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Prepared by: Margarita
08/21/2016 Cooking time: 40 min
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Delicious vegetable pancakes are the best option to enjoy the taste and get the necessary saturation when eating. Today I will talk about how to cook potato pancakes with zucchini.
Description of preparation:
Zucchini is a wonderful vegetable!
It contains a lot of useful substances: phosphorus, potassium, vitamins. In addition, zucchini has very low calorie content. Therefore, I often prepare just this version of potato pancakes, since it is the most dietary. It is ideal to use sour cream for dressing this dish. Mushroom sauce also works well. Purpose: For lunch / For dinner / Afternoon snack / Inexpensive / Light dinner Main ingredient: Vegetables / Potatoes / Zucchini Dish: Hot dishes Diet: Vegetarian food
Lenten squash pancakes without eggs in the oven
Medium-sized young zucchini is best for this recipe. Cooking takes very little time, and therefore is suitable for those housewives who need to quickly and healthy feed their family.
Let's make two different versions of lean pancakes.
We wash the zucchini under running water, cut it in half and grate it with large holes, including the skin. Salt our vegetables and stir. Squeeze out the released moisture from the pulp.
Next, for taste, grate some plain hard cheese into the vegetables. Pour in 50 gr. not too fatty kefir. We can also add a little garlic and your favorite herbs and stir. We also add three to four tbsp to the resulting mass. spoons of flour.
Now add a small pinch of soda. We will not extinguish it with vinegar, since it contains sour kefir. Pepper our dough to taste and begin to form pancakes.
We take the required amount of dough for one pancake into our hand and beat it well.
We transfer them from palm to palm so that they do not crack and keep their shape perfectly.
Place them on a baking sheet lined with baking paper or greased with oil. You can also use silicone muffin cups that do not need to be greased. The surface of the potato pancake dough can be smoothed with a spoon.
Bake in a preheated oven at 180 degrees. oven for about 20 minutes.
If the zucchini has released juice, but the dough has become runny, then add a little more flour to it.
We focus not on the amount of flour, but on the consistency that is needed for convenient baking.
In the second option, salt the grated zucchini and set aside for 15 minutes. Do not drain the separated juice.
Add one clove of garlic, crushed using a special press, as well as a small bunch of finely chopped parsley with dill.
Add 1/4 teaspoon of soda and about half as much citric acid.
Next, add two or three tbsp. spoons of flour, mix and form as in the previous version.
Bake pancakes in the oven.
Makes great vegan pancakes.
The smell, look and taste of this dish is mind-blowing.
How to cook “Potato pancakes with zucchini”
Peel the potatoes using a knife or vegetable peeler. Grate on the finest grater. You can also put the vegetable in a blender.
Peel the zucchini and rinse with water. Dry and grate on a small grater. Then mix the potatoes with zucchini, season with spices, salt, chopped garlic and beat in the egg.
Pour oil into a frying pan. We heat it up as much as possible. Fry pancakes on both sides in hot oil.
So our wonderful and satisfying dish is ready! Complete it with any sauces. Bon appetit!
Draniki made from zucchini and potatoes
During zucchini season, make potato and zucchini potato pancakes. This is an incredibly tasty dish. It can be prepared for breakfast, dinner and snacks. Thin crust, delicate taste, how good they are. I’ll tell you how to fry potato pancakes further, but they are cooked not only in a frying pan, but also in the oven and slow cooker.
Ingredients: Zucchini 1 pc. medium size Potatoes 2 pcs. medium size or 1 large Onion 1 pc. Egg 1 pc. Wheat flour 3 tbsp. spoons Salt 0.5 tsp Ground pepper (spices) to taste
Draniki from zucchini and potatoes, recipe with photos step by step in a frying pan:
1. We prepare pancakes from the following products: zucchini, potatoes, eggs, onions, salt, pepper, sunflower oil.
2. First of all, let's prepare the vegetables. Peel potatoes and onions. If the zucchini is young, then there is no need to remove the peel. But if the zucchini is already ripe, cut off the skin. Cut it into two parts; if the seeds are large, remove the middle. In my case, the fruits are young and I didn’t have to do any manipulations.
