Zucchini pancakes with cheese. Pancakes from zucchini with garlic

Lovers of pancakes will definitely enjoy it very summer and tasty dish - Pancakes from cheese and garlic. Pancakes are obtained very thin, gentle, with a bright zucchini taste.

small

Milk 200 milliliters

Flour 3-4 tbsp. span

Salt 1 teaspoon

Solid Cheese 70 grams

Eggs 3 pieces

Garlic 1 teeth

Vegetable oil 2 tbsp. Spoons

Prepare everything required ingredients. Zucchini Choose a young, small size and green skin. The flesh and the skin in such zucchini is the most tender. If your zucchini is older, with white skin, it is better to cut it.

Cut the zucchini on arbitrary pieces and grind in a blender or skip through a meat grinder.

Mix the crushed zucchini with grated with hard cheese.

Add salt, eggs, crushed garlic (best pass through the press) and mix well.

Now pour flour (first it is enough 3 tbsp. Spoons) and mix well. This is the key to the fact that ready test For pancakes there will be no lumps. Add a few spoons vegetable oilSo that the pancakes do not stick to the pan when frying. And just in the last place, pour milk, stirrate a spoon or a wedge. Immediately all milk do not pour, see the consistency. If necessary, plot some more milk or sleep flour. By consistency, the dough should work out for ordinary pancakes.

Heat the pan with a drop of vegetable oil. Take about 100 ml of test in the pan (quantity depends on the size of the pan), distribute the dough over the entire surface of the frying pan and bake a few minutes on each side.

The beauty of the preparation of pancakes is literally in everything, starting with the composition. Only budget ingredients that are in the shop at the house. Zucchini (any), milk or kefir, flour, eggs, familiar green, vegetable oil and, if desired, cheese.

If you want to make spectacular twists, you can choose any stuffing - with meat or cottage cheese. The vegetable is unique with a fitful character and adapts the bright tastes of the neighbors.

And for vitamin meal sauces You will need dill, any berries, oil, sour cream, garlic and spices. Agree, ordinary snack, but an excellent result. It's time to cook!

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Recipe for milk or on kefir

Calorie 1 portion (without sauce) - no more than 340 kcal

For 4 servings we need:

Zucchini - 700-800 g
Eggs - 2 pcs.
Milk (or kefir) - 200 ml
White flour, wheat - 1-1,5 glasses
Parsley greens - 1 small beam
Vegetable oil without smell - 2 tbsp. Spoons
Salt - 1 h. Spoon

For a simple sauce:

Sour cream - 200-250 ml
Garlic - 2-4 teeth
Dill - ½ beam

How to cook.

Zucchini sweep carefully. Grind on a large grater directly with the skin.

Petrushka rubble to taste. Fill as a salad optional. Middle step up to 0.5 mm, without major inclusions. They will distract from the smooth texture of the pancake.

Eggs are whipped by a blender. First, just with salt. Then we pour the milk room temperature.

At the end, sleeping flour, which is better to sift through the sieve. We make this portions (!) And follow the consistency of the test. We need a fluid and homogeneous texture of "thick sour cream".

The last three components for the dough are a zaples, cutting of greenery and vegetable oil. They are carefully interfering with a spatula.

Warming up the pan (better up to 18 cm in diameter). Lubricate oil: Silicone brushes here as never by the way.

We recruit the dough to the midst and pour in the middle. We distribute over the entire surface and wait until the damn grab - on a small fire. This is the moment when raw islands will remain on the surface of the pancake. I turn over and serve on the other side.

Note! Before hot each pancake Mix the mass.

Finished beauty lay out a slide on the dish. Traditional accompaniment - sourished sauce. Just add chopped dill and garlic into sour cream, passed through the press.

Important details.

Fresh milk, indeed, it is easy to replace kefir or sour milk. There will be a little different taste, but the proportions will not be changed. Moreover, we fall asleep flour. You can always adjust the dough - to the "consistency of thick sour cream."
You can also vary the amount of oil. For example, reduce to 1 tbsp. Spoons or not put at all if you chose a very fat kefir. In this case, the main thing is not to forget to lubricate the frying pan with a messenger tassel.
Many love pancakes warm, so the sauce is worth cooking in advance. We eat them and cold. By the way, that's interesting option Lightweight cakes for escort juicy meat Or a large portion of salad.
For fiber to be more, add a tablespoon of favorite bran into the dough. And if you need to exclude gluten, quite an appetizing alternative is the amaranth flour.

Recipe with grated cheese, garlic and greens

One more summer pancakes that conquer tenderness and aroma!

