How to make zucchini fritters. Zucchini fritters - a delicate taste of a healthy dish

A vegetable such as zucchini is actively used in cooking. But not all housewives know what it is. Zucchini is one of the varieties of zucchini, which differs from the traditional vegetable primarily in color. Zucchini is dark green in color, with longitudinal stripes along the entire fruit. Zucchini is smaller in size and its flesh is much softer and more tender than squash. Therefore, when preparing dishes, many people prefer zucchini.

Zucchini fritters are very quick and easy to prepare. They can be served as a complete dish for lunch or dinner, or as a second dish for soup or meat. Pairs well with a side dish. For example, with rice.

To prepare you will need:

Zucchini squash – 1 pc.
Egg – 1 pc.
Hard cheese – 50 g.
Wheat flour – 1 tbsp.
Garlic – 2 cloves.
Salt/pepper to taste.

Cooking method:

Carefully peel the zucchini and remove all the insides. Grate the pulp on a coarse grater. For convenience, first cut into large pieces.
Beat the egg in a separate bowl, add salt/pepper.
Grate the cheese on a coarse grater, pass the garlic through a press.
Pass the flour through a sieve, mix with cheese and garlic, add to the grated zucchini. Mix everything thoroughly, knead any lumps that appear.
Heat a frying pan with vegetable oil. Use a tablespoon to form small pancakes (wet the spoon regularly in cold water to prevent the dough from sticking).
Fry the pancakes until a fragrant golden brown crust appears.

Serve zucchini pancakes with sour cream. You can sprinkle chopped herbs on top.

Pancake dough without eggs

The experience of many housewives has proven that zucchini pancakes turn out more tender and airy, they literally melt on the tongue. To make the dish more flavorful, chopped greens can be added directly to the dough, rather than used as a topping for finished pancakes.

List of ingredients:

Zucchini squash – 1 pc.
Flour – 2 tbsp.
Sunflower oil – 1 tbsp.
Spices: turmeric, ground black pepper, coriander, thyme – 10 g.

Cooking steps:

Rinse the zucchini thoroughly, carefully remove the tail and skin. Cut into large pieces and grate the pulp on a fine grater. Remove seeds.
Let the squash pulp sit for 4-5 minutes. Squeeze to remove excess moisture.
Pass the flour through a sieve and carefully pour into the dough, stirring it with a spoon. Knead the resulting lumps.
Heat a frying pan over high heat with vegetable oil. Spoon out the zucchini dough using a tablespoon. Fry on each side for 3-4 minutes until golden brown.

You need to watch the pancakes so that they do not burn. Can be served cold or hot. Sprinkle grated cheese or herbs on top. To make the dish more satisfying, you can add a little grated potato to the dough.

Read also: Chicken fillet pancakes – 7 recipes

Diet pancakes in the oven

Zucchini, including zucchini, is often used in preparing diet menus and weight loss dishes. The most important thing is that dietary zucchini pancakes cooked in the oven do not contain flour. This dish can be used in the Dukan diet.

List of ingredients:

Zucchini squash – 1 pc.
Egg – 1 pc.
Carrots – 200 g.
Onions – 100 g.
Salt/pepper to taste.

Cooking method:

Rinse the zucchini thoroughly and remove the skin. If the fruit is old, remove all seeds and possible damage. Cut into large pieces and grate the pulp on a fine grater.
Add salt, stir and leave the zucchini to steep for 15-20 minutes. Then squeeze out excess moisture from the pulp and place in a deep bowl.
Wash the carrots, peel them, grate them on a fine grater. Peel the onion and cut into small cubes. Mix the vegetables and add to the grated zucchini.
In a separate bowl, beat the egg, add salt and pepper, mix everything. Pour the resulting mixture into the vegetables.
Preheat the oven in advance. Place parchment paper on a baking sheet and grease with butter or vegetable oil.
Use a tablespoon to form small pancakes. Place them on a baking sheet at a short distance from each other.
Bake at 190 degrees for 15-20 minutes.

Zucchini and Potato Fritters

Zucchini pancakes are very filling and flavorful. They can be served for breakfast with fresh sour cream or added to lunch meat dish or soup.

