How to cook zucchini pancakes with kefir. Zucchini pancakes. During the cooking process you will need

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.

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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!

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.

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 breaks 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!