Squash pancakes recipes with photos. Recipe: Zucchini fritters - Squash yummy Squash fritters recipes

How to cook pancakes from squash, cooking recipes with photos - a complete description of the preparation so that the dish turns out very tasty and original.

Squash are vegetables that have a very unusual shape. Outwardly, they look more like flying saucers decorated with lace. In fact, this vegetable is the closest relative of zucchini and pumpkin. Squash is usually harvested already on the sixth day after ripening. It's worth noting that these vegetables are quite tender if picked and cooked while still young. The squashes themselves are very beautiful. Therefore, they are usually cooked whole. Most often, squash is peeled from the pulp and then stuffed. However, there are also very original recipes where vegetables need to be chopped. For example, squash pancakes. The dish turns out very tasty.

Classic squash pancakes

A dish prepared according to this recipe will appeal not only to adults. Even children will like pancakes. To prepare them you will need:

1. 250 grams of squash.
2. 100 milliliters of milk.
3. 50 grams of sour cream.
4. Egg.
5. 25 grams of flour.
6. 25 grams of sugar.
7. Black pepper.
8. Salt and soda.

Cooking process

Squash pancakes, recipes for which you can find in this article, are a wonderful dish. They cook very quickly. First you need to prepare all the vegetables. The squash should be washed and dried with paper towels. After this, you should remove the peel and grate them on a grater, preferably a fine one. To the resulting mass you need to add a raw chicken egg, salt and soda. Mix all ingredients and place the dough in a warm place for 10 minutes.

Sour cream and milk must be whipped separately. The composition should also include black pepper and salt, add sugar. The resulting mixture must be combined with squash. If the dough is too liquid, add a little flour. After this, the dough needs to be kneaded well.

To prepare squash pancakes, you need to heat vegetable oil in a frying pan. You also need to place the finished dough here. It is best to do this with a tablespoon. The pancakes should be fried on both sides. The finished dish can be sprinkled with herbs.

Squash fritters with garlic are suitable for those who like more savory dishes. For preparation you will need:

1. Small squash.
2. Several medium-sized potatoes.
3. Two eggs.
4. Three large spoons of flour.
5. Salt.
6. Garlic and herbs.

Anyone can make squash pancakes. Young squash should be washed and peeled. It is also worth removing the pulp. Prepared vegetables should be chopped on a coarse grater and salted. The squash should be salted and left for only 10 minutes.

Potatoes also need to be peeled and washed. The tubers should be chopped by grating them on a coarse grater. The greens need to be finely chopped. The garlic cloves must be peeled and passed through a press.

After 10 minutes, the squash must be squeezed out. The juice from the chopped vegetables should be drained. After this, you need to add grated potatoes, garlic, egg, salt, spices and herbs to the mixture. All this needs to be mixed, shaking slightly. Add a little flour to the resulting mixture.

The squash pancakes are almost ready. All that remains is to spoon out the dough with a tablespoon and fry on both sides. The dish turns out tender and airy. But its main advantage is its mysterious taste.

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Home » Home » Cooking » The most delicious recipes for dishes and preserves from squash

The most delicious recipes for dishes and preserves from squash

Patisson is a type of pumpkin that means “pie” in French. It is an excellent vegetable for dietary and baby food. The taste is reminiscent of zucchini, but more refined and delicate, slightly sweet, without a herbaceous aftertaste. Squash is low-calorie, rich in vitamins and microelements beneficial to the body, perfect for everyday and holiday menus. There are a large number of recipes for dishes and preserves made from squash.

Both small and ripe fruits are suitable for preservation and will be an excellent appetizer for any side dish.

Squash is an excellent raw material for cooking and preserving various caviar.

• 3.6 kilograms of squash;
• 250 grams of onion;
• 30 grams of garlic;

20 grams of sugar;

25 grams of salt;

120 grams of 5% vinegar;

220 grams of sunflower oil.

Squash, cut into slices, is fried in sunflower oil. The onion is cut into half rings and fried. Chilled vegetables are passed through a meat grinder, sugar, salt, garlic, and vinegar are added. Pack the caviar into jars and sterilize half-liter jars for 75 minutes. After sterilization, the jars are sealed.

• 3 kilograms of squash;
• Half a kilogram of carrots, onions, bell peppers;
• 0.5 liters of mayonnaise;
• 0.5 liters of tomato paste;
• 0.5 cups sugar;
• 25 grams of salt;
• 70 grams of 9% vinegar.

Grate the squash and simmer in a thick-walled pan for 2 hours with mayonnaise. Peppers, onions and carrots are passed through a meat grinder, added with tomato paste and simmered for another 1.5 hours. Then add sugar, salt, vinegar. Mix and blend with a blender. Allow to boil for 10 minutes and seal in sterilized jars.

• 3 kilograms of squash;
• 1 kilogram of carrots;
• 250 grams of onion;
• 400 grams of tomato paste;
• 35 grams of salt;
• 55 grams of sugar;
• 75 grams of 5% vinegar.

Squash, onions, carrots are passed through a meat grinder and stewed for 1.5 hours. Add tomato paste, salt, sugar and cook for another 1.5 hours. Pour in vinegar. Allow to boil for a couple of minutes and seal in sterilized jars.

• 4 kilograms of squash;
• 1.2 kilograms of tomatoes;
• 800 grams of carrots and onions;
• 4 pods of hot pepper;
• 130 grams of sugar;
• 75 grams of salt;
• Head of garlic;
• 60 grams of vinegar.

Squash, tomatoes, carrots, and onions are passed through a meat grinder and stewed for 2.5 hours. Chop garlic, pepper and vinegar, add to caviar, simmer for 15 minutes. Pour into sterilized jars and seal.

