Fire Safety Encyclopedia

Zucchini pancakes with carrots and cheese. Zucchini pancakes with carrots and herbs, photo recipe. Method for preparing zucchini pancakes with carrots and herbs

Step 1: Take carrots and zucchini.

I suggest you try a rather simple dish, but very tasty - carrot and zucchini pancakes. Many people make pancakes either from zucchini or carrots, but if you combine these two vegetables, you get, in my opinion, a rather tasty and healthy dish. They will require quite a bit of flour and any oil. We peel our carrots and zucchini with a knife. Then we take a grater and rub vegetables on it. It is best to choose the smallest side of the grater and then the vegetables will be very tender. Mix shabby zucchini with carrots in a small bowl. Now season them with a little salt and black pepper to your liking.

Step 2: Mixing the ingredients.

Let me tell you a little secret. In order to reduce the amount of flour added to our already shabby vegetables, we need to give them the opportunity a little brew for 10 minutes... Thanks to this, our zucchini and carrots will secrete excess juice, because of which we can get flour pancakes, not vegetable ones. Therefore, it is so important to wait for the juice to drain, drain it and continue making our pancakes. Now add a couple of eggs to our vegetables, some more pepper, squeeze out the garlic, fine herbs and add wheat flour. We mix everything well. In the end, the dough should be similar to the consistency of thick sour cream.

Step 3: Fry the carrot-squash pancakes.

We take our medium-sized frying pan, heat a little oil, either sunflower or olive oil on it. When the oil is warmed up, then put our mass in the form of pancakes with a spoon in a frying pan. Using a wooden spatula, turn our pancakes from one side to the other until a golden crust appears. This process will take approximately 6-7 minutes to brown the pancakes on each side. When the pancakes are ready, they should be laid out on a towel, preferably paper, so that it absorbs the excess oil.

Step 4: Serve the carrot and zucchini pancakes.

Ready-made pancakes can be eaten with sour cream or mayonnaise. To eat them with sour cream is not only tasty, but also healthy, because all the vitamins contained in carrots are easily absorbed in the body only in the presence of animal fat. Bon Appetit!

If you have neither sour cream nor mayonnaise at hand, we recommend replacing them with ordinary butter. Thus, vitamins will enter your body with animal fat, which will help them quickly assimilate.

In order to shorten the cooking time of the pancakes or to make them more juicy, we recommend covering the pan with a lid and frying the pancakes over very low heat.

Children usually do not like such pancakes very much. Therefore, in order for them to like them, we recommend adding a little sugar to the pancake dough during the preparation process. Sweet pancakes can then be served with jam, jam or condensed milk. No child will refuse such a delicacy.

As soon as the first fresh vegetables appear on the shelves of markets and shops, you immediately want to cook something tasty, light, healthy and vitamin-rich from them. One of these dishes is vegetable pancakes. You can cook them from anything - cabbage, potatoes, carrots. But the most delicious are still squash.

Zucchini are perfect for pancakes. Their flesh is tender, juicy, and the pancakes turn out to be simply licked. In addition, this vegetable can be perfectly combined with other vegetables, for example, with potatoes, pumpkin, and also with meat.

But this time we will cook zucchini and carrot pancakes - a healthy summer vegetarian dish.

Agree that in summer, in hot weather, hot food simply does not go down your throat. And fiddling around the stove in the heat is a thankless task. That is why I want something light, quick to prepare, and so that it is equally tasty both hot and cold. This is where carrot and squash pancakes come to the rescue. The advantage of this dish is that you can cook them a whole pot and eat them cold for breakfast, lunch and dinner. It is prepared quite simply and quickly, and the amount prepared is more than enough for a large family or company. For example, I often cook these pancakes for picnics with my friends. While the main treat of the picnic - shashlik - is expected - the guests are happy to refresh themselves with my pancakes.

