Zucchini pancakes. Delicious potato and zucchini pancakes Potato pancakes with zucchini in the oven

During zucchini season, make potato and zucchini potato pancakes. This is an incredibly tasty dish. It can be prepared for breakfast, dinner and snacks. Thin crust, delicate taste, how good they are. I’ll tell you how later, but they are cooked not only in a frying pan, but also in the oven and slow cooker.

Ingredients:
Zucchini 1 pc. medium size
Potatoes 2 pcs. medium size or 1 large
Onions 1 pc.
Egg 1 pc.
Wheat flour 3 tbsp. spoons
Salt 0.5 teaspoons
Ground pepper (spices) to taste

Draniki from zucchini and potatoes, recipe with photos step by step in a frying pan:

1. We prepare pancakes from the following products: zucchini, potatoes, eggs, onions, salt, pepper, sunflower oil.

2. First of all, let's prepare the vegetables. Peel potatoes and onions. If the zucchini is young, then there is no need to remove the peel. But if the zucchini is already ripe, cut off the skin. Cut it into two parts; if the seeds are large, remove the middle. In my case, the fruits are young and I didn’t have to do any manipulations.

3. Grate the zucchini on a coarse grater. Add salt to taste. I added 1/3 of a teaspoon of salt.

4. Wash the potatoes after peeling and wipe with a napkin to remove drops of water. Grate on a medium grater.

5. Cut the onion into small cubes. It will give the zucchini pancakes a slight piquancy.

6. The grated zucchini released its juice while we were preparing the rest of the vegetables. Depending on the variety, there may be more or less juice. I have quite juicy fruits and a lot of juice. Use your hands to squeeze out as much liquid as possible.

7. It's time to combine all the ingredients. Take a deep bowl, put zucchini, potatoes, onions into it, break eggs, add flour and don’t forget to add spices.

8. Mix everything. We do this quickly so that the juice does not appear again.

9. Use a spoon to form pancakes, making them medium in size. I try to press the composition of the spoon against the side of the bowl. This technique allows you to separate the liquid if it appears.

10. Pour vegetable oil into a frying pan and heat it well. When the oil is warm enough, transfer the prepared zucchini pieces. Fry them until golden brown.

11. Then turn the workpieces over and fry on the other side. Reduce heat and bring to readiness.

12. Serve warm. You can offer them sour cream, mayonnaise, garlic sauce. Although they are also very tasty on their own.

Draniki are a hearty and simple potato dish. In addition to the classic recipe, there are many other variations of preparing potato pancakes. In the summer, we suggest preparing pancakes from potatoes and zucchini. They turn out very crispy on the outside and soft on the inside; potato pancakes with zucchini are best served with sour cream or sour cream and garlic sauce. Fried and delicious, they are perfect for breakfast, lunch or dinner. Be sure to serve them hot. In winter, they can be prepared using frozen zucchini.

Taste Info Potato main courses / Second course: zucchini and eggplant / Potato pancakes

Ingredients for 2 servings:

• potatoes 5 pcs.;
• zucchini 1-2 pcs.;
• onion optional;
• clove of garlic 1-2 pcs.;
• wheat flour 2-3 tbsp;
• salt 0.5 tsp;
• nutmeg (ground) pinch;
• ground black pepper a pinch;
• vegetable oil 5-7 tbsp. l.

How to make pancakes from potatoes and zucchini

For these potato pancakes, the first thing you need to do is prepare the zucchini. To do this, rinse the vegetable and cut it in half. If there are large seeds inside, it is better to remove them with a spoon. If the fruit is young, then simply cut off the stalks. Also thinly cut the peel from a mature zucchini with a vegetable peeler.


Place the coarsely chopped zucchini into a bowl. Sprinkle the zucchini with salt and leave for 5 minutes. After this, squeeze the zucchini juice firmly and drain it. Excess moisture is not needed at all when preparing potato pancakes, to which zucchini is added.


Peel the potatoes and grate them on a fine grater, add them to the zucchini mixture. Potatoes are grated very finely and require less cooking time than zucchini.


Add flour to the bowl to bind the total vegetable mass, mix with a spoon.

To add a piquant aroma, add a pinch of ground nutmeg and black pepper to the potato-zucchini mixture. Finely chop a clove of garlic and add to the resulting mass. Use dill and parsley to taste. Use the onion for such pancakes if desired. Finely chop it and add to the rest of the ingredients for potato pancakes.

Heat the frying pan well and pour a spoonful of vegetable oil. To prevent potato pancakes from sticking to the bottom of the pan, use dishes with a non-stick bottom. Use a tablespoon to scoop the mixture out of the bowl and place it in the frying pan, smoothing it out slightly. Do not try to make the potato pancakes thick, otherwise they may not cook well inside. Over moderate heat, fry pancakes on both sides until crispy.


After cooking, immediately place the potato pancakes on a plate.


To serve, arrange potato and zucchini hash browns in a circle and pour a few tablespoons of sour cream into the resulting hole.

How to cook potato pancakes from zucchini and potatoes in the oven recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Vegetable pancakes made from grated potatoes (zucchini, pumpkin) are very popular and loved by many. Their recipe was repeatedly improved, various ingredients were added to it (minced meat, cheese, mushrooms and herbs), so it is not surprising that a cooking method appeared that differed from the more familiar frying in oil for most people. Draniki cooked in the oven will delight people who carefully monitor their fat intake.

