Very tasty zucchini pancakes. Sweet zucchini pancakes. How to cook zucchini pancakes in a frying pan

Zucchini pancakes are a hearty, appetizing and original dish. For the recipe, you can use milk or a fermented milk drink. They can be served with different sauces or with any filling. You will definitely surprise your loved ones and guests with such a simple but tasty dish.

Zucchini pancakes: classic recipe

Such a healthy and versatile vegetable as zucchini is suitable for preparing the most delicious dishes. Today we will fry pancakes from it and start with the classic recipe.

Ingredients:

two zucchini;
two large eggs;
a bunch of dill;
five tbsp. spoons of flour (heaped);
spices, oil.

Cooking method:

To make the pancakes tasty, you need to choose the right product, that is, the zucchini itself. For pancakes, it is better to use a young vegetable. If you already have ripe fruits, then they need to be peeled, which can spoil the taste of the finished dish.
So, cut the zucchini randomly and put it in a blender bowl, grind it to a puree consistency.
Break the eggs into the resulting mass, add chopped dill and spices and mix.
Add flour in portions, the mass should be like a cream, and if the vegetable was watery, then more than five tablespoons of flour may be needed.
Fry small pancakes in hot oil until golden brown. Serve with sour cream or garlic sauce.

Diet zucchini pancakes without flour

Zucchini dishes are ideal for those who are watching their figure. It is low in calories, which means it can be used to make many dietary dishes, even pancakes.

Ingredients:

two (young) zucchini;
one large egg;
spices, vegetable oil.

Cooking method:

Chop the zucchini and place it together with the peel in a blender bowl and grind. Many housewives chop vegetables using a regular grater.
Add spices to the resulting puree, mix and leave for 15 minutes until all the liquid is released.
So, drain the juice, beat in the egg, mix everything.
Fry the pancakes in hot oil until golden brown. Diet zucchini pancakes can be served with low-fat sour cream or made into a sauce from natural yogurt, garlic and herbs.

Zucchini pancakes with milk and herbs

Not all housewives cook zucchini pancakes, but it’s a shame, the pancakes turn out rich and appetizing. We suggest frying zucchini pancakes in milk.

Ingredients:

two small zucchini (weighing 500 g);
three raw eggs;
680 ml milk;
425 g flour;
a little dill (parsley);
oil, spices.

Cooking method:

We clean the zucchini from seeds; if you have ripe fruits, then peel off the skin. We chop the vegetables using any kitchen appliance or just three on a fine grater.
Drain the resulting liquid, beat in the eggs, add chopped herbs and spices, mix everything well.
Then pour in a warm milk drink and add flour in small portions. At the end, pour in three tbsp. spoons of oil, still mix everything thoroughly.
We give the dough a little time to rest and bake pancakes in a heated frying pan, not small ones, but distribute the dough over the entire width of the frying pan.
Grease the finished pancakes with melted butter, stack them, and then serve hot with sour cream.

Recipe with grated cheese, garlic and herbs

The following recipe, in addition to the main ingredient, involves the use of other products. They can be put directly into the dough or used as a filling for zucchini pancakes.

Ingredients:

215 ml milk;
four tbsp. spoons of flour;
75 cheese (hard);
three raw eggs;
large clove of garlic;
salt, oil, herbs.

Cooking method:

Chop the young fruits of the vegetable and mix with grated cheese.
Then add eggs, a clove of spicy vegetable passed through a press, chopped herbs, salt the mixture and mix.
Now add flour, add two tbsp. spoons of butter and a slightly warmed milk drink, mix everything thoroughly and bake pancakes in a well-heated frying pan.

Zucchini pancakes with kefir

The harvest of zucchini always pleases every housewife, because from such a healthy vegetable you can prepare nutritious, but at the same time low-calorie dishes, for example, pancakes with kefir.

Ingredients:

half a kilo of zucchini;
280 ml kefir;
four raw eggs;
245 g flour;
0.5 teaspoon of soda;
Art. spoon of butter, salt.

Cooking method:

Grind the peeled zucchini on a fine grater and squeeze the resulting mass from excess liquid.
Then beat in the eggs, pour in the sour drink, mix and add flour in portions.
Then mix the mixture with butter and look at the consistency; the dough should not be too thick, but also not spread.
Lastly, add baking soda along with salt and immediately start baking pancakes. The thing is that when salt gets into the dough, the vegetable will begin to release juice, and the dough will become more and more liquid every minute. Therefore, you should not delay baking pancakes.

Lenten pancakes made from zucchini and carrots without eggs

On fasting days, the question of proper preparation of dishes always arises. But in the summer, there are no such problems, because the season of vegetables is coming, which can be used for lean dishes.

Ingredients:

two small zucchini;
one onion and carrot;
three tbsp. spoons of oatmeal;
salt pepper;
0.5 teaspoons each of paprika and thyme;
oil (for frying), herbs;
two tbsp. spoons of flour.

Cooking method:

Pass the zucchini through a grater. You can use the small side, but if you like the vegetable flavor in your pancakes, then grate them on the coarse side of the grater.
If the vegetable has produced juice, it needs to be drained. Now add the onion, you can chop it finely or also chop it on a fine grater, so the aroma of the onion will be felt. Peel and grate the carrots.
We grind the oatmeal into coffee grinders and add it to the rest of the ingredients along with salt, pepper and other spices. Stir and leave for 10 minutes.
Add flour in portions; the dough should be medium thick so that it holds its shape in the pan.
Fry the pancakes in oil until golden brown, sprinkle the finished hot products with chopped herbs and serve.

Zucchini pancakes stuffed with minced meat

Zucchini pancakes can be served as a separate dish or stuffed with any filling, such as minced meat.

Ingredients for the dough:

two small zucchini;
three raw eggs;
eight st. spoons of flour;
two tbsp. spoons of mayonnaise;
half a cup of milk;
three tbsp. spoons of butter, spices.

For filling:

one onion and one carrot each;
265 g minced meat;
garlic clove;
two tbsp. spoons of butter, spices.

