In the summer season, I want to invite you to prepare the most delicious zucchini pancakes with cheese. They are very easy to prepare, and the taste is amazing! The pancakes turn out to be very tender, aromatic, tasty, with a crispy golden brown crust: simply delicious - the main thing here is not to overeat. This recipe always helps me out when I want to quickly cook something delicious. I think that it will take its rightful place in your collection of recipes. By spending a little time on preparation, we get maximum flavor. Rest assured: your family will appreciate the dish. This is the perfect dish to make during zucchini season and delight your family with its delicious taste.
Ingredients:
- 2 eggs;
- 70 grams of hard cheese;
- 2 young zucchini;
- salt to taste;
- 2 cloves of garlic;
- 3 tablespoons flour;
- vegetable oil for frying;
- ground black pepper to taste.
Step by step recipe
- First, let's prepare the zucchini: wash them, cut off the ends and grate them on a coarse grater. There is no need to cut off the skin from young zucchini.
- The grated zucchini must be salted and allowed to stand for fifteen to twenty minutes so that they release the juice.
- Advice. To remove excess liquid from grated zucchini, I pour them into a colander, place them on a convenient dish and let the juice drain.
- When excess liquid drains from the zucchini, squeeze it out with your hands and place it in a convenient bowl.
- Let's prepare hard cheese: grate it on a medium grater.
- You can use any cheese for this dish, depending on your culinary preferences.
- To the squeezed zucchini add chicken eggs, grated hard cheese, flour and chopped garlic (chop using a press, knife or fine grater).
- You can adjust the amount of flour to your taste.
- Then add ground black pepper to the ingredients in the bowl to taste and mix everything thoroughly.
- If you like spices, you can add basil, marjoram, Italian herbs, tarragon, oregano. You can use one type of spice or make a mix of several flavors.
- If desired, you can add dill, parsley or green onions to the zucchini dough.
- Let's move on to frying. Spoon the formed pancakes onto a hot frying pan with vegetable oil. Fry them over medium heat on both sides until golden brown.
- Place the fried pancakes on a paper towel to remove excess fat.
- You can make delicious sauces for zucchini pancakes.
- For the first sauce, I take 2 tablespoons of sour cream, 2 tablespoons of mayonnaise, chopped garlic, dill, ground black pepper, and mix everything until smooth.
- You can also make Tartar sauce: mix 2 tablespoons of sour cream, 2 tablespoons of mayonnaise, chopped garlic, 1 teaspoon of mustard and finely grated cucumber. You can adjust the amount of ingredients to your taste, you can add chopped herbs.
- You can buy mayonnaise or make it at home. In a convenient bowl, add 0.5 teaspoon of mustard, 1 tablespoon of lemon juice, 0.5 teaspoon of salt, 1 teaspoon of sugar, 150 milliliters of vegetable oil, 1 egg and beat with a blender until smooth. The thickness of mayonnaise depends on the amount of vegetable oil.
- I really love making tomato sauce. I pour boiling water over fresh tomatoes, remove the skin and chop finely. I also finely chop the onion and simmer it in a frying pan with vegetable oil until soft for about five minutes, then add the tomatoes and simmer for about fifteen minutes. When the homogeneous mixture of onions and tomatoes has cooled, I blend it in a blender and add salt and sugar to taste. Add all ingredients to taste.
The most delicious zucchini pancakes with cheese are ready: they are very appetizing and aromatic. There is nothing complicated in preparing this dish; the ingredients are the most affordable. You can serve them as an independent dish for breakfast, lunch and dinner, and add various sauces. You can decorate with chopped herbs or fresh vegetables. It is delicious both hot and cold. Don't be afraid to experiment: add your favorite ingredients and perfect this dish. Bon appetit - and cook with pleasure.
Per 100 grams - 54.13 kcal/w - 2.64/2. 45/5. 18.
Ingredients:
- Zucchini - 1 pc.
- Egg - 1 pc.
- Cheese - 50 g.
- Garlic - 5 g.
- Whole grain flour - 1 tbsp. l.
- Olive oil - 1 tbsp. l.
- Salt, pepper - to taste.
Preparation:
Peel the zucchini and grate it on a coarse grater, beat in the egg and mix well.
Add grated cheese and chopped garlic clove to the zucchini, add salt and pepper to taste, add flour, stir.
Fry the pancakes in olive oil until golden brown.
It’s very tasty to eat these pancakes with a sauce made from yogurt and finely chopped herbs. Bon appetit!
