Pancakes on our table, in particular,zucchini, have long been a favorite and familiar dish. Zucchini is a vegetable that appeared on European tables only in the 16th century, becoming a desired, often used product since then. Now its different types and varieties are freely purchased at the market or in the store. Zucchini has a pleasant, slightly bland taste, tender pulp, it is a healthy and tasty product.

Useful properties of zucchini

Zucchini is a low-calorie dietary food.a product that reduces the feeling of hunger, containing a lot of fiber, potassium, phosphorus and vitamins (C and group B). They are easy to grow, including in your own garden, and store during the winter period with an almost unchanged composition of nutrients. Many different delicious and healthy dishes are prepared from them. Zucchini is widely used in Russian and other Slavic cuisines, and is used in the diet of European peoples. Popular zucchini dishes are always very easy to prepare, while they are tasty, and their nutritional value can be easily changed by adding various products. Vegetables can be consumed when following different types of diets, including for medical reasons, or you can cook dishes from them for a regular diet. Using these wonderful products, any food becomes healthy and tasty. For cooking, it is good to choose young zucchini, the delicate skin of which has a lot of nutrients, so it should not be peeled. But if the fruits are old and the skin is rough, then, of course, they are peeled from the outside and the seeds are removed from the inside. Recipes for zucchini pancakes may contain, in addition to flour and eggs, additives from other vegetables, as well as greens, spices, minced meat, cheese, cottage cheese, feta cheese, milk, mushrooms, cereals, fruits and sugar. This means that they can be used as main, dense and high-calorie dishes, as well as a side dish, light snacks and dessert.

What are good zucchini muffins

It takes time to prepare zucchini pancakes.It costs little and uses everyday kitchen utensils. This wonderful dish can be made by frying pancakes in a frying pan or baking them in the oven, although they can also be cooked by steaming or using a modern microwave oven. Any method of cooking pancakes takes a little time, and this dish always turns out well. It is noteworthy that hot, warm, and cold pancakes are very tasty. Quite an unexpected ingredient in zucchini pancakes is cottage cheese, which itself is a valuable product. It is used in the summer version, when it is good to eat light food in the heat, while containing protein, and in cases where dishes with a high calcium content are needed - in baby food and during Lent. And those who do not want to gain weight can cook pancakes without flour at all, replacing it with a couple of spoons of wheat bran. In the technology of making zucchini pancakes with cottage cheese, there are some rules common to all recipes:

• Very young (milk) fruits give juice much more than large, so the excess liquid is squeezed or added more other products.
• Spread the dough with a tablespoon so that the pancakes are not very thick and large.
• Bake pancakes on a well-heated (preferably cast iron) frying pan to avoid sticking and get a ruddy crust.

Fritters simple

Cottage cheese and zucchini pancakes are prepared usingas simple recipes as possible. In this way, any housewife, even a novice one, can feed her household with breakfast, afternoon snack or light dinner, without delaying its preparation. The ingredients used in the pancake recipe are available all year round, and the time spent on cooking will not exceed 20 minutes. The following products need to be collected on the table:

• A packet (200 g) of cottage cheese, and for dietary meals one can take fat-free;
• 2 squash (small);
• 2 eggs;
• 5 tbsp. l. flour;
• a bunch of parsley (dill);
• sunflower or olive oil;
• a little salt.

The utensils you need are a bowl for the dough, a plate, a tablespoon, a knife, an egg beater, a grater, and a frying pan. Now you need to:

Vegetables wash well, dry and dry in a bowl on a large grater. Juice should not turn out much (because the grater is large), but it is better to merge it all the same.

Cut the greens finely and add to the dishes with courgettes, leaving a little for sprinkling.

In a separate plate, the eggs can be whipped with a hand-whisk (the mixer will be even more magnificent and quicker), add salt and pour into a bowl.

Sift the flour, add it and pre-mixed cottage cheese into the dough. It should be thick enough not to spread out when baking. Now you need to mix everything as it should.

Put the frying pan on the fire, warm well and pour on it 3 tbsp. l. oil. Put the resulting dough in small portions and cover with a lid for a better roast.