Contents [Show]

Draniki are a dish that is primarily associated with potatoes, so it’s better to master the preparation of grated vegetable pancakes with this classic recipe, which will help you master the basics of technology and reveal the main secrets.

Potato pancakes in the oven are prepared from the following products:

• 750-800 g medium potatoes;
• 1 egg;
• 120 g onion;
• 50 g sour cream;
• 50 g flour;
• 6-12 g garlic;
• vegetable (sunflower or other) oil for greasing the baking sheet;
• salt and pepper to taste.

Cooking technology step by step:

1. Peel and thoroughly wash vegetables used in the cooking process. Chop the onion and other hot vegetable (garlic) using a knife;
2. Taking a grater with large holes in your hands, grate the potatoes in small portions to make it easier to squeeze out the released juice.
   

   Grated potatoes darken very quickly. This does not have the best effect on the taste and appearance of the finished dish. A small amount of sour cream added to chopped potato tubers can prevent darkening.

3. Once all the potatoes are chopped, mix them with sour cream. Then beat in the egg, add onion and garlic, salt and pepper the mixture to taste;
4. The final stage of kneading the potato “dough” is adding flour. You may need a little less or more than the recipe amount, depending on the juiciness of the resulting mass;
5. Lightly grease the baking sheet with oil, then use a tablespoon to spread round potato cakes over it - pancake blanks, which should be baked in a preheated oven until an appetizing golden brown crust.

Zucchini pancakes in the oven

In addition to potatoes, other vegetables are also used to make potato pancakes. Thus, the dish made from zucchini is more tender, which is perhaps why its popularity is no less than that of the classic potato dish.

Zucchini pancakes in the oven are prepared from the following set of ingredients:

• 500 g of fresh young zucchini;
• 2 chicken eggs;
• 100 g flour;
• 30 g fresh dill;
• salt and spices to taste.

How to cook:

1. In a suitable sized bowl, grate clean washed zucchini with previously trimmed places where the inflorescence and stalk are attached. It is permissible to use either a large grater or one with medium holes for chopping;
2. Let the grated zucchini mass stand for a while to release the juice, which will then need to be carefully squeezed out and drained;
3. After this, raw eggs, finely chopped herbs and flour are added to the squeezed zucchini. You should not be overzealous with the last product, so that the finished pancakes do not turn out dull;
4. Place the finished dough (with the consistency of thick sour cream) onto a prepared baking sheet with a tablespoon, spreading it into separate flat cakes, and bake in a preheated oven at 200 degrees; this will take approximately 20 minutes.

If you want the finished pancakes (from potatoes, zucchini or other vegetables) to be equally golden brown on each side, you just need to carefully turn them over ten minutes before the end of baking, without falling apart and maintaining their shape, to the other side.

Minced meat recipe

The recipe for these pancakes in the oven will appeal to men, because thanks to the minced meat in the ingredients, the pancakes turn out to be quite filling. Another important point is that potato pancakes with meat filling are prepared in a silicone muffin mold, but first things first.

To bake hearty potato and meat pancakes, you need to have the following products on hand:

• 800 g peeled potato tubers;
• 200 g minced meat;
• 120 g of your favorite hard cheese;
• 1 egg;
• salt, spices for potatoes and minced meat to taste;
• vegetable oil for processing the mold.

Method for kneading and baking potato dough:

1. Grate the potatoes using a grater with toothed holes or simply grate them on a very fine grater. Be sure to squeeze out the juice that will be released. To get sufficiently pressed potatoes, you will need to repeat the procedure at least three times;
2. Also grate the cheese on a fine grater. Combine potatoes, cheese, egg, salt and spices. Mix the dough thoroughly with your hands so that all its components are evenly mixed into it;
3. Season the minced meat with spices and salt to taste, and mix well. Grease silicone muffin tins with vegetable oil;
4. Place a tablespoon of batter in the bottom of each muffin tin and spread along the sides. Then put a spoonful of minced meat, which should be covered again with potato dough;
5. Place the pan covered with food foil in the oven for 40 minutes. 10-15 minutes before the end of cooking, remove the foil so that the pancakes in the oven become a beautiful color, but you should not overcook them. In this case, the crust can become very tough.

Draniki with mushroom filling in the oven

Potato pancakes with mushrooms are very tasty and satisfying. Champignons or other mushrooms are perfect for the filling. The dish is prepared quite quickly and is therefore ideal for breakfast or dinner.

Proportions of products needed for cooking:

• 600 g potatoes;
• 300 g champignons;
• 30 g sour cream;
• 1 chicken egg;
• 70 g onions;
• 50 g flour;
• 30 g dill;
• vegetable oil for frying mushrooms;
• salt and spices to taste.

Sequencing:

1. For the filling, fry the onions and mushrooms in a small amount of vegetable oil, add salt and pepper;
2. Prepare the dough base for potato pancakes by mixing grated and squeezed potatoes with egg, sour cream, chopped dill, salt, spices and flour;
3. Form pancakes on a greased baking sheet. To do this, you should use a culinary ring (or a ring cut from a plastic bottle). A little potato dough is laid out in it, then mushroom filling and dough again. Everything is evenly distributed throughout the ring, and then the ring is removed.
   