Cooking time - 35-40 minutes
Calorie 1 portion - about 380 kcal

For 3 portions we need:

Zucchini (any variety) - 250-300 g
Milk - 250 ml
Cheese (any hard) - 70 g
Eggs - 1 pc.
Flour - 100 g
Starch (corn or potato) - 1-2 art. Spoons
Vegetable oil - 20 g
Garlic - 2-3 teeth
Salt - 1 h. Spoon
Dill I. green Luc - ½ beam and 2-3 sticks or to taste
At the request of dried garlic (1 tsp) and other spices and grass

How to cook.

Prepare solid ingredients. Dill and onion rubbed a knife. Here is better bedding, especially onions. The more greenery take, the thinner cutting.

A piece of cheese slightly tornzim in the freezer so that it was easier to grate on medium grater.

If the zucchini is not very old, do not clean. Three on a large grater with a skirt. Add all salt to ground and mix. We want the juice, and i will not merge it (!). This moisture is needed in the test.

Mix the egg and milk room temperature. Suck dry spices if you want to play accents. Then add sifted flour and starch. Armed with a blender and mix well the test of the test so that there are no lumps. Writer's nozzle and medium turnover: Vzhik Vzhik and can be estimated by the dough on the consistency. If necessary, add some flour or milk. Our goal is "thick sour cream."

It remains to pour oil and add greens, grated garlic, zucchini and cheese chips. Mix and let it stand - 5-10 minutes.

Important! The dough will not be thicker, rather, on the contrary. Zucchini constantly gives juice. The mass easily drains from a whin or a half, as can be seen in the photo above and below.

It is necessary to evaluate the consistency again before hot. If you have doubts that the mixture is too fluid, thicken just: add 1-1.5 art. Spoons of flour or starch.

Is it not true, did we lose to the most pleasant moment - roasting? Heat the frying pan with a small diameter - up to 18 cm.

Lubricate the bottom with oil with oil, pour the dough portion and distribute, tilting the pan in a circle. Let me catch one side - we turn over a wide shovel. Another minute on the second side and lay out another handsome on the delicious pancake slide.

Everything is ready - quick and tasty! And more beautifully: pancakes with cheese will turn out especially ruddy.

Recipe with Cheese and Greens - Video

Laconic video below describes step by step, how to prepare pancakes from zucchini with a mixture of solid cheeses. The process is similar to the previous one, but there will be no starch among the components. There are no grand differences, but you can see the preparation from beginning to end - in neat close-ups.

We need:

Zucchini (any kind) - 400 g
Milk - 500 ml
Water - 250 ml
Flour - 320 g of flour (or a little more)
Eggs - 3 pcs.
Sugar - 2 h. Spoons
Salt - 1 h. Spoon without a slide
Bustyer - ½ h. Spoons
Vegetable oil - 3 tbsp. Spoons
Solid cheese -120 g
Garlic, parsley, dill and other greenflower - to taste

Three useful original sauces

In the photo below you will find everything that will be required in the elementary process. Each variation is preparing with a blender in just a couple of minutes. A busy addition will delight sotraznikov and enrich the menu with the useful substances.

Zucchini, delicious and useful vegetables that are used in diet nutrition, you can cook different ways. They are roasted, extinguished, baked and add to many dishes. And the pancakes from zucchini are obtained satisfying and nutritious.

Zucchini pancakes can be prepared with various additives, but in the classic version they are made from such ingredients:

300 g of zucchini;
2 eggs;
200 ml of milk;
150-180 g flour;
a pinch of salt;
seasonings to taste;
vegetable oil.

Cooking order:

Wash vegetables, remove the peel, remove the seeds and grate the flesh on the shallow grater.
Split into mass chicken eggs, salt, spices and mix thoroughly.
Small portions add the composition of flour, gradually diluting the dough with milk. It is important that the mass does not contain lumps.
Heat the frying pan well, lubricate with vegetable oil, evenly distribute the dough on the surface, and fry pancakes on both sides.

Attention! First, the dough for zucchini pancakes will seem thick, but it should not be diluted. Soon, frost vegetables will begin to highlight the juice, and the mass will acquire the desired consistency.

Zucchini pancakes on kefir and sour cream

You can make pancakes from zucchini not only on milk, but also use a mixture of kefir and sour cream as the base for the test.

For cooking, you will need:

3-4 medium zucchini;
2 eggs;
100 g sour cream;
150 ml kefir;
200 g of flour;
salt and seasonings;
vegetable fat.

