In summer, zucchini is available to everyone. During this period they are young, which means they are tastier and healthier. You can use them to prepare a variety of dishes and pancakes. Zucchini pancakes made with kefir are very tasty, as are pancakes. They can be served with the main dish, as an appetizer, and sweet ones - with tea. Pancakes are also filled with various fillings: mushrooms or meat. Choose a recipe to suit your taste!

Zucchini pancakes with kefir (simple recipe)

To prevent pancakes or pancakes from tearing or sticking, it is important to properly prepare the frying pan: wash it thoroughly and heat it with a little salt. Then remove the salt and wipe the bottom of the pan. After this, heat the oil in it and start frying the pancakes.

Required Products:

• 1 young zucchini;
• eggs – 3 pcs.;
• kefir – 2 tbsp.;
• 2 large spoons of flour and vegetable oil;
• a pinch of soda;
• salt, sugar.

Preparation:

1. Finely grate the peeled zucchini and squeeze out the juice.
2. Add a little soda to kefir to allow a reaction to occur.
3. Beat eggs, add salt and sugar.
4. Mix all ingredients until smooth. It should not be thick.
5. Next, gradually add flour and mix, pour in 2 large spoons of olia. Set aside the finished dough for 10-15 minutes, only then can you fry the pancakes.
6. You need to fry the pancakes with a small amount of oil in a preheated frying pan. It is better to use a wooden spatula to flip pancakes.

Pancakes are also prepared using the same recipe. To do this, you need to make the dough thicker: pour less kefir and add flour. To make sweet pancakes: simply add 1-2 large spoons of sugar and a little vanilla to the dough. They can be eaten with jam or condensed milk.

Pancake rolls with garlic and spices

It is important to make pancakes of the correct thickness. In order for them to fry well and at the same time not fall apart, the thickness should be approximately 3-4 mm.

Ingredients:

• zucchini - half a kilo;
• 1 egg;
• kefir – 5 tbsp;
• 150 g flour;
• olia – 3 tbsp;
• dill;
• baking powder - a third of a teaspoon;
• spices: turmeric, curry and ground black pepper.

Filling:

• 1 medium sized carrot;
• mayonnaise – 3 large spoons;
• a couple of cloves of garlic.

Preparation:

1. Peel and grate the zucchini. Salt them and set them aside for 15 minutes to let out the juice. Then we drain it.
2. Beat the egg with kefir and add to the zucchini.
3. Add chopped dill, baking powder and spices to taste, mix.
4. Add the sifted flour and mix again.
5. At the end you need to add a glass of cold boiled water and olive oil. The dough should be like liquid sour cream.
6. Fry pancakes in a well-heated cast iron frying pan.
7. The filling is prepared simply: mix mayonnaise, grated carrots and garlic.
8. Grease the finished pancakes with the prepared mixture and roll them into tubes.

Zucchini pancakes with herbs and garlic

Ingredients (for 8 servings):

• zucchini – 2 pcs.;
• 3 eggs;
• kefir – 200 ml;
• flour – 1 glass;
• a couple of cloves of garlic;
• soda - on the tip of a teaspoon;
• greens (dill or parsley);
• vegetable or butter for frying.

Preparation:

1. Prepare the ingredients: peel the zucchini and grate it on a fine grater, chop the garlic and herbs.
2. Beat the eggs until white foam, then add kefir and beat a little more. Add flour and soda, salt. Mix everything until smooth.
3. Mix the dough with zucchini, garlic and herbs. Let it brew for 10-15 minutes.
4. Fry the pancakes in a heated frying pan on both sides. They should be rosy.

It is better to fry pancakes in a cast iron frying pan with a thick bottom. This dish should be eaten hot. You can serve pancakes with sour cream or any sauce to taste.

Zucchini pancakes with potatoes

Ingredients:

• 1 medium sized zucchini;
• 3 medium potatoes;
• flour – 1 tbsp.;
• a pair of eggs;
• add greens to taste;
• a pinch of soda.

