How to make delicious potato pancakes from zucchini. Recipe: Zucchini pancakes - With cheese - very tender and tasty

Date of: 10.02.2024

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 pancakes with potatoes

If you want to make potato pancakes more satisfying, you can use the following recipe.

Ingredients:

1 medium sized zucchini;
medium size potatoes (4 pcs.);
salt pepper;
1 egg;
flour (6 heaped tablespoons).

Grind the zucchini and potatoes on a coarse grater and squeeze.
Add the egg, salt and pepper.
Add sifted flour.
Mix the resulting mass thoroughly until a homogeneous dough is obtained.
In a preheated frying pan, bake potato pancakes with potatoes and zucchini.

Zucchini pancakes are a delicious vegetable dish that is just perfect for a summer breakfast. Zucchini season is in full swing and you can enjoy a variety of dishes made from this wonderful vegetable. Now the zucchini is young, and they don’t need to be peeled, but if the skin is rough, be sure to peel it.

To prepare potato pancakes, grate the zucchini using a medium grater. All released juice should be drained and, in addition, the pulp should be squeezed out of excess liquid. In this case, you will get the most tender zucchini pancakes that will simply melt in your mouth.

Finely chop the onion and add to the well-squeezed zucchini mixture.

Then break the egg into a bowl, add 3 tbsp. flour, salt and pepper. Pour in 4 tbsp. sunflower oil.

Mix the mixture thoroughly and immediately begin frying the potato pancakes.

Pour sunflower oil into a heated frying pan, place the zucchini mixture with a tablespoon at a short distance from each other. Fry until the bottom is set and well browned.

Then turn the pancakes over and fry on the other side.

Place all the squash pancakes on a plate.

Zucchini pancakes are delicious served with sour cream sauce. To do this, mix sour cream with salt and pepper, add chopped dill. Grease the potato pancakes and fold them into mounds.

Bon appetit!

Zucchini pancakes are a great alternative to traditional potato pancakes. They turn out no less tasty, but have their own special, unique taste. In addition, the recipe for zucchini pancakes is perfect for those who are looking for a lower-calorie and healthier alternative to traditional dishes. And in order to make this dish as healthy as possible, simply cook them in a dry frying pan and replace white wheat flour with whole grain flour.

Unlike potato pancakes, zucchini pancakes are much more tender in both taste and texture. Unlike zucchini pancakes, where the amount of zucchini is approximately equal to the amount of base dough, zucchini pancakes consist almost entirely of the vegetable itself. An egg and a little flour are used only as binding ingredients, but nothing more.

And there is a little trick to how to prepare delicious zucchini pancakes. Zucchini is a juicy vegetable and can release a lot of water. In order for pancakes to turn out, the prepared pieces of zucchini will need to be rid of this water, carefully squeezing out the juice, and only then add the egg and flour.

Ingredients

1 medium sized zucchini (or zucchini)
1 onion
1 egg
50 grams of flour
1 tbsp. spoon of wheat bran
salt, pepper to taste
vegetable oil for frying

Yield of finished product: 10-12 pieces

How to make potato pancakes from zucchini

Wash the zucchini and grate on a coarse grater. It is desirable that the slices are thin and long (2-3 cm).

Zucchini begins to actively release water if you salt it, so lightly add salt to the grated zucchini and leave for 5 minutes, then carefully squeeze out the grated vegetable.

Now add the finely chopped onion to the zucchini.

Mix vegetables. Salt and pepper to taste.

Add the egg to the vegetable mixture and stir.

Then add the bran to the zucchini.

Then add flour. It is better to add it 1 tbsp. spoon, because the zucchini mass may differ slightly in consistency. It is very important that there is not too much flour.

Mix the dough and place a tablespoon into a frying pan heated with vegetable oil, leveling it so that the potato pancakes turn out thin.

Cook zucchini pancakes over medium heat until golden brown.

Serve the finished dish with sour cream, or even better, with garlic mayonnaise.

