Pumpkin pancakes with zucchini. Pumpkin and zucchini pancakes are the most delicious. Classic pumpkin pancakes

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 they retain most of the vitamins and other useful substances. They can be served as a separate dish, or as a side dish. This dish is good for breakfast, lunch and dinner.

• • Zucchini-pumpkin pancakes
  • Ingredients
  • Improvisation with pancakes

Zucchini-pumpkin pancakes

Vegetable pancakes are prepared, usually in a hot frying pan or pancake maker, with a small amount oils 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.

In order for the zucchini-pumpkin pancakes to be tasty and low-fat, it is better to fry them in a non-stick frying pan

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, in various combinations. Pumpkin is even more useful in its own way delicious product. 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

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 coarse grater, and the rest on shallow. 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 result 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.

Zucchini-pumpkin pancakes, which are prepared with grated carrots, are especially tasty.

Some add oat bran, raisins, cottage cheese, 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 to the dough spoiled milk or kefir. 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)

First of all, you should prepare the products that will be needed in the process of making pancakes

Wash the zucchini and pumpkin, peel them and grate them on a coarse grater. Add garlic

Be sure to add salt and ground black pepper to the vegetables to taste. Also add flour and egg

Now add chopped herbs to the dough and mix everything thoroughly

Pour sunflower oil into a frying pan and heat it well. Carefully place a tablespoon of pancakes and fry until golden brown.

Be sure to fry the pancakes on the second side

It is best to serve zucchini and pumpkin pancakes hot. Bon appetit!

Step 1: Prepare the pumpkin.

Step 2: Prepare the zucchini.

Step 3: Prepare the onion.

Step 4: Prepare the dough.

Step 5: Fry the pancakes.

Step 6: Serve the pancakes.

Sometimes a little cheese is added to the pancake mixture, which must first be grated on a fine grater.

If you make too many pancakes and have a few left over, store them in the refrigerator and reheat them in the oven before serving again.

If you have the opportunity, add to the mixture green onions or just fresh herbs.

You can find recipes in which kefir is added to the vegetable mixture during cooking.

Pumpkin and zucchini pancakes are a tasty and healthy tomorrow that even children won’t be fussy about.

INGREDIENTS

• Grated pumpkin – 1.5 cups
• Grated zucchini – 1.5 cups
• Green onions – 4 pods (finely chopped)
• Basil – 2 tbsp. (finely chopped)
• Eggs – 2 pcs.
• Wheat flour – ½ cup
• Baking powder – ½ tsp.
• Olive oil

COOKING

1. Place all ingredients in a deep bowl. Season to taste with spices, salt and pepper. Mix to get a uniform consistency.
2. Heat the olive oil over medium heat in a non-stick frying pan.
3. From the resulting mass we make flat cakes with our hands. Place them in a preheated frying pan for 2-3 minutes, then turn them over and fry for another 2-3 minutes on the other side until golden brown and crispy.
4. We do the same with the remaining mixture.
5. Place the finished pumpkin and zucchini pancakes on a kitchen towel to get rid of the oil.
6. Serve hot or cold with a dollop of sour cream or chili sauce.
7. The resulting hash browns can be made into a veggie hamburger. To do this, place lettuce, tomatoes, cheese and zucchini pancakes coated with sour cream on a bun with sesame seeds. Bon appetit!

Recipe for pumpkin and zucchini pancakes

INGREDIENTS

• Grated zucchini – 2 pcs.
• Grated pumpkin – 400 g.
• Wheat flour – ½ cup
• Baking powder – 1 tsp.
• Eggs – 5 pcs.
• Vegetable oil
• White vinegar – 1 tbsp.
• Salt – 1 tsp.
• Cherry tomatoes
• Green onions (chopped) – 1 tbsp.
• Olive oil – 1 tsp.

COOKING

1. Squeeze the grated zucchini with your hands so that the excess liquid drips out. Place the zucchini and pumpkin in a deep bowl. Add flour, baking powder and 1 egg. Season with salt and pepper. Stir until smooth.
2. Pour vegetable oil into a large frying pan. The thickness of the oil should be approximately 5 mm. Place on medium heat. Place a tablespoon of the zucchini mixture into the frying pan and press down with a spoon. Thus, spread the remaining mixture over the area of ​​the frying pan and fry each pancake for 2-3 minutes on each side. In total you should have about 16 pieces.
3. Place the finished pumpkin and zucchini pancakes on a paper napkin for 5-10 minutes. Next, transfer to a plate.
4. Meanwhile, pour cold water into the pan (height from the bottom - 8 cm). Add 2 tsp. white vinegar and salt. Bring to a boil over high heat. Then reduce the heat to low. Break 1 egg into boiling water. Gently mix with a wooden spoon and cook for 3-4 minutes.
5. Using a slotted spoon, remove the egg and place it on a plate. We do the same with the remaining eggs.
6. Cut cherry tomatoes and onions in half and add to the pancakes. Olive oil and pour the remaining vinegar over the top of our dish. Season with salt and pepper. Serve pancakes with salad and poached eggs.

