Pumpkin and zucchini pancakes. Zucchini and pumpkin fritters. Pumpkin pancakes - recipe with cottage cheese and apples
Vegetable fritters are one of the most popular topics. Pumpkin squash pancakes are simple to make but healthy. After all, they cook very quickly, and that is why most of the vitamins and other useful substances are retained in them. They can be served as a separate dish, or as a side dish. This dish is good for breakfast, lunch and dinner.
Vegetable pancakes are prepared, usually in a hot frying pan or pancake maker, with a small amount of oil. Therefore, they turn out golden brown and with a crispy crust. If you want to avoid a large amount of oil, you can fry in a special frying pan with a non-stick coating. After frying, the pancakes can be placed on a napkin to drain the oil.
It is advisable to cook any types of pancakes immediately before the meal. Otherwise, after a while they lose their appetizing appearance, and the taste becomes different.
Any vegetables are foods very rich in vitamins and minerals. Zucchini is a very common culinary product with a light and delicate taste. A large number of tasty and healthy dishes are prepared from them, in various combinations. Pumpkin is an even more healthy and tasty product in its own way. This is one of the cheapest vegetables.
Pumpkin seeds are also useful if you dry them and then chew them like ordinary sunflower seeds. As many people know, not everyone eats it with pleasure. Therefore, cooks and housewives often have to find various solutions that will make the most picky people eat. The combination of pumpkin and zucchini can bring many healthy and pleasant taste sensations. One of the options is zucchini-pumpkin pancakes, which can be easily and quickly prepared at home.
Ingredients
- Small pumpkin – 0.5 pcs.;
- Medium zucchini – 2 pcs.;
- Garlic cloves – 2 pcs.;
- Chicken egg – 1 pc.;
- Cheese – 50 g;
- Parsley – 1 bunch;
- Flour – 5 tbsp. l.;
- Nutmeg, pepper, salt - to taste.
Zucchini and pumpkin pancakes: recipe
When starting to prepare pancakes, the first thing you need to do is prepare the vegetables. Rinse and wipe thoroughly. Peel the garlic cloves. Break the egg and pour into a suitable container. Cut off the cheese, prepare the flour and spices.
Peel the pumpkin from seeds and peel. Sometimes the pumpkin is baked to make it softer. But you can use it raw. Grind the cheese on a fine grater. Grind the garlic and then the pumpkin. Grate 2/3 of the zucchini on a coarse grater, and the rest on a fine grater. Zucchini is a watery product. Therefore, it is better to grate them separately, and then squeeze out the juice, and only then mix them with the rest of the ingredients. It is possible in another, convenient order. This will not change the taste and benefits. After thoroughly beating the egg, pour it over the grated vegetables and cheese. Chop the parsley and pour into the resulting mixture. Salt, pepper, add nutmeg and mix.
Add flour to the resulting mixture, simultaneously stirring until the mass becomes viscous like sour cream.
Pour a little vegetable oil into a frying container (pancake pan, frying pan, etc.) and then heat it thoroughly. Place in a frying pan, shape and fry until golden brown, about 2-3 minutes on each side. This is the simplest recipe for making pancakes.
Improvisation with pancakes
In fact, the ingredients can be changed to suit your tastes. After all, cooking is a great creative testing ground for your thoughts and improvisations. For example, in pumpkin-squash pancakes, in addition to the main ingredients, you can add carrots, which is an equally healthy product.
Some people add oat bran, raisins, cottage cheese, and milk. Some people add apples or other fruits. For spices, in addition to salt and pepper, sugar, cinnamon, vanillin, nutmeg, etc. are added. This is a matter of taste preferences of everyone who cooks. You can also add sour milk or kefir to the dough. Sometimes baking powder is added
Healthy zucchini and pumpkin pancakes (video)
Pancakes can be served with sour cream. For those who love sweets, you can have it with condensed milk or jam. Bon appetit!
Recipe for zucchini and pumpkin pancakes (photo)
Golden autumn has come into its own, but the variety of bright and juicy vegetables still delights us with its abundance. I offer a quick and easy recipe for pumpkin and zucchini pancakes. They can be prepared for breakfast or snack.
Use any variety of zucchini, you can take both young and more mature ones. I have a large zucchini lying around in my kitchen, I shouldn’t throw it away. I washed it, peeled it and used it to make hearty pancakes.
To prepare pumpkin and zucchini pancakes, we will need zucchini, pumpkin, flour, egg, salt, onion, ground pepper, herbs, and vegetable oil.
Rinse the pumpkin and zucchini thoroughly and dry with a towel. Remove peel and seeds. There is no need to do this for young zucchini.
Grate both ingredients on a coarse grater or pass through a food processor. Place in a deep bowl.
Peel the onion. Cut into small slices. If desired, you can add a clove of garlic. Mix all the vegetables.
Add chicken eggs to the pumpkin-zucchini mixture and mix again.
Add wheat flour. Stir.
From greens, take parsley or dill. You don't have to add it if you don't like it. Rinse and dry to remove excess moisture. Chop finely and add to grated vegetables. Season to taste with salt and ground black pepper. Stir.
Heat vegetable oil in a convenient frying pan. Add spoonfuls of dough. Fry over moderate heat on both sides until golden brown.
Place the fried pumpkin and zucchini pancakes on a paper towel to remove any remaining oil and serve immediately hot.
Bon appetit!