Cooking method:

Pour milk, butter into a bowl, beat in eggs and add mayonnaise, mix.
2. Add flour, mix everything again. Grind the zucchini on a fine grater, squeeze it out and put it in the dough along with salt and pepper.
Fry pancakes from the resulting dough and stack them.
For the filling, finely chop the onion and fry it until golden, then add the grated carrots and fry the vegetables for 5-7 minutes.
Then add minced meat, chopped clove of a spicy vegetable, pour in oil and season everything with spices, simmer the ingredients for 15 minutes.
Stuff the zucchini pancakes with the finished filling.

Option with bacon

Another original recipe for zucchini pancakes involves the use of bacon, which you can replace with ham or doctor's sausage.

Ingredients:

one zucchini;
two eggs;
a cup of milk;
165 g flour;
75 g bacon.

Cooking method:

Peel the zucchini on a fine grater and combine the resulting mass with the eggs.
Then pour in the milk drink, add flour and add thinly sliced bacon, mix.
We bake pancakes in a hot greased frying pan, grease the finished products with melted butter.

You were probably surprised at how varied pancake recipes can be from such a simple and accessible vegetable. You can fry zucchini pancakes not only with cheese and herbs, but with mushrooms and ham, and use different ingredients for the filling.

The vegetable ripening season is in full swing, which means it’s time to enrich your body with vitamins through various healthy dishes. One of these can safely be called zucchini pancakes; this simple vegetable delicacy is prepared, both with and without filling, it all depends on the taste preferences of the hostess.

To make your baked goods varied and truly interesting, we offer simple recipes for quick preparation.

Ingredients

The volume of the glass in the recipe is 250 ml.

- 2 pcs. + -
- 3 tbsp. + -
— 1 cup (less possible) + -
- 3 pcs. + -
- 1/2 tsp. + -
- 1 glass + -

How to cook and fry zucchini pancakes

If you lead a healthy lifestyle and adhere to proper nutrition, then this recipe for unsweetened zucchini pancakes is just for you. Of course, you can’t call zucchini pancakes dietary, but the benefits from them are much greater than from the fried dough pancakes that are familiar to us.

In our recipe, the dough will not have a classic look, moreover, it will not even contain sugar, but this will not stop us from creating an excellent snack, the taste of which you will definitely like.

Peel the zucchini and grate it on a fine grater.
Add salt, eggs, and herbs if desired. Mix everything thoroughly with a whisk (until smooth).
Pour the sifted flour into the “dough”, mix it, add vegetable oil, mix again, pour in the milk, beat the mixture with a whisk until smooth.
Heat a frying pan over a fire, pour the dough into it, bake thin pancakes with zucchini until browned on both sides. Before baking, you can grease the pan with a piece of lard to prevent the pancakes from sticking to it. For the same reason, it is not recommended to add sugar to the “dough”; without it, the pancakes will brown evenly and will not burn.

It is better to use a cast iron frying pan for baking zucchini pancakes, or at least one with a non-stick coating. You can serve zucchini pancakes with anything: mayonnaise, sour cream, sauce and even condensed milk.

Homemade Korean pancakes: recipe with carrots

Another simple option for preparing your favorite pancakes is a Korean recipe. Those who are familiar with Korean dishes, including, may mistakenly think that Korean pancakes with zucchini are a spicy and exotic dish.

However, in reality, there are no specific spices or savory ingredients in baking. Therefore, its taste is quite acceptable for our diet, although it has peculiar notes that appear mainly due to wine vinegar and soy sauce used for dipping pancakes.

Ingredients

Water – 1.5-2 tbsp;
Zucchini (or zucchini) – 600 g;
Carrots – 2 pcs.;
Eggs – 2 pcs.;
Vegetable oil (for frying) - to taste;
Flour – 2 tbsp;
Salt – 2 tsp;
Garlic – 2 cloves;
Ground black pepper - to taste;
Onions – 1 pc.

How to make Korean zucchini pancakes

We peel the zucchini (if the fruits are young, you can use them with the peel). Cut the vegetable into medium cubes.
Three carrots on a Korean grater.
Finely chop the onion.
Press the garlic under a press or finely chop it by hand.
Mix all the chopped ingredients together, add water, salt, eggs, mix everything.
Pour flour in portions, add pepper to the mixture. While adding flour to the dough, do not forget to stir it.
Heat the frying pan and grease the bottom with vegetable oil.
Place the dough into the frying pan, level it with a spoon over the surface of the frying pan, and bake the pancakes under a closed lid over low heat.

Fry pancakes with zucchini until browned on both sides. However, special attention should be paid to baking baked goods from the inside. On average, it takes 5 minutes to fry pancakes on each side. This completes the simple preparation of vegetable pancakes in Korean; the dish can be served along with sauces.

Zucchini pancake cake with cheese

If you really want to surprise your family or guests, then just pancakes for dinner are not for you, you need a real zucchini pancake cake. At first glance, a complex dish is made simply and very quickly (in just 40 minutes). All that is required of you is a standard set of ingredients, as for such a dish, and a little imagination to prepare a tasty and beautiful cake.

Ingredients

Garlic – 2-3 cloves;
Paprika - to taste;
Zucchini – 2 pcs.;
Sour cream (can be replaced with mayonnaise) – 120-150 ml;
Flour – quantity depends on the thickness of the dough;
Salt - to taste;
Eggs – 2 pcs.;
Cheese (hard varieties) – 50-70 g;
Ground pepper - to taste.

How to make an unusual zucchini cake

Grate young squash fruits with skin on a fine grater.
Add pepper, eggs, salt to the resulting mass, mix the products thoroughly.
Add sifted flour to the mixture. Determine the exact quantity yourself, the main thing is that the consistency of the dough becomes similar to thick sour cream.
Heat a frying pan and bake pancakes in it. Before frying each new pancake, the frying pan should be greased with a small portion of sunflower oil.
We bake the pancakes over low heat and always with the lid closed so that they are well baked.
Prepare the dressing for the zucchini pancake cake: mix paprika, sour cream/mayonnaise, chopped garlic.
Place the baked pancakes in a stack, brushing each one with the resulting dressing.
Sprinkle the top (last) pancake with grated cheese, put the cake in an oven preheated to 180°C, bake the zucchini pie in the “Grill” mode.
As soon as you notice that the cheese has melted sufficiently, remove the homemade zucchini cake from the oven and serve it.

