Zucchini fritters with cheese and garlic are useful pastries. The best recipes for zucchini fritters with cheese and garlic

Zucchini fritters with cheese and garlic are useful pastries. The best recipes for zucchini fritters with cheese and garlic

Fritters - small fluffy pancakes, fried in butter.

Vegetable pancakes are very popular.

This is especially true for zucchini pancakes with cheese and garlic.

Who love not only for the taste and aroma, but also for ease of preparation.

Zucchini fritters with cheese and garlic - the basic principles of cooking

For half an hour you can cook a whole mountain of delicious and fragrant pancakes. Zucchini for this dish is better to use the young, who have not yet formed seeds. Vegetable wash, wipe with a napkin and rub on a fine grater. Onions are peeled and crumbled as small as possible. Garlic is squeezed through the garlic press. Cheese is crushed into large chips. In the squash mass add eggs, onions, cheese and garlic. Season with salt and spices. Gradually add flour and knead the dough, the consistency of homemade sour cream.

Fritters are fried in hot oil on both sides until golden brown. Serve pancakes with sour cream or sauce based on it.

Squash pancakes with cheese and garlic can be prepared in different versions. By adding greens, lemon juice, other vegetables, mushrooms and spices to the dough, you can completely change the taste of the finished dish. To make pancakes nourishing, they add minced meat, sausages or bacon.

If you want to get a dietary dish, you can not fry the pancakes, but bake in the oven.

Recipe 1. Squash fritters with cheese and garlic

Ingredients

  • two young zucchini;
  • table salt;
  • two eggs;
  • a bunch of young dill;
  • 100 g of cheese;
  • sunflower oil;
  • three cloves of garlic;
  • 100 g flour.

Preparation Method

1. Wash squash under the tap and wipe with a towel. Remove the peel with a sharp knife and finely rub. Transfer the squash into a deep bowl and put eggs into it.

2. Peel chives and squeeze them through the press into the squash mass. Rinse a bunch of dill, shake off excess moisture and finely crumble. Chop the cheese into small chips. 3. Garlic, cheese and dill send in squash mixture. Salt, pepper and, adding gradually sifted flour, knead the dough, as on ordinary pancakes.

4. Heat the oil in a frying pan. Spoon dough, pressing down lightly to form round cakes. Fry for a couple of minutes, then turn it over and cover with a lid. Fry over low heat until golden brown. Serve with sour cream, sprinkle with herbs.

Recipe 2. Zucchini fritters with cheese, garlic and bacon

Ingredients

  • a small young zucchini;
  • six bacon slices;
  • carrot;
  • salt;
  • clove of garlic;
  • an egg;
  • cheese - 60 g;
  • a glass of kefir;
  • parsley;
  • flour - 50 g;
  • breadcrumbs - 100 g.

Preparation Method

1. Wash zucchini under running water and wipe with a napkin. Remove the thin peel with a vegetable cutter. Chop a vegetable on a fine grater.

2. Wash carrots by rubbing with an iron brush. Finely rub.

3. Rinse greens, dry and finely chop. Chop the cheese into small chips. Crush peeled garlic through a press.

4. Put zucchini, carrots, cheese, herbs and garlic into deep dishes. In the cheese and vegetable mixture pour kefir and salt. Gradually add breadcrumbs and flour. Knead thick dough, like on ordinary pancakes. Leave the mass to infuse for ten minutes.

5. Spread dough on a hot pan with butter. Put a plate of bacon on top. Roast until the edges are browned. Then turn and fry for another three minutes. Serve the pancakes with garlic sauce or sour cream.

Recipe 3. Dietary squash fritters with cheese and garlic in the oven

Ingredients

  • half a kilo of young zucchini;
  • kitchen salt;
  • cheese - 200 g;
  • black pepper;
  • half a kilo of potatoes;
  • onion;
  • an egg.
  • Sauce
  • two fresh cucumbers;
  • black pepper;
  • natural yoghurt - 200 g;
  • salt;
  • two cloves of garlic;
  • a bunch of dill and parsley.

Preparation Method

1. Peel zucchini with a vegetable cutter. Grate the vegetable on a fine grater. Peel and chop the potatoes in the same way as zucchini. Combine them into one mass and squeeze. Transfer to a separate bowl.

2. Peel and chop the onion as small as possible. Add the onion to the squash-potato mixture. Beat in an egg, pepper, add grated cheese, salt and mix well.

3. Cover the baking sheet with parchment and place the resulting mass with a spoon at some distance from each other. Send pancakes to the oven for 20 minutes. Bake at 200C.

