Zucchini pancakes. Recipe. Zucchini pancakes cooked in a frying pan - a simple step-by-step photo recipe Recipe with garlic sauce

For the recipe with photos, see below.

Do you remember how delicious they turned out? Draniki made from new potatoes are especially tasty. Now, by the way, they are bringing us fresh new potatoes from the new harvest from Central Asia. So you can indulge yourself with delicious potato pancakes! And today I suggest you cook zucchini pancakes with new potatoes. Zucchini is now also available everywhere, so let’s take advantage of the favorable conditions and quickly prepare delicious pancakes from zucchini and potatoes!

My pancake recipe is a Lenten vegan dish.

Recipe for vegan potato pancakes with zucchini

To prepare potato pancakes you will need:

1-2 young zucchini;
several pieces of new potatoes;
2-3 small onions;
4 tbsp. spoons of wheat flour;
4 tbsp. tablespoons of flaxseed flour (or flax seed ground in a coffee grinder);
salt and black pepper to taste.

How to cook potato pancakes without eggs

Grate the new potatoes and peeled zucchini on a coarse grater. Place everything in a colander and lightly squeeze out the released juice. Place the mixture into a bowl. In a blender, puree the onion and flaxseed flour. Combine with grated vegetables. Sift in 4 tablespoons of wheat flour. Add spices and salt to taste. If it turns out a little liquid, you can add a little more flour.

This pancake recipe is lean and does not use any animal products. Therefore, instead of eggs, ground flax plays the role of a “cohesive” element.

Heat vegetable oil in a frying pan and fry pancakes on both sides until cooked. Be careful, hot oil burns your skin painfully. Place the finished pancakes on paper towels or napkins to absorb excess oil.

Serve zucchini and potato pancakes warm with sour cream or any other sauce. Although, it’s delicious without any additives. My husband and I didn’t have time to fry the potato pancakes, they were somehow immediately eaten by themselves. I barely had time to photograph them. Bon appetit!

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Content

Absolutely everyone is familiar with the traditional dish of Belarusian cuisine – potato pancakes. However, there is an alternative way to prepare it, where potatoes are replaced with zucchini. Draniki made from them are lighter than potato pancakes. There are several step-by-step recipes for preparing potato pancakes. Be sure to remember them.

How to cook zucchini pancakes

For the dish you do not need expensive products or anything that is difficult to get. The simplest step-by-step recipe, in addition to zucchini, includes several eggs, a little flour, onions, and spices. Other vegetables may be added. Before making pancakes with zucchini, the main ingredient is grated. Then it is mixed with other ingredients into a medium-thick dough and fried in a frying pan or in the oven.

Food preparation

To guarantee a delicious dish, use the following recommendations:

Try to choose young zucchini that does not yet have formed seeds. You can take zucchini. This vegetable has a denser consistency and produces less juice. It will be easier for novice cooks to cope with zucchini.
Be sure to squeeze the grated zucchini before cooking, otherwise your batter will be overly watery. You can use a colander or sieve for this.
To make the dough homogeneous, grate a small part of the zucchini on a fine grater, and the rest on a coarse grater.
The calorie content of potato pancakes cooked in the oven will be significantly lower than fried ones. In addition, they are healthier and are perfect for children's menus.
If you want the dish to be more satisfying, add potatoes or minced meat to it.
The presence of garlic or hot pepper in pancakes will give them a piquant flavor.
If you don't want to use flour, you can thicken the dough with semolina.
The dish must be served with sauce. You can prepare it using mayonnaise. The dietary option is best seasoned with low-fat sour cream and low-calorie yogurt. It’s incredibly delicious to eat zucchini pancakes with garlic or tomato sauces, tkemali. It is advisable to do them yourself.

Recipes for making zucchini pancakes

There are a lot of food options. You can prepare the most healthy dietary potato pancakes in the oven. Those who want something more filling will like step-by-step recipes with cheese and meat. Potato pancakes with zucchini and potatoes are very tasty. Vegetarians and fasting people can cook them without eggs. Each of these dishes is very tasty. Be sure to try to do at least one of these.