Ingredients:

Zucchini - 0.5 kg;
Carrots - 250 g;
Semolina - a couple of tablespoons;
Chicken eggs - 2-3 pieces;
Garlic - 2 cloves;
Salt to taste;
Ground black pepper - to taste;
Vegetable oil for frying

Preparation:

Prepare vegetables - wash them, dry them. If the zucchini is young, grate them on a coarse grater along with the rind. If old, cut off the thick skin, cut it in half, remove the seeds and fibers from the core, and only then can you grate them.

Salt the squash and set aside for an hour.

Grate the peeled carrots as well, but on a medium grater. Please note that initially the carrot mass should be 2-3 times less in volume than the squash.

Pour semolina into a container with carrots and beat in eggs, pepper.

Stir everything and also set aside the bowl to soften the semolina and soak in the carrot juice.

An hour later, you can start preparing the zucchini and carrot pancakes themselves. By that time, the zucchini will start juice and decrease in volume.

Squeeze out the liquid with your hand so that the zucchini turns into a kind of plastic mass. The less liquid remains, the better the pancakes will cook.

After all the liquid is gone, the volume of the grated zucchini should be reduced by three times.

Add prepared carrots to the zucchini. Now the volume of the two important ingredients for our dish is almost the same. If you cook pancakes according to this recipe, the presence of carrots gives a pleasant taste and color, pancakes will not be completely "boring".

Combine vegetables and add garlic (finely chopped or crushed in a garlic press) for flavor.

Fritters made from carrots and zucchini are very tasty and, in addition, they are quite a dietary product that is very healthy for the figure. Zucchini is used for the preparation of many dishes, as it is easily absorbed by the body. This product is simply irreplaceable for people suffering from diseases of the gastrointestinal tract.

In the midst of summer, you can easily and quickly prepare very tender, soft, healthy and at the same time dietary marrow-carrot pancakes. They can be prepared in a wide variety of ways, and each recipe is unique and interesting in its own way.

Zucchini pancakes are great for breakfast, as they are a dietary meal that gives you a boost of energy.

Even small children who do not like to eat vegetable dishes will like this dish. For very young children, you can make delicious sweet pancakes from zucchini, carrots and homemade cheese. The pancakes have a pleasant, fairly well-pronounced zucchini flavor and practically no carrots.

Ingredients

  1. Medium-sized zucchini - 3 pcs.;
  2. Medium carrots - 2 pcs.;
  3. Garlic - 2 cloves;
  4. Onions - 2 pcs.;
  5. Semolina - 150 g;
  6. Chicken egg - 1 pc.;
  7. Salt;
  8. Pepper;
  9. Vegetable oil.

Delicious zucchini and carrot pancakes: a recipe

Zucchini and carrot pancakes are very easily absorbed by the body, prevent the occurrence of obesity, do not allow the body to accumulate excess fat.

The step-by-step preparation of pancakes is very simple and even a novice cook can handle this dish.

  1. Cut the onion into strips and fry in a pan with preheated oil. Fry onions until golden brown, stirring constantly.
  2. If the skin of the zucchini is young, then peeling it is absolutely not necessary, and you can rub the zucchini on a coarse grater directly with the skin. If the zucchini rind is rather tough, then before you rub the zucchini, it must first be cleaned.
  3. Peel the carrots and rub them on a fine grater. Zucchini should be mixed with carrots and passed through a press, grated or just chopped garlic.
  4. Separately, break the egg into a bowl and beat it well with a whisk. Pour the egg into the vegetable mixture, add the semolina, and mix everything until smooth, making sure that there are no lumps in the prepared mixture.
  5. The resulting mixture must be mixed with pre-fried onions, which must be cooled slightly. Then salt and pepper the resulting mixture and mix everything thoroughly again until a homogeneous state is formed.
  6. When the mixture is completely ready, you need to leave it for about 20 minutes at room temperature so that the semolina swells a little.
  7. Heat oil well in a skillet. Spoon into pancakes and fry in a pan until cooked over medium heat.

After the pancakes are fried, they need to be transferred to a paper towel to absorb the fat.

You need to spread the pancakes on plates in portions and add sour cream.