   Any potato pancakes with filling should not be very thick. Workpieces more than 1.5 cm in thickness are guaranteed to remain raw inside.

4. Formed potato pancakes, sprinkle lightly with olive oil and bake in the oven until cooked.

Recipe for potato pancakes with cheese in the oven

Golden-brown crispy crust, and underneath is tender potato pulp with the taste of your favorite cheese. This is the impression left by potato pancakes with cheese prepared by baking.

List of ingredients:

• 600 g potatoes;
• 120 g hard cheese;
• 2 eggs;
• 30 g melted butter;
• 10 g green onions;
• 1 clove of garlic;
• salt, oregano and pepper to taste.

Progress:

1. After peeling and washing the potatoes in water, grate them using a coarse grater. Place it in a bowl or other suitable container with ice water for ten minutes. Then squeeze well, pour melted butter into it, beat in raw eggs, large cheese shavings, chopped onions and garlic, salt and spices;
2. Stir the mass well. After moistening your hands, form round or oval pancakes and place them on a greased baking sheet. Bake the potato pancakes until ready in a well-heated oven. The optimal cooking temperature is 200-220 degrees Celsius;
3. There is another technology for preparing potato pancakes with cheese in the oven. From potato (but without cheese) dough, pancakes are formed and placed on a baking sheet, sprinkled with cheese shavings, and then baked.

As you know, zucchini is a very healthy vegetable. It is perfectly absorbed by the body and has a positive effect on digestion and skin condition, and is indispensable in the diet of people who adhere to a healthy lifestyle. A variety of dishes are prepared on its basis. Today we decided to look at a few simple recipes. So, we suggest making squash pancakes. We will share several recipes for this dish, which will allow you to diversify your menu and please your household.

Quick zucchini pancakes

It will take you no more than half an hour to prepare this dish. The result will definitely please both you and your family members. We will make potato pancakes from the following ingredients: a couple of zucchini, two eggs, four tablespoons of flour, a bunch of fresh herbs, one teaspoon each of salt and oregano, a little pepper, 50 ml of vegetable oil. From the listed products you should get 5-6 servings of the dish.

Cooking process

Peel the zucchini and grate it. Add eggs and mix. Wash, lightly dry and finely chop the greens. We put it on the zucchini. Add salt, seasonings, and flour there. Mix. We will use this dough to fry squash pancakes. Heat sunflower oil in a frying pan. Fry pancakes over medium heat on both sides until golden brown. The finished dish is best served hot. It goes well with sour cream. Bon appetit!

Potato and zucchini pancakes

We bring to your attention another simple recipe for a delicious dish. To prepare it, we will need ingredients from the following list: potatoes - 6 medium-sized tubers, one zucchini, one egg, 5 tbsp. spoons of flour, 0.5 teaspoon of salt, pepper to taste, vegetable oil - 6 tbsp. spoons

Instructions

So, let's start preparing potato and zucchini pancakes. This process will take you no more than half an hour. If you use young zucchini, grate it entirely. Otherwise, the vegetable should first be peeled and seeds removed. We also peel, wash and grate the potatoes. Mix vegetables. Add the egg and mix. Then add salt, pepper and flour. Mix the mass thoroughly. Heat the oil in a frying pan and spoon out the vegetable dough for future pancakes. Fry them on both sides until golden brown. The resulting pancakes can be served with sour cream or your favorite sauce.

Zucchini pancakes with cheese

We offer another recipe for this dish. These pancakes turn out very airy and tender. We will prepare them from the following products: two eggs, one medium-sized zucchini, 100 grams of hard cheese, a little salt and pepper, vegetable oil.

To begin, grate the zucchini and add salt. Leave them for a while so that excess moisture comes out. At this time, beat the eggs in a separate bowl. Add flour and pepper to them. Grind the cheese and add it to the dough. Mix well. Squeeze out the chopped zucchini and mix with the dough. If you do not free the vegetables from excess moisture, you will have to add more flour. Pour oil into the frying pan and heat thoroughly. Then fry the zucchini pancakes with cheese on both sides. Place the finished pancakes on a plate and serve. Bon appetit!

Zucchini pancakes in the oven

Most housewives are accustomed to preparing this dish using a frying pan. However, there are a lot of recipes that involve baking pancakes in the oven. We propose to consider several of them.

In the oven, squash pancakes, the recipe for which we offer you, are no more difficult to prepare than the analogue of this dish in a frying pan. First, let's find out what products we need for this. So, you should stock up on the following ingredients: young zucchini - 1 kg, one egg, a small onion, flour - 6 tablespoons, salt to taste.

We wash the zucchini and chop it using a coarse grater. Place the resulting mass in a colander, add salt and stir with a spoon to drain excess juice. After this, put the zucchini back into the bowl. Break the egg here and mix. Peel the onion and finely chop it. Then we send it to the zucchini. Add flour. Mix the dough. Spoon the future squash pancakes onto a baking sheet lined with baking paper. Place the pancakes in the oven. They should bake for about 20 minutes at 200 degrees. If necessary, the pancakes can be turned over during the baking process if the bottom part begins to burn. All you have to do is transfer the finished pancakes to a plate and serve. Zucchini pancakes in the oven turn out completely low-fat and very tender. Bon appetit!