Recipe 1 – Zucchini pancakes in the oven

This dish will appeal to those who prefer baking to frying. Zucchini pancakes in the oven turn out very tender and juicy. Even if you adhere to a strict diet and absolutely do not want to look at your own photos, such a delicacy will still not harm your figure. Try cooking potato pancakes in the oven step by step and you will see that it is very tasty.

Ingredients:

zucchini – 1.5 kg;
low-fat milk – 120 ml;
onion – 3 heads;
lemon juice – 1 tbsp. l.;
eggs – 2 pcs.;
flour – 300 g;
salt, pepper, olive oil.

Cooking method:

Wash the zucchini. If they are young, you don’t have to peel them before cooking; if not, remove the skin.
Grate one or two on a fine grater, the rest on a coarse grater. Place the mixture in a colander to drain.
Meanwhile, grind the onions in a meat grinder or chop them very finely.
Add salt and pepper, lemon juice, and milk to the zucchini. Beat the eggs and add the onion. Start mixing the dough, adding a little flour at a time.
Coat a baking sheet or baking dish with a minimal amount of olive oil. Using a spoon, place dough pieces on it, giving them the same shape.
Preheat the oven to 185 degrees. Bake pancakes for 25 minutes. Prepare a light sauce for serving from low-fat sour cream, garlic, and herbs.

Recipe 2 – Zucchini pancakes with cheese

It is impossible to tear yourself away from this dish, because it is incredibly delicious. Even kids who find it difficult to get them to eat most vegetables will like zucchini pancakes with cheese. They are filling and nutritious. The cheese in the dough makes the consistency of the dish very pleasant because it melts when fried. Deruns with it even in the photo look very elegant and beautiful.

Ingredients:

zucchini – 2 large;
onion – 1 large head;
hard cheese – 220 g;
eggs – 3 pcs.;
garlic – 2 cloves;
salt, vegetable oil, pepper;
sour cream – 3 tbsp. l.;
soda – 0.5 tsp;
flour – 250 grams.

Cooking method:

Grate the washed and peeled zucchini on a coarse grater. Add salt to them, let them sit for a while, and then squeeze to remove excess juice.
Grind the onion and garlic cloves in a meat grinder.
Mix zucchini with eggs and sour cream. Add salt, soda, pepper to the dough, add onion and garlic. Start kneading, adding flour.
Add finely grated cheese to the vegetable mixture.
Heat oil in a frying pan. Use a spoon to form pancakes from the dough. Fry on both sides until their surfaces turn golden. It is advisable to serve them hot.

Recipe 3 – Zucchini pancakes without eggs

Vegetarians will also not be deprived of the pleasure of trying potato pancakes. This dish can be prepared step by step and without eggs, the taste will not spoil. You can choose any method of processing products: both frying and baking. Zucchini pancakes without eggs are allowed to be eaten during Lent. They are also suitable for those young ladies who watch their figure and adhere to strict diets.

Ingredients:

flour – 340 g;
turmeric – 0.5 tsp;
zucchini – 3 large;
salt pepper;
vegetable oil.

Cooking method:

Wash the zucchini. Clean them if necessary, grate two coarsely, one finely. Add some salt and set aside for a few minutes. Drain off the excess juice, squeezing the vegetable well.
Mix zucchini with flour. Season with pepper and turmeric. If the dough seems too liquid, you can add more flour.
Heat a frying pan with vegetable oil. Fry pancakes over high heat on both sides. You can bake them for 25 minutes at 180 degrees. Serve with garlic sauce.

Recipe 4 – Zucchini and potato pancakes

A version of the dish close to the traditional Belarusian one. The step-by-step recipe for pancakes made from zucchini and potatoes is very popular. There are many reasons for this. Draniki made from potatoes and zucchini are very pleasant to the taste, soft and tender. They are in harmony with almost all sauces: garlic, sour cream, sweet and sour, tomato. Even looking at the photo of this dish, you immediately want to cook it.

