Squash pancakes are a very common summer dish. We have made for you a selection of the most successful recipes for their preparation. Adhering to simple recommendations, you in a few minutes will get a tasty and hearty dish, which is fine both in hot and cold.
Sweet pancakes from courgettes - recipe
Ingredients:
- young zucchini - 490 g;
- wheat flour - 90-110 g;
- egg - 1 piece;
- granulated sugar - 85 g;
- salt - 5 g;
- vegetable oil for frying - 145 ml.
Preparation
For the preparation of pancakes, young zucchini must be washed and rid of skins. If the fruits contain hard seeds, then we also get rid of them. Now let's pass the vegetable through a fine grater, add egg, sugar, salt, sifted wheat flour and mix well.
Warm up the frying pan, pour in a small portion of vegetable oil, spoon, put a little cooked zucchini dough and form a pancake. We brown them on medium heat from two sides, lay out on a dish and soak excess fat with napkins or a paper towel.
Eating fritters from zucchini without eggs - recipe
Ingredients:
- young zucchini - 490 g;
- wheat flour - 50-75 g;
- turmeric - to taste;
- asafoetida - to taste;
- ground black pepper - to taste;
- salt;
- vegetable oil for frying.
Preparation
Marrows are mine, if necessary, if they are not very young, cleanse the skins and seeds. Now rub the flesh on a large or medium grater, add salt and leave for twenty-five minutes. Merge the secreted juice, and squeeze the mass. Add turmeric, asafetida, ground black pepper and sifted flour. It may take a little more if zucchini are too juicy. Dough mix well. It should turn out thick and not spread.
Now warm up the frying pan with vegetable oil, apply a tablespoon of a little cooked mass and brown the pancakes from two sides.
We take them out on napkins or a paper towel, and after a few minutes we put them on a dish.
Pancakes from courgettes with garlic - recipe
Ingredients:
- young zucchini - 690 g;
- wheat flour - 110 g;
- eggs - 2 pieces;
- garlic - 2-3 cloves;
- ground black pepper - to taste;
- salt;
- vegetable oil.
Preparation
With washed zucchini, peel the peel and, if necessary, remove the seeds. The remaining pulp is passed through a large grater, podsalivaem and leave for twenty minutes to separate the juice. Then drain the liquid, and squeeze the squash mass.
Add the eggs, passed through the press garlic, season with ground black pepper and pour the sifted flour. All is well mixed with a spoon, put the pancakes into a frying pan heated with vegetable oil and brown them on both sides until ready.
The paper towels impregnate excess fat and serve to the table with sour cream.
How to make pancakes from courgettes with filling - recipe
Ingredients:
For pancakes:
- young zucchini - 420 g;
- wheat flour - 220-250 g;
- hard cheese - 120 g;
- eggs - 2 pieces;
- fresh parsley - 1/2 beam;
- ground pepper;
- salt;
- vegetable oil for frying;
For filling:
- fresh tomatoes - 2 pcs .;
- soft curd cheese - 100 g;
- garlic - 3-4 cloves.
Preparation
Peeled zucchini and hard cheese let's pass through a fine or medium grater, add eggs, finely chopped parsley, salt, pepper, pour the sifted flour and mix thoroughly.
Tomatoes are doused with boiling water, peeled and cut into mugs or slices, and the curd cheese is mixed with the garlic squeezed through the press.
Warm up the frying pan with vegetable oil, apply one tablespoon of zucchini dough, retreating, slightly apart. From above put on a piece of tomato and a teaspoon of cheese-garlic filling and level it. Pour each pancake with another spoonful of squash mass and fry on moderate fire from two sides to rouge.
We take out ruddy squash pancakes stuffed with a paper towel or napkins.