Recipe for zucchini pancakes with garlic sauce

If you are tired of banal pancakes with sour cream, try making this dish. These pancakes will turn out very tender, and the garlic sauce will give them a unique taste and aroma. If you decide to pamper yourself and your household with this dish, make sure you have in your kitchen such products as half a kilo of zucchini, one egg, onion, 2-3 tbsp. spoons of flour, vegetable oil, salt and pepper. We will make the sauce from the following ingredients: a couple of cloves of garlic, 50 g of mayonnaise, a little salt and pepper. If you prefer to do without mayonnaise, you can replace it with vegetable oil or sour cream.

The squash pancakes, the recipe for which we are considering, should begin by preparing the vegetables. So, grate the pre-washed zucchini on a coarse grater. Lightly season them and leave for a few minutes. Peel the onion and chop it. Now let's make the sauce. To do this, chop the garlic using a press. Add mayonnaise, pepper and salt. Mix well. The sauce is ready. We continue to make dough for potato pancakes. Squeeze the zucchini to remove excess liquid. Add chopped onion and flour to them. Add the egg, salt and pepper. If necessary, add a little vegetable oil. Spoon the dough into a heated frying pan and fry the potato pancakes on both sides, carefully turning them over. Serve the finished dish hot with garlic sauce. Bon appetit!

How to prepare a recipe for potato pancakes from zucchini and potatoes - a complete description of the preparation so that the dish turns out very tasty and original.

Zucchini season is in full swing and I'm enjoying cooking all sorts of dishes with them. This recipe is simple, quick, tasty and satisfying. These potato pancakes taste very similar to the classic ones, but more tender and juicy. Both children and adults will enjoy eating this dish, especially if served with sour cream or sour cream and garlic sauce. You can serve them for breakfast, lunch, and as a light dinner. Be sure to serve them hot, then although they will be soft and tender on the inside, they will remain pleasantly crispy on the outside. In general, zucchini itself is quite a healthy vegetable, which has a wonderful effect on the body as a whole and is very well absorbed, but not everyone loves it, but in this cunning but simple way you can feed some picky people. Potato and zucchini pancakes are prepared in no more than half an hour; the recipe is simple, which even an inexperienced cook can handle. It turns out very tasty, I recommend trying it and diversifying your daily menu.

Ingredients:

• potatoes – 2 pcs.
• zucchini – 1 kg.
• onion – 1 pc.
• egg – 2 pcs.
• flour – 100 grams.
• greens - to taste.
• salt - to taste.
• spices - to taste.
• vegetable oil – in fact.

• Number of servings: 4.

How to make pancakes from potatoes and zucchini:

Grind the zucchini on a fine grater and squeeze out excess moisture well. My zucchini is young, so I didn’t remove the skin, but if you use a large zucchini, then we get rid of the skin, just like large seeds.

We take medium-sized potatoes, closer to large. We peel it and also grind it on a fine grater and squeeze it well.

The onion can be finely chopped with a knife, but for a more delicate taste I recommend grating it, preferably on a fine grater.

Combine zucchini, potatoes and onion in a deep bowl. Add eggs, any herbs to taste, salt and spices as desired. You can add chopped garlic for a brighter taste, but I served ready-made pancakes with sour cream and garlic sauce, so at this stage I did without it.

Mix the mixture and add flour.

Then everything needs to be mixed again.

Place the finished adze on a hot frying pan with vegetable oil, giving the potato pancakes the desired shape. Choose the thickness at your discretion, as well as the degree of friedness. In my opinion, the thinner the pancakes, the tastier.

Fry on both sides over medium heat.

Serve immediately with sour cream or any sauce of your choice. I served it with sour cream and garlic. To do this, add garlic to taste and fresh dill to the sour cream.

Draniki made from potatoes and zucchini are very tasty and quite filling, and are quite suitable as an independent dish.

Bon appetit!!!

Best regards, Oksana Chaban.

Other recipes from the site:

Draniki are a tasty, satisfying and very appetizing dish of Belarusian cuisine. Many housewives cook them, and each has its own recipe. We suggest making pancakes from potatoes and zucchini. They taste practically no different from potato ones. To prepare them, you need to use older potatoes, since young potatoes have very little starch, and during frying they can burn or fall apart when turned over.

Ingredients

• Zucchini – 500 g
• Potatoes – 500 g
• Onion – 1 pc.
• Chicken egg – 1 pc.
• Wheat flour – 3 tbsp.
• Salt - to taste
• Pepper - to taste
• Vegetable oil - for frying

Information

Second course

Portions –

Cooking time -

First you need to wash and peel the vegetables and remove the seeds from the zucchini.

Grate the potatoes, zucchini and pre-peeled onions on a coarse grater. It is important to use onions in this dish; it prevents the potatoes from darkening and the potato pancakes will look much more appetizing. If the vegetables immediately produce a lot of juice, squeeze them lightly with your hands and drain off the excess liquid.

Add flour, salt and pepper to taste to the grated vegetables, beat in the egg and mix well. Each time you fry, you need to stir the potato-zucchini mixture, as a lot of juice is released.

