Zucchini is appreciated by cooks for its delicate, sweetish taste. The vegetable does not have a sharp odor, which makes it possible to add almost any dish with zucchini - tender pulp is added to soups, with it they prepare salads and vegetable roasts. Pancakes made from zucchini are especially popular during the season; they are cooked easily and quickly, requiring only a minimum of effort and skill from the chef.
The article selected well-known and unusual step-by-step recipes for zucchini fritters, described in detail which zucchini to choose, what to add to the dough, so that the taste of fritters became more saturated. It explains how to fry zucchini fritters in a frying pan or cook a dietary version of the dish in the oven.
General principles for making zucchini fritters with step-by-step recipes
• Despite the fact that cooking pancakes does not require unique skills, there are several secrets to cook them especially tasty. First of all, it is important to carefully and correctly choose zucchini. The peel of vegetables should not be wrinkled, smoothness and glossy shine - a distinctive feature of a ripe, high-quality vegetables.
• For pancakes, both young and mature zucchini will do; the cooking process differs only in the preparation of the vegetable. If a peel is not cut from a young fruit, it must be removed from a mature zucchini, otherwise coarse particles will be felt in the muffins. In addition, regardless of the degree of maturity of the fruit, you need to inspect the seeds. For this, the zucchini is cut lengthwise and if the seeds are large, they must be removed.
• Grind the flesh of a vegetable in many ways. Almost always it is frayed on a grater, changing only the size of the cells as necessary. Sometimes, interrupting a blender, mash, but this is usually done only in the case of adding semolina, which abundantly draws excess moisture.
• Salting dough preferably immediately before frying. Zucchini - watery vegetables, when interacting with salt, they liberally secrete juice. If salt is added earlier, the dough will float, and roasting the last batch of pancakes will be difficult. • The main components of dough for pancakes: squash mass, flour and eggs. The latter are added to bind vegetable shavings. In addition to the above, other ingredients can be added to the dough to enhance the taste or to make more thick pancakes. It can be cheese, minced meat, kefir, semolina, greens. Spices and salt are based on their own taste.
• Zucchini fritters are fried in a thick-walled frying pan in high-quality vegetable oil. Dough, hooking with a spoon, dipped in heated fat. If you put it in an insufficiently hot oil, firstly, it will spread, and secondly, the products are fed with excess fat. Fry, without covering with a lid, on both sides, to obtain a gentle blush. Close the pan only in special cases, when cooked lush pancakes to pancakes steamed throughout the thickness.
• There is another method of cooking, when the dough is baked in the oven. In this method, the fat is almost never used, and put a thin layer on the parchment, which is covered with a roaster. A detailed step-by-step recipe for zucchini dietary pancakes is in the article. Using its principles, you can also cook other pancakes from this selection in the oven.
• Serving squash fritters, it is customary for them to let sour cream or yogurt tasteless. On the basis of these dairy products can be prepared and sauce. The easiest recipe for yoghurt sauce can be found in our step-by-step recipes for zucchini pancakes.
The most simple zucchini fritters: a step-by-step recipe
Ingredients:
• zucchini, small - 2 pcs .;
• 5-6 spoons of flour;
• two selected eggs;
• garlic.
Preparation:
1. Squash should be thoroughly washed with warm water. It is desirable to cut off the peel with a thin layer, but if the vegetable is young, you can leave. Cut zucchini lengthways and remove large seeds. Rubbing the flesh of the vegetable on a large grater, here, on the shallow side of it, chop the garlic. For two small zucchini, one prong is enough. 2. Pour two eggs into a cup, spread them until smooth with a fork and send them to a bowl with zucchini. A little salted vegetable mass, add less than a third of a spoonful of pepper and mix well.
3. We re-flour to remove weed impurities from it, pour in zucchini and stir well again.
4. The dough for the pancakes is ready, you can begin to fry. Pour oil into the pan, put on medium heat and heat. Scooping up the vegetable mass with a tablespoon, we lower it into hot fat. When the underside is slightly reddened, gently turn it over and bring the other side up to rosy. On average, roasting one side can take from three to five minutes.
5. Put the finished pancakes in a bowl and cover with a towel so that they keep the heat as long as possible. Do not use the lid or worse, the film, pancakes soften quickly.
Zucchini Air Pancakes: A Step-by-Step Recipe for Kefir
Ingredients:
• three tablespoons of flour;
• 50 gr. sugar sand;
• half spoon of burnt soda;
• large egg;
• two small, young zucchini;
• non-aromatic vegetable oil of high purity;
• 100 ml of kefir.
Preparation:
1. Pour the kefir in a bowl. It is advisable to use a warm fermented milk product, so preheat it at room temperature in advance. Add soda to kefir and mix thoroughly. Putting the bowl aside, give the acid to activate soda.
2. Washing the zucchini, using a sharp knife or potato peeler, subtly peel the skin. Rub the vegetable flesh on a medium grater, put in the sugar and mix.