Zucchini pancakes: filling options

It is always better to make zucchini pancakes with filling, it turns out tastier and more nutritious. You can add the filling directly to the dough, or you can wrap it in a tube into the finished pancake. Options for fillings for pancakes may be different, do not be afraid to experiment and try something new. We offer you a list of proven ingredients that will definitely make delicious homemade pancakes.

How to cook zucchini pancakes recipe with garlic - a complete description of the preparation so that the dish turns out very tasty and original.

I suggest you prepare delicious zucchini pancakes with kefir. Of course, most often this is a seasonal dish, but out of season you can safely use frozen zucchini. The recipe for zucchini pancakes is simple and not much different from preparing regular pancakes.

Zucchini pancakes, of course, will essentially resemble pancakes more, since they are small in size and fluffier in shape than pancakes. However, this will not affect the taste in any way.

How to make zucchini pancakes (recipe with photos step by step using kefir)

Ingredients

young zucchini - 2 pcs.;
chicken egg - 1 pc.;
wheat flour (I use whole grain) - 1 cup (cut);
kefir 1% - 1 glass;
salt - to taste;
Italian herbs (optional) - to taste;
Refined sunflower oil - for frying.

Cooking time: 30-40 minutes.

Yield: about 20 pieces.

So, wash the zucchini well and grate it on a fine grater into a large bowl.

Beat the egg with salt using a blender or whisk.

Add kefir to the beaten egg and mix everything well.

Pour flour into the same container and beat the dough with a blender until smooth.

Pour the dough into a bowl with grated zucchini, add spices (Italian herbs). Italian herbs go very well with zucchini to taste, but if you want, you can omit them.

Mix everything with a spoon until smooth. Grease a non-stick frying pan with vegetable oil. In principle, you can use any frying pan you have, but on this one the zucchini pancakes will not burn, and it will be easier to turn them over.

Spoon the zucchini dough onto the frying pan with a tablespoon: 2 tablespoons for 1 pancake. When browned on one side, turn over.

Our zucchini pancakes are ready! If you would like to make zucchini pancakes with filling for a complete set, then you need to put 1 pancake on the frying pan (3-4 tablespoons of dough per pancake) and roll the dough out onto the pan as much as possible. This way you will have more flexible pancakes and will be able to stuff them.

The best filling for zucchini pancakes is, perhaps, any hard cheese, preferably salty, or the unpretentious “Mozzarella”. You can also fill such pancakes with a mixture of boiled shredded chicken with herbs and sour cream, or natural yogurt/low-fat and non-acidic kefir. You can come up with any filling to your taste. And using this recipe for zucchini pancakes as a base, you can fill the dough with various seasonings to suit your taste.

Original, unfilled zucchini pancakes can be served with sour cream or natural yogurt. You can even imagine them in a sweet version: just dip this pancake in sour cream and sugar... This is a quite filling and healthy snack. And if you use whole grain flour, then it is also a less calorie, figure-friendly product. Bon appetit!

Zucchini pancakes with garlic

You can also make a simple but spicy version. Having prepared zucchini pancakes according to the basic recipe, spread each one with mayonnaise and garlic on top. We get a hot and spicy version.

Zucchini pancakes without flour

Ingredients (for 15 pieces):

young zucchini - 2 pcs.;
chicken egg - 2 pcs.;
onion - 1 small head;
salt - to taste;
spices - to taste;
vegetable oil for frying.

Quite a dietary option without any special problems. Grate the zucchini, chop the onion either with a chopper or finely chop it with a knife. Squeeze the liquid out of the zucchini. Mix chopped vegetables with eggs, salt and spices. Bake in a frying pan greased with vegetable oil until browned on both sides, pat dry with paper towels. Serve with sour cream and chopped herbs sauce.

If you want to make healthy zucchini pancakes without flour, you should bake them without using oil in a non-stick frying pan, or bake them on parchment paper in the oven at 220 degrees, also without using vegetable oil, for 30-40 minutes.

Lenten zucchini pancakes without eggs

Ingredients (for 4 servings):

zucchini - 2 pcs. small;
wheat flour - 100-120 g;
salt - a pinch;
sugar - 1 tbsp;
vegetable oil for frying.

A great, unusual version of sweet zucchini pancakes! Especially good in fasting. All you need to do is grate the zucchini on a fine grater, add flour, salt, sugar and mix everything thoroughly. Fry these pancakes in a frying pan with vegetable oil until golden brown. You can serve with honey, jam or syrup.

The same recipe will be useful to you if you want to make vegetarian zucchini pancakes, because the difference between vegetarian zucchini pancakes lies precisely in the absence of both dairy products and eggs in the dough. For a twist, you can add any seasoning of your choice to the dough itself, as well as chopped herbs for a savory option.

Zucchini pancakes for diabetics

Ingredients (for 4 servings):

young zucchini - 2 pcs.;
wholemeal or rye flour - ½ cup;
chicken egg - 2 pcs.;
salt, ground black pepper - to taste.

The secret to making such pancakes, which will be useful for every diabetic, is quite simple and consists in using mainly coarse flour, for example, rye. Just a low-calorie one will also do. To prepare, you need to mix all the ingredients except the zucchini. Add coarsely grated zucchini to this mixture and mix everything well. Fry zucchini pancakes in a non-stick frying pan without using oil, or with a minimal amount of it, without frying the pancakes until golden brown.

Zucchini pancakes for nursing

When breastfeeding, products that have a significant amount of vitamins and microelements in their composition are very important for the mother, which are so necessary for both the mother herself and the baby’s body for normal development. One such product is zucchini. At the same time, it is safe for the baby, which also adds advantages in favor of this product. That is why such pancakes are very good for nursing mothers. Zucchini pancakes for nursing can be prepared according to the same recipe as lean zucchini pancakes.