3. Grate the zucchini on a coarse grater. Add salt to taste. I added 1/3 of a teaspoon of salt.
4. Wash the potatoes after peeling and wipe with a napkin to remove drops of water. Grate on a medium grater.
5. Cut the onion into small cubes. It will give the zucchini pancakes a slight piquancy.
6. The grated zucchini released its juice while we were preparing the rest of the vegetables. Depending on the type of zucchini, there may be more or less juice. I have quite juicy fruits and a lot of juice. Use your hands to squeeze out as much liquid as possible.
7. It's time to combine all the ingredients. Take a deep bowl, put zucchini, potatoes, onions into it, break eggs, add flour and don’t forget to add spices.
8. Mix everything. We do this quickly so that the juice does not appear again.
9. Use a spoon to form pancakes, making them medium in size. I try to press the composition of the spoon against the side of the bowl. This technique allows you to separate the liquid if it appears.
10. Pour vegetable oil into a frying pan and heat it well. When the oil is warm enough, transfer the prepared zucchini pieces. Fry them until golden brown.
11. Then turn the workpieces over and fry on the other side. Reduce heat and bring to readiness.
12. Serve warm. You can offer them sour cream, mayonnaise, garlic sauce. Although they are also very tasty on their own.
Here is such a simple and delicious recipe with step-by-step photos, in a frying pan, for pancakes made from zucchini and potatoes.
Say thanks for article 3
Zucchini pancakes with cheese and garlic
Now one secret recipe, why this particular one? Yes, because it will be cooked in a multi-baker with a grill attachment. Although, if you don’t have such a miracle device, you can fry pancakes in a frying pan. For a change, I decided to show this particular method.
We will need:
Stages:
1. Grate the zucchini or zucchini using a fine-hole grater. This mass will give a lot of liquid over time, so express it. Then add finely chopped or grated garlic. Plus grate the cheese and add flour.
2. Stir the mixture until smooth, you will get a dough, but not very liquid.
3. Next, fry in a well-heated frying pan with vegetable oil on both sides of the pancake. Or make it without oil in a multi-baker. When the green indicator lights up, add the dough and fry for 2-3 minutes for each batch.
4. Then serve on a plate and crunch to your health and the envy of everyone. Have a nice experience!
The following recipe for pancakes without flour and with a cheese crust is, well, very tasty! Try it too, and see the description of the cooking process in this video:
Zucchini-potato pancakes in a frying pan
If a larger quantity of the finished dish is needed, the amount of potatoes and other ingredients is increased in proportion to the volumes indicated in the recipe.
Required components:
- potatoes – 350-400 g;
- flour – 45 g;
- zucchini – 150-170 g;
- egg;
- sunflower oil – 45-50 ml;
- salt;
- sour cream – 70-100 ml;
- turmeric, paprika, black pepper as desired.
Step-by-step cooking method:
Peel the potatoes, wash the zucchini, cut off the stem. With the zucchini, if it is overripe, you need to work: separate the skin and the seed part.
Grate the vegetables into fine grains. A lot of juice will separate, it is better to drain it. The potato mixture can even be squeezed out a little.
Add salt, beat in the egg, add spices and flour. Mix well to obtain a homogeneous mass.
Pour oil into a frying container and heat. It should warm up well in the frying pan, only then start frying, otherwise the potato pancakes will absorb it and will be greasy and not tasty.
Spoon or fork into hot oil and form into a circle or oval. Fry on both sides until golden brown.
Place on a paper towel to absorb excess oil.
Recipe with garlic and cheese
Lush zucchini pancakes will appeal to everyone who loves the garlic-cheese taste of pancakes. This perfect dish remains delicious either warm or cold.
We will use:
- one zucchini;
- flour - about one glass;
- 50-70 gr. cheese to taste;
- garlic – 2-3 cloves;
- greenery;
- 200 ml low-fat kefir;
- one egg;
- oil, ground pepper, salt.
We clean and wash our zucchini. We use a coarse grater to grate vegetables and cheese.
Add a little salt to the resulting mass. Now add one chicken egg to it, mix all the ingredients thoroughly.
Finely chop the greens and add to the mixture.
Next, pour in kefir.
We also add flour, after sifting it, stir thoroughly. The consistency should be such that it is convenient for you to spread the dough with a spoon.
Since in this recipe we added flour without sparing, we leave the dough to stand for 5 minutes so that it turns out a little moist.
We begin to place the zucchini dough portionwise into the hot vegetable oil in a frying pan.
Bake on both sides so that the potato pancakes have a browned crust.
The pancakes turn out very beautiful to look at and juicy to taste.
