Zucchini pancakes - fluffy and tasty: recipes with cheese and garlic, with kefir and others

Greetings.

During the season of fresh, young vegetables, many families often prepare zucchini cheese pancakes for breakfast or dinner. These are often sweet pancakes with apple and sour cream, but you can make them with garlic and cheese if you don’t have a sweet tooth. Snack pancakes are also incredibly tasty, in addition, you can put a little cream or processed cheese on top, a slice of sausage or smoked meat, and you will get an amazing appetizer that you can put on the holiday table. Try it, you will like it.

The most delicious zucchini pancakes with Adyghe cheese and herbs

I’ll tell you a secret that a small amount of ingredients always makes a dish tastier. Because if the frying pan sits on the fire for more than half an hour, the pancakes will already burn on it and the oil will begin to taste bitter.

Here I have just one zucchini and a piece of cheese. Let's try to whip up some goodies for tea.

Ingredients:

Zucchini - 1 pc.
Dill
Garlic - 1 clove
Adyghe cheese - 150 gr.
Flour - 2 tablespoons
Egg - 1 pc.
Pepper, salt - to taste

Preparation:

The main character will require special preparation. Grate the pre-washed and peeled vegetable on the coarsest grater. So that not too much juice comes out of it. For a piece of cheese, use a smaller grater.
Add herbs, garlic, and beaten egg in a separate bowl. Salt and pepper to taste. Add flour until the juice disappears. Stir the mixture with a spoon until a thick paste without liquid is formed.
Let's start frying. The frying pan with oil should be well heated so that the dough sets immediately. Fry each batch on both sides until golden brown.

This delicacy is best served hot. You can use yogurt, sour cream or any sauce you like as an additive. Here you can fantasize based on your taste.

Step-by-step instructions for preparing pancakes with cottage cheese

Let's start cooking:

First wash the zucchini and then peel them. Take a medium grater and grate the peeled vegetables on it.
Add salt, eggs, chopped garlic and flour to the resulting mass.
Then add chopped herbs to the total mixture. For example, it could be dill.
Then add cottage cheese and mix thoroughly.
Add flour to the mixture until it becomes a paste-like consistency. It will take you about half a glass of flour (no more!).
Then take a tablespoon and place the dough on a hot frying pan.
Fry the pancakes until golden brown on both sides.

Serve the finished warm products to the table with sour cream or mayonnaise. Bon appetit!

Recipe for fluffy zucchini and cheese pancakes in the oven

This option is for lovers of dietary dishes with minimal fat content. When fried normally, this dish is quite fatty. Not everyone likes this, so baking in the oven will be the best solution.

I propose an unusual but simple method of cooking with Feta cheese. You don't have to stand at the stove and flip pancakes in a frying pan. And they will turn out fluffy, tasty and non-greasy.

Ingredients:

Young zucchini - 600-700 gr.
Flour - 2-3 tbsp. spoons
Onion - 1 head
Carrots - 1 pc.
Egg - 1 pc.
Feta cheese - 250 gr.
Dill
Salt

For the sauce:

Yogurt or sour cream - 2-3 tbsp. spoons
Garlic - 1 clove
Salt

Preparation:

The cooking principle is not particularly different from those indicated above. First, chop the vegetables. For this we need a grater. Just finely chop the onion and dill sprigs with a knife.
Since we will be baking the food, it is important that the mini-pancakes do not spread. Therefore, place the vegetable straws in a colander and get rid of the juice.
To do this, you can simply squeeze it out with a spoon or your hands.
Combine all ingredients in one bowl. Add grated cheese, egg, salt and flour to the vegetables. And mix everything thoroughly. At this time, it’s time to turn on the oven to heat up to 180 degrees.
Cover a baking sheet with parchment and place the balls on it, slightly flattening them with a spoon. You can lightly grease the paper with vegetable oil. I don’t do this, and my pancakes bake normally and don’t burn. Bake for about 25-30 minutes.
Squeeze garlic cloves into yogurt or sour cream through a press, add salt to taste. If desired, you can add lemon juice. Stir and the sauce is ready.

The baked goods turned out tender and flavorful. And eating it, dipping it in sauce, is just pure pleasure.

Zucchini pancakes with grated cheese and garlic

Do you know at least one housewife who doesn't make zucchini pancakes? Of course, there is a basic recipe that we regularly use, but experiments also have a right to life. Zucchini pancakes with cheese and garlic, for which we offer a step-by-step recipe, are a hearty and tasty dish. Many people try adding minced meat or sauces. In today's recipe, I propose to slightly brighten the taste with the help of cheese and garlic; these two ingredients make absolutely any dish tastier. By the way, there is one thing about zucchini pancakes that I really, really love. They are delicious either hot or cold, eat them straight from the pan, or put them on a plate to serve on the dinner table, it will still be appetizing.

