchini so that everyone can eat them with pleasure? Add cheese and fragrant garlic! Already from the first aroma, everyone at home will be in ecstasy. For this dish you need to take the following products:

500 g zucchini;
50 grams of parmesan;
garlic clove;
three tablespoons of flour;
two testicles;
little salt and vegetable oil.

It is better to take young zucchini. They are washed and their skins are removed. Rub on a large grater and squeeze with your hands to remove excess juice. Add eggs. Stir the mass extremely carefully. Add grated cheese and stir again. Add flour, grated garlic and salt. The thick dough is placed in a hot frying pan with vegetable oil. Fry the zucchini pancakes on both sides until golden brown.

Two in one. Draniki with potatoes and zucchini

To prepare zucchini pancakes according to this recipe, you need to take the following products:

two hundred grams of potatoes and zucchini;
three tablespoons of flour;
50 ml vegetable oil;
little dark pepper;
salt to taste.

The zucchini is peeled, washed, and then grated on a medium grater and squeezed by hand. Peeled potatoes are also crushed using a grater and squeezed out of the juice. Combine both vegetables. Add the egg and mix. Add spices and flour and stir.

Pour vegetable oil into the frying pan, when it is hot, send the zucchini and potato pancakes to fry until cooked. When serving, you can decorate the appetizer with sour cream and fresh herbs.

Lenten pancakes

There are no eggs in this recipe, but the pancakes still turn out delicious. How to create potato pancakes from zucchini so that you can eat them during Lent? To do this, take the following products:

two hundred grams of flour;
350 g zucchini;
a teaspoon of yeast;
salt to taste;
about a glass of water.

To begin, peel the zucchini and grate it on a medium grater. They add salt. Leave it like this for about 5 minutes. Squeeze out the juice, pour it into a glass, and dilute it with water. The flour is sifted and combined with yeast. Add water and knead the dough. Let it sit for about 40 minutes. Then add the zucchini and mix thoroughly.

Fry zucchini pancakes in vegetable oil until cooked.

Appetizing snack with carrots

These potato pancakes turn out extremely tasty and colorful. To prepare a tasty vegetable dish, the following products will be useful:

a pair of eggs;
zucchini;
large carrots;
salt and pepper to taste;
a couple of tablespoons of flour;
50 grams of oil.

The zucchini is cleaned and finely grated. Then the carrots are peeled, washed, and also crushed using a grater. Combine both vegetables and add eggs. Season to taste. To prevent the carrots from coming out in clumps, stir extremely carefully. Heat a frying pan, pour in oil. Place pancakes with a spoon and fry on both sides until cooked and golden brown.

Mixed pancakes: everything together

You can find everything in this dish: juicy zucchini, hearty potatoes, and spicy eggplant. For production you need to take the following products:

three large potato tubers;
zucchini;
onion head;
one eggplant;
one testicle;
5 tablespoons flour;
salt to taste.

How to make potato pancakes from zucchini using this recipe? All vegetables are peeled. Tinder on a medium grater. Combine the vegetable mass and add the egg. Add finely grated onion. Knead. Season with salt and flour. Knead the dough.

Form cutlets with your hands. Fry them in heated vegetable oil and turn them over. When the potato pancakes have a crust on both sides, remove them from the pan. Served both hot and cold. Sour cream or natural yogurt can be a nice addition.

Another hearty option with potatoes

This recipe allows you to get an independent dish that can be used to replace dinner. You can also complement the dish with a meat dish. To make it you need to take the following ingredients:

one young zucchini;
10 potato tubers;
half an onion;
a couple of tablespoons of flour;
one testicle;
three tablespoons of vegetable oil;
salt and pepper to taste.

The zucchini is cleaned, washed, and grated on a medium grater. Potato tubers are peeled, also crushed using a grater, and added to the zucchini. The onion is either grated or finely chopped. Combine everything, add spices, break an egg. Stir. When the egg splits, add flour and stir again.

Potato pancakes are fried in vegetable oil. First, over high heat, on both sides, to form a crust. Then lower the heat and bring to readiness.

Draniki with regular garlic sauce

These tasty vegetable pancakes can be served with any sauce, but it’s the garlic that gives the dish an extraordinary piquancy. You can also use fresh herbs when serving. To make potato pancakes you need to take the following products:

a kilogram of young zucchini;
5 tablespoons flour;
onion head;
a couple of eggs;
salt to taste.

For the sauce take:

5 tablespoons of mayonnaise;
three or four cloves of garlic.

It's best to start by making a flavorful but extremely ordinary sauce. It will have time to brew while the potato pancakes are being fried. The garlic is peeled and passed through a press. Add mayonnaise. Stir. Add salt and pepper if desired. You can also add chopped dill, it will give a special smell to the dish. Place everything in the refrigerator to steep.

