Zucchini and potato pancakes. Potato and zucchini pancakes Recipes for zucchini and potato pancakes
The season of fresh vegetables is the time to change the heavy and high-calorie winter diet. The body itself pushes us towards this - spending fewer calories on heating and on movements that are not constrained by heavy outerwear, we feel less appetite.
In the summer, we crave hearty hot dishes to a much lesser extent, but we enjoy eating green salads, cold fruit yoghurts, and fruit jelly.
But not only salads can lighten the summer menu. Habitual and established recipes for high-calorie dishes can also be modified for this purpose. Draniki, or potato pancakes, which are very high in calories even without fat, can be made lighter by adding grated zucchini. The calorie content of zucchini is 4 times lower than that of potatoes; in addition, they contain a different set of vitamins and microelements and will not only make it easier, but also diversify your diet.
Ingredients
- 1 medium sized young zucchini
- 1 PC. potatoes are about the same weight as zucchini
- bunch of green onions
- 1 egg
- 0.5 tbsp. flour
- 0.5 tsp salt
- 1 tbsp. l. sour cream (optional)
Yield: 2 servings.
Preparation
1. Wash the vegetables. Peel the potatoes deeply enough, since in spring harmful substances accumulate under the surface of the tubers, and peel the zucchini thinly (it is best to do this with a special vegetable knife).
2. Grate the potatoes and zucchini on the same coarse grater.
3. Mix grated vegetables, egg, salt. If the mass turns out to be very thick, add a spoonful of sour cream to it.
4. Add flour and knead the dough.
5. Fry the zucchini-potato pancakes in a very hot frying pan with a thin layer of sunflower oil. Place portions of the dough with a spoon and immediately press the mounds well so that the pancakes turn out flat, since the potatoes are cut quite roughly and in the thickness of the dough they will not be able to fry sufficiently. Serve pancakes with sour cream or garlic sauce.
Note to the hostess
1. With the choice of potatoes for mashed potatoes, everything is clear: you need crumbly ones. For a salad, on the contrary, you will need one that will maintain its integrity when cooked in its jacket. Which one should I buy for pancakes? It is better with a high starch content so that the vegetable shavings in the semi-finished product do not break up into fragments when they fall into hot oil. The starchy mixture is elastic, sticky, thanks to it it will be possible to make the dough of the desired consistency without adding additional flour to it.
2. These products, like any fried products, should not be transferred directly from the frying pan to serving dishes or personal plates. First, they get rid of excess fat in a way that is convenient for the owner. Some place the pancakes on a sieve, others place them on a multi-layer paper towel. In half a minute they will not have time to cool down, but they will dry out and look aesthetically pleasing when served.
3. This dish, flavored with a salty-spicy sauce, is appropriate to wash down with beer. Those who for some reason do not accept this drink can choose tomato juice. And in general, everything made from tomatoes goes well with zucchini and potatoes. Even if you don’t have regular ketchup in the refrigerator, you can get by with sour cream mixed with finely grated horseradish (4:1 or 5:1 - to taste) or garlic. The same additive is made on the basis of thick yogurt and mayonnaise.
Zucchini is a healthy vegetable, rich in fiber, water and minerals. They are low in calories and even in combination with vegetable oil, a small amount of flour and potatoes retain some dietary value. Even small children like lush pancakes made from zucchini and potatoes, but sometimes it’s not easy to get them to eat vegetables.
Preparing such fluffy cakes is a simple and straightforward process, and the ingredients for most recipes can be “obtained” from your own garden or dacha. Moreover, you can cook both very young, soft zucchini, and those vegetables that have already reached 25-30 cm and have acquired a thick skin.
Advice! Young zucchini is characterized by increased wateriness. To remove excess water and make the cakes dense enough, they need to be salted and left before cooking. Then the juice will separate, the vegetables need to be washed.
The simplest and most delicious recipes for fluffy pancakes are selected so that all components are as accessible as possible, and the cooking process does not take you more than 30-40 minutes.
Recipe No. 1. Lush pancakes made from zucchini and potatoes without onions
To prepare the classic recipe you will need the simplest ingredients:
For half a kilo of zucchini you need to take 2 medium potatoes;
to give the dish viscosity you will need 3 eggs, 5 tbsp. l. flour;
To make the pancakes rise, do not forget to take half a teaspoon of soda;
a clove of garlic and fresh herbs will add flavor - whichever you like best;
You need to fry the flatbreads using unrefined sunflower oil. It tastes better this way and makes a beautiful crust.
This recipe is very easy to prepare: grate the vegetables on a coarse or medium grater, after removing the peel. Then everything needs to be salted and left untouched for 5-7 minutes. The released juice is drained, and only then the remaining products are added and mixed thoroughly. You need to put it with a large spoon on a heated frying pan. Fry until done, about 3-4 minutes. In order for the pancakes to retain their fluffiness, you do not need to turn them from side to side more than once.