Ingredients:

zucchini – 3 large;
flour – 280 g;
potatoes – 6 medium pieces;
eggs – 3 pcs.;
onion – 1 head;
garlic – 3 cloves;
pepper, salt, oil.

Cooking method:

Peel the vegetables. Grate the potatoes on a fine grater, and the zucchini on a coarse grater. This is done because when frying, these vegetables do not reach readiness at the same time. If you make identical pieces, the potatoes will remain damp, but the zucchini will already be fried.
Leave the vegetables to stand for a while, then pour out the juice that has drained from them.
Grind the onion in a meat grinder and crush the garlic. Add to zucchini and potatoes.
Start making the dough by adding pepper, salt, eggs, and flour to the vegetables. It should turn out homogeneous.
Place lumps of dough into a warm frying pan with butter with a spoon, lightly leveling them so that they are the same size and flat. Fry on both sides. You can serve it either hot or cold.

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Zucchini pancakes are the third most popular, after potato pancakes and pancakes with meat. The cooking principle is the same, but there are nuances.

About the recipe for zucchini pancakes

Very often housewives are faced with the fact that their household members do not really like vegetable food. Children flatly refuse to try anything light, vegetarian, or healthy. But no one will refuse this delicate, even airy dish with a subtle aroma of garlic.

Garlic sauce is not the only sauce with which pancakes can be served. This dish is delicious served with ketchup, tomato sauce, bell pepper and hot pepper sauces. Draniki with and even tkemali have excellent taste. However, garlic is a classic of the genre, and I will not deviate from it.

Draniki are generally a nice thing in all their manifestations: good, filling and appetizing. But for my taste, zucchini pancakes are the “lightest” variety, such is the character of this vegetable.

Zucchini gives the dish a juicy density, but at the same time they are devoid of their own expressive personality. This, oddly enough, is not a minus of the dish at all, it is its plus. Because after dining on zucchini pancakes, you will have the pleasure of feeling full and “light” at the same time. The dish has minimal calorie content, and if it were not deep-fried, it could pass for healthy. However, the fact remains that zucchini hash browns are deep fried. You can't erase a word from a song. But how delicious!

Ingredients

For the squash pancakes:

young zucchini – 1 kg
flour – 5-6 tbsp. l.
onion - 1-2 pcs. (depending on size)
eggs - 2 pcs.
vegetable oil - for frying
salt, black pepper - to taste

For the garlic sauce:

mayonnaise - 5 tbsp. l.
garlic – 3-4 cloves

Preparation

Let's start by preparing the garlic sauce. It will take us no more than 5 minutes.

We peel the garlic and pass it through a press. Salt and pepper to taste, add mayonnaise to taste.

Mix everything thoroughly. The garlic sauce is ready, and we’ll immediately put it in the refrigerator to steep while we prepare the zucchini pancakes.

And now let's get down to the main thing - directly to the potato pancakes.
How to make them? Just. Grate the zucchini into a large bowl using a coarse or medium grater and leave the resulting mush for a while so that the zucchini steeps and releases its juice (we don’t need it). Before adding the onions, squeeze them thoroughly.
The process of releasing juice can be accelerated if you add a little salt to the zucchini (we do the same with eggplants).

Next, add one by one the egg, flour and 1-2 tablespoons of vegetable oil. Salt and pepper all this again to your taste.

Finely chop the peeled onion with a knife. The knife can be easily replaced with a grater, blender, or meat grinder. That is, we also prepare a paste from onions.
Add the onion to the zucchini that has already been juiced.

Now you need to prepare a good homogeneous minced dough from the participating ingredients. We mix thoroughly, don’t be shy. If the dough turns out liquid, you can add a couple more tablespoons of flour. But be careful, it’s easy to overdo it with flour, and then you’ll end up with hard pancakes.

