In the days of the summer abundance of vegetables, I want to pamper myself and my relatives with something interesting, not commonplace, but useful at the same time: for example, pancakes from zucchini and potatoes. These seemingly unapproachable pancakes are an essential complement to regular boiled or baked potatoes, cereal cereals or green vegetable salads. Due to the short heat treatment, the vegetables that make up the dish do not lose their beneficial qualities, making the dish not only tasty, but also healthy. On average, the calorie content of such fritters does not exceed the border of 130 calories (the sauce does not count), therefore, for fighters for harmony - this is an excellent recipe that can diversify the daily menu.
Vegetable
Fritters from zucchini, potatoes and green onions can be prepared according to this recipe. To prepare, take two zucchini with thin skin, two peeled medium-sized potato tubers and grate them with large holes. Add to the vegetable mass a large bunch of green onions, chopped finely, and a small bunch of parsley and dill, also chopped. Beat them with two or three eggs, spices to taste.
If you add chopped bouillon cubes, then the vegetables taste like meat and are readily eaten by men who are not too avid for vegetable dishes. Is the recipe for potato fritters and zucchini independent of their “meat” flavor and is in demand in any form? Then you can skip this moment and add spices to your taste: coriander, rosemary, you can even use the Indian curry mixture.
Add from 4 to 7 tablespoons of flour to the vegetable dough, following the consistency - it should be like a pancake: thick, but slightly floating. Bake in a pan in a small amount of sunflower oil, spread the dough with a spoon and level the edges: two tablespoons per pancake. When the pancakes become roasted, turn over with a spatula and fry. Be sure to lay them out on paper so that excess fluid is left, otherwise the pancakes will be oily and oily and not as tasty as dried.
Zucchini fritters
Potatoes and carrots are a great combination in these pancakes, which are very loved by vegetarians. For cooking, vegetables are taken in equal amounts, washed, peeled and rubbed on a coarse grater. Slightly add salt and let stand for ten minutes, then squeeze out the excess liquid and add an egg to the vegetables, per one for each “trio” of vegetables: that is, you need to take one egg for one zucchini + carrot + potato. If desired, pepper or add a mixture of Provence herbs, flour for the necessary density (the dough is like ordinary pancakes) and mix thoroughly.
Fry such pancakes in a pan, lightly sprinkled with vegetable oil, sauté to a delicious ruddy color and serve hot or warm with different sauces or a side dish.
From potatoes and zucchini
This is the simplest recipe that is common among students due to the availability of products and the small amount of time required to prepare these fritters. They are quite similar to Belarusian potato pancakes, but thanks to the zucchini they have a more delicate taste and soft structure. The following ingredients are needed:
- 1 egg
- 500 grams of potatoes;
- 1 onion;
- 1 squash of medium size;
- 4-5 Art. tablespoons of flour;
- salt, pepper, fresh herbs to taste.
Peel the vegetables and grate, chop the onion and greens. Squeeze out the excess juice and add the remaining ingredients to the mass, mix until smooth. Fry fritters from zucchini and potatoes in a frying pan, in vegetable oil until a deep golden color, after frying, spread them on a paper towel to remove excess fat.
With cheese
Fritters from zucchini with potatoes can be cooked with grated hard cheese, which, when melted, forms an appetizing and viscous mass. Children like these cheese "toffees" very much, but the zucchini is not very popular, so there is a chance to quietly make the child eat a healthy vegetable. The cheese is rubbed on a fine grater and put on a tablespoon between two still hot fritters from zucchini and potatoes. The top pancakes are also slightly sprinkled with cheese for persuasiveness. You can also make an animal figurine, flower or bird from fresh vegetables using regular toothpicks.
Zucchini "undercover"
Some kids are so fastidious in food that, upon seeing a piece of carrot, they immediately raise crying, categorically rejecting vegetable food. There is a tricky move for such: all the necessary ingredients are crushed by a blender to a porridge-like state - vegetables in the first place. The dough will have a uniform structure, like ordinary sweet pancakes, you can even add cinnamon or grated lemon peel to mask the taste of zucchini.
To bake such pancakes as usual, serve with sweet sauces - they will look pretty familiar, and only you will know their secret secret.
What to file?
Served fritters from zucchini with potatoes with various sauces and gravy:
- sour cream sauce with finely chopped dill and grated suluguni cheese;
- mayonnaise with garlic or mustard;
- spicy adjika from tomatoes and hot peppers;
- sour cream and mushroom sauce of champignons;
- mayonnaise with grated horseradish mixed with a little mayonnaise.
You can also use your signature sauce, because vegetable dishes are combined with almost all the famous ones, the spicy or spicy taste of which will emphasize the taste of fritters.
The side dish is also quite diverse: cereals, potatoes, some like with pasta and just with bread and a cup of fresh tomato, like a sandwich. This is a matter of taste and food addiction. Experiment to find your mix of products.