List of ingredients:

Wheat flour – 100 g.
Potatoes – 2-3 pcs.
Zucchini squash – 1 pc.
Onions – 1 pc.
Egg – 1 pc.
Salt/pepper to taste.

Cooking steps:

Carefully peel the potatoes and grate them on a fine grater. For convenience, large potatoes can be cut in half.
Peel the onion and cut into small cubes. Stir in grated potatoes and leave for a few minutes. When mixed with onion juice, the potatoes will not spoil and will not darken.
Rinse the zucchini, peel, remove seeds and possible damage. Cut into large pieces and grate the pulp on a fine grater. Add sifted flour, salt and pepper. Mix everything. If lumps appear, gently mash them with a fork.
Heat the pan by adding a small amount of oil. Form small pancakes with a tablespoon, periodically moistening it with cold water to prevent the dough from sticking. Fry on each side for 3-4 minutes (over low heat) so that the dough is properly baked from the inside.

Serve the finished dish with sour cream, grated cheese or herbs. You can make your own dressing sauce from sour cream and grated garlic.

With added carrots

Cooking pancakes in a slow cooker

Zucchini pancakes in a slow cooker - delicious dish for those who want to enjoy a delicious breakfast, but do not want to get up half an hour earlier to prepare it. A slow cooker saves time and allows you to be in a good mood from the very morning.

List of ingredients:

Zucchini squash – 1 pc.
Flour – 100 g.
Egg – 2 pcs.
Garlic – 2 cloves.
Salt/pepper to taste.

Cooking method:

Peel the zucchini, remove the inside and skin. Grate the pulp on a fine grater and squeeze thoroughly to get rid of excess moisture.
Add salt and pepper, pre-beaten egg in a separate bowl. Mix everything to form a homogeneous mass.
Pass the garlic through a press or finely chop it with a knife. You can grate it on a fine grater. Add to the zucchini mixture and stir.
Cover a separate dish with gauze and place the future dough on it. The gauze will help remove any remaining moisture. If this is not done, during the frying process the zucchini will spread over the surface of the multicooker.
Add sifted flour to the future dough.
Set the multicooker panel to “Baking” mode and grease the bottom with vegetable oil.
Use a tablespoon to form small pancakes. Do not place them too close to each other to prevent the dough from sticking together.
Bake for 3-4 minutes on each side in a preheated slow cooker.

Place the finished pancakes in a stack on a paper towel to remove excess fat. Serve hot.

Zucchini pancakes with semolina

Semolina is a good substitute for flour. It has similar properties and holds the ingredients together. But at the same time, semolina is a more dietary product, so zucchini pancakes are suitable for the pp menu and a strict diet.

Pancakes and pancakes made from flour are enemy number 1 for the figure: lovers of delicious pastries can only dream of a thin waist. Can't eliminate flour from your diet, no matter how hard you try? Try making vegetable pancakes from zucchini and zucchini for a change: we assure you that not only you, but also your household will enjoy them.

Ingredients for 2 servings

for pancakes:

150 g each of zucchini and zucchini
50 g flour
1 egg
parsley and dill
vegetable (preferably refined) oil for frying
salt, black pepper

for the sauce:

1 tbsp. spoon of sour cream
half a fresh (or lightly salted) cucumber
1 small clove of garlic
salt, black pepper

How to cook zucchini pancakes

1. Make cucumber sauce. Place sour cream, peeled and chopped cucumber, pressed garlic into a blender, season with salt and pepper. Beat until smooth, pour into a gravy boat or a suitable sized salad bowl. Place in the refrigerator until the sauce thickens a little.

2. Wash the zucchini and zucchini, remove the peel and grate on a coarse grater. If you get overgrown vegetables, be sure to cut out the middle with the seeds.

3. Rinse the herbs in warm water, dry them on a towel and chop finely. Add flour, egg, chopped herbs to the grated vegetables, add salt and pepper. Mix pancake batter.