Heat the frying pan thoroughly. This is very important, as when preparing any potato pancakes, pancakes, pancakes and similar dough products, otherwise our masterpieces will simply remain in the frying pan, sticking to it, tearing, etc.
We also heat up the vegetable oil. And fry the potato pancakes in moderately sizzling vegetable oil until golden brown on both sides.

Be careful and careful, potato pancakes are very difficult to turn over due to their lightness and tenderness! You need to turn over using a spatula or even two.

That's all. The final touch: to remove excess fat, place the zucchini pancakes on kitchen towels.

After the dish has cooled a little, serve it on a plate along with the sauce.

You can use any type of zucchini, but it is best, of course, to make potato pancakes from young zucchini or zucchini. If the zucchini is large or overripe, you can use it (even necessary!), but be sure to remove the seeds from it and peel the skin.

Don't like mayonnaise? Replace it with sour cream or low-fat yogurt.

You can add grated hard cheese to the pancake dough, this will give them a new taste.

Zucchini pancakes are a very simple and at the same time tasty dish, which, as a rule, is liked by children and adults. Ruddy, fragrant, filling - these miniature pancakes made from vegetable dough will be loved by all members of your family.

If you try to prepare this dish using one of our recipes, you will definitely be satisfied, in addition, they are very simple. Now we’ll tell you how to make potato pancakes from zucchini.

The dish in our minds is often associated with a product such as potatoes. However, for those who watch their figure, the vegetable beloved by all Russians is a real forbidden fruit.

Is it possible to treat yourself to potato pancakes if you really want to stay slim?

You will be surprised, but this is quite possible if you take zucchini as a basis. Draniki made from this product are not inferior in taste, they are very good and do not contain so many calories.

Ingredients:

not too large zucchini;
one medium onion;
one chicken egg;
flour (the dough should have the consistency of thick sour cream)
spices as desired, salt
baking powder (optional);
olive/sunflower oil;
sour cream sauce (for serving).

Step by step preparation steps:

Before starting cooking, wash the zucchini and then peel it. Grate it, it’s better to use a coarse one, since the vegetable gives a lot of juice when chopping. However, so that the taste of this vegetable is not too pronounced, you can use fine flour, adding a little more flour.
Add salt and pepper. An interesting combination of this vegetable with ginger, garlic, and nutmeg.
Add the egg, mix well.
Add flour to the resulting mass until the dough reaches the desired consistency.
If you want the resulting pancakes to be more fluffy, you should add baking powder.
Heat the frying pan and add a small amount of oil.
Pour the pancakes into the frying pan using a tablespoon.
Fry them until golden brown on both sides.
Place the resulting pancakes on a plate. To reduce calorie content, you can blot them with a paper towel.
Without allowing the potato pancakes to cool, we invite the household to have an afternoon snack, serving sour cream or melted butter with the dish.

Zucchini pancakes with cheese in the oven

To prepare, take:

medium sized zucchini;
salt pepper;
cheese/cheese product (200 g);
chicken egg;
flour/semolina of choice (1 tbsp.);
any oil that can be used for frying;
parsley or dill, garlic;
sour cream, yogurt for dressing.

Preparation

Three zucchini, using a coarse grater, remove excess water.
Break the egg and add to the mixture, stir well.
Salt and pepper.
Add flour.
Mix the resulting mass.
Preheat the oven to a temperature of 200 degrees.
Form pancakes on a baking sheet using a tablespoon.
Place the potato pancakes in the oven, not forgetting to sprinkle with cheese first.
Peel and chop the garlic. Wash the greens thoroughly, then chop and mix with garlic. Add this mass to sour cream.

The dish is served warm.

Zucchini pancakes with minced meat

Meat lovers will surely love this recipe.

You will need ingredients:

zucchini (preferably young);
egg (1 pc.);
onions (1 pc.);
spices (black pepper, paprika, a little salt);
refined oil, suitable for frying;
minced meat (200 g).