You can supplement the dish with slices of grapefruit, which will help the dish to digest faster and help to make the figure beautiful and slim.

The most delicious pancakes made from carrots and zucchini

To make the squash-carrot pancakes very tender, tasty and more dietary, you can add oatmeal to the vegetable mixture instead of semolina. Dough for pancakes can be prepared in advance, put them in the refrigerator, and then, if necessary, take out and fry in hot vegetable oil.

You can also serve zucchini pancakes with garlic sauce. To prepare such a sauce, it is necessary to add finely chopped or finely grated garlic to the sour cream, as well as chopped dill. Mix everything well and salt to taste.

Delicious zucchini and carrot pancakes (video)

You can make a squash cake. To prepare such a cake, you need to fry pancakes with a larger diameter, and then smear them with mayonnaise mixed with garlic, and put one cake on top of the other. You can put slices of fresh tomato between the cakes if you like.

Zucchini and carrot pancakes (photo)

Of course, it is possible all year round. In mood, this simple dish is especially good for breakfast in early spring.


RECIPE FOR VEGETABLE CARROT AND ZOOBIES

What do you need:
1 cup flour
1 tsp baking powder
1 tsp ground coriander
3/4 tsp salt
1 cup milk
1 egg
1/4 tsp lemon peel
1/4 tsp pepper
2 large carrots, grated (about 1.5 cups)
1 squash, grated (about 2 cups)
1/2 bunch chives, finely chopped
1 garlic clove, minced
1/2 cup yogurt or kefir
1 tbsp. l. fresh mint leaves, finely chopped
1 tbsp. l. olive oil
vegetable oil for frying

Light and nutritious vegetable pancakes. Photo: thinkstockphotos.com

How to cook vegetable pancakes from carrots and zucchini:

1. For batter, mix flour, baking powder, ground coriander and 1/2 teaspoon of salt in a bowl.

2. In another bowl, combine milk, egg, lemon zest and pepper.

3. Add dry ingredients to liquid ingredients and mix. The dough should be slightly thicker than the cream. If it turns out thicker, add milk, if it is very liquid, add flour.

4. Put the grated carrots, zucchini and green onions into the dough and leave for 15 minutes.

Vegetable pancakes from carrots and zucchini

5. For the sauce: mix the chopped garlic with 1/4 teaspoon of salt, and use the flat side of a knife to crush well on the board.

6. In a bowl, combine garlic, yogurt, mint leaves and 1 tbsp. tablespoons of olive oil (Extra Virgin). Cover and refrigerate until serving.

7. Heat vegetable oil in a heavy-bottomed skillet and fry pancakes for 2-3 minutes on each side, until crispy.

Vegetable pancakes from carrots and zucchini

As soon as the zucchini season begins, there are always zucchini pancakes on my table. I cook them in different versions, each is good and tasty in its own way. We have loved such pancakes for a long time and never linger for a long time. This is a great option for breakfast or a quick snack. Today I offer you zucchini pancakes with carrots. These pancakes can be served with sour cream or garlic sauce.

To make pancakes, we need zucchini (I weighed it already peeled), carrots, onions, onions, garlic, eggs, paprika, ground pepper, salt, parsley, flour and sunflower oil. If the zucchini is young, then the skin may not be peeled.

Grate the zucchini, let it settle a little and drain the liquid that has evolved. You can squeeze out slightly.

Add the carrots grated on a medium grater to the zucchini. Chop the onion into cups and squeeze out the garlic. Chop the parsley. Add pepper and paprika.

Mix vegetables and add eggs. Then add flour.

Stir the mixture with flour and only then add salt (so a lot of liquid will not have time to stand out from the zucchini and you will not have to add more flour).

Mix the vegetable mixture with salt again and start frying immediately. Heat the sunflower oil and spread the vegetable mixture with a tablespoon.

After frying one side - turn over.

Serve freshly baked pancakes - they are very tender and delicious!

Bon Appetit!

To share with friends:
Similar publications