Operating procedure:

Wash the vegetables, remove the fruits, peel and seeds, chop on the grater.
Add to zerge chips eggs and half sour cream, salt, sprinkle with seasonings and stir.
Pour into flour, put the remnants of sour cream and mix before the disappearance of lumps, and then dilute the mass of kefir.
Place the mixture into a preheated frying pan, evenly distribute and deliver on both sides until readiness.

It is served a dish in a hot or cooled form, uround watering sour cream.

Thin zucchini pancakes on milk with greens

Pancakes from zucchini will turn out thin and gentle, if you crush the pulp in the blender. For this dish, it is allowed to take not only fresh, but also a little black milk, and greens will help to reveal the taste.

300 g of zucchini;
2 eggs;
220 ml of fresh or acidic milk;
270-300 g of flour;
sprigs of any greenery;
salt and seasonings;
vegetable fat.

Operating procedure:

Wash and clean the zucchini, remove the seeds, cut into the flesh with small pieces.
Fold vegetables in a blender, drive the eggs and make a mixture with a puree.
Add flour, milk, salt, spices, greens and turn on the device again.
When the mass becomes homogeneous, add some vegetable oil. It is necessary so that the pancakes are better shot. Then, with the help of a hem, pour the dough portion to the hot frying pan and fry on both sides.

Council. In order not to spend time on the removal of seeds from zucchini, it is better to take the young fruits in which they are very small.

Lean zucchini pancakes without eggs

Lean pancakes without eggs are not less tasty and satisfied compared to dishes prepared by traditional recipes.

3 medium zucchini;
several potatoes;
250 g of flour;
50 ml of soy sauce;
spice;
vegetable fat.

Cooking order:

Clean the zucchini and potatoes, crush on the grater of medium size.
Add to a mixture of flour, spices, pour soy sauce And stir thoroughly. Solo dough will not need.
Distribute the mass along the hot frying pan and fry until readiness.

In order for the dish does not seem too fresh, you can add a crushed garlic.

Cheese and garlic pancakes

When cooking cabbacked pancakes, hostesses often have to face what they are torn when they are turned over. This can be avoided if you add to the basis of the grated cheese, under the influence of high temperatures, it will start melting and helps thin dough hold shape.

For cooking such a dish need:

3-4 zucchini;
2 eggs;
several tablespoons are sour cream;
100 g of flour;
250 g of tight cheese;
several garlic teeth;
any greens;
salt and seasonings.

Operating procedure:

Clean the zucchini, crush on the grater, drive eggs, add salt and seasonings, mix thoroughly.
Prepare a cheese chips, chop the greens, crush in the press garlic and add to the dough.
We gradually pour into the basis of flour, constantly stirring the mass.
Fry pancakes on a hot frying pan, lubricated oil.

You can do this dish and differently: cook normal dough, fry pancakes, and then sprinkle them with a mixture of cheese, greenery and garlic.

Pancakes with zucchi, apples and carrots

Pancakes are delicious and gentle, if you add apples and carrots to the zucchinas.

In the cooking process, you will need:

2-3 zucchini;
one large carrot;
2 sour apples;
3 eggs;
50-70 g sour cream;
10 g of sugar;
salt and seasonings;
120-150 g of flour;
3-4 g and food soda;
5-7 ml of table vinegar;
culinary fat.

Operating procedure:

Freeze zucchini, carrots and apples from the peel, wash and rub on medium grater.
Drink eggs, add sour cream, salt and spices, pour sugar and introduce soda, haired by vinegar.
Mix the dough thoroughly, gradually adding flour, and then fry pancakes on a hot frying pan.

The dish will become refusing if adding a chicken or beef liver into the dough is a crumpled or beef meat grinder.

Pancakes with zucchini and potatoes without flour

Pancakes from zucchini can be prepared without flour.

This requires such components:

3-4 zucchini;
several potatoes;
2 eggs;
salt and spices;
fat for frying.

Cooking order:

Grind vegetables on the grater and give to stand a quarter of an hour so that they let juice.
Add eggs, salt and spices and carefully wash the mass.
Roll down the pan, lubricate with fatty and distribute the dough on the surface. Do it better with a wooden blade.

Fried on both sides Pancakes sprinkle with green onions or dill and served with sour cream.

Sweet pancakes from zucchini

Kabachkov pancakes can be made sweet and apply as dessert.

This will require such products:

several zucchini;
200 ml of milk;
2 eggs;
180-200 g of flour;
sugar to taste;
soda;
vegetable fat.

Operating procedure:

Clean the zucchini, rub on the grater or grind in a blender, and then mix with eggs, sugar and soda.
Little portions pour into the base of flour and mix before the disappearance of lumps, gradually pouring milk.
Fail portions on hot fat from two sides.

