Golden autumn has come into its own, but the variety of bright and juicy vegetables still delights us with its abundance. I offer a quick and easy recipe for pumpkin and zucchini pancakes. They can be prepared for breakfast or snack.

Use any variety of zucchini, you can take both young and more mature ones. I have a large zucchini lying around in my kitchen, I shouldn’t throw it away. I washed it, peeled it and used it to make hearty pancakes.

To prepare pumpkin and zucchini pancakes, we will need zucchini, pumpkin, flour, egg, salt, onion, ground pepper, herbs, and vegetable oil.

Rinse the pumpkin and zucchini thoroughly and dry with a towel. Remove peel and seeds. There is no need to do this for young zucchini.

Grate both ingredients on a coarse grater or pass through a food processor. Place in a deep bowl.

Peel the onion. Cut into small slices. If desired, you can add a clove of garlic. Mix all the vegetables.

Add chicken eggs to the pumpkin-zucchini mixture and mix again.

Add wheat flour. Stir.

From greens, take parsley or dill. You don't have to add it if you don't like it. Rinse and dry to remove excess moisture. Chop finely and add to grated vegetables. Season to taste with salt and ground black pepper. Stir.

Heat vegetable oil in a convenient frying pan. Add spoonfuls of dough. Fry over moderate heat on both sides until golden brown.

Place the fried pumpkin and zucchini pancakes on a paper towel to remove any remaining oil and serve immediately hot.

Bon appetit!

step by step recipe with photos

Ruddy thin pancakes made from juicy pumpkin and ripe zucchini allow you to successfully diversify the family table, especially when these wonderful healthy vegetables are ripening. A simple recipe that involves quickly frying the pancakes allows you to preserve all the vitamins and at the same time achieve nutritional value.

You can significantly increase the nutritional value of food by adding whole grain or rye flour, a small amount of bran or instant oatmeal. This way they will absorb less fat.

Pancakes can be served with a cup of hot clear broth.

Ingredients

  • kefir 200 ml
  • zucchini 175 g
  • pumpkin 175 g
  • wheat flour 8-10 tbsp. l.
  • chicken egg 1 pc.
  • salt to taste
  • ground black pepper 1-2 pinches
  • Italian herbs 1 tsp.
  • soda 0.5 tsp.
  • vegetable oil for frying
  • dill, parsley to taste

Preparation

1. Add baking soda and stir well. Leave for 5-6 minutes. During this time, many small bubbles will appear on the surface of the kefir. This indicates that the soda reacted with an acidic environment.

2. Beat in the egg. Stir with a hand whisk until evenly distributed.

3. Peel the pumpkin and remove seeds. Rinse and dry with a napkin. Grate using a large hole grater. Add to kefir mass. Stir.

4. Rinse young or mature zucchini. Remove seeds and skin from mature zucchini. Grate on a large grater. Add to other ingredients.

5. Add sifted flour. Mix it into the dough in a circular motion so that there are no lumps.

6. Rinse the sprigs of dill and parsley, dry and finely chop the leaves. Add herbs, Italian herbs, ground pepper and salt to the bowl with the dough. Stir. Choose spices according to your taste.

7. Heat the oil in a frying pan. It should be hot. Add a few pieces with a spoon. Fry over moderate heat until golden brown on both sides, 1-1.5 minutes on each side will be enough.

8. Place the pancakes on a paper towel for a couple of minutes to absorb excess oil. Serve the finished pancakes with sour cream. They are very tender and soft, perfect for breakfast or snack.

Pumpkin and zucchini pancakes are a tasty and healthy tomorrow that even children won’t be fussy about.

INGREDIENTS

  • Grated pumpkin – 1.5 cups
  • Grated zucchini – 1.5 cups
  • Green onions – 4 pods (finely chopped)
  • Basil – 2 tbsp. (finely chopped)
  • Eggs – 2 pcs.
  • Wheat flour – ½ cup
  • Baking powder – ½ tsp.
  • Olive oil

COOKING

  1. Place all ingredients in a deep bowl. Season to taste with spices, salt and pepper. Mix to get a uniform consistency.
  2. Heat the olive oil over medium heat in a non-stick frying pan.
  3. From the resulting mass we make flat cakes with our hands. Place them in a preheated frying pan for 2-3 minutes, then turn them over and fry for another 2-3 minutes on the other side until golden brown and crispy.
  4. We do the same with the remaining mixture.
  5. Place the finished pumpkin and zucchini pancakes on a kitchen towel to get rid of the oil.
  6. Serve hot or cold with a dollop of sour cream or chili sauce.
  7. The resulting hash browns can be made into a veggie hamburger. To do this, place lettuce, tomatoes, cheese and zucchini pancakes coated with sour cream on a bun with sesame seeds. Bon appetit!