Preparation:

1. Peel the potatoes and zucchini. If the zucchini has seeds, they must be removed. Grate the vegetables and add salt to them. Then squeeze out the liquid.
2. Chop the greens.
3. Beat eggs with salt in a blender.
4. Mix all these ingredients, add kefir and flour, mix again. You can pepper or season the pancakes with other spices to taste.
5. Fry on both sides.

Serve pancakes with sour cream. There is a dietary option for making zucchini pancakes: you just need to replace frying with baking in the oven, or steam them.

Zucchini and carrot fritters

This is a sweet pancake recipe that can be prepared for children. It is better to use young zucchini.

Ingredients:

• 0.5 kg zucchini;
• 1 carrot;
• a pair of eggs;
• flour – 150 g;
• half a glass of kefir;
• sugar – 3 large spoons;
• a bag of vanilla sugar;
• a large spoon of starch;
• lemon – 1 pc.

Step by step recipe:

1. We peel the washed vegetables and grate them on a fine grater. The zucchini must be lightly squeezed.
2. Beat the eggs, pour kefir into them, add sugar and vanillin, as well as a pinch of salt.
3. Pour the zest of one lemon into the eggs and kefir, add flour and starch, mix thoroughly.
4. Add zucchini and carrots to this dough. Mix everything again until smooth.
5. Form small cakes with a spoon and fry them with a little oil.

To make the pancakes less greasy, place them on a paper towel to absorb excess fat.

What to do to make pancakes tasty

A couple of tips for making zucchini pancakes:

1. Never make too much batter, as the zucchini will release juice and your final batches will fall apart.
2. The finer the grater, the more homogeneous the dough will be for future pancakes or pancakes.
3. It is better to use sifted flour, then the dough will be more fluffy.
4. If there is too much sugar, the pancakes will burn.
5. Kefir should be at room temperature, but not cold.
6. Don't leave the spoon in the dough.

Sweet zucchini pancakes with kefir (video)

Zucchini is an affordable, tasty and also low-calorie vegetable. It's no surprise that zucchini pancakes have many devotees. In addition to the usual recipe, you can experiment and try pancakes with herbs and garlic, rolls or sweet pancakes with carrots.

Cooking method

What you need: For the dough: 1 small zucchini 200 g wheat flour 1 tbsp. l. oat bran 1 egg 250 ml kefir 1/2 tsp. salt 2 tbsp. l. vegetable oil For baking: butter vegetable oil What to do: Zucchini pancakes with kefir. Step 0 step 1 Peel the zucchini and grate it on a coarse grater. Add the egg, salt and bran, mix with a spoon. Pour in kefir and vegetable oil, add half the flour and mix again. Add flour until you get a dough the consistency of thick sour cream. Bake the pancakes immediately. Zucchini pancakes with kefir. Step 1 Step 2 Heat a frying pan over medium-high heat. Pour in a little vegetable oil and add a piece of butter. Rotate the pan until the oil completely covers the bottom. Zucchini pancakes with kefir. Step 2 step 3 Stir the dough and pour one ladle into the pan. Rotate the pan until the batter completely covers the bottom. Fry, without touching the pancake, for 1–2 minutes, until the edges begin to brown. Pry up the edge with a spatula and turn over. Cook for another 1-2 minutes on the other side, then transfer to a platter.

In the summer-autumn period, one of the effective ways to please your loved ones with healthy and tasty dishes is to prepare zucchini pancakes. Outwardly, they will resemble thin pancakes, but slightly larger in diameter.

Using these pancakes as a basis, you can make many delicious snacks: rolls, snack pies and cakes. If you wish, you don’t have to get too fancy, but simply put any filling on top of the finished pancakes and roll them into an envelope or some other way.

These vegetable pancakes are prepared with any milk or fermented milk products, served piping hot, and rich homemade sour cream is ideal as a sauce.