Fans of tasty and soft pancakes made from zucchini or other vegetables will definitely like the following recipe. After all, it mixes ingredients that allow you to preserve the tenderness and juiciness of all components. Delicious zucchini pancakes are prepared with the addition of various cheeses (more precisely, cheese and cottage cheese), which allows you to make unusual tender flatbreads that, even after receiving a golden crust, will not become hard or dry.
Ingredients for making tender fresh zucchini pancakes
- zucchini - 2 pcs.;
- garlic - 4 cloves;
- onion feathers - 3-4 pcs.;
- ricotta - 50 g;
- curd and cream cheese - 50 g;
- egg - 2 pcs.;
- lemon zest - 2 tsp;
- flour - 3/4 tbsp.;
- spices - to taste.
Photo recipe for making tender, delicious pancakes from grated fresh zucchini
Zucchini pancakes recipe. 7 secrets to delicious zucchini pancakes
1. Young zucchini does not need to be peeled. Their skin is still quite soft. The older the zucchini, the thicker its peel. The same goes for seeds. You can leave them in young vegetables, but it is better to remove them from old ones.
2. Zucchini is a watery vegetable, so it is better to grate it on a medium or coarse grater. Then you need to squeeze the mass to drain the excess juice. This way, the pancake dough will not spread during cooking, and the finished dish will have an appetizing crispy crust.
3. If you grate the zucchini very finely, it will give even more juice and the dough will turn out liquid, but at the same time more homogeneous. So, if you like this type of pancake structure, you will have to add more flour.
4. The dough should be quite thick. It needs to be mixed well so that there are no lumps of flour.
5. It is better to add salt to the already prepared dough, right before frying. Otherwise, the zucchini will release even more juice.
6. Place about a tablespoon of dough in a frying pan with well-heated oil. Fry the pancakes over medium heat for 2-3 minutes on each side until golden brown. On low heat they will absorb a lot of oil, but on high heat they will not cook through and will burn.
7. Pancakes can also be cooked in the oven. To do this, place the dough on a baking sheet lined with parchment and bake at 200 °C for 10–15 minutes. Then turn the pancakes over and cook for another 5-7 minutes.
Zucchini pancakes with sausage are a very tasty dish that is great served for breakfast with sour cream or some sauce. You can also prepare these pancakes for dinner on their own or as an addition to main courses. They are easy to prepare and will appeal to both adults and children. One condition - the sausage must be of the highest quality!
Ingredients
To prepare zucchini pancakes with sausage you will need:
zucchini - 350 g;
chicken eggs - 1 pc.;
boiled sausage - 100 g;
half-smoked sausage - 70 g;
semolina - 1.5 tbsp. l.;
flour - 2 tbsp. l.;
salt, spices, freshly ground black pepper - to taste;
vegetable oil (for frying) - 50 g.
Cooking steps
Grate the zucchini on a coarse grater (if the zucchini is young, you don’t have to cut off the skin), add the egg, sprinkle with spices and pepper.
Mix well and add semolina and flour.
Mix everything thoroughly again and add two types of sausage cut into small cubes (you can use any sausage).
Mix everything again and leave for 5-7 minutes. Next, add salt to taste, add salt immediately before frying so that there is not a lot of excess liquid. Spoon the zucchini mixture into a frying pan heated with vegetable oil in the form of small pancakes.
Fry the pancakes over medium heat until golden brown on both sides.
Serve delicious zucchini pancakes with sausage hot or warm with sour cream or your favorite sauce. You can mix sour cream with spicy tomato sauce or ketchup - very tasty!
Enjoy your meal!
Video ZUCCHEEP PANCAKES WITH CHEESE AND GARLIC!
What's good about oven-baked zucchini pancakes? Their preparation requires a minimum amount of vegetable oil, as a result of which they become less caloric. Diet lovers will appreciate this item. The main product used is zucchini or zucchini. Based on this dietary vegetable, the dish is delicate in taste and will not fall apart. To do this, old specimens must be cleaned of hard surfaces and seeds. Zucchini is ground using a food processor, meat grinder or grater.
You need to salt the mass just before baking, then the water will not have time to leave the vegetable. To improve the taste, onions and garlic are often added to the dough when preparing zucchini pancakes in the oven. If a child will eat this dish along with everyone else, it is better to reduce the amount of spicy additives, replacing them with cottage cheese or cottage cheese. Don't forget the sauce for the main dish. It’s up to the hostess to decide what it will be – hot with garlic, spicy or mild. Take note of some interesting step-by-step recipes.