Recipe for pumpkin and zucchini pancakes

INGREDIENTS

  • Grated zucchini – 2 pcs.
  • Grated pumpkin – 400 g.
  • Wheat flour – ½ cup
  • Baking powder – 1 tsp.
  • Eggs – 5 pcs.
  • Vegetable oil
  • White vinegar – 1 tbsp.
  • Salt – 1 tsp.
  • Cherry tomatoes
  • Green onions (chopped) – 1 tbsp.
  • Olive oil – 1 tsp.

COOKING

  1. Squeeze the grated zucchini with your hands so that the excess liquid drips out. Place the zucchini and pumpkin in a deep bowl. Add flour, baking powder and 1 egg. Season with salt and pepper. Stir until smooth.
  2. Pour vegetable oil into a large frying pan. The thickness of the oil should be approximately 5 mm. Place on medium heat. Place a tablespoon of the zucchini mixture into the frying pan and press down with a spoon. Thus, spread the remaining mixture over the area of ​​the frying pan and fry each pancake for 2-3 minutes on each side. In total you should have about 16 pieces.
  3. Place the finished pumpkin and zucchini pancakes on a paper napkin for 5-10 minutes. Next, transfer to a plate.
  4. Meanwhile, pour cold water into the pan (height from the bottom - 8 cm). Add 2 tsp. white vinegar and salt. Bring to a boil over high heat. Then reduce the heat to low. Break 1 egg into boiling water. Gently mix with a wooden spoon and cook for 3-4 minutes.
  5. Using a slotted spoon, remove the egg and place it on a plate. We do the same with the remaining eggs.
  6. Cut cherry tomatoes and onions in half and add to the pancakes. Pour olive oil and remaining vinegar over the top of our dish. Season with salt and pepper. Serve pancakes with salad and poached eggs.

Zucchini, Pumpkin and Bacon Fritters

INGREDIENTS

  • Bacon – 4 slices finely chopped
  • Wheat flour – 1 cup
  • Egg – 1 pc.
  • Milk – ½ milk
  • Ground curry – 1 tsp.
  • Grated pumpkin – 200 g.
  • Grated zucchini – 1 pc.
  • Green onions – 2 pods (finely chopped)
  • Vegetable oil

COOKING

  1. Heat a large skillet over medium heat. Add bacon: cook 3-4 minutes until crispy. When ready, place on a paper towel to absorb excess oil. Finally, finely chop the bacon.
  2. Mix flour, egg, milk and curry powder in a large bowl. Beat until smooth. Add pumpkin, zucchini, onion and bacon. And mix again.
  3. Heat oil in a large skillet over medium heat. From the resulting mass we take 1 tbsp. and place on a heated frying pan. Fry for 3-4 minutes on each side. Also fry the remaining mixture. Place the resulting zucchini, pumpkin and bacon pancakes on a plate. Serve with salad and sour cream. Bon appetit!
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I would like to offer a recipe for a truly autumn dish - pumpkin and zucchini pancakes. The pancakes turn out very tender and tasty. Many people will like these pancakes; they can be served both hot and chilled. Sour cream or sour cream sauce will perfectly complement this dish.

Ingredients

To make pumpkin and zucchini pancakes you will need:

egg - 1 pc.;

zucchini - 1-2 pcs. (400 g);

pumpkin - 100 g;

dill - 3 sprigs;

salt - to taste;

flour - 5 tbsp. l.;

vegetable oil for frying.

Cooking steps

Wash, dry and grate zucchini and pumpkin, peeled.

Finely chop the dill and add to the pumpkin and zucchini.

Beat in the egg, add flour and salt to taste. Mix. The consistency of the dough for pumpkin and zucchini pancakes should be like very thick sour cream.