Recipe No. 2. Fluffy zucchini and potato pancakes with Italian herbs
If you want to add a little variety to the standard recipe, you can add onions and Italian herbs to the ingredients:
For 400 g of zucchini take 200 g of potatoes;
for this mass you will need 1 onion, 1 tsp. dry mixture of Italian herbs;
2 cloves of garlic and 1 egg;
about 150 g of flour, you can take rye;
a little salt, half a spoon of soda, pepper;
oil for frying.
Follow the step-by-step plan, and then you will get perfectly fluffy pancakes:
1. Young zucchini without seeds is ideal, then the pancakes turn out especially tender. They are cleaned and rubbed. Then add potatoes to the shredded vegetable, also grated on a medium grater.
2. The garlic needs to be chopped very well - use a press or the fine side of a grater. Add it to vegetables. Then add baking soda and all the spices, except salt, one by one.
3. Next, wheat flour is poured into the mixture, the benefits of which are greater if you pass it through a sieve in advance. Mix everything.
4. Now you can add finely chopped onion and yolk.
5. But the protein must be beaten with a mixer so that it becomes a fluffy foam.
6. Add the protein to the mixture and leave for half an hour. Then add salt and start frying.
7. You need to fry the pancakes in a frying pan with a thick bottom; there should be about 1 cm of oil in it. Spread 1-2 tbsp. l. mixture onto a heated surface, trim the contours of future pancakes and fry until golden brown.
8. After cooking, lay the flatbreads on a paper napkin to remove the oil.
You can serve this beauty with sour cream or other suitable sauce. Additionally, sprinkle the pancakes with fine herbs or chopped green onions.
Recipe No. 3. Zucchini, Potato and Green Onion Fritters
You can make fluffy pancakes with green onions added to the dough. This will require set of the following components:
2 medium zucchini, about 8 potatoes;
5 spoons of flour, 3 spoons of sour cream;
proteins in the amount of 3 pieces;
fresh green onions will need about 200 g, more according to your taste;
100 g of any hard cheese;
salt and pepper, and oil for cooking.
Vegetables, as in other recipes, are chopped using a grater and placed in a large bowl. Egg whites are whipped until foamy, added to the vegetables, then flour and hand-chopped green onions are added. Season with spices and mix well. Place the yummy on a hot frying pan with oil. Then they are sprinkled with cheese and placed in an oven preheated to 180 degrees for a quarter of an hour. When serving, add sour cream.
Recipe No. 4. Cornmeal and Zucchini Pancakes
Corn flour gives zucchini-potato pancakes an incredible taste and a very nice crispy crust. To prepare them required:
For 2 zucchini take 2 medium potatoes;
to add fluffiness you will need 1 glass of sour milk;
white or red onion (half), an egg and 150 g of corn flour;
a little salt, garlic, pepper;
Everything will be fried in oil.
The cooking process looks like this:
1. First, grate the zucchini and place it in a bowl with salt and grated potatoes. After 10 minutes, drain the liquid.
2. In another bowl, mix milk and egg, add flour and soda.
3. Onions and garlic are fried in a separate frying pan.
4. All ingredients are mixed and seasoned with pepper, then laid out in small flatbreads and fried over medium heat. The characteristic ruddy color will tell you when the cakes are completely ready.
As you can see, there is nothing difficult in making pancakes from zucchini and potatoes; you will master the recipe for lush “buns” without any problems. In the midst of summer and the zucchini harvest, you can and even should enjoy delicious pancakes every day. In addition to their benefits, they also have high nutritional value, excellent taste and an incredibly simple cooking method!
Calories: Not specified
Cooking time: Not indicated
While the zucchini season is not yet over, you need to try as many dishes as possible using this summer vegetable. These pancakes are something between traditional potato pancakes and zucchini pancakes. Very tasty, nutritious and original. Let's make zucchini and potato pancakes. The recipe with photo is in front of you.
Ingredients:
- zucchini – 1 pc. (small size);
- potatoes (medium tubers) – 3-4 pcs.;
- onion – 1 pc.;
- chicken eggs – 1-2 pcs.;
- salt - to taste;
- ground black pepper - to taste;
- fresh or dried garlic - to taste;
- wheat flour – 3-5 spoons;
- vegetable oil - for frying pancakes.
Recipe with photos step by step:
1. First, work on the main ingredients - zucchini and potatoes. Zucchini pancakes can be made from any zucchini - both old and young. Only in the case of the latter there will be less hassle. Old zucchini will need to be peeled and seeds removed. Grate the remaining pulp on a medium or fine grater. I don’t recommend grinding with a blender, because it will be more difficult to separate the juice. And the more juice, the more flour you will need. So just grate the vegetable and set it aside for now.