Zucchini pancakes for children

Children love different pancakes and pancakes! For baby zucchini pancakes, you need to mix the pureed and well-squeezed pulp of 2 zucchini, 1 chopped onion, 1 egg, 2 tbsp. milk, 3 tbsp. oat flour, ½ tsp. baking powder and a pinch of salt and sugar. Mix everything thoroughly. The dough should have the consistency of sour cream. Bake pancakes in a non-stick frying pan without oil, or with a minimum amount of it, over low heat. These pancakes turn out tender and delicious.

Crispy zucchini pancakes

To make regular zucchini pancakes crispy, you can do it in two ways. The first is to fry the dough prepared according to the classic recipe (zucchini + egg + flour + salt) in a frying pan using refined vegetable oil until golden brown, spreading the dough in a thin layer. These pancakes should then be placed on a paper towel to remove excess oil. But you can do it differently. So, crispy zucchini pancakes.

Ingredients (for 2 servings):

zucchini - 1 pc.;
chicken egg - 1 pc.;
wheat flour - 1 cup (faceted);
ready-made wheat or oat bran for breading;
vegetable oil for frying.

Grate the zucchini on a fine grater and squeeze out the juice. Add the egg, flour, salt and pepper to the zucchini, mix everything well. The dough should be thick enough to form with your hands. With wet hands, take a little dough, dip it in bran on both sides and fry in a frying pan on both sides until golden brown. Bran is very beneficial for digestion, it is a good source of dietary fiber, healthy carbohydrates, and in this recipe they will provide that necessary pleasant crunch. Bon appetit!

Pancakes with zucchini with milk

Ingredients (for 6 servings):

zucchini - 500 g;
seasoning for vegetable dishes (you can use “Italian herbs”) - 1 tbsp;
chicken egg - 2 pcs.;
wheat flour - 50 g;
sugar - 1 tsp;
baking powder for dough - 0.5 tsp;
milk - 75 ml;
vegetable oil for frying.

Grate the zucchini on a coarse grater, squeeze to remove the juice. Then add seasoning, egg and other ingredients, mix everything thoroughly. Bake pancakes in a frying pan greased with vegetable oil, spooning out the vegetable mixture with a tablespoon. These pancakes turn out very tender and flavorful.

To make sweet zucchini pancakes, you should increase the amount of sugar in the recipe to 2-3 tbsp. Serve with jam, honey or syrup of your choice.

Zucchini pancakes with cottage cheese

Ingredients (for 6-8 servings):

low-fat cottage cheese - 150 g;
chicken eggs - 2 pcs.;
zucchini - 500 g;
wheat flour - 100 g;
green onions - 3-4 feathers;
dill greens - a small bunch;
salt - to taste;
vegetable oil for frying.

Grate the zucchini on a coarse grater. Chop green onions and dill. Mix cottage cheese, eggs, salt in a bowl. Add zucchini and herbs to the curd mixture. Gradually adding flour, mix the dough. It should have the consistency of thick sour cream. Grease the frying pan with vegetable oil. Place the dough at the rate of one tablespoon per pancake. Fry pancakes until golden brown on both sides.

Zucchini pancakes with cheese

For 15 pieces of such pancakes we will need:

zucchini - 2-3 pcs.;
onion - 1 large piece;
chicken egg - 3 pcs.;
wheat flour - half a glass;
garlic - 3 cloves;
hard cheese (Parmesan is best) - 100 g;
salt, black pepper - to taste;
vegetable oil for frying.

Chop the onion and garlic and sauté together in vegetable oil. Add the grated zucchini and simmer everything together for a little (about 5 minutes) so that the zucchini softens and the excess juice evaporates. Add salt, remove pepper from heat and transfer to a bowl.

Add eggs, flour and grated cheese to the mixture, mix everything well and form round cakes. Fry over medium heat in vegetable oil until golden brown. Pat the pancakes with a paper towel to remove excess oil. Serve the finished pancakes with natural yogurt sauce, sprinkling the dish on top with a small amount of grated cheese.

Zucchini and potato pancakes

Ingredients (for 4 servings):

young zucchini - 2 pcs.;
potatoes - 2 pcs. (small);
wheat flour - 100 g;
chicken egg - 2 pcs.;
salt, ground black pepper - to taste;
vegetable oil for frying;
sour cream for serving.

Quite a filling version of zucchini pancakes. This can be served as a complete and independent dish, as well as a side dish for meat.

Grate the zucchini and potatoes on a fine grater, squeeze out the juice. Mix both vegetables, add the remaining ingredients and mix again. Grease a frying pan with sunflower oil and bake pancakes until golden brown on both sides. Serve with sour cream and, if desired, fresh chopped herbs.

Pumpkin and zucchini pancakes

To prepare such pancakes, you need to take the recipe for pancakes with zucchini with milk as a basis. replacing half of the zucchini in the composition with pumpkin, i.e. take 250 g of pumpkin and the same amount of zucchini. And add a pinch of nutmeg to the dough.

The only difference in preparing vegetables is that it is advisable to puree them with a blender rather than grate them. But if you don’t have a blender, then you need to grate the zucchini on a grater to make a puree. Everything else remains unchanged. Bake these pancakes over low heat in a lightly greased frying pan on each side until browned. These pancakes turn out fluffy, tender and have an appetizing red color. Serve pumpkin and zucchini pancakes with ricotta, sour cream or natural yogurt.

Zucchini and carrot pancakes

Grate 2 young zucchini and 1 large carrot on a fine grater and mix. Add 1 egg, 6-7 tbsp. wheat flour, a couple of tbsp. finely chopped dill, salt and ground black pepper. Fry in a frying pan until golden brown.

If desired, to make such pancakes softer, you can first boil the carrots in boiling water for 5 minutes and then also grate them.

Pancakes made from zucchini and minced meat

Ingredients

zucchini - 400 g;
minced meat (any, to your taste) - 200 g;
garlic - a couple of cloves;
chicken egg - 2 pcs.;
wheat flour - 2 tbsp;
chopped herbs, salt, ground black pepper - to taste;
seasoning “khmeli-suneli”, ground coriander (optional) – a pinch;
vegetable oil for frying.

These zucchini pancakes turn out juicy, tender and soft and are quite worthy of the status of cutlets that can be served with any side dish.

