Zucchini pancakes - the most delicious vegetable pancakes that you will literally love, even if you don't like zucchini

Let's create tender vegetable pancakes using step-by-step instructions. Let's figure out how to cook them correctly and find out why zucchini itself is useful.

Now I’ll tell you step by step how to quickly and deliciously bake zucchini pancakes, how to cook them correctly, using only 3-4 ingredients. Nowadays, zucchini can be purchased at any supermarket, even in winter. We go to the store, buy 2 greenish zucchini, the size of a palm, but do not stew or bake, but add to the pancake dough. Juicy, fresh zucchini will make pancakes unique, tender and very tasty. So let's get started!

Main ingredients

Our recipe

Video recipe

Watch how thick, fluffy zucchini pancakes are prepared.

Watch the video recipe for thin zucchini pancakes with milk.

Other recipes

Traditional recipe

The traditional recipe for pancakes with milk is completely simple. Mix the eggs with salt, sugar, flour, slaked soda and bake thin pancakes, which we will eat with pomakushka, jam, condensed milk and fruit and nut interior. And if you don’t put sugar in pancakes, then they are perfect for stuffing with savory entrails: potatoes with mushrooms, ham and cheese, reddish caviar and butter, herring spread, salmon and curd cheese.

With minced meat

Cooking pancakes with minced meat. It could be minced meat, or chicken, or even fish. There are a huge number of interior options! Although minced meat can be immediately mixed into the dough and you will get pancakes with baking. Try both options, it's quite delicious! If you understand in advance that you will stuff the pancakes, then when baking, undercook them on one side. And, when stuffing, fry the envelopes on the white side until golden brown. Fried pancakes with minced meat will amuse the whole family, because they are very tasty!

If you are going to make pancakes with seasoning, choose the most delicious option - with cheese and herbs! Such a rich, soft independent dish looks unsurpassed on the table. True, it will not lie there for very long; it will be eaten faster than the rest, because it is a fragrant, delicate, cheesy-green, unforgettable delicacy.

Lenten on mineral water

Surprisingly, even during Lent we can allow ourselves pancakes if we bake them with regular mineral water and without eggs. Lenten pancakes will amuse everyone who watches their figure, including vegans and vegetable eaters. Keep in mind that this is a completely economical option! It’s very simple to prepare, and the main thing is quick.

If there is mineral water in the refrigerator, and there is little flour, salt and sugar in the cupboard, you can safely make pancakes. Just don't forget to check if you have vegetable oil. Naturally, you can replace it with cream or coconut, but that’s a completely different story.

The whole family is at home, it’s Sunday, and everyone is busy with something of their own. What if you bake good pancakes with kefir for breakfast? Let's look in the refrigerator. Just half a liter of kefir, a little flour, salt, soda, sugar and 2 eggs will be useful to fulfill your wish. The pancakes will turn out lovely, soft and all in the hole. With all the abundance of options, be sure to try baking with kefir. You will literally love it and you will often cook this way.

Benefits for the body

Why do we add zucchini specifically to pancake dough? Therefore, the usefulness of zucchini for the human body is invaluable.

Substances found in zucchini will block the accumulation of harmful cholesterol (Insoluble in water, soluble in fats and organic solvents.) in the body and have a beneficial effect on fat metabolism.
This vegetable has virtually no fat, at least 1% protein and 5% carbohydrates, so zucchini can safely be called a dietary product. The calorie content of the vegetable is completely low, and it is ideal for overweight people.
The greenish vegetable is fresh, juicy and rich in vitamins and microelements. When properly stored, it does not lose its useful characteristics for a very long time. It, like pumpkin, potatoes, carrots, and beets, is considered natural canned food that allows us to survive the cool winter with dignity.
Zucchini is 90% water. Correct, natural, structured!

We can continue to list the beneficial characteristics of zucchini, but it is already clear that by adding it to the diet, we take care of our own health. Remember the expression of Hippocrates: “We are what we eat.”