By the way, such zucchini can be cooked not only in summer. Find out and spoil your loved ones with zucchini pancakes in winter too.
2. Peel the potatoes, wash them and grate them too. Rinse it thoroughly to remove starch. Squeeze. And also “forget” about it for now. 
3. There are onions left. You can grind it in a blender or chop it finely. Drain the juice. 
4. Return to vegetables. Squeeze the zucchini thoroughly and place in a bowl. Do the same with potatoes. Add onion, beat in egg, add pepper and salt. Add garlic. It can be used either fresh (passed through a press or finely chopped) or dried, granulated. Add sifted flour. 
5. First add 2-3 heaped spoons. Stir if the zucchini-potato dough turns out watery, add more flour. 
6. Heat a frying pan with vegetable oil. Form the pancakes with your hands or using a spoon, place them in hot oil to fry. Cook over low heat. Better - under the lid. To ensure that the zucchini and potato pancakes cook well and evenly, do not make them too thick. After frying until golden brown on one side, turn the pancakes over and fry on the other. Cook the pancakes until all the dough is gone. While the still raw dough is standing in the bowl, waiting for its turn, juice may be released again. Be sure to drain it so that the pancakes do not fall apart in the pan. 
Serve the potato and zucchini pancakes while they are still hot. Very tasty with sour cream sauce.
How much I love zucchini pancakes! I try to cook in different versions so that I don’t get bored, and it’s more interesting this way! Some of my favorites are with potatoes! Potato and zucchini pancakes are very filling, we can say with confidence that this is a complete breakfast or afternoon snack, depending on who you are. There is room to roam around here, you can experiment with spices, add dill or other herbs instead of parsley, and you can add more garlic.
Let's get started...
Let's prepare all the necessary ingredients for making zucchini and potato pancakes.
Grate the zucchini on a medium grater, leave for 10 minutes, then add excess juice and lightly squeeze out the pulp. This way you won’t have to add a lot of flour to the zucchini.
Finely chop the onion, parsley and garlic.
Mix everything together with zucchini.
Grate the potatoes using the same grater as the zucchini and add to the bowl.
Mix the vegetable mass, add the egg, flour and pepper.
Stir again and only then add salt.
Immediately start frying the pancakes. Pour sunflower oil into the frying pan. Place pancakes by tablespoonfuls into heated oil.
When the bottom side is browned, turn over and cook the other side.
Place the pancakes on a paper towel so that all excess fat is absorbed.
You can serve delicious zucchini and potato pancakes with sour cream or sour cream and garlic sauce. If you like it, you can have it with mayonnaise.
Bon appetit!
No one will argue that zucchini is both a healthy and tasty vegetable. There are many recipes for its preparation, and one of them is potato and zucchini pancakes with the addition of herbs.
Ingredients:
- 500 g potatoes
- 500 g zucchini
- 1 onion (50-70 g)
- 1 egg
- 2 tbsp. l. flour
- 1-2 cloves of garlic
- dill
- salt, pepper to taste
This quantity of products makes 12-14 pancakes.
Preparation:
First you need to grate the zucchini. If the zucchini is young, peel it together; if it is old, remove the peel and seeds. Which grater to grate on is a matter of taste. I usually use a coarse grater, as in the recipe or, but once I saw a recipe on the Internet that suggested chopping the zucchini and potatoes in a blender. Well, I somehow didn’t dare use a blender, but grate vegetables on a fine grater - why not? I must say that I was pleased with the result; the pancakes turned out tender and tasty.
So, three zucchini on a fine grater. Then salt it, mix it, put it in a colander and set it aside for 10 minutes to allow the released juice to drain. Almost a glass of juice came out of my young zucchini, after I squeezed it some more.
We also grate the potatoes on a fine grater, add a small grated onion to it and mix. Onions will prevent the potatoes from darkening, and, of course, improve the taste. Potatoes also release a lot of juice, which needs to be drained and the potatoes squeezed out.
In a wide cup, place squeezed zucchini, squeezed potatoes, pressed garlic, 2 tbsp. l. heaped flour, 1 egg and about 2 tbsp. l. finely chopped dill.
Salt, pepper to taste and mix. The dough for potato and zucchini pancakes is ready.
As the pancakes cook, the zucchini and potatoes will still release juice. I advise you not to add more flour, but simply drain this liquid, slightly pushing the squash-potato mixture to the side.
Spoon the dough into the heated frying pan, forming small pancakes. We make the pancakes thin enough so that they are well fried. Cook over medium heat.
Fry the pancakes on both sides until golden brown.
If desired, you can place the finished potato and zucchini pancakes on a paper towel to absorb excess fat. Serve them warm with a simple, tasty sauce of sour cream, a clove of garlic, chopped dill and salt.
