For delicious zucchini fritters with cheese, you need to take fresh products - zucchini, cheese and an egg. Naturally, flour, salt and pepper will also go into the dough. Everything is very simple. Let's start with zucchini.
In the summer, in season, you can not peel off the skin from young zucchini. No one will notice its presence in the finished dish. But with older zucchini, where the skin is thick and rough, it needs to be removed.
Grind the zucchini (weighing approximately 400-500 grams) with a grater. I recommend doing this on the large side of her. If you grate the vegetable very finely, it will release a lot of juice, and yet it is more pleasant to feel the zucchini in the pancakes. It is better to rub the vegetable in a deep bowl, we will immediately salt it, which is much more convenient than just on the board, because the zucchini will release the juice and everything will float.
Now salt the grated mass, mix with your hands and set aside, let the zucchini give off the liquid.
Armed with another deep bowl, we proceed to knead the dough.
Let's grate the cheese first. Take the cheese, not the cheese mass. I usually take Russian cheese with 50% fat. Sometimes I can grate Dutch, it is a little more expensive than the first and tastier if you eat it just like that, but there is absolutely no difference in ready-made pancakes. Therefore, which cheese to choose, I leave it to you, the main thing is that it be fresh.
Unlike zucchini, cheese should be grated on a fine grater panel.
We shake chicken eggs with a fork or a whisk (do not salt), sift the flour, add a pinch of black pepper or more if desired, and, of course, grated cheese.
We combine everything together and get a not too liquid dough.
I tried to show in the photo how it should turn out.
Now squeeze the zucchini with your hands, thereby allowing the liquid to drain through your fingers. Just do not press hard, too dry zucchini is not good, the dough will be heavy, like a big sticky lump.
Add squeezed lumps of zucchini to the dough.
Now you need to actively mix everything to combine all the ingredients and get the dough for pancakes.
Let me explain why we squeezed zucchini. If this is not done, you will have to put in a lot more flour to absorb all the liquid. As a result, we get not squash pancakes, but wheat ones, plus a disappointment in taste.
Since there is a lot of dough, I immediately take the largest pan so as not to bother with frying for a long time. I heat it up, pour in the oil, in this recipe - vegetable oil, and start frying. I scoop up the dough with a spoon, spread it in a pan, wait 3-4 minutes, turn it over with a spatula and fry until cooked. The fire is below average, I do not cover it with a lid.
Zucchini Pancakes with Cheese and Garlic is a delicious dish worthy of a Sunday breakfast, especially during harvest season. If zucchini is born, and this happens almost every year with this mysterious vegetable, then I begin to frantically leaf through cookbooks, notes, call my friends and browse culinary sites. What resourceful housewives will not advise - from compotes and jams to adjika and meatballs, not to mention salads and even cakes.
Pancakes are a useful thing, you can’t prepare them for the future, but you can completely eliminate part of the crop with benefit. For a family of three, one medium-sized vegetable weighing up to 1 kilogram minus cleaning is used. From this amount, you get an impressive appetizing slide of pancakes, which will famously leave with sour cream while watching the Sunday morning show.
- Time for preparing: 30 minutes
- Servings: 3
Ingredients for Zucchini Pancakes with Cheese and Garlic
- 650 g zucchini;
- 110 g of hard cheese;
- 1 egg;
- 2 cloves of garlic;
- 85 g wheat flour;
- 5 g baking powder;
- 3 g dried herbs;
- salt, oil for frying.
How to cook delicious pancakes from zucchini with cheese and garlic
With a vegetable peeler, remove a thin layer of peel. We cut the zucchini in half, scrape out the middle with seeds and loose pulp with a spoon. At an early stage of maturity, when vegetables weigh no more than 200 g, it is not necessary to peel and seed.
We take an ordinary vegetable grater, three zucchini on the large side. The vegetable is soft and tender, so the process goes pretty quickly.
Next, you need to remove some moisture. To do this, sprinkle the grated vegetables with table salt, mix, leave for 10 minutes. Then we shift the mass into a colander and wring it out with our hands. You can also put the mass on a piece of gauze, roll it tightly and wring it out.
Grate a piece of hard cheese on a fine grater, add to the squeezed vegetables.
Add two minced garlic cloves to the bowl. If you are a fan of garlic, then add an extra two cloves, it will be quite appropriate.