Zucchini, Pumpkin and Bacon Fritters

INGREDIENTS

• Bacon – 4 slices finely chopped
• Wheat flour – 1 cup
• Egg – 1 pc.
• Milk – ½ milk
• Ground curry – 1 tsp.
• Grated pumpkin – 200 g.
• Grated zucchini – 1 pc.
• Green onions – 2 pods (finely chopped)
• Vegetable oil

COOKING

1. Heat a large skillet over medium heat. Add bacon: cook 3-4 minutes until crispy. When ready, place on a paper towel to absorb excess oil. Finally, finely chop the bacon.
2. Mix flour, egg, milk and curry powder in a large bowl. Beat until smooth. Add pumpkin, zucchini, onion and bacon. And mix again.
3. Heat oil in a large skillet over medium heat. From the resulting mass we take 1 tbsp. and place on a heated frying pan. Fry for 3-4 minutes on each side. Also fry the remaining mixture. Place the resulting zucchini, pumpkin and bacon pancakes on a plate. Serve with salad and sour cream. Bon appetit!

Victoria Zemskova

Many people have long appreciated the taste of pumpkin and grow it at home. Others have the opportunity to purchase bright fruits in the store and at the market at the end of summer and early autumn. You can cook a lot from the pulp of this vegetable. different dishes, including pancakes. This dish is loved not only by vegetarians, but also by people who want to lose weight. In addition, the bright fruits contain many useful substances.

Pumpkin pancakes with kefir

Ingredients:

• 100 g sugar;
• 300 g peeled vegetable;
• a pinch of vanillin;
• vegetable oil;
• 5 tbsp. spoons of flour;
• 2 eggs;
• 220 ml kefir.

Cooking method:

Pumpkin pancakes with zucchini

Thanks to this recipe you can prepare delicious and hearty breakfast. The two vegetables go well together, and the herbs add more flavor to the dish. Garlic is added for piquancy, but if you don’t need extra flavor, this ingredient can be omitted.

Ingredients:

• Large young zucchini;
• 325 g pumpkin;
• egg;
• a couple of pinches of salt;
• 0.5 teaspoon pepper;
• a head of garlic;
• vegetable oil;
• a bunch of dill;
• corn flour.

Cooking method:

Pumpkin and apple pancakes

Many people like this dish for its simplicity and speed of preparation, and what else could be more important for breakfast? Pancakes are delicious not only hot, but also cold. You can cook them not only in a frying pan, but also in the oven.

Ingredients:

• 225 g peeled vegetable;
• 4 medium apples;
• a pinch of cinnamon;
• 2 eggs;
• 6 tbsp. spoons of granulated sugar;
• 75 g raisins;
• a pinch of salt;
• 300 ml kefir;
• 8 tbsp. spoons of flour.

Cooking method:

Pumpkin pancakes with carrots

Carrots in combination with bright, sweet fruits give not only tasty, but also very healthy results. Prepare this breakfast for your children so that they are healthy and well-fed.

Ingredients:

• 0.5 tbsp. grated pumpkin and carrots;
• egg;
• 2 tbsp. spoons of semolina;
• 185 ml milk;
• 1 tbsp. spoon of sugar.

Cooking method:

Pumpkin pancakes with cheese

Let's consider a savory version of the dish for which you can use different types pumpkins. You can complement it with crispy bacon or spicy sauce.

Ingredients:

• 0.5 kg of vegetables;
• 2 eggs;
• 100 ml milk;
• 125 g flour;
• 115 g hard cheese;
• 115 g onions;
• 3 teaspoons turmeric;
• 0.5 teaspoons salt;
• olive oil.

Cooking method:

Pumpkin pancakes with potatoes

Quite a satisfying option that can be served for any meal, replacing more high-calorie dishes. You can serve them with meat or salad, as well as various sauces. Even a novice cook can prepare such pancakes, since everything is extremely simple.

Ingredients:

• 0.5 kg pumpkin;
• 0.5 kg of potatoes;
• 3 tbsp. spoons of flour;
• 2 eggs;
• 0.4 tbsp. milk;
• 1 teaspoon salt;
• black pepper;
• 2.5 tbsp. spoons of vegetable oil;
• 175 g sour cream.

Cooking method:

We can say with confidence that whatever recipe you choose, the dish will turn out incredibly tasty, and, most importantly, healthy.

Experiment with the composition of products, adding new ingredients to recipes. Bon appetit!

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.

Frying pan with vegetable oil Place 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!