Useful tips

If you are really hungry for pancakes, but there is no flour in the house, “scrape the bottom of the barrel” and cook it with semolina. Without flour, it will naturally turn out completely differently, but that’s the trick – cooking is always interesting and varied.
Zucchini pancakes may seem a little bland, so serve some hot sauces with garlic.
Naturally, you can use any zucchini - young, overgrown, and slightly spoiled trimmed ones, because we will grate them on the smallest grater. But I still advise adding only the freshest milk zucchini to pancakes. Let's cook together only from good, high-quality goods!
Every housewife bakes pancakes in her own way, but in order for it to turn out very tasty, you need to follow a certain order and know all the aspects. Read about this in the article: How to fry pancakes correctly.

Conclusion

We have now baked a whole mountain of delicious zucchini pancakes! Now you understand that if you follow all the practical tips, cooking is completely easy. The pancakes flew off the table like birds! Next time we will bake more and create a pancake cake. Coat all layers with the most delicious herring sauce, put in the refrigerator for an hour and serve for lunch. Bon Appetit everyone!

Zucchini pancakes

In the summer-autumn period, one of the effective methods to amuse your loved ones with healthy and tasty dishes is making zucchini pancakes. On the outside they will resemble thin pancakes, but in diameter they will be little larger.

Using these pancakes as a base, you can create a huge number of delicious snacks: rolls, snack pies and cakes. If you wish, you don’t have to do much trickery, but simply put any filling on top of the finished pancakes and roll them up into an envelope or in some other way.

These vegetable pancakes are prepared using all milk or fermented milk products, served piping hot, and rich homemade sour cream is perfect as a sauce.

Savory zucchini pancakes - step by step photo recipe

The main thing in making zucchini pancakes is to literally observe all proportions and follow the recipe. Zucchini pancakes, like any other pancakes, can also be stuffed with something, simply served with some sauce, and even made into a cake. This dish will be a delicious, savory and satisfying breakfast for all family members.

Ingredients

Peeled zucchini: 400 g
Testicles: 3 pcs.
Wheat flour: 450 g
Milk: 700 ml
Salt: 1 tsp.
Vegetable oil: 4 tbsp. l.
Dark ground pepper: to taste

{Instructions} manufacturing

First you need to peel the zucchini from the skin and seeds. Cut it into small pieces. For pancakes you will need about 400 g of already peeled zucchini.

Next, use a blender to chop the zucchini.

Place chopped zucchini in a deep bowl. Add eggs, a spoonful of salt and dark pepper to taste.

Pour milk into the resulting zucchini mixture and mix again.

Then add flour little by little and stir until the mixture resembles a drink.

Pour vegetable oil into the dough and mix.

The dough for zucchini pancakes is ready.

Grease a frying pan with vegetable oil, heat it up and pour out an almost full ladle of dough. Distribute the dough in the pan and fry the pancake for 3-4 minutes.

Then turn the pancake over with a spatula and fry the same amount on the other side. Do the same with the rest of the dough, remembering to grease the pan with oil from time to time. This amount of dough makes 20-25 pancakes.

Ready-made zucchini pancakes are best served hot and flavored with sour cream if desired.

Zucchini pancakes with kefir

Zucchini pancakes turn out to be very tender, yet they contain much less calories than traditional ones. For example, in the kefir-zucchini version below there is only 210 kcal per 100 g.

Required ingredients:

0.5 l of kefir;
3 cold testicles;
2 tbsp. flour;
1 medium zucchini;
2 tbsp. + 2 tbsp. sunflower oil for frying;
soda, sugar, salt.

Cooking steps:

We begin to combine the eggs with a whisk, add salt and granulated sugar to them.
Separately, we start mixing kefir with soda, waiting for a light foam to appear.
Finely grate the skinless zucchini.
Combine the zucchini mass with kefir and egg mixture, mix until smooth, add flour and mix again.
Add butter to the dough and mix with a fork.
Set aside the zucchini-kefir dough for about a quarter of an hour.
Zucchini pancakes are fried in a heated and oiled frying pan; frying should be done on both sides. To turn over, use a wooden spatula.
We recommend brushing any of the still hot pancakes with butter.