We break a large chicken egg into a bowl, mix the ingredients with a spoon, as a result we get a rather liquid and gelatinous mass.
Mix wheat flour with baking powder, sift into a bowl with liquid ingredients. You can use whole grain wheat flour, such pancakes will contain more dietary fiber.
We knead a fairly thick dough, add dried herbs - dill and parsley, they are excellent friends with zucchini. At this stage, we taste the dough and, if necessary, add fine table salt to taste.
We heat the cast-iron skillet well, pour refined vegetable oil for frying. Spread a tablespoon of dough on a frying pan for one pancake. Fry for 3 minutes on each side over medium heat until golden brown.
Serve hot, piping hot. Be sure to pour sour cream or Greek yogurt, sprinkle with herbs. It is simply impossible to break away from the slide of pancakes, it is a pity that they end quickly. Enjoy your meal!
By the way, instead of hard cheese, you can add cheese or feta to the dough, but that's a completely different story.
Delicious pancakes from zucchini with cheese and garlic are ready. Enjoy your meal!
We peel the zucchini and three on a regular coarse grater. Peeled zucchini is more tender and pancakes will come out just melting in your mouth. It is better to squeeze the grated zucchini with clean hands from the liquid, then the pancakes will not float and will keep their shape during frying.
Onion cut into medium-sized cubes. After frying, the onion will remain slightly crispy and it will be delicious.
On a fine grater, three cloves of garlic and cheese. A small amount of garlic will make the pancakes savory, and the cheese will add a creamy taste to the finished products.
Add finely chopped greens to the vegetable mass. We used both parsley and dill, which will give the pancakes a fresh aroma and unique taste.
We drive in the chicken egg and mix so that the workpiece is more or less homogeneous in consistency. Lightly salt and pepper.
Add flour and knead the dough, it should come out not too thick, and not liquid.
We heat the vegetable oil (about a couple of tablespoons) and spread the pancakes with a spoon, forming a rounded shape.
Fry on both sides over medium heat for 5 minutes, so that the pancakes are well cooked inside.
We serve ready-made hot pancakes to the table, they look very attractive, but they taste just magical. You will feel both cheese and subtle notes of garlic, so bon appetit everyone.
Cut off both ends of the zucchini. If necessary, remove the skin. Grind zucchini with a coarse grater - it's fast and very convenient. You can also use the help of a food processor.
Add chicken egg, salt, ground black pepper and spices to the zucchini (I have Provence herbs).
Grind the cheese with a medium grater and also add to the zucchini.
Put half of the flour, mix.
Gradually add the remaining flour, achieving the consistency of the dough a little thicker than for ordinary pancakes. Flour may take a little more or less - it depends on its properties, and on the size of the egg, and on how juicy the zucchini will be.
We put the pan on the fire, pour a sufficient amount of vegetable oil into it. If there is too much oil. then the pancakes will turn out to be too fatty. If not enough, then the squash pancakes will not be so tasty.
When the pan is hot, put the zucchini dough on it, forming pancakes. Cook them over medium heat until they are browned properly on the bottom.
After that, carefully turn the pancakes over and again achieve a golden crust from the bottom.
Ready pancakes are served immediately, hot. But they are good cold as well.
Zucchini Pancakes with Cheese is a simple and savory dish that you can quickly and easily please the whole family. It can be served as an addition to meat, or on its own. You can cook such pancakes for half an hour and enjoy the taste of this summer dish. Choose one of the recipes that will delight you not only with taste and simplicity, but also turn out to be very budgetary.
Here are the main ingredients of the dish:
- Zucchini (preferably young) - 1 pc.;
- Wheat flour - about 5 tablespoons;
- Any hard cheese - 100 g;
- Chicken egg - 2 pcs.;
- Salt, spices - the amount depends on individual preferences;
- Unrefined oil (for frying).
The cooking process is not complicated at all.
- To start, grate the zucchini. After removing excess liquid, we shift the squash mass into a deep container, add an egg, salt, spices to it, mix.
- Next, grind the cheese on a fine grater. Parmesan is ideal for making such fritters, but you can opt for a more budget option. Cheese is added to the main mass.
- Next, add flour and stir everything until smooth.
We heat the pan, grease it, lay out neat pancakes. Fry them until golden brown on each side.