They prepare the potato pancakes themselves. Peeled zucchini is grated on a large grater, left for a while to release the juice, and squeezed out. Peel the onion and finely chop it. Add to the zucchini, add salt and pepper, add flour and a couple of tablespoons of vegetable oil. They drive in the testicles. Everyone is stirred. If the dough comes out watery, add more flour.

Oil is poured into a perfectly heated frying pan. Using a spoon, spread the zucchini dough. Fry until done. Served with mayonnaise and garlic sauce, sprinkled with fresh herbs.

Zucchini is not bad only when fried or stewed. You can use them to make extremely tasty and ordinary potato pancakes. They can be a snack, either hot or cold. They also make a beautiful side dish for the most complex dishes. It’s interesting that kids also eat zucchini in the form of potato pancakes. And to create a brighter dish, they use carrots, eggplants, and various spices. This dish is most often served with sauces based on mayonnaise or sour cream. From time to time, season with natural yoghurt and herb leaves.

Zucchini pancakes are the most delicious recipe

Dear friends! Now we are making extremely tasty and beloved pancakes from zucchini with herbs and garlic. It's extremely simple, fast and useful.

Recipe for 12-15 potato pancakes:

2 medium zucchini (approximately 400 g each);
a pinch of salt;
2 testicles;
2 cloves of garlic;
a handful of dill;
pepper to taste;
½ tsp. salt (to taste);
4-5 tbsp. l. flour;
vegetable oil for frying;
sour cream for serving.

How to make potato pancakes from zucchini

1. Wash the zucchini well and dry it. If your zucchini is no longer young, peel off the skin and remove large seeds with a spoon. For young zucchini, there is no need to remove the skin and seeds, because they are still extremely tender.

2. Grate the zucchini on a large grater.

3. Place the grated zucchini in a deep bowl and add a little salt so that the juice begins to release faster. Stir and set aside for a couple of minutes.

Zucchini pancakes

And why is unhealthy food so tasty? Zucchini pancakes from this series for us. Pancakes fried in oil cannot be called dietary. But they are so airy, tender and juicy. Along with sour cream or garlic, sprinkled with herbs and served piping hot... Don’t look away and don’t slow down. You can eat 10-15 pieces at once.

How to fry zucchini potato pancakes according to a proven recipe with photos. Secrets and subtleties of manufacturing

Zucchini pancakes are extremely appetizing. There are a huge number of tried and tested recipes for pancakes made from grated vegetables, and there are countless photos. You can make only potato pancakes from zucchini, you can create a mix of potato and zucchini pancakes, or bake them with meat or mushroom inside. And everything will be indescribably delicious.

Zucchini itself is extremely useful and is used in dietary and baby food. But, naturally, when fried it becomes not at all healthy, but fantastically tasty. The airy structure of the dish combined with various sauces and herbs makes zucchini pancakes attractive and addictive.

Basic stages of making pancakes

To prepare food, you don’t have to be a genius.

Just grate the vegetable on a large grater and remove the juice.
Mix the mixture for potato pancakes with eggs, onion puree, flour and herbs. Salt and pepper.
In a frying pan with perfectly heated oil, fry the zucchini pancakes until browned.
Remove excess fat and serve with sour cream or its variety.

The adventures of garlic in the history of serving zucchini pancakes

For piquancy, garlic is included in the dish. They sprinkle it on food and make a spicy sauce from it, as in the recipe “Dumplings with Potatoes.” Garlic is added to sour cream or mayonnaise with herbs. It certainly turns out delicious and undeniably delicious. Only a date on this day is usually postponed. Or they organize a tasting of potato pancakes together with your precious person.

As already mentioned, the dish is served with sour cream, mayonnaise, ketchup, and garnished with herbs.

Secrets of making potato pancakes from zucchini. Recipe Personalities

1. To produce potato pancakes, young vegetables are often used, and the skins are removed from old ones. The seeds are certainly removed from them.

2. These are juicy vegetables. Therefore, after grating them, you need to squeeze out the juice well. To make the liquid release faster, you can add salt to the mass.

3. To stabilize the consistency, add flour. If you overdo it, the tenderness of the dish will be lost. Draniki will become tough and tasteless.

4. A huge amount of onions in the dough gives the potato pancakes a golden brown crust.

5. Lots of eggs make food even fluffier.

6. The densest squash pancakes are obtained with the addition of grated potatoes. Grated zucchini and grated potatoes are combined in equal or unequal proportions. This mass simply separates from the pan, sticks less to the bottom and has the most pronounced taste.

7. Adding grated cheese will make our heroes fabulous. When frying, the cheese will melt and it will turn out just amazing.

8. Zucchini is neutral. Their food gets the most interesting taste if you add a lot of chopped herbs: dill, green onions.

9. Excess fat is removed by placing pancakes on paper napkins or towels. Then they just transfer it to portioned plates.