Classic pancakes in the oven
Making classic zucchini pancakes in the oven is very simple. They will be an ideal breakfast or afternoon snack for adults and children. Baked fluffy pancakes are good with sour cream, both hot and cold. Flour can be replaced with semolina or oatmeal, keeping in mind that these ingredients need to be given a little time to swell.
Ingredients for the classic recipe:
- small young zucchini – 4-5 pcs.;
- eggs – 2-3 pcs.;
- low-fat kefir – 1 glass;
- sifted wheat or corn flour - 1 cup without top;
- onion – 1 medium-sized head;
- vegetable oil;
- salt, ground pepper, chopped herbs.
Preparation:
- Grind the onion and zucchini together with the skin on a fine grater or using kitchen appliances.
- Add eggs, kefir, spices and herbs and mix well.
- Add flour, oatmeal or semolina gradually, watching for swelling. The dough should not be very liquid. Add salt.
- During this time, the oven should have time to warm up to 180-190 C. Line a baking sheet with parchment paper greased with vegetable oil. Spoon out the dough, adjusting the shape if necessary. Average baking time is 18-25 minutes. If necessary, the baked goods can be turned over.
Lenten zucchini pancakes in the oven
People who observe the religious canon will need a recipe on how to make zucchini pancakes that are lean but satisfying. Meat and sausage can be replaced with mushrooms, which have high nutritional value.
Products:
- medium zucchini – 2-3 pcs.;
- onion – 1 head;
- fresh mushrooms (champignons) – 300 g;
- medium-sized carrots – 1 pc.;
- garlic – 2 cloves;
- flour – 200-300 g;
- salt pepper.
Preparation:
- Sort the mushrooms, peel, rinse and prepare dietary minced meat from them.
- If necessary, remove the core and skin from the zucchini. Grind together with onions, carrots, garlic.
- Combine minced mushrooms, vegetable mass, add pepper and salt.
- Add flour and mix well.
- Spoon the mixture into circles onto a warm baking sheet (parchment) and bake for about 25-27 minutes at medium heating temperature.
Diet zucchini pancakes in the oven
Following a diet does not mean starving. When creating your menu, don’t forget to include vegetable pancakes in the oven with the addition of cottage cheese.
Products:
- zucchini – 1 kg;
- flour – 250-300 g;
- cottage cheese 0 or 1% fat – 200 g;
- small carrots – 1 pc.;
- egg - 2 pcs.;
- low-fat kefir – 100-120 g;
- greenery;
- vegetable oil;
- salt.
Preparation:
- Grind the cottage cheese with egg and salt, adding kefir.
- Cut zucchini without peel and seeds into small cubes or use a coarse grater, as for carrots.
- Combine vegetables, egg mixture with cottage cheese, flour, chopped herbs and mix well to form a thick viscous mass.
- Heat the prepared baking sheet with parchment and place low circles on it. Baking at a temperature of 190-200 °C will take about 20-23 minutes.
Since we are talking about the variety of recipes by which you can prepare fluffy kefir pancakes, I suggest going through various combinations of ingredients. So in this recipe for pancakes, kefir remains unchanged, but there will be no eggs and yeast will be added. What can perfectly loosen the dough, making any baked goods truly fluffy and airy? Well, of course, traditional yeast. So the recipe for fluffy pancakes did not bypass this truly magical product. Especially if you find in the store not dry yeast, but real live pressed yeast. Then your pancakes will not just be fluffy, but like little ruddy clouds.
Yes, you don’t always have yeast on hand, but if you have it, be sure to try making pancakes using this recipe.
You will need:
- flour - 1 cup,
- kefir - 200 ml,
- pressed yeast - 8 grams,
- sugar - 2 teaspoons,
- salt - a pinch,
- vegetable oil for frying.
Preparation:
1. Take kefir and heat it to just above room temperature. You can simply take it out of the refrigerator in advance, or you can warm it up slightly on the stove. The body is needed for the yeast to begin to come to life.
2. Add sugar and yeast to kefir. Stir well until the yeast dissolves and begins to ferment. Place the bowl in a warm place until foam appears.
3. Add the sifted flour and salt and stir thoroughly until all lumps disappear. The dough should be as thick as good sour cream and should slowly slide off the spoon. Cover the dough and place it in a warm place to rise.
4. After the dough has risen and is covered with bubbles, you can immediately begin baking the pancakes. To do this, heat a frying pan over medium heat and pour in vegetable oil. Thanks to their porous structure, fluffy kefir pancakes will act like a sponge and absorb oil, so watch the amount of oil in the pan so that the pancakes don’t burn.