There are no special requirements for choosing zucchini for this recipe; both young and old will do. Only if you take an old one, it is better to clean it of rough skin. The recipe is quite simple, there shouldn’t be any difficulties, I suggest you get started.

Ingredients for zucchini pancakes:

zucchini - 2 pcs.;
flour - 300 g;
eggs - 3 pcs.;
hard cheese - 200 g;
garlic - 3-4 cloves;
salt - 1 tsp;
greens - to taste;
sunflower oil - for frying.

Making zucchini pancakes with cheese

The first step will be preparing the zucchini. They need to be washed, slightly dried and the edges removed, then grated on a coarse grater. Now they need to be salted and wait about 10 minutes until the zucchini releases juice, which needs to be squeezed out.
After removing excess liquid, add eggs and mix.
Crush the garlic cloves into the mixture and add chopped herbs.
Then grate the cheese. I recommend not skimping on cheese; at least it will affect the taste of the finished dish. Buy cheese with 50% fat content.
Mix the prepared mass with flour. If you suddenly haven’t squeezed the juice out of the zucchini well enough, you may need more than what I indicated in the composition above.
When everything is ready, put the mixture on a preheated frying pan; I usually spoon it on and smooth it out a little.
When the bottom is browned, carefully turn it over to the other side.
Place the finished pancakes on napkins to remove excess oil.
Then serve with sour cream. Bon appetit.

Zucchini pancakes with cheese and garlic with semolina

Zucchini dough can be prepared without any flour at all, but with semolina. When its grains swell from the moisture of the egg, zucchini juice and garlic, a complete dough for pancakes is formed.

Ingredients:

180 g zucchini;
50-60 g of any hard cheese;
garlic cloves;
2 yolks from chicken eggs;
four st. l. dry semolina;
2-3 pinches of baking powder;
salt;
40 g ghee.

How to cook

Grate the hard cheese on a fine-mesh grater. Do the same with washed zucchini and peeled garlic.
In a large bowl, mix semolina, yolks, cheese, zucchini and garlic. Add salt. If desired, you can pepper or sprinkle with other suitable spices - cardamom, coriander, ground pepper or something else. Stir the mixture and leave it in the refrigerator or on the kitchen counter for half an hour.
Then melt the butter in a wide frying pan and spoon out the dough with a spoon (you can use a large ice cream spoon). Place three to five pancakes in the pan at one time. Bake them until golden brown on both sides.
If you find the pancakes to be greasy, remove them from the pan onto layers of paper towel for a couple of minutes. Then transfer the zucchini pancakes to a plate and serve with sour cream or sour cream sauces.
If you use mature zucchini for this recipe, you will have to peel and remove the seeds. In this case, add not the yolks to the dough, but a whole large chicken egg. This is necessary to provide moisture for the semolina to swell.

Zucchini fritters with cheese, potatoes and garlic

Zucchini pancakes with potatoes are very filling and high in calories. Serve them as a main course for lunch or dinner. Boiled sausage has been added to the recipe; if desired, it can be replaced with smoked or dry-cured sausage. For this dish, choose sauces that are sour, salty or spicy rather than sweet.

Ingredients:

50-60 g potatoes;
240 g zucchini;
three cloves of garlic;
30-40 g soft cheese;
one raw chicken egg;
40 g boiled sausage;
two tbsp. l. wheat flour;
salt;
50-75 ml vegetable oil.

Step by step recipe

Prepare ingredients for the dish. Wash and peel the potatoes and place them in cold water for now. Peel the garlic and zucchini (if they are ripe).
Divide the egg into yolk and white. Beat the egg whites and salt into a thick foam with a blender or mixer.
Using a grater (or in a food processor), chop the zucchini, garlic, boiled sausage, soft cheese, and lastly the potatoes. Mix the mixture with the yolk and flour. Then place the whipped whites on the dough and gently mix with a spatula from bottom to top. This is necessary so that the squirrels do not settle. Due to this, the dough loosens, so there are no additional leavening agents in the list of ingredients.
Place spoonfuls of dough onto a well-heated frying pan with oil and form into oval pancakes. Bake over medium heat on both sides. If the dough begins to burn, you need to reduce the heat. But if, on the contrary, it sticks to the surface of the pan, then the fire is too low. Place the finished pancakes on a serving plate.
Keep in mind that adding garlic to the dough gives the pancakes a spicy kick. For lovers of such food, we suggest using a little more cloves than indicated in the recipe or adding a few extra grams of hot chili pepper.

How to cook zucchini pancakes quickly and tasty in a frying pan

The peculiarity of this recipe is that here we use corn flour, which adds a unique taste and bright, cheerful color to our dish.

