How to make zucchini fritters: 11 recipes

Zucchini pancakes are a valuable and delicious dish. Due to the high content of fiber, phosphorus and iron, many families liked the vegetable. It is also appreciated for the accumulation of vitamins of different groups. The dish is useful for people with diabetes. Zucchini activate the digestive tract, fight liver and kidney diseases, help to lose weight. To get the most out of eating, you need to prepare the pancakes correctly. Let's talk about everything in order.

Features of cooking pancakes from zucchini

1. When choosing zucchini, give preference to young specimens whose length does not exceed 20 cm. The fruits of this kind have a dense flesh and thin peel, and also there are no large seeds.
2. The skin of young zucchini contains a large number of useful minerals, so peeling is not worth it. If you use late fruits for pancakes, remove the seeds, cut off the “buttocks” and the skin.
3. In the process of forming pancakes, use a tablespoon. Scoop the required amount of the composition with it, then put it in a frying pan and fry. The device will help create a delicacy of the required thickness.
4. Season the fritters with salt before or immediately after frying. If you immediately add a component, it will suck out all the liquid, the dish will turn out to be rather dry.
5. Some housewives prefer to cook pancakes without flour. In this case, replace the ingredient with ground oatmeal or semolina. You can also use special dietary flour.
6. If you need to get sweet squash pancakes, add more granulated sugar or honey to the dough. Also supply the mass with raisins, dried apricots, candied fruits or cottage cheese.
7. You can diversify the taste of squash pancakes by adding minced meat or fried mushrooms to the dough. As a rule, the dish is served with garlic cream sauce or sour cream.
8. If you want to make magnificent pancakes, add baking powder or soda to the dough (it is not necessary to extinguish it). Additionally, you can decorate the finished product with a slice of cream cheese or bacon.

Zucchini fritters: a classic of the genre

• chicken egg - 2 pcs.
• seasonings (optional) - to taste
• fresh dill - 20 gr.
• salt to taste
• young zucchini - 240 gr.
• vegetable oil - 75 ml.
• wheat flour - 140 gr.

1. Rinse the zucchini, dry them with towels, cut off the “buttocks”. If the fruit is young, do not remove the peel and seeds. Grind vegetables with a blender or grate the middle section.
2. Mix zucchini with chopped fresh dill, pour in your favorite seasonings, salt. Add eggs to the bowl, beat the contents in a convenient way (mixer, whisk, fork).
3. Sift the flour, begin to slowly pour it to the main composition. Stir the mass at the same time to avoid lumps. Bring the composition to a creamy state so that the pancakes are tender.
4. Now heat the oil in a heat-resistant dish, reduce the heat to a medium mark. Using a tablespoon, put the pancakes in a frying pan. Form thin cakes.
5. Leave the dish to fry, wait until the crust appears. Turn the cakes on the second side. When the pancakes are cooked, put them on a plate lined with napkins.
6. Wait for the fat to drain, then serve the finished dish to the table. Make a sauce of mayonnaise, chopped garlic and dill.If desired, a little sour cream can be placed on each pancake.

Garlic squash

• garlic - 4 prongs
• zucchini - 200 gr.
• egg - 1 pc.
• sunflower oil - 60 ml.
• premium flour - 180 gr.
• salt - 10 gr.
• onions - 45 gr.

1. Grind the garlic teeth in the press or mash with a knife. Peel the onion, mince it, or grate it. Rinse the zucchini, remove the peel if necessary, turn the fruits into porridge.
2. Combine the listed components with each other, break the egg into a bowl and salt. You can add ground pepper, the amount is added at the discretion.
3. Sift the flour, introduce it to the main ingredients. Exclude lumps with a fork, they should not be. Heat the oil with a tablespoon to form a fritters. Tortillas should not be too thick, otherwise they will not bake.
4. Fry the pancakes in oil, setting medium heat. Before serving, prepare the sauce with natural yogurt, tomato paste and garlic. Eat hot.

Zucchini fritters with cheese

• hard cheese (any) - 145-160 gr.
• zucchini - 250 gr.
• sunflower oil - 120 ml.
• egg - 2 pcs.
• salt - 8 gr.
• flour - 45 gr.