Lenten zucchini pancakes

Do you believe that vegetable pancakes can also be sweet, but at the same time very tasty?! The recipe below will certainly be appreciated by everyone who fasts.

Required ingredients:

1 large (or a couple of small) zucchini;
0.1 kg flour;
1 tbsp. granulated sugar;
Salt, oil.

The most common and understandable procedure for making zucchini pancakes without eggs:

Finely grate the peeled zucchini, add flour, salt and sugar.
We fry in a hot frying pan with oil.
It is customary to serve sweet syrups, jam or sour cream along with these pancakes.

Pancake zucchini cake

We recommend that all lovers of savory snack cakes put off making liver cakes for now and try the most delicious zucchini cake, which is suitable for both a friendly feast and a cramped home dinner.

Required ingredients:

2 zucchini;
1 turnip onion;
3 testicles;
8 tbsp. flour;
1 tbsp. sunflower oils;
1 tbsp. sour cream;
3 tbsp. olive oils;
1 tbsp. food vinegar;
1 tsp spicy mustard;
50 g cheese;
greens, salt, pepper.

To decorate this masterpiece we use the freshest tomatoes and sprigs of herbs.

Cooking steps:

We will make our own snack cake from zucchini pancakes. To do this, pass the peeled zucchini and onions through a meat grinder, season and add spices to the resulting mass. During the process, the vegetables will release juice; do not drain it.
Add eggs to the vegetable mixture and mix again.
We add flour, after it has dispersed, we get a homogeneous mass into which we pour sunflower oil.
Fry the pancakes in a hot, oiled frying pan on each side. Do not make them very large, otherwise it will be difficult to turn over. If the pancakes tear in the pan, add a little flour to the dough.
Let the stack of prepared zucchini pancakes cool while we prepare the filling.
For the lubricating layer, mix olive oil, vinegar or lemon juice, spices, mustard and sour cream. Crushed garlic and chopped herbs will add piquancy to our sauce. Grate the cheese separately.
Let's start assembling the cake. Grease any pancake with freshly prepared sauce, sprinkle with grated cheese and cover with the next one.
If desired, layer the cake with tomato slices, and use them together with chopped herbs for decoration.

Tips and advice

We begin kneading the dough immediately after the grated zucchini mass is ready.
Apart from recipes for pancakes with kefir, do not leave the dough to sit, otherwise the vegetable will release a lot of water and you will not be able to fry pancakes from it. Adding flour will help create the thickest dough, but then you can forget about the tenderness of the finished result.
You only need to pour the dough onto a hot and oiled frying pan, otherwise they will start to stick and tear.
The insides of vegetable pancakes can be cheese, mushrooms, ham or even porridge.
We treat our family to delicious pancakes for breakfast, lunch and dinner.

Zucchini pancakes - 5 of the most delicious and fast recipes with step-by-step photos

Zucchini pancakes, indescribably beautiful, thin, perhaps fluffy, and most importantly, very delicate in taste, will smite any man and small children. And if you add sour cream or fill them with entrails, it will be absolutely amazing. Literally no one can resist, and that’s how it has to be, because you are a sorcerer and wizard in your own kitchen.

Zucchini pancakes - the most delicious and frisky recipe

According to the proposed recipe, you can prepare juicy and unique pancakes by adding simple zucchini to the dough. This will greatly diversify your menu in the summer. We will cook from zucchini. Try it, this is a very delicate delicacy.

Cooking time – 1 hour.

Ingredients

Manufacturing process

Eat healthy!

Savory zucchini pancakes with milk

Using this recipe, you can quickly prepare a hearty and tasty breakfast for your own family from this summer vegetable. Such pancakes can be stuffed with any kind of inside. The main secret of this tasty dish is strict adherence to the proportion of goods.

Ingredients:

Peeled zucchini – 0.4 kg.
Chicken egg – 3 pcs.
Flour – 450 g.
Milk – 0.7 l.
Salt – 1 tsp.
Vegetable oil – 4 tbsp. l.
Dark pepper to taste.