4. Use a dessert spoon to place portions of the dough into the heated vegetable oil, forming pancakes 8-10 mm thick.

5. Fry the zucchini pancakes until golden brown: on one side over high heat, on the other over low heat.

step by step recipe with photos

If you have never cooked zucchini pancakes, then it’s time to fix that, because the harvest season for this wonderful and healthy vegetable is just around the corner. These ruddy little pancakes are prepared very quickly, as well as eaten. Be sure to serve pancakes with sour cream or diet mayonnaise, tartar sauce or any other. If you love savory flavors, then add a pressed clove of garlic to the sauce. Be sure to drain the liquid from the grated zucchini so you don't end up with too much liquid. batter! By the way, instead of zucchini, you can use either zucchini, squash or pumpkin.

Ingredients

1 zucchini
1 chicken egg
2 tbsp. l. wheat flour
2 pinches of salt
50-60 ml vegetable oil

Preparation

1. Wash the zucchini thoroughly in water and trim off the ends if we are using a young fruit. If the fruit is old, then cut off the peel from it. Grate it on a coarse grater into a deep salad bowl, add salt and leave for 10-15 minutes. During this time, with the assistance of salt, juice will be released from the grated mass, which must be drained, and the mass itself must be compressed, removing excess liquid.

2. After this, add the chicken egg and wheat flour. Mix thoroughly using a regular fork, forming a pancake dough. If you have a large zucchini fruit, then beat another chicken egg into the mixture and add another 2 tbsp. l. wheat flour.

3. Place the frying pan on the stove and pour oil into it. Let's warm it up and put the dough into the frying pan using a tablespoon, forming small pancakes. Fry them for about 1 minute until golden brown and turn them over to the other side with a spatula.

4. Fry for the same amount of time. If your pancakes are not cooked through on the inside, reduce the heat from medium to low, being careful not to burn the edges.

Zucchini pancakes, in addition to being the most delicious and very quick to prepare, are also very healthy. This is understandable, because they contain a large amount of fiber, which is so necessary for our body.

They make it as best they can: fluffy, in a frying pan, in the oven. With various additives: garlic, cheese, carrots, potatoes, minced meat, chicken fillet, semolina and others. And for breakfast or dessert - sweet ones.

This product is in demand among people suffering from diabetes. What zucchini can’t do: improve metabolism, lose extra pounds, help with kidney and liver disease.

Article menu:

There are simply countless recipes for making zucchini pancakes. The main thing is that the product retains its beneficial properties, you need to learn how to properly prepare zucchini pancakes.

Right before the list of the most delicious recipes, here are some tips.

How to properly prepare the most delicious zucchini pancakes: tips and features

If you don’t want to bother with peeling zucchini, then you should take a closer look and choose young vegetables (usually their length does not exceed 20 centimeters).

Another advantage of young fruits is that their skin contains useful microelements and vitamins.

To place in a frying pan or in the oven on a baking sheet, use a tablespoon. Its volume is just the right amount of zucchini dough to make the pancakes tasty and not too big.

If you like sweet zucchini pancakes, add a little more sugar or a couple of teaspoons of honey to the dough. Very tasty with raisins and cottage cheese.

The most delicious recipe is the one with garlic and cheese.

Fluffy pancakes are obtained by adding baking soda or baking powder to the dough at the tip of a knife.

If it is not possible to add flour, then semolina or dietary semolina can easily replace it.

Zucchini pancakes: a classic recipe in a frying pan - quick, tasty and easy

These simple pancakes in a frying pan are quick and tasty. Even if you are starting to cook them for the first time, you will not have any difficulties. Follow the recipe correctly and you will succeed.

Ingredients

Young zucchini – 250 grams,
Egg – 2 pieces,
flour – 150 grams,
vegetable oil,
fresh dill - a good bunch,
salt and seasoning - to taste.

You can add soda to them on the tip of a knife to make fluffy pancakes from zucchini.

Simple recipe

Wash the vegetables and dry with a towel. If the zucchini is mature, cut off the ends and remove the rough skin and seeds. If they are fresh and young, leave them whole.

Grind them in a blender to a paste.

Finely chop the dill and add to the zucchini. There are also spices, salt and eggs. Mix thoroughly until smooth.

Now it's the flour's turn. Slowly pour in and stir at the same time so that there are no lumps. The consistency should be creamy.

If you want to add fluffiness and make fluffy pancakes, then add soda.