Grate the zucchini and drain off excess liquid. Pass the garlic through a press, finely chop the greens. Add to the zucchini along with the remaining ingredients and stir well. Fry in a frying pan in vegetable oil until golden brown on both sides.

Zucchini and apple pancakes

A sweet version of pancakes that is perfect for breakfast! So, for 4 servings we will need:

zucchini (preferably young) - 500 g;
apple - 200 g;
sugar - ½ cup;
chicken egg - 2 pcs.;
wheat flour - 250 g;
salt - a pinch;
soda - on the tip of a knife;
vegetable oil for frying.

Peel apples, remove cores and seeds. Grate both apples and zucchini on a fine grater. Mix with remaining ingredients. Fry pancakes in a frying pan greased with vegetable oil until golden brown. You can then dip the pancakes with a paper towel to remove excess oil. You can serve with sweet yoghurt or sour cream.

Yeast zucchini pancakes

Ingredients

zucchini - 1 pc.;
wheat flour - 400 g;
yeast (fresh) - 15 g;
milk - 2 glasses;
chicken egg - 2 pcs.;
salt, spices, herbs - to taste;
vegetable oil for frying.

Dissolve yeast in warmed milk. Add flour to them, mix thoroughly and leave to “rise” for half an hour.

Peel the zucchini (if already ripe) and grate it on a coarse grater.

When the dough begins to rise, add eggs, salt and chopped zucchini to it and mix thoroughly.

Fry in a frying pan like regular zucchini pancakes until golden brown. Serve with sour cream or natural yogurt.

See other step-by-step recipes with photos

Curd cupcake – recipe with photos step by step

Prague cake – recipe with photos step by step at home (+3 recipes)

Salad with pineapple and chicken breast in layers (recipe with photo)

Pancakes with liver - recipe with photos step by step

Semolina pancakes without flour with kefir

Kefir cupcake with apples in a slow cooker

How to make zucchini pancakes: 5 recipes for every taste

Zucchini pancakes are the most popular dish in the summer. The abundance of healthy and dietary vegetables allows housewives to experiment in every possible way in preparing this dish, supplementing it with different components. Zucchini pancakes recipes with photos below are a real treat for family and friends.

Recipe 1. Zucchini pancakes with garlic and cheese

You can whip up this savory and flavorful appetizer. This inexpensive and at the same time very tasty dish will surely appeal to many.

Zucchini – 300 g.
Chicken eggs – 1 pc.
Garlic – 2 cloves.
Dutch cheese – 70 g.
Wheat flour – 1/3 cup.
Spices and salt.

Wash the vegetable, peel it, grate it on a coarse grater. Set aside for 15 minutes. During this time, the grated mass will release juice, which must be squeezed out.

Beat an egg into a bowl with vegetables, add finely grated cheese, minced garlic, salt and pepper and mix well.

Add a couple of drops of oil to a hot frying pan, spoon out the zucchini dough cakes and fry them on both sides until golden brown.

You can serve zucchini-cheese pancakes with garlic with sour cream or mayonnaise. These pancakes can be an excellent side dish for meat, fish or poultry.

Recipe 2. Sweet zucchini pancakes

How to make sweet pancakes from zucchini? This appetizer is quick and easy to prepare. To do this you will need:

Young fruits – 0.5 kg.
Sugar – 100 g.
Eggs – 1 pc.
Salt – a pinch.
Wheat flour – 100 g.

Wash the fruits, peel them, grate them on a fine grater and after a while squeeze out the resulting juice.

Add the remaining ingredients to the vegetable mixture – egg, sugar and salt. Finally add flour and mix well. Fry the pancakes until golden brown and transfer the finished dish to a paper towel to remove any remaining fat.

You can serve sweet zucchini pancakes with tea. They go well with sour cream.

Recipe 3. Zucchini pancakes with kefir

This aromatic and fluffy product goes well with any sauce and can be a wonderful snack, for example, on a picnic.

Young vegetables – 300 g.
Kefir – 1 glass.
Flour – 250 g.
Chicken eggs – 1 pc.
Salt – 0.5 teaspoon.
Pepper - to taste.
Baking soda - on the tip of a knife.

Beat the egg into a deep container, add salt and lightly beat with a whisk. For a piquant taste, you can add 0.5 teaspoon of sugar.

Pour soda into a glass with kefir and set aside for a couple of minutes. Then pour kefir into the egg mixture and mix well.

Now you can cook the vegetables. Rinse, peel and remove unnecessary elements from the zucchini, grate on a medium grater and lightly squeeze out the pulp.

Combine the vegetable mass with kefir-egg mixture. To make the dish aromatic, you can add a little dill and parsley, as well as pepper.

At the end, add flour in several additions, constantly stirring the dough. It is very important that it does not turn out too thick.

Form into flat cakes and fry on both sides until golden brown. Ready-made zucchini pancakes with kefir can be served either hot or cold with sauce.

Such pancakes can be made not only in a frying pan, but also in the oven or slow cooker.

Place the dough cakes on a baking sheet with parchment paper and bake in the oven for a quarter of an hour at 180 degrees.

To cook in a multicooker, you must select the “Baking” option for half an hour.

Recipe 4. Zucchini pancakes without eggs

This healthy delicacy will appeal to many. Moreover, its preparation does not require many products:

A young fruit of medium size (300 g).
Refined sunflower oil – 30 g.
Greens, salt and pepper - to taste.

Grate the prepared vegetables, squeeze out the juice and add finely chopped greens to them.

Add 50 g of flour to this mixture in several batches until the dough has the consistency of thick sour cream.

Grease a frying pan with vegetable oil using a silicone brush, heat it over heat and fry the dough on both sides until they are browned.

Recipe 5. Zucchini pancakes without flour

Many housewives love to prepare this dietary, amazing and delicate-tasting snack, especially in the summer - a time of abundance of green vegetables.

Medium sized zucchini.
One carrot.
Chicken egg.
Half an onion.
Garlic – 1 clove.
Ground black pepper, salt and herbs - to taste.

You can prepare these pancakes step by step as follows. First you need to prepare the vegetables - rinse, peel and grate - zucchini and carrots. Finely chop the onion. Combine all ingredients. Squeeze out the resulting juice. Add chopped garlic through a garlic press to the vegetable mass, then beat in the egg and mix all the products thoroughly.