1. Prepare the fruits in advance by washing and cleaning them if necessary. Pass the vegetable through the grater of the middle section to get porridge. Salt the composition, let it stand for 5 minutes.
2. Break the eggs into a deep bowl, add seasoning to taste. Grate the cheese here, beat the mixture until smooth (as much as possible). Liquid escaped from the zucchini, drain it.
3. Combine the vegetables and the egg mixture in one composition, sift the flour and gently introduce it. Stir the dough to remove all lumps. Heat the pan, pour in the oil.
4. Keep the fire at a medium mark. Scoop the dough with a tablespoon, spread the cakes on the fry. The duration of the heat treatment depends on the thickness of the pancakes, usually enough 2 minutes on each side.
5. After cooking, hold the treat under the lid for 3-5 minutes. The dish will reach readiness, you just have to serve it to the table, garnished with chopped dill.

Squash Fritters with Fried Onions

• egg - 1 pc.
• zucchini - 250 gr.
• vegetable oil - 75 ml.
• onions - 50 gr.
• salt - 7 gr.
• seasoning to taste
• fresh greens - 45 gr.
• premium flour - in fact

1. Rinse the zucchini, wipe them on a grater. Mix shredded vegetable with egg, spices and salt. Peel the onion and chop it finely, add to the bulk.
2. Sift the flour, slowly pour it to the zucchini. Exclude lumps with a fork at the same time. The density of the test resembles sour cream.
3. Heat the pan, pour in oil, heat it at medium power. Spread cakes with a tablespoon, forming pancakes. Cook until golden brown for 2-3 minutes on each side.
4. Put the finished dish on a plate covered with paper towels. Place the pancakes, let the fat drain. Serve with sour cream and dill.

Zucchini fritters with potatoes

• salt - 5 gr.
• potatoes - 200 gr.
• zucchini - 200 gr.
• spices (favorite) - quantity to taste
• garlic - 4 prongs
• vegetable oil - in fact
• flour - 85 gr.
• onions - 70 gr.

1. Wash the vegetables and prepare them for further manipulations. Peel potatoes, grate with zucchini on a grater. Chop onions through a meat grinder or chop finely.
2. Pass the garlic through a crush, mix into the main composition. Pour seasonings, salt, beat one egg if desired. Make a homogeneous composition from the mass.
3. Pass the flour through a sieve, add in portions of 35 g. to main products. When the dough is smooth, heat the butter in a pan. Using a tablespoon, put the pancakes in a bowl.
4. Fry each cake on both sides until the pancakes are golden crusted. Spread them first on paper towels, then serve them on the table.

Zucchini fritters with minced meat

• flour - 80 gr.
• zucchini - 150 gr.
• ground pepper - 2-3 gr.
• salt - 8 gr.
• onion - 2 pcs.
• oil - 65 ml.
• minced pork and beef - 280 gr.
• chicken egg - 2 pcs.

1. Salt and pepper the minced meat, mash it with your hands. Wipe the bulbs through a medium or large grater, add to the meat component. Combine your eggs with your favorite spices.
2. Rinse the zucchini, rub it, add to the egg mixture. Mix with minced meat, begin to slowly sift and add flour. When the dough has the necessary density, start frying.
3. Heat the oil in a frying pan, make flat cakes, fry zucchini fritters for 3 minutes on each side. When the dish turns golden, lay it on napkins.

Zucchini fritters with lemon zest

• flour - 115 gr.
• zucchini - 270-280 gr.
• vegetable oil - 90 ml.
• granulated sugar - 15 g.
• lemon - 1 pc.
• egg - 1 pc.
• salt - 7 gr.
• baking powder for dough - 8 gr.

1. Wash the squash fruits, cut off the “buttocks”, grate the vegetable on a medium grater. Transfer the resulting slurry to cheesecloth, squeeze out the excess liquid, it will not be needed.
2. Rinse the lemon, peel the fruit without touching the pulp. Grind the zest on a grater, add to the zucchini. Pour salt and granulated sugar here, beat the egg.
3. Using a mixer or a fork, bring the mass to uniformity. Mix flour with baking powder, in small portions, introduce loose composition to the bulk.
4. When the dough becomes moderately thick (like ordinary pancakes), proceed to heat treatment. Preheat the frying dishes, pour the oil into it.
5. Form pancakes with a tablespoon, fry each cake on both sides. You should get a ruddy dish. Put the finished product on napkins, after 5 minutes, start using.