Heat a frying pan with vegetable oil, add potato pancakes using a tablespoon and smooth into thin layers. Fry on both sides until golden brown over medium heat. You can also use melted fat or melted butter instead of vegetable oil.

Place the fried potato pancakes on a plate lined with parchment or paper towel to drain off excess oil.

Draniki made from potatoes and zucchini are ready. It is best served hot with sour cream, and many prefer it with mushroom or meat sauce. Bon appetit!

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During zucchini season, make potato and zucchini potato pancakes. This is an incredibly tasty dish. It can be prepared for breakfast, dinner and snacks. Thin crust, delicate taste, how good they are. I’ll tell you how to fry potato pancakes further, but they are cooked not only in a frying pan, but also in the oven and slow cooker.

Ingredients:
Zucchini 1 pc. medium size
Potatoes 2 pcs. medium size or 1 large
Onions 1 pc.
Egg 1 pc.
Wheat flour 3 tbsp. spoons
Salt 0.5 teaspoons
Ground pepper (spices) to taste

Draniki from zucchini and potatoes, recipe with photos step by step in a frying pan:

1. We prepare pancakes from the following products: zucchini, potatoes, eggs, onions, salt, pepper, sunflower oil.

2. First of all, let's prepare the vegetables. Peel potatoes and onions. If the zucchini is young, then there is no need to remove the peel. But if the zucchini is already ripe, cut off the skin. Cut it into two parts; if the seeds are large, remove the middle. In my case, the fruits are young and I didn’t have to do any manipulations.

3. Grate the zucchini on a coarse grater. Add salt to taste. I added 1/3 of a teaspoon of salt.

4. Wash the potatoes after peeling and wipe with a napkin to remove drops of water. Grate on a medium grater.

5. Cut the onion into small cubes. It will give the zucchini pancakes a slight piquancy.

6. The grated zucchini released its juice while we were preparing the rest of the vegetables. Depending on the type of zucchini, there may be more or less juice. I have quite juicy fruits and a lot of juice. Use your hands to squeeze out as much liquid as possible.

7. It's time to combine all the ingredients. Take a deep bowl, put zucchini, potatoes, onions into it, break eggs, add flour and don’t forget to add spices.

8. Mix everything. We do this quickly so that the juice does not appear again.

9. Use a spoon to form pancakes, making them medium in size. I try to press the composition of the spoon against the side of the bowl. This technique allows you to separate the liquid if it appears.

10. Pour vegetable oil into a frying pan and heat it well. When the oil is warm enough, transfer the prepared zucchini pieces. Fry them until golden brown.

11. Then turn the workpieces over and fry on the other side. Reduce heat and bring to readiness.

12. Serve warm. You can offer them sour cream, mayonnaise, garlic sauce. Although they are also very tasty on their own.

Here is such a simple and delicious recipe with step-by-step photos, in a frying pan, for pancakes made from zucchini and potatoes.

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Step-by-step recipes for preparing zucchini pancakes in the oven with and without filling: options for zucchini pancakes with potatoes, mushrooms, cheese, chicken fillet

2018-09-22 Oleg Mikhailov

In 100 grams of the finished dish

Carbohydrates

Option 1: Zucchini pancakes in the oven according to the classic recipe

The sauce for pancakes is the simplest: sour cream, salt and garlic. Of course, you can compose it to your taste, or even replace it with pure mayonnaise or sour cream. Light sauces based on horseradish or mustard are also suitable, and it’s also a good idea to make sandwiches from cooled pancakes and chops.

Ingredients:

• half a small garlic head;
• three young zucchini;
• a raw egg;
• flour - two spoons;
• cheese, “Russian” or “Kostromskoy” - 70 grams;
• a couple of spoons of salt (coarse only).

Step-by-step recipe for zucchini pancakes in the oven

Grate the zucchini into a bowl with medium-sized shavings, sprinkle with salt and stir. Note that the point of this step is not to add salt to the zucchini, although it will become salty. In this way we increase the secretion of juice in order to get rid of it.

Slowly grate the cheese with a medium-mesh grater, peel and chop the garlic. You need a spoonful of grated garlic with a heap. After a quarter of an hour, squeeze out the zucchini mass forcefully, fold it into gauze and wrap it around it. We release an egg into it, add garlic and stir in.

We will bake pancakes without any oil at all, so that they do not stick to the baking sheet, cover it with culinary parchment. Sometimes in recipe descriptions there are recommendations to lightly rub the paper with oil or lay it in two layers. As a rule, this is unnecessary, but you can do it this way.

Scooping with a spoon, place small portions of the zucchini mass on parchment and flatten into flat cakes. Don’t try too hard to make them perfectly round; it’s not easy, and it’s not necessary. We will not turn the potato pancakes during the baking process; all remaining worries are to make sure that they do not burn.

The temperature in the oven is moderate, about 180 degrees, place the roasting pan in the heat for up to twenty minutes. Carefully remove the potato pancakes with a flat spatula and place them on the dish in a circle, overlapping. Leave an empty space in the middle and place a bowl of sour cream sauce in it. To prevent potato pancakes from cooling too quickly, heat the dish ahead of time in a bowl of boiling water and quickly wipe dry.