Delicious zucchini pancakes - step by step photo recipe

The main thing in preparing zucchini pancakes is to strictly observe all proportions and follow the recipe. Zucchini pancakes, like any other pancakes, can also be stuffed with something, simply served with some sauce, and even made into a cake. This dish will be a wonderful tasty and satisfying breakfast for all family members.

Your mark:

Cooking time: 2 hours 0 minutes

Quantity: 20 servings

Ingredients

• Peeled zucchini: 400 g
• Eggs: 3 pcs.
• Wheat flour: 450 g
• Milk: 700 ml
• Salt: 1 tsp.
• Vegetable oil: 4 tbsp. l.
• Ground black pepper: taste

Cooking instructions

The first step is to peel and remove seeds from the zucchini. Cut it into small pieces. For pancakes you will need about 400 g of already peeled zucchini.





Place chopped zucchini in a deep bowl. Add eggs, a spoonful of salt and black pepper to taste.



Mix well.



Pour milk into the resulting zucchini mixture and mix again.



Then add flour little by little and stir until the consistency of the mixture becomes similar to kefir.



Pour vegetable oil into the dough and mix.



The dough for zucchini pancakes is ready.



Grease a frying pan with vegetable oil, heat it up and pour out an almost full ladle of dough. Distribute the dough in the pan and fry the pancake for 3-4 minutes.



Then turn the pancake over with a spatula and fry the same amount on the other side. Do the same with the rest of the dough, not forgetting to grease the pan with oil from time to time. This amount of dough makes 20-25 pancakes.



It is advisable to serve the finished zucchini pancakes hot and flavor them with sour cream if desired.



Zucchini pancakes turn out to be very tender, and they contain much fewer calories than classic ones. For example, in the kefir-zucchini version below there are only 210 kcal per 100 g.

Required ingredients:

• 0.5 l of kefir;
• 3 cold eggs;
• 2 tbsp. flour;
• 1 medium zucchini;
• 2 tbsp. + 2 tbsp. sunflower oil for frying;
• soda, sugar, salt.

Cooking steps:

1. We begin to mix the eggs with a whisk, add salt and granulated sugar to them.
2. Separately, we start mixing kefir with soda, waiting for a light foam to appear.
3. Finely grate the peeled zucchini.
4. Combine the zucchini mass with kefir and egg mixture, mix until smooth, add flour and mix again.
5. Add butter to the dough and mix with a fork.
6. Set aside the zucchini-kefir dough for about a quarter of an hour.
7. Zucchini pancakes are fried in a heated and oiled frying pan; frying should be done on both sides. To turn over, use a wooden spatula.
8. We recommend greasing each of the still hot pancakes with butter.

Lenten zucchini pancakes

Do you believe that vegetable pancakes can also be sweet, but at the same time very tasty?! The recipe below will definitely be appreciated by everyone who fasts.

Required ingredients:

• 1 large (or a couple of small) zucchini;
• 0.1 kg flour;
• 1 tbsp. granulated sugar;
• Salt, oil.

Extremely simple and clear cooking procedure zucchini pancakes without eggs:

1. Finely grate the peeled zucchini, add flour, salt and sugar.
2. We fry in a hot frying pan with oil.
3. Along with such pancakes, it is customary to serve sweet syrups, jam or sour cream.

Pancake zucchini cake

We advise all lovers of savory snack cakes to put off preparing the liver cake for now and try the delicious zucchini cake, which is suitable for both a friendly feast and a close family dinner.

Required ingredients:

• 2 zucchini;
• 1 turnip onion;
• 3 eggs;
• 8 tbsp. flour;
• 1 tbsp. sunflower oils;
• 1 tbsp. sour cream;
• 3 tbsp. olive oils;
• 1 tbsp. food vinegar;
• 1 tsp spicy mustard;
• 50 g cheese;
• greens, salt, pepper.

To decorate this masterpiece we use fresh tomatoes and sprigs of herbs.