Zucchini pancakes with carrots

• garlic - 5 cloves
• carrots - 300 gr.
• fresh dill - 35 gr.
• salt - 10 gr.
• onions - 90 gr.
• ground black pepper - 3 gr.
• chicken egg - 4 pcs.
• hard cheese - 225 gr.
• zucchini - 250 gr.

1. Wash the fruits, dry, cut the stalks. Grate the vegetables on a grater, transfer to cheesecloth, squeeze from the juice. Peel the carrots and chop them in the same way. Mix vegetables into one mass.
2. Grate cheese, add to the main products. Beat the eggs to the general composition, add salt and pepper. Chop the onions, finely chopped or grated.
3. Combine all the ingredients, add the garlic passed through the crush. Preheat heat-resistant dishes with oil, prepare pancakes with a tablespoon.
4. Fry the cakes until golden brown, then lay the finished dish on paper towels. Leave fat to drain, serve with greens and mayonnaise.

Zucchini fritters with chicken

• flour - 100 gr.
• ground pepper - 4 gr.
• sour cream - 70 gr.
• chicken fillet - 375 gr.
• egg - 1 pc.
• salt - 10 gr.
• dill - 25 gr.
• zucchini - 280 gr.
• sunflower oil - 35-40 ml.

1. Wash and dry the fillet, chop into cubes 0.5 * 05 cm in size. Rinse the zucchini, remove the stem, grate the vegetable on a grater.
2. Grind the greens. Mix all the ingredients in one mixture, add sour cream and egg. Beat with a fork, begin to sift the flour into the composition.
3. Salt, pepper the dough, heat the butter in a frying pan. Form blanks-cakes, fry pancakes for 3 minutes on each side.

Zucchini fritters with mushrooms

• flour - 215 gr.
• garlic - 2 prongs
• zucchini - 350 gr.
• seasonings - 5 gr.
• sunflower oil - 100 ml.
• raw champignons - 125 gr.
• onions - 70 gr.
• salt - 8-10 gr.

1. Prepare zucchini in advance. You need to wash, dry, grate and squeeze them from the juice. Then the chopped vegetable is mixed with eggs. Rinse the mushrooms, cut them into plates along the legs.
2. Chop onion or grate. Mix the listed ingredients, add ground pepper and spices, salt. Sift the flour, add it in small portions to the composition.
3. When the dough is homogeneous (without lumps), warm the dishes for baking pancakes. Put the cakes, shape them with a tablespoon.
4. Set the burner to a minimum, fry until golden brown. No need to make the fire strong, otherwise the mushrooms will not bake and remain moist.
5. Turn the pancakes over, frying them evenly on both sides. After cooking, lay the product on grease dripping napkins. Serve with garlic cream sauce.

Zucchini pancakes with bacon

• egg - 1 pc.
• hard cheese - 75 gr.
• garlic - 2 prongs
• zucchini - 280-300 gr.
• kefir fat content from 3% - 220 ml.
• breadcrumbs for breading - 70 gr.
• carrots - 60 gr.
• bacon - 70 gr.
• premium flour - 65 gr.
• salt - 10 gr.
• fresh dill - 30 gr.

1. Rinse zucchini and carrots, peel vegetables, grate them. Grind dill and cheese, combine ingredients with paramount ingredients. Pass the garlic through a press and add to the base mix.
2. Begin to slowly pour kefir, stirring the mass. Mix crackers with sifted flour, add the ingredients in a tablespoon. Eliminate lumps.
3. Salt the dough for pancakes, let it stand in a warm place for a quarter of an hour. At this time, cut the bacon into thin slices. Heat the frying utensils, pour oil into it, form flat cakes.
4. Place a slice of bacon on top of each pancake. Fry the product at medium power until the edges are browned. Then turn over with a spatula, bring to readiness.

Buy young zucchini to make pancakes. If you need to prepare a dietary dish without oil, select the recipe you like, prepare the dough and pour it into forms. Bake at 180 degrees for a quarter hour. Serve zucchini cakes with mayonnaise and garlic sauce, yogurt or sour cream, ketchup, cream cheese.

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