5. Fry the pancakes on each side until golden brown. They should also be baked inside. To find out, take the first pancake that has been fried and break it in half, the middle should be well baked. If there is still raw dough inside, and the outside is already golden brown or even burnt, then you must turn down the heat on the burner. With the next batch of pancakes, wait until the pan has cooled slightly and try again. Medium heat is usually required for successful pancakes.
6. Place the finished golden brown pancakes on a plate or in a bowl. Serve while still hot and with all kinds of sauces and concoctions.
Bon appetit!
Let's look at a dietary method without flour, using oatmeal. Do you think it won't be tasty? You're wrong, they taste amazing. I, like all women, sometimes put myself on a diet, and this option for me was a good substitute for the classic method. By the way, mine liked it too.
Ingredients:
- Young zucchini - 2 pcs.
- Green onions and dill - a bunch each
- Egg - 2 pcs.
- Instant oatmeal - 8 tablespoons
- Salt - to taste
Preparation:
1. First, grate the vegetables on a coarse grater, place in a dish and add salt. There is no need to remove the skin as it is still tender. If you no longer have a young zucchini, then peel it first. Let it sit for 5-7 minutes to release the juice.
4. Heat the frying pan well and pour in vegetable oil. Then add the pancakes and fry over medium heat on both sides until golden brown.
5. Serve them slightly cooled. And enjoy the wonderful, aromatic and delicious pancakes. If you're not on a diet, you can eat them with sour cream. By the way, if you wish, you can sprinkle grated cheese on top when you fry it.
During the zucchini season, the most delicious zucchini pancakes with cheese are on my table.
Very tender, light, with a crispy, delicious crust, zucchini pancakes can be prepared very easily and quickly. In just twenty minutes you have a delicious lunch or dinner on your table. Grated cheese gives them a special taste, and a slight hint of garlic adds piquancy. These pancakes are very tasty to eat with sour cream or tomato sweet and sour sauce.
Ingredients
- whole grain flour - 4 tablespoons;
- zucchini (zucchini) - 2 pieces (medium);
- cheese - 100 grams;
- garlic - 1 clove;
- salt - a pinch;
- onion - 1 head;
- chicken eggs - 2 pieces;
- refined vegetable oil - for frying;
- ground pepper - to taste;
- greens - 0.25 bunch.
The most delicious zucchini pancakes with cheese: step-by-step recipe
- Grate hard cheese using a fine-hole grater.
- Wash the dill or parsley well and chop finely.
- Peel the garlic clove and chop it. You can do this with a knife or press it through a press.
- Using a blender, puree one onion, previously peeled.
- Wash the zucchini and remove the skin.
- Advice. To prepare zucchini pancakes, it is better to use young vegetables, as they have tender seeds that can be used in cooking and tasty pulp. You can also use squash or zucchini for this dish.
- Grate the zucchini on a fine grater. Add pureed onion, grated hard cheese, herbs and garlic to it.
- Salt and season the dough for zucchini pancakes with ground black pepper. Beat in the eggs and stir well.
- Advice. You can also add your favorite aromatic, spicy herbs: for example, basil, oregano, or savory - they will add an interesting flavor to the dish.
- Pour flour into the dough and mix.
- Advice. If the zucchini is too watery, you can add more flour, the main thing is not to overcrowd the dough. Otherwise it will become very hard and tasteless.
- Heat vegetable oil in a frying pan. When it warms up well, add the dough for zucchini pancakes in small portions.
- Fry the vegetable pancakes for a few minutes on each side until a nice crispy crust forms.
- We blot the finished pancakes with a thick paper napkin and serve hot.
Zucchini is a very tasty and healthy vegetable, it can be prepared in different variations: I bring to your attention another recipe.
Zucchini fritters with cheese and garlic are a delicious dish worthy of a Sunday breakfast, especially during harvest season. If the zucchini has gone bad, and this happens almost every year with this mysterious vegetable, then I start feverishly leafing through cookbooks, notes, calling friends and browsing culinary sites. What inventive housewives will recommend - from compotes and jam to adjika and cutlets, not to mention salads and even cakes.
Pancakes are a useful thing; you can’t prepare them for future use, but you can profitably eliminate part of the harvest. For a family of three people it takes one medium-sized vegetable weighing up to 1 kilogram minus peeling. This amount will make an impressive, mouth-watering pile of pancakes, which you can dash away with sour cream while watching a Sunday morning show.