I would like to offer a recipe for a truly autumn dish - pumpkin and zucchini pancakes. The pancakes turn out very tender and tasty. Many people will like these pancakes; they can be served both hot and chilled. Sour cream or sour cream sauce will perfectly complement this dish.
Ingredients
To make pumpkin and zucchini pancakes you will need:
egg - 1 pc.;
zucchini - 1-2 pcs. (400 g);
pumpkin - 100 g;
dill - 3 sprigs;
salt - to taste;
flour - 5 tbsp. l.;
vegetable oil for frying.
Cooking steps
Wash, dry and grate zucchini and pumpkin, peeled.
Finely chop the dill and add to the pumpkin and zucchini.
Beat in the egg, add flour and salt to taste. Mix. The consistency of the dough for pumpkin and zucchini pancakes should be like very thick sour cream.
Place pancakes by the tablespoon in a well-heated frying pan with vegetable oil and fry on both sides until golden brown.
Fry the pancakes for about 2-3 minutes on each side over medium heat. Place the finished pancakes on a paper towel to remove excess fat.
Delicious and very tender inside, pumpkin and zucchini pancakes are ready.
Bon appetit!
Cooking time – 35-40 minutes.
Ingredients:
- pumpkin – 200 g;
- zucchini or zucchini – 200 g;
- chicken egg – 1-2 pcs.;
- wheat flour -1.5-2 tbsp;
- garlic – 2 teeth;
- dill – 2-3 sprigs;
- salt – 0.5 tsp;
- ground black pepper – 0.1 tsp;
- vegetable oil (for frying) – 3 tbsp.
Wash the zucchini, dry it and grate it on a medium grater. If the vegetable is mature, then first remove the rough peel and take out the seeds. Place the grated zucchini in a deep bowl and leave for 15-20 minutes to release juice.
Peel the pumpkin and remove the seeds. We grate it in the same way as the zucchini, using a medium grater.
Squeeze the zucchini or place it in a sieve. If you leave all the juice, you will have to add a lot of flour to the dough and the pancakes will not be as tender. Add grated pumpkin to the zucchini and break one large egg.
We grate the peeled garlic cloves on a fine grater or pass them through a press and add them to the vegetables along with the chopped herbs.
Salt and pepper to taste. Mix everything thoroughly.
Sift the flour and add to the main mixture.
The dough is not very thick, and due to the grated vegetables, it is not entirely homogeneous. Therefore, before each placing the pancakes on the frying pan, the dough must be mixed.
Place the frying pan with vegetable oil on the stove and heat over medium heat. Fry pumpkin and zucchini pancakes in a preheated frying pan on both sides until golden brown. For each pancake you need about one tablespoon of dough.
Place the prepared pumpkin and zucchini pancakes on a plate lined with a paper towel. Leave for 5-7 minutes so that the towel absorbs some of the oil and they turn out less greasy.
After this, serve the still warm pancakes on the table along with sour cream or your favorite sauce.
Bon appetit!
Pumpkin and zucchini pancakes are not only a tasty, but also a healthy treat. They are served for breakfast, lunch or afternoon tea. At the same time, the dish remains tasty even after it cools down. Pancakes are stored in the refrigerator for several days.
Considering the low cost of the main ingredients, pumpkin and zucchini pancakes are sure to become a favorite dish in the family. They are quick and easy to prepare, so they are also a great solution when unexpected guests show up on the doorstep.
Advice! Even overripe and stale fruits are suitable for making pancakes. You can use any type of zucchini.
The main advantage of pumpkin is its ability to remove waste and toxins from the human body, as well as stabilize the gastrointestinal tract. It improves metabolism, normalizes water-salt balance and increases hemoglobin. The presence of a large amount of vitamins A, B2, B3, B1, B9, B6, PP, C, as well as iron, magnesium and zinc make it indispensable for people suffering from hypertension, diabetes and atherosclerosis.
Zucchini will provide the body with fiber, phosphorus, beta-carotene, ascorbic acid, retinol and manganese in large quantities. Among the vitamins, it contains A, E, C, PP and representatives of group B. The vegetable is recommended to be included in the diet of people with anemia, high blood pressure, and metabolic disorders. The presence of useful components allows you to have a positive effect on the functioning of the liver and kidneys.
Ingredients
Servings: – +
- pumpkin 300 gr
- zucchini 300 gr
- flour 100 gr
- chicken egg 1 PC
- vegetable oil2 tbsp. l.
- table salt to taste
Calories: 95.12 kcal
Proteins: 4.22 g
Fats: 1.5 g
Carbohydrates: 16.55 g
25 min. Video recipe Print
First, prepare the vegetables. The pumpkin is washed under running water. After this, remove the peel using a knife. The vegetable is grated.
Then the zucchini is cooked. It is washed under running water and cut in half. After this, the seeds are removed from the zucchini. Grate the zucchini on a coarse grater along with the peel. The resulting liquid is squeezed out.
Break an egg into the pumpkin and zucchini.
Pancakes are fried for 2 minutes on each side. Turn over using a wooden spatula. The pancakes need to be stewed; to do this, 1 minute before the end of frying, cover the pan with a lid and let the pancakes cook.
Place the finished pancakes on a plate previously covered with a paper towel. This will get rid of excess oil.
Pumpkin and zucchini pancakes are ready to eat. They go perfectly with sour cream. They can also be served without additional ingredients. To diversify the taste, garlic, favorite herbs and spices are added to the pancakes.