We will need:

Zucchini - half a medium zucchini (300-400 grams),
Wheat flour - 1-2 tablespoons,
Corn flour - 2 tablespoons,
Salt, herbs - to taste,
Baking soda – ¼ teaspoon,
Citric acid, garlic - to taste,
Vegetable oil - for frying

Grind the zucchini right in the bowl using a medium grater, this will make the pancakes more tender. Add salt and set aside for 15-20 minutes. We are waiting for it to release the juice.

This recipe does not use an egg, so do not drain the juice. It will allow the zucchini and flour to better combine and create a homogeneous semi-viscous mass.

Add chopped herbs (parsley or dill), chopped garlic, soda and citric acid.

There should be two times less acid than soda.

Then add corn and wheat flour, mix and make sure it is not too thick, but not too runny. You should get a semi-viscous homogeneous mass.

When we cook zucchini only from wheat flour, they turn out very tender, they even seem to be raw. Flour with grains (corn) eliminates this illusion.

Spoon the dough into a heated frying pan and form flat pancakes. Fry over medium heat on both sides for 3-5 minutes until the flatbreads are well cooked.

The tender vegetable dish is ready. If desired, you can sprinkle with herbs and serve.

Zucchini pancakes with cheese, herbs and garlic on kefir

Green kefir pancakes are a great snack for a small feast or a complete breakfast in addition to morning coffee.

Ingredients:

250 g zucchini;
90 g cheese (hard, soft or pickled);
a couple of cloves of garlic;
one chicken egg (or three or four quail eggs);
a few tablespoons of wheat flour;
a bunch of fresh young greens;
partial spoon of baking soda;
three tbsp. l. kefir;
salt to taste;
50-60 ml vegetable oil for frying.

How to cook

Rinse fresh herbs in a container of water. Then dry with a clean towel. Chop the leaves into smaller pieces.
Wash the garlic and zucchini and remove excess parts. Grate the vegetables. Then cheese. Add greens, egg and salt to the chopped mass. Stir. Add flour and soda with kefir. Mix well and let sit for a couple of minutes.
Heat a frying pan with oil and bake pancakes in it. It is convenient to form the dough with a tablespoon or a small ladle.
Place all prepared pancakes on a plate and serve hot.
Use dried herbs in the recipe if you don’t have fresh ones. You can take parsley, basil, marjoram, dill or tarragon. Either one herb or a mixture of several types is suitable. Bon appetit!

Zucchini pancakes with semolina and melted cheese

Ingredients

semolina - 4-5 tbsp;
processed cheese - 100 g;
garlic - 3-5 large cloves;
salt;
ground black pepper;
a pinch of nutmeg;
a pinch of ground ginger;
a bunch of fresh dill;
vegetable oil for frying.

Recipe for zucchini pancakes with cheese and garlic from dough with semolina:

Wash the zucchini, peel (remove if there are seeds), grate into thin strips on a Korean grater. Grate the processed cheese on a fine grater and add to the zucchini.
Pass the garlic through a press or grate it on a fine grater and mix with the zucchini. Separate the yolks from the whites. Add the yolks to the zucchini and cheese. Beat the whites until stiff peaks form and gently fold into the zucchini mixture.
Add salt, pepper, nutmeg, ginger, chopped dill to taste (I also added just a little oregano and dry basil), semolina and flour (I wrote approximate proportions, added by eye... you can use flour with semolina 50/50). Mix carefully.
Fry the zucchini pancakes in a frying pan in vegetable oil until golden brown on both sides.

Sweet zucchini pancakes with kefir without eggs - simple recipes

Small, young zucchini makes a simply wonderful dish. This will be a very simple recipe for zucchini pancakes, using the most affordable ingredients. Naturally it will be very tasty!

Ingredients:

One medium or two small zucchini;
kefir – 110 grams;
sugar - two tablespoons;
flour - three tablespoons;
salt - half a teaspoon.

How to cook zucchini pancakes with kefir without eggs

1. Take a young zucchini, wash it, trim the edges (butts) and grate it on a coarse grater, peeling the skin with a knife or potato peeler.

If the zucchini is large, remove the seeds. This can be done using a tablespoon.

2. Throw 2 tablespoons of sugar into a bowl with zucchini chips.

3. Measure and pour a cup of kefir - 110 grams.

4. Pour half a teaspoon of baking soda into the kefir and mix well. Pour this liquid into the zucchini.

5. Well, probably put only three spoons without the top of flour.

6. Of course, now, mix all this “mash” thoroughly and watch, if it’s too liquid, add it. a little flour (but if everything is followed, it should turn out fine).

7. And now the simplest process is to fry our pancakes in a frying pan. We do not spare sunflower oil, pour it into the frying pan. It crackles, put the pancakes with a spoon and fry on each side, we see how they rise, become tall, beautiful, tender and tasty, acquire a yellow-brown, pleasant color.