After the first batch of pancakes is ready, remove them from the pan and put them on a flat dish, covering it with a paper towel so that it absorbs excess fat.
Without wasting time, we send the second batch to the pan. For efficiency, you can use two pans.
You can serve pancakes as an independent dish, adding sour cream, or as an addition to a vegetable salad.
Bake delicious pancakes in the oven with cheese and garlic.
To prepare the dish we need:
- Large zucchini - 1 pc;
- Hard cheese - 100 g;
- Chicken egg - 2 pcs.;
- Onion, garlic - to taste;
- Greens - optional;
- Salt, pepper - to taste;
- Baking paper.
- The very first thing to do is to prepare the main ingredient, zucchini. You need to do this as follows: wash the zucchini, peel it, chop it on a grater.
- Grind greens, garlic. As for garlic, you can also grate it on a fine grater, or use a garlic press.
- It is recommended to chop the onion very carefully, to a puree state. It is better to use a blender or a fine grater.
- We rub the cheese on a coarse grater.
- We combine all the ingredients by mixing them in a deep bowl, add eggs to the resulting mass, season with spices, mix thoroughly.
- Grind the greens with garlic, rub the cheese on a coarse grater. It is preferable to rub the onion through a fine grater, or use a meat grinder.
- We send all the prepared ingredients to the bowl with the zucchini mass, break the eggs there, salt it all, pepper to taste and mix thoroughly.
- We line the paper on a baking sheet and distribute neat circles on it with a tablespoon. The distance between the pancakes can be made small, one centimeter is enough.
- We put the baking sheet in the oven (180 degrees) for about 12 minutes, not forgetting to turn them over in the sixth minute
The big advantage of this recipe is the absence of oil, which significantly reduces the calorie content of the dish.
Recipe for cooking in a slow cooker
The slow cooker is especially popular with young housewives and has taken its place in every home.
With the help of a slow cooker, you can also cook zucchini pancakes with cheese.
To prepare the dish, take:
- Grated zucchini mass (1 zucchini);
- Chicken egg - 2 pcs;
- Cheese (hard varieties) - 100 g;
- Flour - 5 tablespoons;
- Salt, spices - to taste;
- Oil for frying.
- Squeeze the zucchini mass, salt and add some spices and grated cheese mass.
- Next, add chicken eggs to these ingredients, mix.
- Pour a little flour, knead the dough.
- Pour oil into the bottom of the bowl, select the “baking” button on the indicator, set the time to 30 minutes in order to have time to rebake all the pancakes.
- Bake pancakes with cheese for about 5 minutes on each side.
Air pancakes with kefir
This recipe for pancakes also differs from the classic one, which does not provide for the presence of other ingredients in the dish, except for zucchini, salt, eggs, and flour.
However, cheese and kefir are the ingredients that make this dish more beautiful, the pancakes are more fluffy and tasty.
For cooking, take:
- Zucchini - 1 pc;
- Sour-milk product - 2/3 cup;
- Chicken egg - 1 pc;
- Cheese - 50 g;
- Salt, spices - to taste;
- Wheat flour - 9 tablespoons;
- Soda is on the tip of a knife.
Cooking steps step by step:
- We combine the mashed zucchini and cheese masses.
- Add liquid ingredients: kefir, eggs. We mix.
- Salt, add soda and 9 tablespoons of flour.
- Mix thoroughly.
- Heat up the pan and bake the pancakes.
Secrets and tricks of cooking
Zucchini pancakes are a simple dish that even a novice hostess can handle. However, there are subtleties that will allow you to really enjoy their taste. Many of these secrets can be reached at the cost of repeated repetitions. In this article, we generously share the tricks for making delicious pancakes.
- In order not to use a lot of flour, you can thicken the squash mass. To do this, grate it and salt it, leaving it for 30 minutes. When the zucchini give juice, excess liquid should be removed. You can also stew / fry grated zucchini a little.
- If you use a fine grater to grate the main ingredient, then the pancakes will be more uniform, even and the baking time will be reduced.
- To make the pancakes more magnificent, you should spread the dough in a pan in a slide.
- Baking over medium heat will allow the pancakes to cook evenly.
- Zucchini pancakes can be baked with the addition of grated potatoes - so they will be more satisfying.
- For faster grinding of zucchini, you can use a blender or meat grinder
