Zucchini pancakes with cheese. Pancakes from zucchini with cheese and garlic - a step by step recipe. Cooking method
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Cooking time : 45 min
Fans of zucchini will love these light pancakes. The recipe contains hard cheese, which gives the pancakes an even more delicate and rich taste. Get ready and enjoy!
Preparation description:
For your attention - a simple recipe for cooking pancakes from zucchini with cheese. First, prepare the dough using: grated hard cheese, zucchini, flour, eggs, parsley and spices. Then fry the pancake in oil on both sides. Serve hot to the table, although they are very tasty when cooled!
Have a nice day!
Purpose: For breakfast / Afternoon
Main Ingredient: Vegetables / Zucchini / Dairy products / Cheese / Flour and dough / Flour
Dish: Pastries / Pancakes Ingredients:
- Zucchini - 1 piece (large)
- Eggs - 2 Pieces
- Salt - 1 teaspoon
- Hard cheese - 100 grams
- Flour - 100 grams
- Vegetable oil - to taste
- Fresh dill - 2 tbsp. spoons
- Spices - to taste
Servings Per Container: 15-20
How to cook Zucchini Pancakes with Cheese
Rinse the zucchini and remove the skin and seeds. Grate on a coarse grater. Add cheese grated on a coarse grater to the zucchini. We fill in the flour and beat in the eggs. Add chopped fresh dill, salt and pepper. Mix the dough thoroughly. Pour oil into the pan, heat it up a little. We scoop up the dough with a tablespoon and put it in a pan, fry on each side for 4-5 minutes. The fire is medium. You can fry under the lid, then the pancakes will turn out more ruddy and tightened. Bon appetit!
Good day to all!
Finally, my own zucchini grew and I took the first harvest!
I want to bring to your attention a recipe for pancakes from zucchini.
The zucchini is quite large, it grew by leaps and bounds. Wash the zucchini, trim the nose and tail. I will not clean it, as its skin is soft. I used half a zucchini for pancakes.
I crushed it in 2 doses, first on a grater,
then blender.
We add flour gradually. The dough should be thicker than for pancakes, but slightly thinner than for pancakes.
In a medium-sized frying pan, pour a line of oil, heat it up and use a ladle
lay out the dough. The dough does not spread in the pan, help it with a spoon - spread it over the entire surface of the pan. Pancake should not be thick. Although I am writing and I think that next time I will try batter. It's never too late to add flour. We will fry on both sides.
Flip the pancake over to the other side. Fried.
We shifted the pancake on a flat plate with the wrong side up and sprinkled with finely grated hard cheese. Let's roll the pancake with a roll.
So overcook all the pancakes, adding a little bit of oil under each pancake.
We got pancakes stuffed with cheese. You can take any fillings that are stuffed with classic pancakes (except for sweet ones, of course).
If someone wants to take this recipe with cheese as an idea, you need to take into account the salt in the cheese and it is better not to add salt to the dough.
Appetizing, ruddy zucchini pancakes with cheese and herbs- a great option for a hearty breakfast, snack or snack to the main course. The addition of grated zucchini gives pancakes juiciness, cheese - tenderness and creamy taste, and green onions and mint - a piquant, spicy taste that you want to enjoy again and again. A recipe for those who are already a little fed up with the usual or.
In addition to the appetizing taste, the addition of the filling significantly thickens the dough, which allows you to use less flour, and thereby reduce the calorie content of pancakes. The dough is so non-capricious that it can be prepared in advance and stored in the refrigerator for a day. I often do that. I cook the dough in the evening (sometimes, for convenience, a double portion at once), and the next day I fry a couple of pancakes for breakfast - 10 minutes and breakfast is ready. The remaining dough is waiting for lunch, dinner, or just a sudden desire to have a snack. Possessing a bright taste, such pancakes are good on their own and do not require filling or preparation of a complex sauce. It is enough to add a little sour cream or natural yogurt.
Ingredients
- zucchini 1 kg
- flour 150 g
- eggs 5 pieces.
- Chees Feta 100 g
- green onion 50 g
- mint 15 g
- salt 1 teaspoon
- ground black pepper 1-2 pinches
- vegetable oil for frying
Instead of feta cheese, you can use any pickled (for example, cheese) or hard cheese. True, pickled cheese is still a little more preferable, since it gives the taste of pancakes a creamy shade.
Instead of fresh mint, you can add dill or 1 teaspoon of ground dried mint.
From the specified number of components, approximately 8 pancakes with a diameter of 17 cm and a thickness of 2-3 mm are obtained, or 10 pancakes are slightly thinner.
Cooking
We prepare all the necessary ingredients. If the zucchini is middle-aged with coarse seeds inside, then we take them out and throw them away. 