- Cooking time: 30 minutes
- Number of servings: 3
Ingredients for Zucchini Fritters with Cheese and Garlic
- 650 g zucchini;
- 110 g hard cheese;
- 1 egg;
- 2 cloves of garlic;
- 85 g wheat flour;
- 5 g baking powder;
- 3 g dried herbs;
- salt, oil for frying.
How to make delicious zucchini pancakes with cheese and garlic
Use a vegetable scraper to remove a thin layer of peel. Cut the zucchini in half, scrape out the middle with the seeds and loose pulp with a spoon. At an early stage of ripeness, when vegetables weigh no more than 200 g, there is no need to peel and remove seeds.
Take a regular vegetable grater and grate the zucchini on the large side. The vegetable is soft and tender, so the process goes quite quickly.
Next you need to remove some moisture. To do this, sprinkle the grated vegetables with table salt, mix, and leave for 10 minutes. Then transfer the mixture into a colander and squeeze it out with your hands. You can also put the mixture on a piece of gauze, roll it tightly and squeeze it out.
Grind a piece of hard cheese on a fine grater and add it to the squeezed vegetables.
Add two crushed cloves of garlic to the bowl. If you are a garlic lover, then add an extra two cloves, it will be quite appropriate.
Break a large chicken egg into a bowl, mix the ingredients with a spoon, the result will be a rather liquid and gelatinous mass.
Mix wheat flour with baking powder and sift into a bowl with liquid ingredients. You can use whole grain wheat flour; such pancakes will contain more dietary fiber.
Knead a fairly thick dough, add dried herbs - dill and parsley, they go well with zucchini. At this stage, taste the dough and, if necessary, add fine table salt to taste.
Heat a cast iron frying pan well and pour in refined vegetable oil for frying. Place a tablespoon of dough per pancake on the frying pan. Fry for 3 minutes on each side over medium heat until golden brown.
Serve to the table hot, piping hot. Be sure to top with sour cream or Greek yogurt and sprinkle with herbs. It’s simply impossible to tear yourself away from the pile of pancakes; it’s a pity that they run out quickly. Bon appetit!
By the way, instead of hard cheese, you can add cheese or feta to the dough, but that’s a completely different story.
Delicious zucchini pancakes with cheese and garlic are ready. Bon appetit!
For delicious zucchini pancakes with cheese, you need to take fresh ingredients - zucchini, cheese and egg. Naturally, the dough will also include flour, salt and pepper. Everything is very simple. Let's start with zucchini.
In the summer, during the season, you don’t have to peel the skin off young zucchini. No one will notice its presence in the finished dish. But with older zucchini, where the skin is thick and rough, it needs to be removed.
Grind the zucchini (weighing approximately 400-500 grams) using a grater. I recommend doing this on the larger side. If you grate the vegetable very finely, it will release a lot of juice, and yet it is more pleasant to taste the zucchini in the pancakes. It is better to grate the vegetable in a deep bowl; we will immediately salt it, which is much more convenient than just on the board, because the zucchini will release juice and everything will float.
Now add salt to the grated mass, mix with your hands and set aside to let the zucchini release its liquid.
Armed with another deep bowl, we begin kneading the dough.
First, let's grate the cheese. Take the cheese, not the cheese mass. I usually take Russian cheese with 50% fat content. Sometimes I can grate hollandaise, it’s a little more expensive than the first one and tastes better if you eat it just like that, but there’s absolutely no difference in ready-made pancakes. Therefore, I leave it up to you which cheese to choose, the main thing is that it is fresh.
Unlike zucchini, the cheese should be grated on a fine grater.
Beat the eggs with a fork or whisk (do not add salt), sift the flour, add a pinch of black pepper or more if desired, and, of course, grated cheese.
We combine everything together and get a not too liquid dough.
I tried to show in the photo how it should turn out.
Now squeeze the zucchini with your hands, thereby allowing the liquid to drain through your fingers. Just don’t press too hard, too dry zucchini is not good to eat, the dough will be heavy, like a big sticky lump.
Add the squeezed out lumps of zucchini to the dough.
Now you need to actively mix everything to combine all the ingredients and get the pancake dough.
Let me explain why we squeezed the zucchini. If you don't do this, you'll have to add a lot more flour to absorb all the liquid. As a result, we get not zucchini pancakes, but wheat ones, plus disappointment in taste.
Since there is a lot of dough, I immediately take the largest frying pan so as not to bother with frying for a long time. I heat it up, pour in oil, in this recipe it’s vegetable oil, and start frying. I scoop out the dough with a spoon, put it in the pan, wait 3-4 minutes, turn it over with a spatula and fry until done. The heat is below medium, I don’t cover it with a lid.