Form into flat cakes and place them on a hot frying pan. Fry pancakes on both sides over medium heat until golden brown. Cool and serve with sour cream or mayonnaise.

Zucchini pancakes - quick and tasty. Zucchini pancake recipes

A staple in the early summer harvest basket, this vegetable is prized for its delicate flavor and ability to be used in a variety of recipes. Think you've tried all the easy vegetarian and healthy zucchini dishes? If pancakes based on this vegetable have not appeared on your table, you should make them as soon as possible.

How to make zucchini pancakes

In appearance, this dish can be similar either to American pancakes, related to Russian pancakes, or to traditional thin pancakes. The latter are not much different from the classic ones, even in the photo: you can also wrap the filling in them and deform them as you like. Thick pancakes are a good dietary dish, suitable for a hearty but light dinner, since they are not at all sweet. Which recipe should you choose? Depends on the desired taste of pancakes. You need to remember that:

Zucchini is a very watery product. After grinding, they need to be kept under pressure, and after a few hours, squeezed out. It is better to do this several times, otherwise the dough will turn out to be liquid, it will spread, and the pancakes will tear.
If you intend to fry the dietary version without oil, you should not add sugar: then the pancakes will not burn.
It is impossible to guess the exact proportion of all ingredients, so be prepared to increase the proportion of dry or liquid product. After kneading the dough, you need to bake one pancake and see how it turns out. If necessary, change the consistency of the working mixture with flour or kefir/milk/water.

How to make zucchini pancakes with kefir

This dish is for connoisseurs of low-calorie but nutritious dinners or breakfasts. The same recipe can be used to make pumpkin pancakes - it will turn out just as good. If you stack them on top of each other, coated with sour cream or mayonnaise, you will get a savory cake. The recipe is worth not only careful study, but also saving in a cookbook - even children will appreciate the dish.

small zucchini;
chicken liver – 110 g;
yogurt or kefir – 360 ml;
eggs – 2 pcs.;
flour - 4 heaped spoons;
soda, salt - 1/2 tsp each;
oil for frying.

Beat eggs, pour in kefir, carefully add soda and flour.
Combine chopped and squeezed zucchini with chopped liver and add salt. Blend in blender on the fastest setting.
Combine both masses. The dough will have medium thickness and spread well over the surface.
Fry in a small amount of oil, making dense pancakes.

How to cook thin pancakes with zucchini in milk

An ideal replacement for the classic version for Maslenitsa or simply if you want to eat a low-fat and satisfying pancake during a diet. The dish is not at all sweet, perfect for later preparing strudel with meat or vegetable filling. The product will not tear during the process of twisting the filler. The amount of zucchini in the recipe is indicated as an approximate amount, since it depends on its weight.

The list of ingredients for pancakes is as follows:

flour – 240 g;
medium-sized zucchini - 3 pcs.;
eggs – 3 pcs.;
fresh milk – 290 ml;
sunflower oil – 4 tablespoons;
seasonings

These simple thin zucchini pancakes are prepared as follows:

Grind the egg yolks with seasonings, beat the whites separately with salt.
Make shavings from peeled and “gutted” zucchini using a grater, scoop 1.5 cups of it.
Combine warmed milk, yolks, and squash pulp. Mix. Carefully add the whites with a spoon so as not to lose their fluffiness.
Pour in the oil, add flour in portions (the entire volume minus 3 spoons).
The dough should be liquid, like for classic pancakes. Scoop with a ladle and pour into a hot frying pan from the edge. Fry until browned on both sides.

Recipe for zucchini pancakes with potatoes without flour

It would be more correct to call this dish potato pancakes - the cooking technology is identical, and the set of ingredients is identical, with rare exceptions. These zucchini pancakes are suitable for girls on a diet and all adherents of a healthy diet. If desired, you can not fry them, but bake them in the oven, thereby avoiding the use of oil. The recipe is very simple, you will need to take:

potatoes and zucchini - 400 g each;
egg category 1;
onion;
potato starch - 3 heaped spoons;
any spices;
oil (if frying pancakes).

The working technology is as follows:

Pass the potatoes and zucchini through a grater (small side), squeeze out the shavings and place in a sieve. It takes about half an hour to eliminate the remaining liquid.
Chop the onion and add to the potato-zucchini mixture. Season with spices.
Add salt to the egg while beating.
Carefully combine all ingredients, including starch. Knead with your hands. If the resulting “dough” does not hold its shape well, add a little more starch.
Heat the oil in a frying pan to maximum, lower the pancakes formed in your palms one at a time. The approximate diameter of each is 15-16 cm, thickness - 1-1.5 cm.
Fry, turning over after browning, place in a heap in a deep dish. Serve with sour cream and dill sauce.

Delicious zucchini pancakes stuffed with cottage cheese

An unusual version of the dish that some girls like as a savory breakfast. The protein from the cottage cheese provides the pancakes with satiety, and the zucchini provides a delicate consistency. These pancakes can be fried until they are crunchy, or they can be left soft. Professionals advise using Italian ricotta instead of grain cottage cheese - it will give the dish a layered appearance. The calorie content of a 100 g serving is only 74 kcal, but depends on the fat content of the protein component.

young zucchini;
any tender cottage cheese – 150 g;
egg;
whole grain flour – 3 tablespoons;
salt;
parsley.

Quick pancakes are prepared like this:

Grind the zucchini, squeeze, combine with flour.
Grind the cottage cheese with the egg, add salt, and add the torn greens.
Combine both parts and mix.
Fry in a dry frying pan (or lightly oiled).
Before serving, you can garnish with sesame seeds or add cherry tomato halves.

How to make sweet zucchini pancakes

The highlight of this interesting recipe is not only the absence of flour. There are no harmful products at all, but the pancakes turn out sweet. You can understand the reason only after studying the ingredients:

large zucchini;
red apples – 2 pcs.;
egg whites – 2 pcs.;
thin oat flakes – 100 g;
whole grain flour - a spoon with top;
baking powder – 5 g;
honey - for serving;
olive oil;
cinnamon.