Here is our culinary creation, sweet zucchini pancakes are already on the plate!

And even if children don’t really like zucchini, they won’t even feel it in this dish because it’s sweet and fluffy.

Bon appetit!

Quick recipe for zucchini pancakes with cheese and garlic in milk

The curd cheese in the dough quickly spreads due to its delicate consistency. If you want to experiment, change the recipe a little by adding some blue cheese. Rest assured, the taste and aroma of pancakes baked from such dough will be 100% unique and original!

Ingredients:

220 g zucchini;
50 g soft curd cheese;
garlic to taste;
one egg yolk;
three spoons of milk;
5 spoons of wheat flour (or corn starch);
a couple of pinches of baking powder;
salt;
two tablespoons of butter;
vegetable oil for frying.

How to quickly cook zucchini pancakes with cheese and garlic

Rinse the zucchini and dry slightly. Then cut off the rough spots on the skin and cut the vegetable itself into pieces. Scroll through a meat grinder. Also chop the garlic.
Separately, mash the curd cheese with the yolk, salt and milk with a fork. Mix with zucchini mixture. Add flour (it can be replaced with starch) and baking powder. Stir the mixture until all the flour is dispersed.
Place half the butter in the pan and pour half the vegetable oil. Place on moderate heat. When the creamy piece has spread, place a tablespoon of the zucchini dough into the pan. Leave undisturbed for a couple of minutes, then use a spatula to turn over. After a few more minutes, remove the pancakes to a plate.
Place the rest of the oil and the next portion of pancakes into the pan.
If you don’t have milk on hand, feel free to use cream, sour cream for the recipe, or double the amount of cream cheese.

Zucchini pancakes - the most delicious frying pan recipe

Pancakes prepared according to this recipe turn out very tender and tasty.

To prepare we will need:

Young zucchini - 300 grams,
Egg - 1 piece,
Kefir – 1 glass,
Flour – 1 glass,
Baking soda - 1/4 teaspoon,
Salt - to taste
Vegetable oil - for frying

Step 1

Young zucchini has a delicate structure, even their skin is soft. If it is not damaged, then we do not cut it. Rinse the zucchini well in water and start cooking.

Grind the clean vegetable on a grater. If it is very juicy, then squeeze out the juice. Place the semi-finished product in a deep dish.

Add salt immediately before frying so that there is less moisture in the dough.

Step 2

Add egg, soda and kefir to this dish. Mix everything and gradually add sifted flour to achieve the desired thickness of the dough and salt.

Step 3

Mix flour with vegetable mixture until smooth. The easiest way to do this is with a mixer. If it is not available, use an ordinary spoon. The result will be the same, it will just take more time. Our zucchini dough is ready for baking. It has a homogeneous structure and is easy to take with a tablespoon.

Step 4

We bake zucchini pancakes in a frying pan, after greasing it with vegetable oil.

A little advice. Heat the pan well, then the pancakes will not burn and will bake better.

Place the dough in the pan with a tablespoon, reduce the heat to halfway and fry our flatbreads.

Fry them over medium heat until well cooked. On high heat they will burn and not bake, but on low heat they will be very oily.

We are closely monitoring the test. We are waiting for bubbles to appear on it - this is a signal that it is time to turn the cakes over. Turn them over and fry for just a minute on the other side.

Place the finished ones on a dish.

Zucchini does not have a distinct taste, so when serving we prepare the following sauce: mix sour cream, chopped any herbs and chopped garlic in arbitrary proportions. This is the perfect combination for our zucchini dish.

Zucchini and potato pancakes

Lovers of hearty food note that pancakes made from zucchini alone practically do not give a feeling of fullness, while pancakes made from zucchini and potatoes allow you to fill up even with a relatively small portion. Potatoes add extra flavor and satiety to the dish.

To prepare you will need:

How to cook zucchini pancakes in a frying pan

Step 8

Now let's start frying the pancakes. Heat a frying pan with vegetable oil and place the zucchini shell into it.

Step 9

Pour the zucchini batter into the middle of each zucchini ring.

Step 10

We will fry the pancakes, as always, for 4-5 minutes on each side until golden brown.

Serve beautiful, hearty and incredibly tasty zucchini pancakes with garlic hot with sour cream, honey or jam.

Bon appetit!

PS: These pancakes can completely replace any flour product, so be sure to take this recipe into account. If you wish, you can make these pancakes less caloric and do not use vegetable oil. To do this, you need to bake them in the oven, then you will get a low-calorie zucchini dish, which will become a real panacea for everyone who wants to make their figure ideal.

I suggest watching a video on how to choose zucchini.