Sweet pancakes from zucchini can add apples, pumpkin flesh or carrots.

Cake from zucchini pancakes: 3 simple recipes

To surprise home and guests, it is worth making a cake from zucchini pancakes. You can do this using simple and affordable ingredients and without spending a lot of time.

Cake from zucchini with sour cream and greens

This is the easiest option of dishes with which even an inexperienced hostess will cope.

These ingredients will be required:

zucchini pancakes;
fatty sour cream;
any greens;
salt.

Operating procedure:

Wash the greens, dry and finely chop.
Mix cutting with sour cream and salt to homogeneity. If you wish, you can add black pepper, paprika or curry.
Lubricate every pancake with the resulting mixture and put them on each other.

Amateur sharp I. spicy dishes Can add chopped garlic or acute seasoning to fill.

Cake from cheeks with chicken and mushrooms

Cooking this dish will require a little longer, but the result is worth it.

In the process of work, you will need:

pancakes from zucchini;
chicken fillet;
fresh mushrooms of any kind;
onion;
greens;
seasoning and salt.

Cooking order:

Grind chicken fillet on the meat grinder and send to the pan, sprinkled with salt and seasonings.
Clean mushrooms and onions, grind and fry with meat until ready.
Apply a filling on pancakes, and the top of the cake is sprayed with greens.

You can prepare this dish by taking a pork, beef or liver as a filler.

Sweet cabbage cake with cottage cheese filling

This dessert will surely enjoy adults and children.

For cooking dishes take:

sweet baked pancakes;
cottage cheese;
raisins, kuraga or prunes;
sugar to taste;
several spoons are sour cream.

Operating procedure:

Make cottage cheese for a fork or scroll through a meat grinder.
Add to filling sour cream, sugar and selected dried fruits, mix thoroughly.
Assume every pancake cottage cheese filler and lay the cakes on each other.

For such a cake as a supplement to cottage cheese, not only dried fruits, but also banana puree, fresh berries, citruses, jam or jam.

Appetizing, rosy pancakes from zucchini with cheese and greens - Great option rich breakfast, snack or snacks to the main dish. Adding a stenched zucchini gives a pancake juiciness, cheese - tenderness and creamy tasteAnd green onions and mint - spicy, spicy taste that you want to enjoy again and again. The recipe for those who have already a little fed up ordinary or.

In addition to the appetizing taste, adding the fillings significantly thickens the dough, which allows the use of less flour, and thereby reduce calorie pancakes. The dough is so necoprisno that it can be prepared in advance and stored in the refrigerator day. I often do it. I cook the dough from the evening (sometimes, for convenience, a double portion at once), and the next day I fry a couple of pancakes for breakfast - 10 minutes and a breakfast ready. The remaining dough is waiting for lunch, dinner or just suddenly appeared to have a snack. Possessing a bright taste, such pancakes are good in themselves and do not require fillings or preparation of a complex sauce. It is enough to add a little sour cream or natural yogurt.

Ingredients

Zucchini. 1 kg
flour 150 g
Eggs 5 pieces.
Chees Feta 100 g
green onion 50 g
mint 15 g
salt 1 h. Spoon
Black pepper 1-2 chipping
vegetable oil for frying

Instead of feta cheese, you can use any britse (for example, cheese) or solid cheese. truth rolling cheese Yet a little more preferable, since it gives taste pancakes creamy tint.

Instead of fresh mint, you can add dill or 1 tsp by the hammer of dried mint.

From the specified number of components, approximately 8 pancakes with a diameter of 17 cm and a thickness of 2-3 mm or 10 pancakes are slightly thinner.

Cooking

We prepare all the necessary ingredients. If the zucchini is elderly with rude seeds inside, then we take them out and throw it away.

We rub the zucchini on the shallow grater. The smaller the pieces will be, the less tangible they will be in ready-made pancakes. Turn the zucchini in a puree, shredding in a blender, I do not advise. Pancakes in this case are obtained more dense and a little rubber taste. Another extremes - pancakes prepared with the addition of too long and large pieces of zucchini, too, in my experience, not the most successful option, because in this case the pancakes are less pleasant to taste and tend to break when folding.

Add to grated zucchini 1 hour. Spoonful salt and mix them in order for salt evenly distributed. Leave zucchini at room temperature for 30 minutes. During this time, the zucchini will allocate a large amount of juice.

In the meantime, we separate the leaves of mint from the stems and finely cut. Also finely cut the stems of green onions. Cheese rubbed on a shallow grater. In a separate container, we divide chicken eggs and a fork or a wedge mix them to homogeneity. You do not need to beat.

