Zucchini pancakes. Zucchini pancakes with garlic sauce. Zucchini pancakes - recipe Basic steps for making pancakes

Draniki- one of the traditional recipes of Slavic cuisine. The very name of the dish explains how to prepare it: “draniki” from the word to tear, peel in layers on a grater. Potatoes are usually an integral ingredient in potato pancakes. I replaced it with the usual one zucchini. Thanks to this, the dish became lighter and less calorie. Zucchini gained popularity back in the days of the Indians who lived BC. e., and since then they have not lost their leading positions. Today, zucchini is one of the favorite vegetables for vegetarians. The ones we will cook will have a crispy crust and tender inside. They just melt in your mouth! You definitely need to cook them to experience this amazing taste.

Ingredients for making zucchini pancakes

Step-by-step preparation of zucchini pancakes

Potato pancakes are served hot with sour cream. Place them on a plate in a single layer to keep them crispy. You can decorate the top with chopped herbs. Enjoy your meal!

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!

How to cook potato pancakes - the best recipes

A simple step-by-step recipe for zucchini pancakes - in a frying pan and in the oven, as well as cooking tips and step-by-step instructions with detailed photos and videos.

40 min

84.1 kcal

5/5 (2)

I always associate the onset of summer and the arrival of vegetable season with my school years. Happy summer holidays, which we spent with our grandmother. And with how sometimes she had to quickly figure out what to feed her over-played and hungry grandchildren. I especially remember her potato pancakes, including squash ones, the recipe for which I managed to recall in my memory.

Ingredients and preparation

Kitchen tools: spatula, knife, grater, frying pan, bowl.

List of ingredients:

Sequence of cooking zucchini pancakes

1. Take two medium sized zucchini. It is better to take young zucchini, as in more mature zucchini the seeds are large and hard, and you will have to remove them. Peel the zucchini.
   
   
   

   If the zucchini you choose is very young, as they say, milk squash, then sometimes they have such a delicate skin that there is no need to peel it.

2. Take a bowl and grate the zucchini using a large hole grater.
   
   
3. Beat two eggs into a bowl with grated zucchini.
   
   
4. Add salt and spices to taste and mix thoroughly.
5. Pour flour into the resulting mass and mix thoroughly again.
   
   

   Instead of flour, you can use semolina or oatmeal, but in this case you will need to let the mixture sit for 20-25 minutes so that the semolina or oatmeal swells a little and absorbs excess liquid.

6. If desired, you can add finely chopped herbs, chopped garlic or minced meat. And you can see how to make them, the recipe for which is no less original.
   
   
7. Place the frying pan on medium heat and add a little vegetable oil. When the frying pan heats up, take a tablespoon or a small ladle, scoop up the prepared mass and place it on the frying pan in the form of pancakes.
   
   
8. After one side of the potato pancakes gets a golden brown crust, turn them over to the other side. I have a non-stick frying pan, so I use a wooden or silicone spatula.
   
   
9. We transfer the finished pancakes to a plate prepared in advance, and put a new portion in their place.
   
   

Oven cooking option

In order to cook zucchini pancakes in the oven, you need to take the same ingredients that are indicated in the main recipe.

And why does unhealthy food taste so good? Zucchini pancakes from this series. Pancakes fried in oil cannot be called dietary. But they are so airy, tender and juicy. Along with sour cream or garlic, sprinkled with herbs and served piping hot... Don't stop and don't stop. You can eat 10-15 pieces in one sitting.

How to fry zucchini potato pancakes according to a proven recipe with photos. Secrets and subtleties of cooking

Zucchini pancakes are very appetizing. There are many proven recipes for pancakes made from grated vegetables, and there are countless photos. You can make only potato pancakes from zucchini, you can make a mix of potato and zucchini pancakes, or bake them with meat or mushroom filling. And everything will be incredibly delicious.

Zucchini itself is very healthy and is used in dietary and baby food. But, of course, when fried it becomes not healthy at all, but fantastically tasty. The airy structure of the dish combined with various sauces and herbs makes zucchini pancakes attractive and alluring.

Basic stages of preparing pancakes

To prepare food, you don’t need to be a genius.

• It is enough to grate the vegetable on a coarse grater and get rid of the juice.
• Mix the mixture for potato pancakes with eggs, onion puree, flour and herbs. Salt and pepper.
• In a frying pan with well-heated oil, fry the zucchini pancakes until browned.
• Remove excess fat and serve with sour cream or its variety.

The adventures of garlic in the history of serving zucchini pancakes

For piquancy, garlic is included in the dish. They sprinkle it on food and make a spicy sauce from it, as in the “Dumplings with Potatoes” recipe. Garlic is added to sour cream or mayonnaise with herbs. It turns out absolutely and unconditionally delicious. Only the date on this day is usually postponed. Or they organize a tasting of potato pancakes together with a loved one.

As already mentioned, the dish is served with sour cream, mayonnaise, ketchup, and garnished with herbs.

Secrets of making potato pancakes from zucchini. Recipe Features

1. To make potato pancakes, young vegetables are often used, and old ones are peeled. The seeds must be removed from them.

2. These are juicy vegetables. Therefore, after grating them, you need to squeeze out the juice well. To make the liquid release faster, you can salt the mass.

3. Flour is added to stabilize the mixture. If you overdo it, the tenderness of the dish will be lost. Draniki will become hard and tasteless.

4. A large amount of onions in the dough gives the potato pancakes a beautiful golden brown crust.

5. Lots of eggs make food even fluffier.

6. Zucchini pancakes are more dense with the addition of grated potatoes. Grated zucchini and grated potatoes are mixed in equal or unequal proportions. This mass easily separates from the pan, sticks less to the bottom and has a more pronounced taste.

7. Adding grated cheese will make our heroes fabulous. When frying, the cheese will melt and it will turn out incredibly good.

8. Zucchini is neutral. Their food gets a more interesting taste if you add a lot of chopped herbs: dill, green onions.

9. Excess fat is removed by placing potato pancakes on paper napkins or towels. Then just transfer it to serving plates.

(Visited 2,244 times, 1 visits today)