Option 2: Zucchini pancakes in the oven - a quick recipe with cheese

A good variety of cream cheese is what you need! You can grate it into large cells, but do not make the shavings too long. The amount of flour in this and all other recipes is indicated rather approximately. Add as much as needed so that the potato pancakes do not spread too much on the baking sheet.

Ingredients:

• 700 grams of peeled potatoes and zucchini;
• a handful of chopped greens;
• a little salt;
• vegetable oil;
• a couple of raw eggs;
• slice of cheese – 200 grams;
• a handful of flour, premium quality.

How to quickly cook zucchini pancakes in the oven

A slight deviation in the weight of zucchini or potatoes is acceptable; you can immediately take a kilogram of both products, and after cleaning you will get approximately the required amount. Rinse the peeled vegetables and cut them so that it is convenient to place the slices in a meat grinder.

Combine the ground vegetables, place them on a layer of gauze lined in a colander, and place a bowl underneath. Do not pour out the juice that has collected under the colander; it may still be useful. Using a dry grater with medium meshes, grate a slice of cheese into a separate bowl.

Rinse the parsley and dill in advance; before chopping, make sure the stems are dry; collect the chopped greens separately for now. Squeeze out excess juice from the vegetable mass, add herbs and flour to it, and release one egg. Add salt to the mixture and mix; if it is not too liquid, add the second egg and mix again.

You almost never need to add vegetable juice to the mixture, but if it turns out to be a little dry, do so. Line a baking tray the size of the bottom with baking paper, pour the butter onto it and spread it evenly. We lay out the dough in equal portions, slightly level it with a spoon, maintaining some distance between them.

The temperature for baking potato pancakes should be moderate; when the thermometer shows 180 degrees during heating, place the fryer in the oven. On average, potato pancakes will be ready in twenty minutes, but just in case, keep an eye on the blush on their surface, starting from a quarter of an hour.

Option 3: Zucchini pancakes in the oven with mushroom filling

The standard set of herbs for zucchini baking is dill and a little parsley, pay a little attention to these ingredients. Only tender leaves that can be rubbed with your fingers without much effort are suitable. Coarse parsley spoils both the dough and the appearance, the potato pancakes will turn out tender, and the greens will seem completely unnecessary in them. The dill stalks will have to be chopped into tiny pieces, otherwise they will also interfere with enjoying the treat.

Ingredients:

• tender half-kilogram zucchini;
• a spoonful of thick sour cream;
• two medium-sized onions;
• a bunch of delicate greenery;
• flour;
• oil, refined;
• salt and fine pepper;
• a raw egg;
• three hundred grams of champignons.

Step by step recipe

After peeling the onions, loosen them no larger than quarter rings. Heat a couple of tablespoons of oil in a frying pan, add the onion to the oil and cook over moderate heat until transparent. During this time, we dissolve the mushrooms in thin slices and add them to the onion.

Stir the sauteing, bring the mushrooms until cooked, then pepper and add salt. Set the pan aside without covering. Finely chop the washed greens; if you like the taste of dill, chop its thin stems especially finely. Drop the egg into sour cream, add a spoonful of salt and half the amount of pepper.

Grate the zucchini in small portions and immediately transfer the shavings to a clean rag. Squeeze out the moisture, put the pulp in a bowl with the sour cream, and finally stir in the flour until noticeably thickened, followed by the chopped herbs. Rub a baking sheet covered with a layer of non-stick material with oil.

It is convenient to form potato pancakes into a three-centimeter-high ring cut from a liter plastic bottle. Place it on a baking sheet, lay out a portion of the zucchini mass, and press lightly. Next we place a layer of mushroom sauté and cover with zucchini again. The thickness of a raw potato pancake should not be more than one and a half centimeters, otherwise there is a risk of leaving the dish raw.

Bake the potato pancakes, sprinkled with oil, for about a quarter of an hour. Keep the heat moderate and be careful not to let it burn.

Option 4: Delicious zucchini pancakes in the oven (with potatoes)

Too tender zucchini pancakes may not be to the liking of many. Potatoes in our pancakes will make the consistency more familiar. If the dough turns out watery, add flour to it in small portions, but be in moderation, we are not baking pies.

Ingredients:

• three tablespoons of flour;
• two hundred grams of squash pulp;
• salt and a mixture of aromatic peppers;
• a couple of tablespoons of butter;
• a couple of potatoes.

How to cook

Grate the zucchini and potatoes separately, squeeze out as much moisture as possible, and place the shavings in a common bowl. Add salt and pepper, stirring with a spoon, release the egg, sprinkle with flour.

You won’t need a lot of oil, but be sure to moisten the baking sheet with it or line it with parchment and lightly oil it. We won’t form pancakes, just spread the zucchini-potato dough in portions all over the parchment and bake for about twenty minutes.

Option 5: Hearty zucchini pancakes in the oven with chicken fillet

Please note that you should not squeeze the juice from the zucchini. This is explained simply: the chicken needs a little more time to bake, let’s make the potato pancakes initially moister and prevent them from becoming breadcrumbs.

Ingredients:

• zucchini, large – up to a kilogram;
• chicken fillet – 450 grams;
• half a glass of chopped parsley;
• three tablespoons of flour;
• oil;
• one selected egg;
• salt and spices.