Preparation

Wash the zucchini, grate it, remove excess juice if necessary.
Break the egg and add it to the zucchini mixture.
Mix thoroughly, adding salt and pepper.
Add flour, bringing the dough to the consistency of medium thick sour cream.
Place in a warm place for 10 minutes.
Add spices, finely grated onion, and paprika to the minced meat. Mix thoroughly.
Place the third part of the dough on the frying pan, giving it the shape of a large pancake. Fry on both sides.
We spread 1⁄2 part of the minced meat, carefully leveling it (the minced meat must first be simmered in a frying pan until cooked).
Cover the top with the remaining part of the zucchini dough and cook under a half-closed lid for about 5 minutes, after reducing the heat.
Remove the lid, turn the pancake over and, turning the heat up, fry until done.
To make the dish look beautiful, you can place it on a bed of lettuce leaves, decorating the edges with cherry tomatoes (optional).
Best served with sour cream.

Garlic Sauce Recipe

Regular pancakes (see the classic recipe at the beginning of the article) can be served with garlic sauce, for the preparation of which you will need:

Sour cream (200 g);
garlic (2 cloves);
juice of half a lemon.

The sauce will give the dish a special piquancy.

Zucchini- a bush variety of pumpkin that has oblong fruits with soft flesh. It is actively used in cooking for preparing first courses, snacks and even desserts. In this article we will share recipes for making zucchini pancakes.

About the benefits of zucchini

The pulp of this vegetable is easily digestible, and dietary fiber does an excellent job of absorbing toxic substances. Zucchini also has a beneficial effect on human internal organs. So, zucchini:

has a diuretic effect, which helps get rid of edema;
nourishes the heart muscle, normalizing the functioning of the heart and blood vessels;
relieves the liver, preventing bile stagnation;
helps reduce “bad” cholesterol in the blood;
suitable for diabetics, as it contains all the necessary elements needed by such patients;
is a low-calorie product, which makes it a favorite for any diet.

Zucchini can also be used externally. Masks made from this vegetable perfectly nourish the skin, normalizing its water balance.

Recipe No1: Zucchini pancakes with herbs

Preparing products for cooking:

3 small zucchini.
2 eggs.
4 tbsp flour.
1 tsp salt
Half a bunch of parsley.
Half a bunch of dill.
Pepper to taste.

Prepare potato pancakes with herbs as follows:

Wash the zucchini, remove the stem. Grate them on a coarse grater (for carrots).
Beat in the eggs and mix.
Finely chop the greens and add to the grated zucchini.
Add salt, black pepper, flour.
Fry potato pancakes in vegetable oil until golden brown on both sides.
Serve hot with sour cream.

Recipe No. 2: Zucchini pancakes with garlic sauce

For cooking we prepare:

0.5 kg of zucchini.
1 egg.
1 onion.
0.5 tsp salt.
3 heaped tablespoons of flour.
2 cloves of garlic.
3-4 tbsp mayonnaise.

Cooking process:

Pass the zucchini through a meat grinder.
Peel the onion, cut into small cubes, add to the zucchini.
Add salt and leave for a few minutes. If juice comes out, drain it.
Beat in the egg, add flour and mix everything.
Fry pancakes in vegetable oil.
Pass the garlic through a press, add mayonnaise.
Spread each hot potato pancake with garlic sauce and pile them up.

Recipe No. 3: Classic zucchini pancakes

To work you need to prepare:

2 medium zucchini.
3 cloves of garlic.
1 egg.
4–5 tbsp wheat flour.
Salt pepper.
Vegetable oil for frying.

Cooking method:

Peel the zucchini. If they are young, then you can go with her. Grate them on a fine grater (for an apple).
Squeeze lightly and drain any excess juice.
Squeeze the garlic into the zucchini through a press. Beat in the egg.
Salt, pepper, add flour. Mix everything until smooth.
Heat the pan well and fry the potato pancakes until golden brown.

Although potato pancakes are considered a classic, the zucchini version is in no way inferior in taste. Therefore, take note of the above recipes and treat your family and friends to a delicious and very healthy dish.