We rub the zucchini on a fine grater. The smaller the pieces, the less noticeable they will be in the finished pancakes. I do not advise turning zucchini into puree by chopping in a blender. Pancakes in this case are more dense and slightly rubbery in taste. At the other extreme, pancakes made with too long and large pieces of zucchini are also, in my experience, not the best option, since in this case the pancakes are less palatable and tend to tear when rolled. 
Add 1 teaspoon of salt to the grated zucchini and mix them so that the salt is evenly distributed. Leave the zucchini at room temperature for 30 minutes. During this time, the zucchini will release a large amount of juice. 
In the meantime, separate the mint leaves from the stems and finely chop. Also finely chop the green onion stalks. We rub the cheese on a fine grater. Break the eggs into a separate bowl and mix with a fork or whisk until smooth. No need to beat. 
We squeeze the real zucchini and drain all the juice. The more juice you can remove, the less flour you will need and the pancakes will have a more squash flavor, which is great. I squeeze the squash mass simply by squeezing it in my palms. Pretty strong, but not dry. It turns out about 500-600 ml of juice, and the squash mass loses about 2/3 of the original volume. 
Add chopped greens, cheese and eggs to the zucchini mass. We mix everything well. 
We sift wheat flour in order to restore its airiness and enrich it with oxygen. So, the dough will turn out smoother, and the pancakes will taste more tender. For 1-2 tbsp. Spoon the flour into the zucchini mixture and mix everything well so that there are no lumps left. Having mixed in about half of the flour (75 g), we begin to check the consistency of the dough, scooping it up with a spoon. When the dough envelops the spoon in a dense layer and, lingering on it for 1-2 seconds, falls into a bowl in a single clot - it's ready. The consistency of the finished dough resembles sour cream, it does not drain from a spoon. Depending on how well we squeezed the zucchini, as well as the size of the eggs, you will need about 150 grams of flour +/- 1-2 tablespoons. In this case, less flour is better than more. After all, if the dough turns out to be liquid, you can always add a little more flour, but if you add all the flour at once, the dough may turn out to be too thick and it will be more time consuming to spread it thinly in the pan. 
Add 1-2 pinches of ground black pepper to the dough. We mix. We try a drop of dough to taste and, if necessary, add a little more salt. The dough is ready. You can start frying pancakes. 
We heat the pan over high heat and grease the bottom of the pan with vegetable oil with a silicone brush. Reduce the heat to medium, add a portion of the dough to the pan and spread it over the bottom of the pan with the back of a spoon, stretching the dough in a circular motion, from the center to the edges. I usually cook pancakes 2-3 mm thick, so a serving of dough for each pancake is 2 tablespoons.
Slightly increase the heat and fry the pancake for 2-3 minutes, until its surface becomes matte and slightly dry, and the underside is fried. 
Flip the pancake and fry on the other side for another 1-2 minutes, until golden brown. To turn pancakes, it is best to use a wide spatula with a curved handle, and if you don’t have one on the farm, help yourself with another spatula, fork, or, very carefully, hold the pancake with your fingertips. 
Repeat the procedure with the remaining test. In order for the pancakes to turn out more golden and fried, before adding each new batch of dough, grease the pan with a drop of vegetable oil. 
Ready. Pancakes are best served hot. You can simply with sour cream (or natural yogurt) or by preparing a simple sauce based on it, adding chopped garlic clove, salt and pepper to it. You can go even further by adding some green onions, mint and grated cheese to the sauce as well. Bon appetit! 
And if the zucchini is still left and you want variety, then cook and.
Pancake lovers will definitely enjoy a very summery and tasty dish - zucchini pancakes with cheese and garlic. Pancakes are very thin, tender, with a bright zucchini flavor.
small
Prepare all the necessary ingredients. Zucchini choose a young, small size and green skin. The pulp and skin of such zucchini is the most tender. If your zucchini is older, with a white skin, then it is better to cut it off.
Cut the zucchini into arbitrary pieces and chop in a blender or pass through a meat grinder.
Mix chopped zucchini with grated hard cheese.
Add salt, eggs, minced garlic (it is best to pass through a press) and mix well.
Now add flour (at first, 3 tablespoons are enough) and mix well. This is a guarantee that there will be no lumps in the finished pancake dough. Add a few tablespoons of vegetable oil so that the pancakes do not stick to the pan when frying. And only lastly pour in the milk, stir with a spoon or whisk. Do not pour in all the milk at once, look at the consistency. Add more milk or flour if necessary. The consistency of the dough should be the same as for ordinary pancakes.
Heat up a frying pan with a drop of vegetable oil. Pour about 100 ml of dough into the pan (the amount depends on the size of the pan), spread the dough over the entire surface of the pan and bake for a few minutes on each side.