The principle of making sweet pancakes:

Grate the zucchini and apples, squeeze.
Add oatmeal, stir, leave to swell.
After a quarter of an hour, add a little cinnamon, beaten egg whites, add flour and baking powder.
Grease the frying pan with oil or use the oven using a Teflon baking sheet.
Form small (up to 16 cm in diameter) thick pancakes, fry or bake until golden brown.
Serve with warmed honey.

How to make delicious zucchini pancakes with cheese and garlic

Ideal lunch pancakes for a diet menu, based on turkey breast combined with zucchini. It is better to take soft cheese: for example, salty feta cheese or stringy mozzarella. The latter must be labeled “for pizza”. This is a pressed cheese that is easy to grate. Fresh mozzarella in the form of balls is less easy to grind due to its softness, has a blander taste, and increased milkiness. It is more correct to use it without heat treatment.

The composition of the pancakes is as follows:

eggs – 2 pcs.;
turkey breast – 200 g;
zucchini;
flour – 3 spoons;
soft cheese – 130 g;
olive oil;
garlic cloves;
seasonings

Slice the breast and put it in a blender. Do the same with the pulp of young zucchini.
Beat eggs, add minced meat and squeezed zucchini chips. Add some salt.
Grind the cheese on a grater, add 2/3 of the volume into the pancake dough.
Add crushed garlic (the number of cloves is determined individually) and add seasonings.
Lastly add the sifted flour. The dough should be thick enough to resemble rich fresh sour cream.
Fry each pancake on both sides. When removing from the pan, sprinkle with a pinch of cheese.

Zucchini, a tasty and healthy vegetable that is used in the diet, can be prepared in a variety of ways. They are fried, stewed, baked and added to many dishes. And zucchini pancakes are filling and nutritious.

Zucchini pancakes can be prepared with various additives, but in the classic version they are made from the following ingredients:

300 g zucchini;
2 eggs;
200 ml milk;
150-180 g flour;
a pinch of salt;
seasonings to taste;
vegetable oil.

Cooking procedure:

Wash the vegetables, remove the peel, remove the seeds and grate the pulp on a fine grater.
Break chicken eggs, salt, spices into the mixture and mix thoroughly.
Add flour in small portions, gradually diluting the dough with milk. It is important that the mass does not contain lumps.
Heat the pan well, grease with vegetable oil, distribute the dough evenly over the surface, and fry the pancakes on both sides.

Attention! The zucchini pancake batter will seem thick at first, but do not thin it. Soon the grated vegetables will begin to release juice, and the mass will acquire the desired consistency.

Zucchini pancakes with kefir and sour cream

You can make zucchini pancakes not only with milk, but also use a mixture of kefir and sour cream as a base for the dough.

For cooking you will need:

3-4 medium sized zucchini;
2 eggs;
100 g sour cream;
150 ml kefir;
200 g flour;
salt and seasonings;
vegetable fat.

Operating procedure:

Wash the vegetables, remove the stalks, peels and seeds, and grate.
Add eggs and half of the sour cream to the zucchini shavings, salt, sprinkle with seasonings and stir.
Pour flour into the mixture, add the remaining sour cream and stir until the lumps disappear, and then dilute the mixture with kefir.
Place the mixture in a heated frying pan, distribute evenly and fry on both sides until cooked.

Serve the dish hot or cooled, pouring plenty of sour cream on it.

Thin zucchini pancakes with milk and herbs

Zucchini pancakes will turn out thin and tender if you grind the pulp in a blender. For this dish, you can use not only fresh, but also slightly sour milk, and greens will help highlight the taste.

300 g zucchini;
2 eggs;
220 ml fresh or sour milk;
270-300 g flour;
sprigs of any greenery;
salt and seasonings;
vegetable fat.

Operating procedure:

Wash and peel the zucchini, remove the seeds, cut the pulp into small pieces.
Place the vegetables in a blender, beat in the eggs and puree the mixture.
Add flour, milk, salt, spices, herbs and turn on the device again.
When the mass becomes homogeneous, add a little vegetable oil. This is necessary so that the pancakes can be removed better. Then, using a ladle, pour a portion of the dough onto a hot frying pan and fry on both sides.

Advice. In order not to waste time removing seeds from zucchini, it is better to take young fruits, in which they are very small.

Lenten zucchini pancakes without eggs

Lenten pancakes without eggs are no less tasty and filling compared to dishes prepared according to traditional recipes.

The following ingredients will be required:

3 medium zucchini;
several potatoes;
250 g flour;
50 ml soy sauce;
spices;
vegetable fat.

Cooking procedure:

Peel the zucchini and potatoes and chop them on a medium-sized grater.
Add flour, spices to the mixture, pour in soy sauce and stir thoroughly. There is no need to salt the dough.
Distribute the mixture over a hot frying pan and fry until done.

To prevent the dish from seeming too bland, you can add crushed garlic to the composition.

Zucchini pancakes with cheese and garlic

When preparing zucchini pancakes, housewives often have to deal with the fact that they tear when they are turned over. This can be avoided by adding grated cheese to the base; under the influence of high temperatures it will begin to melt and help the thin dough keep its shape.

To prepare this dish you need:

3-4 zucchini;
2 eggs;
a few tablespoons of sour cream;
100 g flour;
250 g thick cheese;
several garlic cloves;
any greens;
salt and seasonings.

Operating procedure:

Peel the zucchini, grate, beat in the eggs, add salt and seasonings, mix thoroughly.
Prepare cheese shavings, chop the herbs, crush the garlic in a press and add to the dough.
Add flour little by little to the base, stirring constantly.
Fry the pancakes in a hot frying pan greased with oil.

You can make this dish in another way: prepare regular dough, fry the pancakes, and then sprinkle them with a mixture of cheese, herbs and garlic.

Pancakes with zucchini, apples and carrots

Pancakes turn out tasty and tender if you add apples and carrots to the zucchini.

During the cooking process you will need:

2-3 zucchini;
one large carrot;
2 sour apples;
3 eggs;
50-70 g sour cream;
10 g sugar;
salt and seasonings;
120-150 g flour;
3-4 g and baking soda;
5-7 ml table vinegar;
cooking fat.