Step by step recipe

Using a heavy cleaver, finely chop the chicken or grind it in a blender. We clean the zucchini from the skin and seeds, grate it into medium shavings. Salt and season the mixture, drop the egg into it and chop the parsley.

Add flour to the zucchini and stir. For baking, it is better to take a frying pan with a massive bottom, without handles or coating, grease it with oil, not too much. Don’t make pancakes too thick, leave space between them.

We put them in the oven for a quarter of an hour, then take them out and turn them over. You don’t have to brown the other side for so long, about five minutes, and you can transfer the potato pancakes to a plate.

Fluffy milk pancakes without yeast recipe

Zucchini pancakes are a very tasty and at the same time quite simple dish that many people love. Unlike classic potato pancakes, zucchini pancakes are much lower in calories. And if desired, they can be prepared with various additives or, on the contrary, reduce the ingredients by making a dish without flour. In any version, they turn out incredibly appetizing, aromatic and will delight all your household with their taste.

A few words about the recipe...

Although zucchini appears on our tables quite often, not everyone loves this product. Children often refuse healthy vegetable menus. But if we are talking about potato pancakes, which will be seasoned with a delicious sauce, no one will be able to turn away from them. Zucchini pancakes sound best, of course, with garlic sauce, but this is far from the only possible addition. Tkemali, tzatziki, tomato sauce, bell pepper and hot pepper will go perfectly with this dish.

What is the advantage of squash pancakes over potato pancakes? In this case, the key difference lies in the qualities of the main ingredient. Zucchini makes the dish dense and at the same time very tender and juicy. Plus, due to the lack of a pronounced taste, you won’t feel heavy after a meal - zucchini pancakes give you a feeling of fullness and “lightness” at the same time.

Recommendation! They are fried, of course, in vegetable oil, which is not very healthy, but here you can find a way out - bake in the oven! As a result, you will get the same crispy crust, tender center and minimal fat!

Any recipe for zucchini pancakes described below is extremely simple. However, if you are preparing this dish for the first time, then it would be useful to listen to the following tips:

• It is better to use young zucchini or zucchini - they are easier to process and have juicy pulp, thanks to which the dish will turn out surprisingly tender;
• If you have overripe vegetables at your disposal, do not be upset - they will also work, only such zucchini must first be peeled and all seeds removed;
• when preparing the sauce, it is advisable to use not mayonnaise, but low-fat sour cream or natural yogurt without additives;
• don’t be afraid to deviate a little from the recipe - if desired, you can add grated cheese, carrots, garlic, etc. to the dough.

Simple zucchini pancakes

The classic recipe for zucchini pancakes involves the use of the following products:

• half a kilo of zucchini;
• a pair of eggs;
• 80-90 g flour;
• 5-6 g salt;
• a pinch of pepper powder;
• 3-4 stems of fresh herbs;
• 65-70 ml vegetable oil.

Wash the zucchini thoroughly, remove the skin in a thin layer and grate it.

Advice! Zucchini can be grated either on a fine or coarse grater. Here everything will depend on your personal preferences!

Leave the zucchini mass for about a quarter of an hour, after which we drain the resulting liquid. To do this, place the cheesecloth in a colander and discard the zucchini onto it. We wait for the juice to leave, then squeeze it out with our hands. Return the mixture to the bowl, add the eggs and mix well.

We wash the greens under running water, dry them on a paper towel and finely chop them with a knife. Add some pepper, salt to taste and stir.

Add flour into the dough in small portions, breaking up all the lumps. Bring it to the consistency of sour cream.

Important! If during the kneading process you find excess liquid, it must be drained. In this case, it is not recommended to add too much flour, as the potato pancakes will lose their tenderness.

Place a frying pan on the fire and heat a small portion of vegetable oil on it. Spread the dough using a tablespoon and smooth it out a little on top. Fry each potato pancake on both sides until golden brown. At the same time, we do not cover it with a lid.

With cheese

These zucchini pancakes contain a slightly higher amount of calories, and therefore are much more satisfying. Prepare them for breakfast - you are guaranteed to have enough energy and strength until lunch.
For the dish you will need:

• half a kilo of zucchini;
• 220-230 g cheese;
• 110-120 g sour cream;
• onion head;
• 130-140 g flour;
• 3 eggs;
• tables. spoon of butter;
• 4 g salt.

First, let's take care of the zucchini: wash it, remove the skin, cut it into small cubes, and then pass it through a meat grinder. Transfer the resulting puree into a colander lined with gauze and squeeze out the excess liquid. Return the puree to the bowl, season with salt, pour in sour cream and add eggs. Mix everything well.

Add flour in small portions, grate the cheese on a fine grater and also add it to the dough. Grease a frying pan with butter, heat it up and add the zucchini mixture using a tablespoon. Fry on each side until you get an appetizing crust. Place pancakes on a plate in a heap and serve.

With potatoes

Draniki made from zucchini and potatoes are also quite tasty and filling. For them you will need the following products:

• 550-600 g zucchini;
• 500-520 g potatoes;
• a pair of eggs;
• small onion;
• 65-70 g flour;
• 1 g ground pepper;
• 4-5 g salt.