This dish is usually prepared from potatoes, but zucchini pancakes turn out just as good as potato pancakes. The name potato pancakes comes from the word tear. Vegetables for baking are grated. This dish is convenient because both young and ripe zucchini are suitable for it; they are grated on a fine or coarse grater. To make the dough more tender, add cottage cheese or semolina to it.

Deruny are known all over the world, but they are especially popular in Belarus, Ukraine and Russia. They are baked by mixing various vegetables into the dough, such as potatoes and zucchini. Various fillings are often added inside: mushrooms with onions, fried liver, carrots with boiled egg and garlic, boiled chicken meat, green onions or cheese. Among the recipes described below, you will find potato pancakes stuffed with green onions and cheese.

Zucchini pancakes can be varied to taste with various spices - garlic, onion, ground black pepper, turmeric, etc. The dough should not be very thick, otherwise the baked goods will be harsh. Add flour little by little, depending on the juiciness of the vegetables, from 1 tbsp. spoons or more. Sometimes potato pancakes are baked in the oven or, after frying in a frying pan, stewed with sauce in pots. The baked goods are served hot. But unlike potato pancakes, zucchini pancakes remain tasty even when cold.

Taste Info Second: zucchini and eggplant / Potato pancakes

Ingredients

Zucchini – 300 g;
Egg – 1 pc.;
Flour – 2 tbsp. l.;
Garlic – 1 clove;
Salt pepper;
Vegetable oil – 50 ml.

How to make potato pancakes from zucchini

Peel the young zucchini. We do not remove the seeds, since they have not yet formed in the young vegetable. If your zucchini is old and has seeds, it is better to cut out the core; the seeds in the potato pancakes will be superfluous.

Using a grater, chop the zucchini. You can grind the zucchini in a meat grinder. Belarusians most often use a fine grater or derka. We are more accustomed to using a coarse grater.

Add the grated garlic clove to the zucchini mass. It is better to use young garlic, it has a more subtle taste and smell. At this stage, it is better to drain the excess juice from the resulting zucchini mass.

Break one egg into the ingredients.

Add a spoonful of flour to the vegetable mixture in a bowl.

Season the ingredients with salt and pepper.

Mix all the introduced ingredients.

Pour vegetable oil into a frying pan and heat it up. Spoon the zucchini batter into the pan to form a pancake.

Bake pancakes until golden brown on both sides.

Serve the delicious, golden-brown pastries hot with any sauce or just as is.

Lenten zucchini pancakes with green onions

During Lent, you can prepare lean potato pancakes from zucchini without eggs. The baked goods will have an interesting green onion filling. But you can add onions directly to the dough (as in the photo) and it will also turn out very tasty.

Components:

zucchini – 1 pc.;
potatoes – 2 pcs.;
green onion – 1 bunch;
flour – 1 tbsp. l.;
salt pepper;
vegetable oil - 3 tbsp. l.

Preparation:

Small juicy young zucchini, grated.
We take medium-sized potatoes. Peel and add to the zucchini mixture. Drain the resulting vegetable juice so that the dough is not liquid.
Add flour and spices to the vegetables. Instead of pepper, you can put suneli hops or another seasoning you like.
Finely chop the washed green onions.
Place thin pancakes by the tablespoon in a hot frying pan with oil. Place a pinch of green onion on top of each pancake and cover with vegetable dough. Turn the potato pancakes over, frying them until golden brown.
Serve with ketchup.

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Zucchini pancakes in the oven

It's easy to bake zucchini pancakes in the oven. While they are roasting, you can cook something else on the stove; they turn out more tender in the oven.

Components:

zucchini –600 g;
potatoes – 5 pcs.;
flour – 5 tbsp. l.;
greens – 1 bunch;
salt;
cheese – 50 g;
egg – 2 pcs.