When the bottom is brown enough, carefully, soas a dough very gentle, turn each product with a knife. Bring to the preparedness and in turn to remove the fritters, laying them on a dish with paper napkins to soak up excess oil. Now you can sprinkle them with herbs and serve them to the table.

These pancakes are also prepared in the oven, baking them ongreased and floured baking sheet for 20 minutes, turning halfway through baking to the other side. This simple recipe, given the availability of products, can be slightly modified. You can use 3 eggs, then the curd component is reduced to 100 g, and the pancakes will be a little denser. By the way, they go well with sour cream, which can be used if desired.

Add onions and garlic

Not everyone (especially children) likes food withonions added to it, but it is useful, it decorates the taste of the dish and gives it additional satiety. It is better to add pre-grated and fried onions to the dough for zucchini-curd pancakes. Then its taste will become more delicate and the baked goods will have a “cheesy” taste. For cooking you need:

• a couple of small zucchini;
• 1 onion;
• 200 g of cottage cheese (tutu);
• 2 eggs;
• 6 tbsp. l. flour;
• refined sunflower oil;
• a bunch of fresh parsley;
• 1 g ground pepper.

Prepare it like this:

Rub the onion on a fine grater, squeeze the juice, then fry in vegetable oil until golden brown.

While the onions are fried, on the same grater they rub vegetables, lightly squeeze and add them to a pan with onions, continuing to fry for another couple of minutes.

While the mixture cools, chop parsley finely. Now the mixture is combined with eggs and mixed, gradually adding grated curd mass, greens, flour, salt, pepper.

Next, the dough is spread out onto a heated frying pan in the form of small lozenges, which are fried for 3 minutes on both sides.

Now you can put the hot pancakes ontable. They are good with both unsweetened yogurt and sour cream. This recipe can have another version if you use garlic instead of onion. You can grate more zucchini on a coarse grater (or cut into small pieces), letting it sit with salt for 10 minutes before squeezing. Then add 5 cloves of young or 2 cloves of old garlic, having previously ground it. When fried, the garlic will lose its excess smell and pungency and will give the product a slight piquant pungency. You can add a couple of spoons of bran to remove toxins from the body. Many men, and women, will appreciate such a hearty snack (with mayonnaise or sour cream) or side dish. Those who do not eat fried foods can be treated to the same pancakes, only baked in the oven.

Pancakes with pancakes

You can enjoy these pancakes for breakfast,serving them with tea, coffee, juice. They turn out fluffy, filling and delicious. The curd flavor is weakly expressed here, and the zucchini is almost not felt. You can treat children with such a "snack", especially if they are not vegetable hunters. You need to take:

• 1 large vegetable marrow;
• 250 g cottage cheese;
• 3 eggs;
• 3 tbsp. l. Sahara;
• 6 tbsp. l. manki;
• 10 tbsp. l. flour;
• baking powder (10 g);
• vegetable oil ;
• 0.5 tsp. salt.

They are prepared like this:

Zucchini is peeled and rubbed on a medium grater in a bowl. Stir it by adding salt and leave for half an hour. The juice is drained, and once more the mass is squeezed out.

Add cottage cheese and eggs to the zucchini, mix well, then, continuing to interfere, introduce sugar and mango.

Half of the flour is mixed with a baking powder and poured into the dough, lightly mixing.

Add the remaining flour, stir thoroughlymass and check its consistency. The dough should be thick, "slipping" from the spoon. You can add a little flour, if the first few pieces of baking turns out to be insufficiently lush (settle when cooling down).

Frying pan with butter is warmed well, then spread a spoon with a spoon and fry, getting a golden crust on both sides.

The center of the pancakes is tender, and the crustcrispy and crunchy. These pancakes are good not only with sour cream, but also with honey or jam, they can become a favorite healthy treat in the family. In addition, the dish can be periodically diversified by adding finely chopped peeled apple mixed with sugar and cinnamon. It is only important to maintain sufficient thickness of the dough so that the additives in the pancakes do not reduce their fluffiness. Indeed, it is worth pampering your family, as well as guests, with delicious zucchini pancakes with cottage cheese. Even those who do not often eat zucchini like such pastries. After spending a few minutes in the kitchen, we get an original, tasty, healthy and inexpensive dish, especially in season. Zucchini pancakes with cottage cheese are easy to prepare and eaten quickly.

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