Manufacturing process:

Wash the zucchini, peel off the skin and remove all seeds. Cut the zucchini into medium pieces.
Grind the chopped zucchini in a blender bowl.
Transfer the resulting mass into a bowl, beat the chicken eggs into it, add salt and sprinkle with ground black pepper to taste.
Then pour the required amount of milk into the zucchini and stir everything with a spoon.
Pour wheat flour into the dough in portions, continuing to combine with a spoon until the dough acquires the thickness of kefir.
Then add 4 tablespoons of butter to the dough and mix well again.
The dough is ready, you can fry the pancakes.
Heat the frying pan well and grease it with oil.
Pour the dough into the frying pan and spread it moderately over the surface.
Fry the pancakes on both sides until golden brown, turning them over with a spatula. Grease the pan with oil from time to time. This dough will make about 20 pancakes.
Serve the pancakes hot.

Zucchini pancakes: a small set of ingredients

From zucchini pancakes prepared according to the proposed recipe, you can then creatively transform them into cake, pizza and rolls. Try and create your own culinary masterpieces.

Ingredients:

Young zucchini – 2 pcs.
Wheat flour – 3 tbsp.
Chicken eggs – 2 pcs.
Salt – 1 tsp.
Oil for frying.

Manufacturing process:

Wash the zucchini thoroughly under running water and remove the skin and seeds.
Then grate the zucchini on a grater with medium holes. According to your own taste, you can grate the zucchini on a small or large grater or grind it in a meat grinder.
Place the chopped zucchini in a bowl for kneading the dough, beat in the chicken eggs, add salt and mix well.
Then pour wheat flour into the dough portionwise and mix it with a whisk. Determine the amount of flour based on the juiciness of the zucchini. Your dough should have the same thickness as rich sour cream.
Heat a frying pan with a medium diameter (up to 20 cm) over high heat and pour a little vegetable oil onto it.
Place three tablespoons of the purchased dough in the middle of the heated frying pan, quickly spreading it over the entire surface.
Fry the pancakes for a couple of minutes on each side until golden brown, carefully turning them over with a spatula. You should get up to 15 pancakes.
You can serve the finished pancakes hot to the table right away, or you can create them into rolls or pizza with any inside.

Eat healthy!

Zucchini pancakes: traditional recipe

Although the recipe is called traditional, it is simple and quick to make. The most important thing in it is the choice of zucchini: either young or completely ripe fruits. Then your dish will be rosy and fluffy.

Ingredients:

Two zucchini - 200 g each.
Chicken egg – 2 pcs.
Flour – 5 tbsp. l.
Vegetable oil – 2 tbsp. l.
Greenish dill – 1 bunch.
Salt and dark pepper to taste.

Manufacturing process:

Wash the zucchini (it’s better to take the freshest vegetables) and, if the vegetable is mature, peel it.
Grind the zucchini either on a small grater or in a blender bowl.
Squeeze out excess juice through a piece of gauze, otherwise the dough will be liquid.
Place the resulting zucchini mass in a bowl for kneading the dough.
Wash the fresh dill, chop it finely and add to the zucchini.
Beat chicken eggs into the mixture, salt it and sprinkle with ground black pepper to taste.
Using a spoon, stir the zucchini mixture well.
Without stopping kneading the dough, add wheat flour to it in portions, one spoon at a time. Your pancake batter should not contain any lumps of flour and should have a creamy texture. If the dough comes out liquid (excessive zucchini juice or huge eggs), then add a little more flour.
Heat a frying pan well with vegetable oil and spoon the dough onto it in the form of a circle of similar uniform thickness so that the pancakes are perfectly fried.
Fry the pancakes over low heat until golden brown on both sides. Turn them over with a spatula.
First place the finished pancakes on a paper towel to remove excess oil, then place them on portion plates and serve. They are very tasty with sour cream, various sauces, especially mayonnaise and ketchup.