Place pancakes by the tablespoon in a well-heated frying pan with vegetable oil and fry on both sides until golden brown.

Fry the pancakes for about 2-3 minutes on each side over medium heat. Place the finished pancakes on a paper towel to remove excess fat.

Delicious and very tender inside, pumpkin and zucchini pancakes are ready.

Bon appetit!

Vegetable fritters are one of the most popular topics. Pumpkin squash pancakes are simple to make but healthy. After all, they cook very quickly, and that is why most of the vitamins and other useful substances are retained in them. They can be served as a separate dish, or as a side dish. This dish is good for breakfast, lunch and dinner.

Vegetable pancakes are prepared, usually in a hot frying pan or pancake maker, with a small amount of oil. Therefore, they turn out golden brown and with a crispy crust. If you want to avoid a lot of oil, you can fry in a special frying pan with a non-stick coating. After frying, the pancakes can be placed on a napkin to drain the oil.

It is advisable to cook any types of pancakes immediately before the meal. Otherwise, after a while they lose their appetizing appearance, and the taste becomes different.

Any vegetables are foods very rich in vitamins and minerals. Zucchini is a very common culinary product with a light and delicate taste. A large number of tasty and healthy dishes are prepared from them, in various combinations. Pumpkin is an even more healthy and tasty product in its own way. This is one of the cheapest vegetables.

Pumpkin seeds are also useful if you dry them and then chew them like ordinary sunflower seeds. As many people know, not everyone eats it with pleasure. Therefore, cooks and housewives often have to find various solutions that will make the most picky people eat. The combination of pumpkin and zucchini can bring many healthy and pleasant taste sensations. One of the options is zucchini-pumpkin pancakes, which can be easily and quickly prepared at home.

Ingredients

  1. Small pumpkin – 0.5 pcs.;
  2. Medium zucchini – 2 pcs.;
  3. Garlic cloves – 2 pcs.;
  4. Chicken egg – 1 pc.;
  5. Cheese – 50 g;
  6. Parsley – 1 bunch;
  7. Flour – 5 tbsp. l.;
  8. Nutmeg, pepper, salt - to taste.

Zucchini and pumpkin pancakes: recipe

When starting to prepare pancakes, the first thing you need to do is prepare the vegetables. Rinse and wipe thoroughly. Peel the garlic cloves. Break the egg and pour into a suitable container. Cut off the cheese, prepare the flour and spices.

Peel the pumpkin from seeds and peel. Sometimes the pumpkin is baked to make it softer. But you can use it raw. Grind the cheese on a fine grater. Grind the garlic and then the pumpkin. Grate 2/3 of the zucchini on a coarse grater, and the rest on a fine grater. Zucchini is a watery product. Therefore, it is better to grate them separately, and then squeeze out the juice, and only then mix them with the rest of the ingredients. It is possible in another, convenient order. This will not change the taste and benefits. After thoroughly beating the egg, pour it over the grated vegetables and cheese. Chop the parsley and pour into the resulting mixture. Salt, pepper, add nutmeg and mix.

Add flour to the resulting mixture, simultaneously stirring until the mass becomes viscous like sour cream.

Pour a little vegetable oil into a frying container (pancake pan, frying pan, etc.) and then heat it thoroughly. Place in a frying pan, shape and fry until golden brown, about 2-3 minutes on each side. This is the simplest recipe for making pancakes.

Improvisation with pancakes

In fact, the ingredients can be changed to suit your tastes. After all, cooking is a great creative testing ground for your thoughts and improvisations. For example, in pumpkin-squash pancakes, in addition to the main ingredients, you can add carrots, which is an equally healthy product.

Some people add oat bran, raisins, cottage cheese, and milk. Some people add apples or other fruits. For spices, in addition to salt and pepper, sugar, cinnamon, vanillin, nutmeg, etc. are added. This is a matter of taste preferences of everyone who cooks. You can also add sour milk or kefir to the dough. Sometimes baking powder is added

Healthy zucchini and pumpkin pancakes (video)

Pancakes can be served with sour cream. For those who love sweets, you can have it with condensed milk or jam. Bon appetit!

Recipe for zucchini and pumpkin pancakes (photo)