4. Pour the yogurt into a deep bowl. Wash cucumber, wipe and finely rub. Garlic peel and squeeze in a bowl through a press. Add grated cucumber to yoghurt and mix. Remove the pancakes from the oven, put them on the platter and pour over the sauce.

Recipe 4. Squash fritters with cheese, garlic and semolina

Ingredients

  • kilogram of zucchini;
  • sunflower oil;
  • two eggs;
  • fresh dill - bunch;
  • a glass of flour;
  • ground ginger - pinch;
  • 100 g semolina;
  • nutmeg - pinch;
  • 100 g melted cheese;
  • black pepper;
  • five large cloves of garlic;
  • salt.

Preparation Method

1. We wash squash under running water. If there are seeds, remove them. Three on a coarse grater.

2. Processed cheese pre-put in the freezer for half an hour. Then grind it into small chips. Shifts to zucchini

3. Pass the peeled garlic through the press and add to the squash-cheese mass.

4. Separate the whites from the yolks. Last send in a bowl with zucchini. Squirrels whip in a strong foam and very gently mix them in squash mass. Salt, add ginger, chopped dill and nutmeg, pepper.

5. Combine flour with semolina. Gradually add flour with semolina in zucchini mixture and knead quite thick dough. 6. Heat the pan with oil. Spread zucchini mass with a spoon, forming round pancakes. We fry until the edges are browned, then turn over and continue to fry for another five minutes. Serve pancakes with sour cream or garlic sauce.

Recipe 5. Zucchini fritters with cheese, garlic, cottage cheese and tomatoes

Ingredients

  • 60 ml of sunflower oil;
  • young zucchini;
  • three cloves of garlic;
  • two eggs;
  • cheese - 100 g;
  • flour - 100 g;
  • tomato;
  • 5 g of granulated sugar;
  • 100 g of cheese;
  • 5 ml of Worcestershire sauce;
  • 100 g of cottage cheese;
  • a large bunch of parsley.

Preparation Method

1. Wash my zucchini, wipe with a napkin and remove the thin skin with a special knife. We clean the seeds. The pulp is ground on a fine grater.

2. Peel the garlic and pass it through the garlic press to squash mass. We shift it to a sieve to get rid of excess fluid.

3. Parsley greens are rinsed, dried and finely crumbled.

4. Squash the squash and put it in a deep dish. Add to it chopped greens, salt, eggs, sugar and Worcestershire sauce. Stir. Gradually add flour and knead a fairly thick dough.

5. Cottage cheese fray through a fine sieve. Add the squeezed garlic clove and chopped greens. We salt. Cheese is ground into small chips. Rinse the tomato, wipe it and cut it into thin circles with a very sharp knife.

6. Spread zucchini mass with a spoon on a hot pan with butter. We form round pancakes. Top put a pinch of grated cheese, a circle of tomato, cottage cheese. Top lay another spoonful of dough. Fry from both sides to ruddy. Then turn off the fire and leave for ten minutes under the lid. Served with sour cream sauce or mayonnaise.

Recipe 6. Squash pancakes with cheese, garlic and sausage

Ingredients

  • young zucchini;
  • sunflower oil;
  • an egg;
  • kitchen salt;
  • onion;
  • black pepper;
  • 120 g sausage with bacon;
  • 50 g of flour;
  • 60 g of cheese;
  • a small bunch of green dill;
  • garlic - a slice.

Preparation Method

1. My zucchini under the tap, peel the skin and finely rub it. Thoroughly squeeze to get rid of excess fluid. Onion peeled and finely crumbled. Add the onion and egg in squash mass.

2. Cheese finely three. We shift it in a bowl with zucchini, pepper.

3. Cut the sausage into small cubes. Rinse the dill, lightly dry it and chop finely. Cut the garlic clove from the husk and melenko kroshim. We send sausage, garlic and dill to the squash mass. We salt. Mix well, gradually adding flour.

4. Put the pan on the fire, pour in vegetable oil and heat it well. We put sausage-squash mass in the form of a pancake in the heated oil and fry until the edges are browned. Then turn over and fry on the other side until golden brown. Put the pancakes on the plate and sprinkle with grated cheese.

Fritters with cheese and garlic - tips and tricks

  • Zucchini pastry salt before frying, so the vegetable will give less juice.
  • You can use oatmeal or semolina instead of flour.
  • For cooking pancakes any vegetable oil will suit: olive, corn, etc.
  • To prevent the dough from being filled with flour, squeeze the grated squash thoroughly to get rid of excess liquid.
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