Preparation:

We clean the vegetables and grate them. You can pass them through a meat grinder. But then too much juice will be released; if it is drained, the baked goods will be dry, and if we leave the juice, we will get pancakes that are too flat.
We also grate the cheese into the vegetable mass. We do not drain the juice.
Add finely chopped herbs and flour with eggs. Salt the dough and mix.
Place oiled paper on a baking sheet. Spread the flatbread with a tablespoon. Place in an oven heated to 200 degrees. Bake for 20 or 25 minutes.
Serve delicious golden brown pastries with sour cream.

Recipe with potatoes

For this recipe, zucchini and potatoes are taken in equal weight ratio. Potato and zucchini pancakes turn out tender and tasty.

Components:

zucchini – 1 pc.;
onion – 70 g;
flour – 2 tbsp. l.;
pepper, salt;
vegetable oil – 5 tbsp. l.;
potatoes – 1.5 kg;
eggs – 1 pc.;

Preparation:

Grate the washed and peeled vegetables, add the onion, salt, pepper, egg and flour.
When the vegetables release their juices, add more flour until the mixture becomes thick enough to turn the baked goods over in the pan.
Place a tablespoon of potato pancakes into the hot oil. They should be fairly flat to bake well.
Ready baked goods can be placed on a paper towel or napkins to absorb excess fat.

Zucchini pancakes with cheese filling

This pastry can have cheese inside, as a filling, or added to the dough. Both options turn out very tasty.

Components:

zucchini – 2 pcs. (600 g);
hard cheese “Russian” – 100 g;
vegetable oil – 100 ml;
flour - 2 tbsp;
eggs – 2 pcs.;
salt.

Preparation:

Zucchini - preferably young and juicy, grate three in a bowl, add flour (then you can add a little more of it to thicken the dough).
Add some hard cheese and eggs.
Salt the mixture to taste and knead the dough. You can also add ground black pepper and 3 cloves of garlic for spiciness.
Spoon the dough into a hot frying pan with oil and fry on both sides. To make the filling, do not mix the cheese with the vegetable mixture, but place it in the middle. First, pour a tablespoon of zucchini dough, then a teaspoon of grated cheese and then zucchini again on top.
We serve ready-made potato pancakes for breakfast or afternoon snack with sour cream and herbs.

Recipe with soft cottage cheese

This interesting pastry without hot spices can be eaten with ketchup or sweet sauce, so it is better not to add a lot of salt to the dough.

Components:

potatoes – 1 kg;
zucchini – 500 g;
eggs – 1 pc.;
baking soda – 0.25 tsp;
vegetable oil – 150 ml;
cottage cheese – 100 g;
parsley - a few sprigs;
flour – 2 tbsp. l.;
salt.

Preparation:

Grate the peeled vegetables and add soda slaked with vinegar.
It is better to rub the cottage cheese through a sieve before use; it will give the baked goods a delicate taste.
Finely chop the parsley.
Add cottage cheese, egg, salt, herbs and flour to the dough.
Spoon the dough into a hot frying pan with oil. Fry on both sides.
Serve the baked goods hot with any tasty sauce.

Recipe with semolina and potatoes

Draniki with potatoes, zucchini and semolina turn out tender; thanks to the presence of semolina in the dough, they hold their shape well.

Components:

water – 0.5 tbsp.;
zucchini – 500 g;
garlic – 1 tooth;
flour – 2 tbsp. l.;
pepper and salt;
vegetable oil – 100 ml;
semolina – 1 tbsp.;
eggs – 2 pcs.;
carrots – 80 g (1 pc.);
potatoes – 300 g (2 pcs.).

Preparation:

The most time consuming part of preparing these potato pancakes is soaking the semolina. Therefore, we start with cereals. Pour a glass of semolina (200 g) with cold water and leave to swell for half an hour.
We wash, peel and grate the vegetables. First the zucchini, then the carrots and potatoes. Squeeze the garlic through a press. Carefully add excess vegetable juice.
Add semolina to the vegetables. If there is excess water left in the cereal, carefully drain it; we don’t need it. Add flour to make the dough more viscous, add spices and egg.
Fry pancakes in a very hot frying pan in oil, pouring in a tablespoon.
Serve hot with sour cream.

Enjoy your meal!