Cooking steps:

1. We will make our snack cake from zucchini pancakes. To do this, pass the peeled zucchini and onions through a meat grinder, season and add spices to the resulting mass. During the process, the vegetables will release juice; do not drain it.
2. Add eggs to the vegetable mixture and mix again.
3. Add flour, after it has dispersed, we get a homogeneous mass into which we pour sunflower oil.
4. Fry the pancakes in a hot, oiled frying pan on each side. Don't make them too big or you'll have trouble turning over. If the pancakes tear in the pan, add a little flour to the dough.
5. Let the stack of prepared zucchini pancakes cool while we prepare the filling.
6. For a lubricating layer, mix olive oil, vinegar or lemon juice, spices, mustard and sour cream. Chopped garlic and chopped herbs will add piquancy to our sauce. Separately grate the cheese.
7. Let's start assembling the cake. Grease each pancake with freshly prepared sauce, sprinkle with grated cheese and cover with the next one.
8. If desired, layer the cake with tomato slices, and use them together with chopped herbs for decoration.

1. We begin kneading the dough immediately after the grated zucchini mass is ready.
2. In addition to recipes for pancakes with kefir, do not leave the dough to sit, otherwise the vegetable will release too much liquid and you will not be able to fry pancakes from it. Adding flour will help make the dough thicker, but then you can forget about the tenderness of the finished result.
3. It is necessary to pour the dough exclusively onto a hot and oiled frying pan, otherwise they will begin to stick and tear.
4. Vegetable pancakes can be filled with cheese, mushrooms, ham or even porridge.
5. We treat our loved ones to delicious pancakes for breakfast, lunch and dinner.

We look forward to your comments and ratings - this is very important to us!

Zucchini, a tasty and healthy vegetable that is used in the diet, can be prepared in a variety of ways. They are fried, stewed, baked and added to many dishes. And zucchini pancakes are satisfying and nutritious.

Zucchini pancakes can be prepared with various additives, but in the classic version they are made from the following ingredients:

• 300 g zucchini;
• 2 eggs;
• 200 ml milk;
• 150-180 g flour;
• a pinch of salt;
• seasonings to taste;
• vegetable oil.

Preparation procedure:

1. Wash the vegetables, remove the peel, remove the seeds and grate the pulp on a fine grater.
2. Break chicken eggs, salt, spices into the mixture and mix thoroughly.
3. Add flour in small portions, gradually diluting the dough with milk. It is important that the mass does not contain lumps.
4. Heat the pan well, grease with vegetable oil, distribute the dough evenly over the surface, and fry the pancakes on both sides.

Attention! The zucchini pancake batter will seem thick at first, but do not thin it. Soon the grated vegetables will begin to release juice, and the mass will acquire the desired consistency.

Zucchini pancakes with kefir and sour cream

You can make zucchini pancakes not only with milk, but also use a mixture of kefir and sour cream as a base for the dough.

For cooking you will need:

• 3-4 medium sized zucchini;
• 2 eggs;
• 100 g sour cream;
• 150 ml kefir;
• 200 g flour;
• salt and seasonings;
• vegetable fat.

Operating procedure:

1. Wash the vegetables, remove the stalks, peels and seeds, and grate.
2. Add eggs and half of the sour cream to the zucchini shavings, salt, sprinkle with seasonings and stir.
3. Pour flour into the mixture, add the remaining sour cream and stir until the lumps disappear, and then dilute the mixture with kefir.
4. Place the mixture in a heated frying pan, distribute evenly and fry on both sides until cooked.

Serve the dish hot or cooled, pouring plenty of sour cream on it.

Thin zucchini pancakes with milk and herbs

Zucchini pancakes will turn out thin and tender if you grind the pulp in a blender. For this dish, you can use not only fresh, but also slightly sour milk, and greens will help highlight the taste.