Wash the vegetables thoroughly and peel them. If necessary, remove seeds from zucchini. Grate the onion, potatoes and zucchini. Place the mixture in a colander and wait for the excess liquid to drain. Squeeze it with your hands and then return it to the bowl.

Season the vegetable dough with salt and pepper, add the eggs and add the sifted flour while stirring constantly. Spread the mixture into a heated frying pan with a tablespoon and fry the potato pancakes until cooked.

Without flour

Zucchini pancakes may well be dietary. And to do this you just need to remove one ingredient, namely flour. How to prepare such a dish? Quite simple. You will need:

• a couple of small zucchini;
• 35 g starch;
• egg;
• a pinch of dried basil;
• ground pepper on the tip of a knife;
• 3-4 g salt.

With semolina

Zucchini pancakes will turn out much more fluffy and airy if you use semolina instead of flour. It absorbs excess liquid well, which makes the dough elastic. These potato pancakes are very tasty and do not leave you feeling heavy, no matter how much you eat.

For the recipe we take:

• a couple of medium zucchini;
• a couple of eggs;
• 80-90 g semolina;
• several sprigs of dill;
• a couple of tablespoons of fat for frying.

Grate the main ingredient and leave in a colander for a quarter of an hour. After the excess liquid has left the mixture, add beaten eggs and chopped herbs. Heat the semolina in a dry frying pan for a few seconds and also add it to the dough. Leave it for ten minutes.

Heat a frying pan over medium heat, grease it with fat and fry the potato pancakes, spooning them out with a tablespoon. Serve the finished dish with sour cream sauce and fresh herbs.

With oat flakes

Oatmeal added to the dough will make it denser, significantly improving the structure. As a result, you will get crispy potato pancakes, which, in addition to high taste, will also have beneficial properties. This is one of the easiest and healthiest dishes that can be safely included in the diet menu.

Let's prepare the products:

• 450 g zucchini;
• 200-210 g oatmeal;
• 60-70 g flour;
• egg;
• a couple of tables. spoons of butter;
• 60-70 g cheese.

Heat a dry frying pan and pour in the oatmeal. Fry them for half a minute until a characteristic aroma appears.

Peel the zucchini, remove the seeds if necessary and grate the pulp. Combine the zucchini mass with fried oatmeal. Add flour and egg to the dough. Grind the cheese and also add to the zucchini mass. Mix everything, place a tablespoon of potato pancakes in a hot frying pan and fry on each side until golden brown.

Zucchini pancakes in the oven

Do you want to make your dish as healthy as possible? Then we suggest you cook zucchini pancakes in the oven. Such gentle heat treatment will preserve all the vitamins contained in the ingredients and obtain an appetizing crispy structure without a single drop of oil. In addition, instead of wheat flour, we suggest using buckwheat flour, which will definitely appeal to all adherents of proper nutrition. So let's get started. Let's take the following products:

• 700-750 g zucchini;
• 230 buckwheat flour;
• a couple of eggs;
• onion;
• 125 ml yogurt.

Wash the zucchini thoroughly, remove the peel, cut into cubes and place in a blender bowl. We free the onion from the husk, chop it arbitrarily and also send it to the blender. Grind the ingredients.

I offer a very good recipe for zucchini pancakes. They are made with the addition of potatoes, onions and several other ingredients. There is no need to remove any ingredient during preparation, since the recipe is based on each of them. For example, grated onion helps prevent the potatoes from darkening, which means the appearance of your dish will be more appetizing.

Here you will see a step-by-step recipe with photos of potato pancakes, which can be very easily prepared with the addition of zucchini.

In the summer there are so many fresh vegetables that you just want to make something unusual out of them, which is exactly what zucchini pancakes are. They can be served with sour cream. I recommend trying it!

Ingredients:

• Zucchini - 110 g
• Potatoes - 110 g
• Onion – 0.5 pcs.
• Chicken egg - 1 pc. (small)
• Wheat flour - 2 tbsp.
• Salt - to taste
• Pepper - to taste
• Vegetable oil - for frying

Quantity: 9 pieces

Cooking in a frying pan

How to make potato pancakes

To make pancakes with potatoes and zucchini, I first peel and wash the vegetables. It is important to remove the peel and seeds from the zucchini so that the taste of the finished dish is more delicate. Then I grate the onion, potatoes and zucchini on a fine grater and mix. Onions will help the potatoes not to darken and maintain their color. It is important not to forget to squeeze out the excess juice from them and pour them away.

I mix all the ingredients, and the vegetable dough turns out to be quite thick, just what we need, so that it does not spread during frying and holds the desired shape.

I put the frying pan on the stove and pour in a little vegetable oil. If you want, you can fry in butter. Once it's hot, I spoon out the zucchini dough. I also use a spoon to give each flatbread a flattened round shape. This recipe for potato pancakes will definitely appeal to lovers of such food.

Fry them until golden brown on both sides, over medium heat. There is no need to cover the pan with a lid. Now you know how to make pancakes from zucchini and potatoes. After that, I transfer them to paper napkins so that they absorb excess oil, and then put them on a saucer.

This is the recipe for zucchini pancakes. Together with potatoes, they have an excellent, albeit slightly unusual taste. I recommend trying them with sour cream. Bon appetit!