Delicate zucchini pancakes with soda

This recipe for making fluffy and thin zucchini breakfast pancakes is distinguished by its simplicity and practicality. Try it!

Ingredients:

Zucchini or young zucchini – 1 kg.
Chicken eggs – 3 pcs.
Drink or sour cream – 125 g.
Flour – 1.5 tbsp.
Soda – 0.5 tsp.
Salt and dark pepper to taste.
Vegetable oil for frying.

Manufacturing process:

First, choose young zucchini or zucchini for pancakes.
Wash the vegetables thoroughly under running water and grate them on a grater with medium holes or in a food processor.
Place the chopped zucchini in a separate container for kneading the dough.
Add all the necessary ingredients to the zucchini in the indicated quantities. Mix the dough well.
Then pour flour into the dough in portions, continuing to stir it. Adjust the amount of flour according to the dough mixture. Be sure to keep in mind that thick dough will make thick pancakes, and for thin dough you need the most liquid one.
Leave the kneaded dough to stand for 10 minutes. Meanwhile, test the dough and add salt and pepper. You can add chopped fresh herbs to the dough.
To bake pancakes, take a medium frying pan, because it is easier to bake zucchini pancakes in it, and heat it well.
Place the dough on the frying pan with a spoon, spreading it moderately over the surface. Determine for yourself how thick the pancake should be.
Bake pancakes over low heat and with the lid closed.
Zucchini pancakes simply tear when you turn them over with a spatula, so you can turn them on the other side using another flat lid. Press the lid tightly onto the frying pan, quickly turn the frying pan over and the pancake will be on the lid.
Place the rest of it back into the pan. In this way you will quickly fry all the zucchini pancakes, and from this quantity you will get 8 pieces.
Serve the prepared pancakes hot with any sauce or sour cream.

Zucchini pancakes

We were going to make zucchini pancakes. Suddenly a question arose - how do pancakes differ from pancakes? Apparently - only by size and the presence of soda or yeast in the pancakes, to give them splendor.

Both this and that, pancakes and pancakes, a culinary product, fried flatbreads made from watery dough mixed with water or milk, based on flour and eggs.

In fact, pancakes are also prepared with the addition of soda or yeast. Therefore, I think it would be correct to call pancakes pancakes.

Pancakes were perhaps the first products made from flour, and are classic for virtually all cuisines of the world: Russian pancakes, French pancakes (crêpes), Chinese pancakes, Bulgarian palachinki, English pancakes, Indian dosa, Ethiopian injera and the rest.

There are a huge number of recipes for pancakes, pancakes and pancakes. The basis for pancakes can be either just flour or any vegetables: pumpkin, potatoes, zucchini, etc.

The main principle of making vegetable pancakes. For example, zucchini pancakes are prepared from chopped young zucchini using the usual technology - very crushed vegetables are mixed with flour, eggs, spices, salt, soda are added and everything is fried in vegetable oil. Using this principle, you can prepare pumpkin pancakes, cabbage pancakes, if you replace the vegetables with cottage cheese, you can prepare cheesecakes or everyone’s favorite kefir pancakes.

It's summer now and there are a lot of new vegetables on the market, including baby zucchini. The zucchini pancakes, the recipe for which I offer, are simple and the pancakes come out with a very delicate taste.

Ingredients for Zucchini Pancakes

Young zucchini 1 kg
Egg 2 pcs
Flour 3-5 tbsp. l.
Vegetable oil 100 ml
Salt, pepper, sugar, ground coriander, ground dark pepper, soda to taste

How to cook zucchini pancakes

Zucchini pancakes - everything is as simple as possible.

Only young zucchini are needed

Thoroughly wash the zucchini, removing any warped areas.

Grind zucchini using any easily accessible method

Season the zucchini mass with salt and pepper to taste. Add spices, sugar and a little soda. Add eggs

You need to add flour to the zucchini mixture

Place the zucchini dough into the heated oil. One tablespoon is a serving

Turn the zucchini pancakes over and fry on the other side

It is important that the zucchini pancakes are baked in the middle