• 300 g zucchini;
• 2 eggs;
• 220 ml fresh or sour milk;
• 270-300 g flour;
• sprigs of any greenery;
• salt and seasonings;
• vegetable fat.

Operating procedure:

1. Wash and peel the zucchini, remove the seeds, cut the pulp into small pieces.
2. Place the vegetables in a blender, beat in the eggs and puree the mixture.
3. Add flour, milk, salt, spices, herbs and turn on the device again.
4. When the mass becomes homogeneous, add a little vegetable oil. This is necessary so that the pancakes can be removed better. Then, using a ladle, pour a portion of the dough onto a hot frying pan and fry on both sides.

Advice. In order not to waste time removing seeds from zucchini, it is better to take young fruits, in which they are very small.

Lenten zucchini pancakes without eggs

Lenten pancakes without eggs are no less tasty and filling compared to dishes prepared according to traditional recipes.

The following ingredients will be required:

• 3 medium zucchini;
• several potatoes;
• 250 g flour;
• 50 ml soy sauce;
• spices;
• vegetable fat.

Preparation procedure:

1. Peel the zucchini and potatoes and chop them on a medium-sized grater.
2. Add flour, spices to the mixture, pour in soy sauce and stir thoroughly. There is no need to salt the dough.
3. Distribute the mixture over a hot frying pan and fry until done.

To prevent the dish from seeming too bland, you can add crushed garlic to the composition.

Zucchini pancakes with cheese and garlic

When preparing zucchini pancakes, housewives often have to deal with the fact that they tear when they are turned over. This can be avoided by adding grated cheese to the base; under the influence of high temperatures it will begin to melt and help the thin dough keep its shape.

To prepare this dish you need:

• 3-4 zucchini;
• 2 eggs;
• a few tablespoons of sour cream;
• 100 g flour;
• 250 g thick cheese;
• several garlic cloves;
• any greens;
• salt and seasonings.

Operating procedure:

1. Peel the zucchini, grate, beat in the eggs, add salt and seasonings, mix thoroughly.
2. Prepare cheese shavings, chop the herbs, crush the garlic in a press and add to the dough.
3. Add flour little by little to the base, stirring constantly.
4. Fry the pancakes in a hot frying pan greased with oil.

You can make this dish in another way: prepare regular dough, fry the pancakes, and then sprinkle them with a mixture of cheese, herbs and garlic.

Pancakes with zucchini, apples and carrots

Pancakes turn out tasty and tender if you add apples and carrots to the zucchini.

During the cooking process you will need:

• 2-3 zucchini;
• one large carrot;
• 2 sour apples;
• 3 eggs;
• 50-70 g sour cream;
• 10 g sugar;
• salt and seasonings;
• 120-150 g flour;
• 3-4 g and baking soda;
• 5-7 ml table vinegar;
• cooking fat.

Operating procedure:

1. Peel zucchini, carrots and apples, wash and grate on a medium grater.
2. Beat in the eggs, add sour cream, salt and spices, add sugar and add soda slaked with vinegar.
3. Mix the dough thoroughly, adding flour little by little, and then fry the pancakes in a hot frying pan.

The dish will become more satisfying if you add chicken or beef liver, ground in a meat grinder, to the dough.

Pancakes with zucchini and potatoes without flour

Zucchini pancakes can be made without flour.

To do this you will need the following components:

• 3-4 zucchini;
• several potatoes;
• 2 eggs;
• salt and spices;
• fat for frying.

Preparation procedure:

1. Grind the vegetables and let them stand for a quarter of an hour so that they release their juice.
2. Add eggs, salt and spices and mix thoroughly.
3. Heat a frying pan, grease it with grease and spread the dough over the surface. It is better to do this with a wooden spatula.

Pancakes fried on both sides are sprinkled with green onions or dill and served with sour cream.

Sweet zucchini pancakes

Zucchini pancakes can be made sweet and served as a dessert.

To do this you will need the following products:

• several zucchini;
• 200 ml milk;
• 2 eggs;
• 180-200 g flour;
• sugar to taste;
• soda;
• vegetable fat.