We press the infused zucchini and drain all the juice. The more juice gets to remove, the smaller the flour and pancakes will have a more zucchini taste, and that's great. I press the zucchini mass just squeezing in the palms. Pretty much, but not to dryness. It turns out about 500-600 ml of juice, and the zucchki mass loses about 2/3 of the initial volume.

Add chopped greens, cheese and eggs to zucchini mass. Well mix well.

Sift wheat flourIn order to return to it and enrich oxygen. So, the dough will get smoother, and the pancakes are more tender. 1-2 tbsp. A spoon add flour to the zucchini mixture and well mix well so that there are no lumps left. By intervening approximately half of the flour (75 g), we begin to check the test consistency, burning it with a spoon. When the dough envelops a spoon with a dense layer and, staying on it for 1-2 seconds, a single bunch falls into a bowl - ready. By consistency ready dough Reminds the sour cream, the spoon does not flow. Depending on how well we pressed zucchini, as well as the size of the eggs, it will take about 150 grams of flour +/- 1-2 tablespoons. In this case, it is better less flour than more. After all, if the dough is liquid, you can always add some more flour, but if you immediately add all the flour, the dough can be too thick and distribute it in a frying pan.

We add to the dough 1-2 smashes of ground black pepper. Mix. We try the dough droplet to taste and, if necessary, add some more salt. Dough is ready. You can start frying pancakes.

On strong heat heating the frying pan and the silicone tassel, we lubricate the bottom of the frying pan with vegetable oil. We reduce the fire to the middle, add a portion of the test to the frying pan and distribute the frying side of the spoon along the bottom, stretching the dough with circular movements, from the center to the edges. I usually prepare pancakes with a thickness of 2-3 mm, so the dough portion for each pancake is 2 tablespoons.
Slightly increase the fire and fry damn 2-3 minutes, until its surface becomes matte and lights up slightly, and the bottom side will be fried.

I turn the damn and fry on the other side for another 1-2 minutes, until golden color. To turn the pancakes, it is best to use a wide shovel with a curved handle, and if there is no such farm - to help yourself with another blade, fork, or, very carefully, hold damn with finger tips.

We repeat the procedure with the remaining test. In order for pancakes to be more golden and fried, before adding each new portion of the dough, we lubricate the pan with a dropper of vegetable oil.

Ready. It is best to serve pancakes hot. You can simply with sour cream (or natural yogurt) or, prepare on its basis a simple sauce, adding garlic cloth to it, salt and pepper. You can go even further, adding a little green bow, mint and grated cheese into the sauce. Bon Appetit!

And if the zucchini still remains and wants a variety, then prepare and.

Fragrant pancakes from zucchini is an excellent option for snack, satisfying breakfast or light lunch. Prepared with the addition of a small amount of feta cheese, green onions, dried or fresh fragrant greenery (mint or dill), pancakes are fermented with ruddy and very appetizing views, moderately spicy and nicely refreshing to taste.

Such a dish is quite universally in use. If in the process of frying to distribute the dough in a frying pan with a thin layer - it turns out soft and gentle pancakes, reduce the size of portions of the dough - juicy pancakes, and if you make a layer of dough slightly thickening - spicy flavors, which can be served to the first dish or use instead of bread. Thanks to the self-sufficient taste of pancakes, you can not wise with sauce to them, but it will be very sour cream or light yogurt. Try!

To prepare pancakes from zucchini with cheese and greens you will need such ingredients.

Sutitate the zucchini on a shallow grater, spray, mix and leave for 30 minutes.

Then squeeze the zucchini and drain all the allocated juice.

To the prepared zucchini mass, add chicken eggs, finely chopped green onions, mint leaves (or dill greens) and grated feta cheese (or cheese / solid cheese).

Mix the components. Then gradually, in small portions, interfere in the mixture sifted wheat flour.

Add some hammer black pepper and salt to taste. The dough can be prepared in advance and store in the refrigerator in a sealed container to 24 hours.

Heat the frying pan on medium heat, lubricate the thin layer of vegetable oil, pour the portion of the resulting dough and a spoon or spatula to distribute the frying pan with a thin layer. Fry the resulting damn until golden color on one side (about 3 minutes).

Then flip pancake and fry another 2 minutes (or until golden color) on the other hand. Repeat the procedure with the remaining test.

In a frying pan with a diameter of 26 cm from the specified number of test, 10 pancakes are obtained.

Pancakes from zucchini with cheese and greens are ready. Serve pancakes to the table with hot, adding the sour cream / yogurt or the taste.