3. We stir up the egg in kefir and pour it to the zucchini, pour the flour, put a little salt. Carefully stir squash dough, there should not be flour lumps in it. If it turned out to be rare, we add more flour, but not much. We try to prepare the dough in thickness as for ordinary pancakes. If zucchini after grinding chose a lot of juice, it is better to squeeze them slightly and only then add kefir. 4. Pour oil into the pan, it should not be small, but the excess, to anything. Cover the bottom of the pan, about a centimeter. As the oil warms up, it will begin to crackle, then we dose the dough with a spoon and fry the pancakes, turning it as it browns.
5. The dough rises literally before our eyes, squash fritters on kefir are remarkably lush.
Tasty zucchini fritters: a step-by-step recipe with fresh herbs and cheese
Ingredients:
• large zucchini;
• 80 gr. hard cheese;
• garlic;
• egg;
• fresh dill;
• Spoon of first-class wheat flour.
Preparation:
1. Prepare zucchini, thoroughly wash its surface with water. As a rule, the skin of a large vegetable is firm, it needs to be removed, but if you have very young zucchini, leave the skin. Pay attention to the seeds, pre-cut the vegetable along. If the seeds are large - remove.
2. In a wide bowl large grind zucchini. Squeeze out excess juice and shred the cheese in a bowl with the same grater, mix.
3. Melenko crumble two cloves of garlic and greens. With garlic, you can do both with cheese and zucchini - grate, but with small holes. We shift the crushed components to the squash mass, add a little pepper, flour, and, lightly salted, mix. Salt must be added taking into account the salinity of the cheese, otherwise you can spoil the pancakes.
4. Fry fritters on a lean, well-heated butter, in a thick-walled pan. Spread the vegetable dough with a spoon into a well-heated fat. We turn over, having sufficiently browned the lower side, we fry the other side to rudderiness too.
Zucchini Fritters: a step-by-step recipe with semolina
Ingredients:
• three medium young zucchini;
• two large eggs;
• glass of semolina;
• A spoon of white flour.
Preparation:
1. We wash off dirt from zucchini, cut along, then cut more finely. We grind the blender or on the food processor. The resulting homogeneous mass slightly we add, combine with semolina and leave for 20 minutes. During this time, the croup will swell sufficiently, which will make the vegetable mass more dense. 2. We wash eggshell with warm water. Gently smashed, pour the whites in a bowl, and lay the yolks in a cup. Beat the whites until fluffy, stir the yolks until smooth.
3. We mix flour into the squash mass, we introduce yolks, and then, in small portions, we mix in the protein mass. Gradual introduction of eggs will allow you to cook more lush pancakes. At the end there should be a sparse, homogeneous dough, slightly thicker than for ordinary pancakes.
4. Spread zucchini pastry in a tablespoon into butter, well heated in a pan. Initially, we fry under the lid until lightly browning the underside, then turn over and fry until rosy and second side, but without the lid.
Dietary Zucchini Fritters: A Step-by-Step Recipe with Spinach for the Oven
Ingredients:
• a pound of young zucchini and fresh spinach;
• 50 gr. flour;
• three selected eggs;
• 5 gr. ground thyme;
• garlic;
• olive oil - 25 gr.
For the sauce:
• 150 gr. non-flavored natural nonfat yogurt;
• A spoon of finely chopped dill;
• clove of garlic.
Preparation:
1. From the washed zucchini finely scrape the skin. Cut the vegetables in half, if the seeds are large - choose. Grind the pulp in a bowl on a large grater, slightly add some salt and set aside for fifteen minutes.
2. While the vegetable mass is settling, wash the spinach leaves and dry them from moisture, soaking with a towel. Solid stems are removed, and the leaves are cut thin, short strips. Peel two garlic cloves.
3. Squeeze out the squash with your hands, squeeze out the juice that has been squeezed out We break into the squash egg mass, add flour, thyme and some ground pepper. Finely grind garlic into zucchini and mix everything thoroughly, then mix the squash mass with spinach.
4. Prepare a baking sheet - cover the roaster with parchment paper and grease with olive oil.
5. Retreating to the thickness of a finger, from each other, with a spoon lay out small portions of squash dough. Set the baking sheet in the middle level of a highly heated oven. Cooking zucchini fritters a quarter of an hour. 6. While the pancakes are baked, prepare the sauce. Mix yogurt with chopped dill, push garlic to it, add some salt and blender.
7. Pour hot pancakes with freshly prepared sauce and serve.
Tricks of cooking zucchini fritters - tips and useful tips
• There is the simplest way to make dough for zucchini fritters thicker. Salt the vegetable mass immediately after grinding zucchini. Let it stand for half an hour and squeeze out the juice. You can slightly squeeze zucchini.
• To achieve a homogeneous structure of pancakes, easier if rubbed zucchini as small as possible. From coarse chips get a heterogeneous dough with a clear fibrous.
• Spread the dough out of a spoon with a small hill, then the pancakes will not resemble a pancake. If the consistency allows, put not one but one and a half spoons, with the second portion, on top of the first.
• Do not maximize fire; after warming up the oil, set the average heat. Fritters bake evenly, the middle will not remain raw, and the bottom will not burn.