Operating procedure:

1. Peel the zucchini, grate or grind in a blender, and then mix with eggs, sugar and soda.
2. Pour flour into the base in small portions and stir until the lumps disappear, gradually adding milk.
3. Fry the portions in hot fat on both sides.

During the work you will need:

• zucchini pancakes;
• chicken fillet;
• fresh mushrooms of any kind;
• onion;
• greenery;
• seasonings and salt.

Preparation procedure:

1. Grind the chicken fillet in a meat grinder and place in a frying pan, sprinkle with salt and seasonings.
2. Peel the mushrooms and onions, chop and fry with the meat until cooked.
3. Apply the filling to the pancakes and sprinkle the top of the cake with herbs.

You can prepare this dish using pork, beef or liver as a filler.

Sweet zucchini cake with curd filling

This dessert is sure to please adults and children.

To prepare the dish you will need:

• sweet zucchini pancakes;
• cottage cheese;
• raisins, dried apricots or prunes;
• sugar to taste;
• a few spoons of sour cream.

Operating procedure:

1. Mash the cottage cheese with a fork or grind it through a meat grinder.
2. Add sour cream, sugar and selected dried fruits to the filling, mix thoroughly.
3. Spread each pancake with curd filling and place the cakes on top of each other.

For such a cake, as an addition to cottage cheese, it is permissible to use not only dried fruits, but also banana puree, fresh berries, citrus fruits, jam or jam.

We will prepare zucchini pancakes with kefir, and to make them tastier and more aromatic, we will add chopped herbs to the dough - dill is best (or dill and parsley in equal proportions). The consistency of the dough will be almost the same as regular pancake dough. It spreads well in the pan, the pancakes turn out thin and rosy, soft and very tender.

Total cooking time: 40 minutes
Cooking time: 30 minutes
Yield: 8-9 pieces

Ingredients

• zucchini – 1 pc. (300 g)
• large eggs – 2 pcs.
• kefir – 1 tbsp.
• wheat flour – 1 tbsp.
• dill - 0.5 bunch.
• salt – 0.5 tsp.
• sugar – 1 chip.
• baking powder – 0.5 tsp.
• vegetable oil – 1 tbsp. l. + for frying

Note: glass volume = 200 ml.

Preparation

Wash the young zucchini, dry and grate. Drain in a colander to drain excess liquid. Or press it firmly against the side of the bowl with your hand, then drain the juice.



Beat the eggs into a bowl, add salt, a pinch of sugar and baking powder to make the zucchini pancakes tender and fluffy. Mix thoroughly with a fork until smooth.



Pour in kefir and add chopped dill, previously washed and dried, to the dough.



Little by little, in small portions, add the sifted flour, stirring constantly so that no lumps form.



Pour vegetable oil into the pancake dough. Stir again. It should be a little thicker than regular pancakes. If necessary, you can add more flour or kefir until the desired consistency is achieved.



Bake in a hot greased frying pan. Pour the batter into a ladle (about half) and spread into a thin pancake, turning the pan in the air in a circular motion. You can level the surface of the pancake with the outside of the ladle.



Fry until golden brown on both sides - the heat should be moderate so that the pancakes with zucchini have time to bake properly. It is most convenient to turn over with a spatula. Pancakes do not stick in a non-stick frying pan, but each time it should still be greased with a small amount of vegetable oil, spreading it over the bottom with a brush. If suddenly your first pancake is lumpy, it tears or turns over poorly, then add another egg to the dough, it will increase the elasticity.

Place hot pancakes in a stack on top of each other, greasing each with a small amount of butter (optional).

Zucchini pancakes can be served warm or cold. They go especially well with sour cream or mayonnaise and garlic sauce. You can make a zucchini cake; melted cheese and fried mushrooms, boiled eggs with garlic or tomatoes with hard cheese are perfect fillings. Bon appetit!