Operating procedure:

Peel zucchini, carrots and apples, wash and grate on a medium grater.
Beat in the eggs, add sour cream, salt and spices, add sugar and add soda slaked with vinegar.
Mix the dough thoroughly, adding flour little by little, and then fry the pancakes in a hot frying pan.

The dish will become more satisfying if you add chicken or beef liver, ground in a meat grinder, to the dough.

Pancakes with zucchini and potatoes without flour

Zucchini pancakes can be made without flour.

To do this you will need the following components:

3-4 zucchini;
several potatoes;
2 eggs;
salt and spices;
fat for frying.

Cooking procedure:

Grind the vegetables and let them stand for a quarter of an hour so that they release their juice.
Add eggs, salt and spices and mix thoroughly.
Heat a frying pan, grease it with grease and spread the dough over the surface. It is better to do this with a wooden spatula.

Pancakes fried on both sides are sprinkled with green onions or dill and served with sour cream.

Sweet zucchini pancakes

Zucchini pancakes can be made sweet and served as a dessert.

To do this you will need the following products:

several zucchini;
200 ml milk;
2 eggs;
180-200 g flour;
sugar to taste;
soda;
vegetable fat.

Operating procedure:

Peel the zucchini, grate or grind in a blender, and then mix with eggs, sugar and soda.
Pour flour into the base in small portions and stir until the lumps disappear, gradually adding milk.
Fry the portions in hot fat on both sides.

During the work you will need:

zucchini pancakes;
chicken fillet;
fresh mushrooms of any kind;
onion;
greenery;
seasonings and salt.

Cooking procedure:

Grind the chicken fillet in a meat grinder and place in a frying pan, sprinkle with salt and seasonings.
Peel the mushrooms and onions, chop and fry with the meat until cooked.
Apply the filling to the pancakes and sprinkle the top of the cake with herbs.

You can prepare this dish using pork, beef or liver as a filler.

Sweet zucchini cake with curd filling

This dessert is sure to please adults and children.

To prepare the dish you will need:

sweet zucchini pancakes;
cottage cheese;
raisins, dried apricots or prunes;
sugar to taste;
a few spoons of sour cream.

Operating procedure:

Mash the cottage cheese with a fork or grind it through a meat grinder.
Add sour cream, sugar and selected dried fruits to the filling, mix thoroughly.
Spread each pancake with curd filling and place the cakes on top of each other.

For such a cake, as an addition to cottage cheese, it is permissible to use not only dried fruits, but also banana puree, fresh berries, citrus fruits, jam or jam.

Let's make delicious zucchini pancakes without eggs or milk. Housewives, especially beginners, believe that it is impossible to bake pancakes without eggs, as they will tear, stick to the pan and, in general, turn out bland and tasteless.

Perhaps this will happen if you make pancake dough using only water and flour. But adding yeast can qualitatively change both the appearance and taste of products. Even with water and without eggs, such pancakes turn out thin and lacy. If you add zucchini, crushed to a puree, into the dough, the pancakes will come out very fragrant. You can use fresh zucchini or frozen.

To ensure successful zucchini pancakes, you must follow these recommendations:

Zucchini should be young, as their taste is much better than overripe ones. Young zucchini have a thin and tender skin, so it is not cut off.
Frozen zucchini must be thawed at room temperature before use and then pureed in a blender.
Zucchini does not have a pronounced taste, so their presence in the dough does not particularly affect the taste of pancakes, but they are rich in useful microelements, especially potassium, and are easily absorbed by the body. Pancakes with zucchini will be digested faster without creating heaviness in the stomach.

Zucchini pancakes without eggs and milk turn out golden brown with a slightly greenish tint.

Recipe for delicious zucchini pancakes

Ingredients:

Wheat flour – 8 tbsp. l. (240 g);
Dry yeast – 10 g;
Frozen young zucchini – 350 g;
Sugar – 60 g;
Water – 500 ml;
Salt – 10 g;
Sunflower oil – 45 g.

Zucchini puree for pancakes

Remove frozen zucchini from the freezer.

Place on a plate and leave until completely defrosted. Drain off any water that has accumulated at the bottom of the dish.

Place zucchini in blender.

Grind until puree.

Yeast dough for pancakes with zucchini

Pour water heated to 30-34° into a deep and capacious bowl. Pour dry yeast out of the bag.

When they dissolve in water, add sugar and salt.

Mix well.

Add flour, adding it in small portions, while mixing it with water using a whisk.

The dough will be medium thick, without lumps.

Cover the bowl with a lid and leave in a warm place to rise. If the room is warm, then after half an hour the dough without eggs in water will double in volume.

Pour in vegetable oil.

This will be enough to prevent the pancakes from sticking to the pan, which has been greased only once - at the very beginning of cooking.

Add zucchini puree.

Mix well with a whisk.

The dough will settle, so let it rise a little more.

How to cook zucchini pancakes in a frying pan

Grease the pan with oil (once). Place over moderate heat and heat well. Pour a portion of dough into the middle. Tilt the pan to quickly form a circle. The surface of the dough will soon begin to bubble and many holes will form.

When the bottom side is well cooked, use a spatula to lift the pancake and flip it over. Fry the second side.

Place the finished zucchini pancakes in a stack on a flat plate.

Freshly baked pancakes have a thin crust, but when stacked on top of each other they soon become soft but springy.

Zucchini pancakes can be served with any sauce. They are also suitable for stuffing, as they roll up perfectly and do not tear.

Bon appetit!

You can see from the first pancake how much batter needs to be poured into the pan. If you have a small frying pan, then use a slow cooker. It is designed for 50 ml of liquid. This amount of dough produces a pancake with a diameter of 16-17 cm.
If the dough turns out to be thick and does not spread well in the pan, add a little warm water, stir and let it rise again.
Portions of dough that has risen strongly should be larger, since its volume is increased due to air bubbles.
If there is a lot of dough, then by the end of baking it peroxidizes, settles, and becomes more liquid. Then reduce the portion of the dough, as it spreads well in the pan, and because of this, the last pancakes turn out a little larger than the first.