Place small portions onto a hot frying pan using a tablespoon. Fry on both sides.

Place napkins on a plate and place pancakes on them. When the oil has drained, you can serve it in separate dishes, adding a little sour cream to each product.

It goes very well with this dish. mayonnaise sauce with garlic and dill (just chop all the ingredients and mix with mayonnaise).

How to cook fluffy zucchini pancakes quickly and tasty?

In the recipe above, I already mentioned how you can get airy, fluffy zucchini pancakes. Now I’ll tell you the recipe separately. I add kefir to the dough as a knead.

Products

zucchini – 2 pieces (medium),
kefir 3.5% fat - a glass,
flour - 3-4 tablespoons,
chicken egg – 1-2 pcs.,
oil,
soda - a little bit
sugar and salt to taste.

Cooking method

Young vegetables must be grated on a medium grater. Add salt and sugar.

Heat the kefir a little and pour soda into it. And then the egg. Mix.

Now we combine everything and sprinkle a little flour. Mix and add until you get a mass of medium thickness.

Place in a preheated frying pan and fry on both sides until golden brown.

The pancakes rise and become fluffy.

Serve warm with creamy garlic sauce.

Delicious recipe for zucchini pancakes in the oven with garlic

The most delicious fluffy zucchini pancakes can be prepared in the oven.

Warp

2 zucchini,
2 eggs
wheat flour - 3 tablespoons,
garlic – 2 cloves,
dill,
oil,
salt and spices - to taste.

How to cook zucchini pancakes in the oven?

While the oven is heating up to 190 degrees, you can do the vegetables. We pass them through the blender whole if the zucchini is young. If the skin is thick, then they should be peeled.

Salt, mix and squeeze out excess moisture in gauze.

Squeeze the garlic using a press and add to the vegetables. Sprinkle spices (black ground pepper pinch).

Now add the sifted flour to the cooked mixture.

When the dough is ready, place small piles on a baking sheet with a tablespoon and form into flat cakes. It is advisable to lightly grease the baking tray with oil.

Bake for 10-15 minutes until done. To avoid overcooking or overcooking, you should make a small volume. So that the dough has time to bake. And this way the dish turns out faster.

To add piquancy and an unusual taste to the dish, you can add grated half an onion and half a carrot at the dough preparation stage.

Recipe for delicious pancakes with cheese and garlic

Here is the most delicious and my favorite - zucchini pancakes with cheese and garlic. I simply adore them for their unique spicy taste. They can be eaten as is or with various sauces. I make garlic sauce tomato paste and yogurt. You'll lick your fingers!

Products

young zucchini – 2 pcs.,
cheese (hard varieties) – 250 gr.,
egg - 2 pieces,
garlic heads – 4 pcs.,
onion - half an onion,
flour - a couple of tablespoons,
vegetable oil,
salt.

Preparation

Wash and dry young fruits. Rub through a grater or blender. Add salt and wait 10 minutes for the liquid to drain.

Grate the cheese on a medium grater and grate the onion and garlic on a fine grater.

Add eggs to cheese, garlic and onion and beat thoroughly.

Combine the zucchini and cheese-egg mixture together, slowly adding flour.

When the dough has risen, spoon it onto a hot frying pan.

Fry until golden brown and turn over.

After frying the second side, turn off the heat and leave to simmer for a couple of minutes under the lid.

Zucchini fritters: calorie content per 100 grams and 1 piece

Is this dish really low in calories? It contains a lot of fiber and beneficial microelements. That's true.

Those who are losing weight or involved in sports and fitness (keeping fit) will be interested in how many calories are in 100 grams of this product.

If we talk about the product itself, then 100 grams of vegetables contain about 30 kcal.

And 100 grams of the finished dish contains about 95-130 kcal, depending on the ingredients added to the recipe.

In the classic version, half a kilogram of vegetables produces dough from which you can bake 5 flatbreads. The dough will contain about 500 kilocalories. This means that 1 piece “weighs” about 100 kcal.

Not the lowest calorie content in cooking.

In this recipe, instead of regular wheat flour, there will be semolina. It will make zucchini pancakes more satisfying.