Pancakes have already become classics of zucchini dishes. Although the vegetable itself is unremarkable both in appearance and in taste, they turn out to be satisfying and to some extent original. Easy to prepare and appropriate even on the festive table.
Which zucchini are suitable for pancakes
Ideal for making pancakes - zucchini and young zucchini. They taste softer. The most delicious are fruits that are no more than two weeks old. The people call such zucchini zelents. Yes, they are small in size, but they have excellent taste. Mature, and even more overripe specimens, are much tougher and rougher. They are large in size, but completely tasteless - stone not only outside, but also inside. Pancakes made from them will be exactly the same: tasteless, slightly juicy and hard.
Zucchini is added to the dough grated. The beauty of young fruits and zucchini is also in the fact that they are used directly with the skin, since it is tender. The core is also not removed, because in young zucchini, and even more so in zelents, the seeds have not yet been formed.
Of course, you can also make pancakes from old fruits. Only their taste will be completely different. From such zucchini, be sure to cut off the thick peel and remove the seeds.
Dough for squash pancakes: nuances
The vegetable has a neutral taste, and thanks to this, the dough based on it is open for experiments, and the most daring ones. The list of ingredients can be supplemented with any herbs and spices. It all depends on personal preference, as the zucchini will tolerate everything.
If you want to be at least mentally transported to Paris, add Provencal herbs. To Italy - oregano or basil. Yes, a bold decision, but thanks to spices and herbs, the already familiar taste of pancakes will add spicy notes. They are always added to the dough to taste, just like salt.
You can use semolina instead of flour. Then the pancakes will immediately acquire a different "sound". However, in some recipes, flour is completely excluded. Without it, the pancakes are even lighter, juicier and more tender.
Salt should be added to the squash dough just before frying, otherwise the vegetable will give too much juice. The mass will become liquid, as a result, the pancakes will fall apart.
If a lot of juice is released without salt, which happens when using zucchini of some varieties, it is better to drain it. Otherwise, frying pancakes will turn into torture. You can also add a little more flour to make the dough more viscous.
You can use not only fresh, but also frozen fruits. Of course, the first option is preferable.
How to make classic zucchini pancakes
- 1 young zucchini;
- 2 eggs;
- a clove of garlic;
- 3 tbsp. l. flour;
- vegetable oil for frying;
- greens, ground pepper and salt to taste;
- sour cream for serving.
- Wash the herbs, dry a little and chop finely. Do the same with the garlic tooth.
- Break the eggs into a deep container, season with pepper, preferably freshly ground. Shake the mixture slightly with a whisk or fork. You do not need to beat until foamy, just stir. Add herbs, garlic and mix again.
- Wash the zucchini, dry and grate. Use the coarse one, as the smaller one will promote more intense juicing, which we don't need. If the zucchini is too ripe, remember to peel and remove the seeds.
- Pour the egg mixture over the grated courgette. Add flour and mix thoroughly.
- Heat a skillet with vegetable oil. Using wet hands, divide the squash dough into portions and shape into pancakes. You can use a spoon, it's even more convenient. Use it to spread the dough into the pan, then press lightly, flattening.
- Fry the pancakes over medium heat until golden brown. This usually takes 2-3 minutes, depending on their thickness. Then turn over to the other side, reduce heat, cover the pan with a lid and simmer for another 3 minutes.
Place the finished pancakes on a napkin to remove excess oil. Serve hot with sour cream or garlic sauce.
How to make flour-free squash pancakes
Pancakes according to this recipe are ideal for those who follow the figure. They have very little carbohydrates due to the lack of flour in the composition.
- 1 young zucchini;
- 2 eggs;
- 2 tbsp. l. vegetable oil;
- spices and salt to taste.
- Grate the zucchini on a coarse grater. Add the pre-beaten eggs. Salt, pepper and mix everything into a homogeneous mass.
- Shape the pancakes and fry them in a preheated skillet until golden brown.
If you control calories, serve them not with sour cream, but vegetables or a salad made from them. Such pancakes are combined with them.
Zucchini Pancakes Without Eggs: A Vegetarian Recipe
Pancakes without eggs are soft and plump. They are suitable not only for vegetarians, but also for those who are fasting.
- 2 medium young zucchini;
- zest from half a lemon;
- 3-4 feathers of green onions;
- 1 clove of garlic
- 2 tbsp. l. corn starch;
- 40-50 g flour;
- salt, ground pepper and herbs to taste;
- vegetable oil for frying.
- Grate the courgettes on a medium grater. Season with salt, stir and let them stand for half an hour. It is important that they release a lot of juice. And for this they need to be generously salted. Do not be afraid to overdo it with salt, because most of it will come out instead of juice. After half an hour, carefully drain the liquid, squeeze the courgette mass with your hands or through cheesecloth. The more juice you can squeeze out, the less you will have to add flour and the more tender the finished pancakes will turn out.
- Prepare lemon zest. Finely chop the green onion and a clove of garlic. Add to grated zucchini. Season with pepper and salt again to taste, then stir.
- Add starch and flour. It can be pre-mixed with baking powder to make the pancakes airy. Stir the squash mixture thoroughly. Add more flour, if necessary, if it has a thin consistency. Many housewives try to make a very thick dough, because it is more convenient to form pancakes from it.
- Fry the pancakes over medium heat for 3-4 minutes on each side. The cooking time can be lengthened or shortened depending on the thickness of the pancakes. Make sure they have a golden crust.
- Place the finished pancakes on a napkin to absorb excess oil and serve.
If desired, the dough can be supplemented with cheese. Cheese, tofu will do. Cheese, like zucchini, must be grated, preferably fine.
How to cook squash pancakes in the oven
Oven-baked pancakes are good because they require a minimum of vegetable oil. As a result, they are more flavorful and less nutritious.
- 2 young zucchini;
- 1/2 head of onion;
- 1 clove of garlic;
- 50 g flour;
- 1 egg;
- fresh dill;
- ground pepper and salt to taste.
Grind the zucchini with a grater or blender. Season generously with salt and stir. Put the mixture in a sieve, place it in a deep plate and leave for 20-30 minutes. During this time, the zucchini will have time to give off the juice. After the allotted time, squeeze the liquid out of them.
Beat eggs in another bowl. Add finely chopped onions, garlic and courgettes to them.
Add flour and stir. Salt again, add ground pepper. Chop the dill finely and add to the zucchini, mix everything well.
Prepare the oven: preheat it to 200 ° C. Place parchment paper on a baking sheet and brush with butter to a minimum so that the finished pancakes come off well.
Form pancakes from the courgette mixture and place on a baking sheet. Bake for about 12 minutes. Then turn over to the other side and cook the same amount.
Serve ready-made crepes with sour cream or yogurt. They can also be supplemented with pate, vegetables or lightly salted salmon.