Canned squash

Recipe for laying on a liter jar:

• 600 grams of squash;
• 12-15 grams of dill;
• Black peppercorns;
• Allspice;
• 2-3 cloves of garlic.

• 400-450 grams of water;
• 30 grams of salt;
• 30 grams of vinegar 5%.

Young squash with a diameter of 4-5 centimeters are suitable for canning. The washed fruits are blanched in boiling water for 4 minutes. Place greens, peppers, garlic in a jar, and squash on top. Fill the jars with hot pouring. Sterilize for 10 minutes. Add vinegar and seal immediately.

Squash with cucumbers, hot packaging method

• 900 grams of squash;
• 900 grams of cucumbers;
• 55 grams of dill;
• 35 grams of cherry leaves or carrot tops;
• Garlic;
• Allspice.

• 1200 milliliters of water;
• 80 grams of salt;
• 35 grams of sugar;
• 90 grams of vinegar 9%.

You can prepare squash in a jar along with cucumbers without sterilization. Prepared vegetables are laid in layers. Pour boiling water into the container, cover with a lid, and leave for 5 minutes. After draining the water, add boiling water again, cover with a lid and leave for another 5 minutes. Drain a second time. Add herbs, garlic, and pepper to the top of the jar. Boil the filling for a couple of minutes. Pour in the filling and seal.

Recipe for laying on a three-liter cylinder:

• 1800 grams of squash;
• 30 grams of dill;
• 25 grams of horseradish roots;
• 25 grams of black currant leaves;
• 10 laurel leaves;
• Black peppercorns;
• Allspice.

This is the simplest recipe for pickling squash. The squash is packed tightly into a three-liter container, alternating with aromatic herbs in layers. Add salt. Pour in boiled water. Seal tightly with plastic lids. For three days, once a day, you need to turn the container over and shake it to melt the salt. Do not open until used to prevent mold from forming.

Squash in tomato juice

Bookmark recipe for a half-liter jar:

• 200 grams of tomato juice;
• 50 grams of bell pepper;
• 15 grams of salt;
• 10 grams of sugar;
• Black peppercorns;
• Bay leaf.

To make squash tastier for the winter, it is better to preserve them in tomato juice. To do this, first sterilize the jars for 3-4 minutes. The fruits are cut into four parts, blanched in water for 5 minutes and filled into jars while hot. Immediately pour boiling prepared filling: tomato juice is boiled for 15 minutes with bell pepper, black pepper, bay leaf, salt and sugar. They seal quickly. Sterilization is not necessary.

Pickled squash

Squash can be pickled as a stand-alone product or in a campaign with other vegetables.

• 1.5 kilograms of squash;
• Five leaves each of cherry and black currant;
• Three cloves of garlic;
• A bunch of parsley and dill;
• A pod of hot pepper.

• One liter of water;
• 3 tablespoons salt;
• Two tablespoons of sugar;
• Pepper;
• 85 grams of 9% vinegar.

Before placing the squash in the pan, blanch it for 5 minutes and cool in cold water. Place in a pan with herbs. Fill with boiling pouring. Pressed under pressure. Keep for two to three days at room temperature. Store in the refrigerator.

Recipe for filling a three-liter jar:

• 450 grams each of squash, tomatoes, zucchini, cucumbers;
• Bay leaf;
• Dill;
• Black peppercorns;
• Allspice.
• Garlic.

• 1.3 liters of water;
• 50 grams of salt;
• 80 grams of sugar;
• 100 grams of 9% vinegar.

Place the fruits in the jar in the following sequence: zucchini, cucumbers, squash, tomatoes. Dill, bay leaf, garlic, and pepper are placed between the layers. Pour in the boiled filling. Sterilize for 13-15 minutes. Add vinegar and seal.

Patisson can become the basis of many salads for the winter.

Squash salad in tomato sauce

• 1.2 kilograms of squash;
• 300 grams of carrots and bell peppers;
• 700 grams of tomato juice;
• 30 grams of 9% vinegar;
• 35 grams of salt;
• 70 grams of sugar;
• 50 grams of sunflower oil;
• 100 grams of garlic;
• A pod of hot pepper.

Boil tomato juice for 10 minutes, add carrots. After another 10 minutes - sweet and bitter pepper. After 10 minutes - diced squash, salt, sugar, butter. Cook for 20 minutes. Add garlic and vinegar. Divide into jars. Cork.

Squash with bell peppers and beans

• 1 kilogram of squash;
• 1 kilogram of rotunda bell pepper;
• 500 grams of beans;
• 2 kilograms of tomatoes;
• Half a glass of sugar;
• 25 grams of salt;
• Half a glass of sunflower oil;
• A tablespoon of 9% vinegar.

Tomatoes are crushed in a blender. Squash and peppers are cut into cubes. The beans are pre-boiled until tender. Boil the crushed tomatoes in a thick-walled pan for 15-20 minutes. Add pepper and boil for 10 minutes, add squash and boil for another 10 minutes, lastly add beans, sugar, salt, sunflower oil, vinegar. Boil for another 10-15 minutes and seal in jars.

Squash jam

Squash makes a very tasty unusual jam.

• Half a liter of water;
• 1 kilogram of sugar;
• 1 kilogram of squash;
• Half a lemon;
• One pack of vanilla sugar.

The squash is cleared of seeds and cut into small cubes. Blanch the squash for 5 minutes. The syrup is prepared in advance from water and sugar. Add squash and boil for 15 minutes over low heat. Leave for 24 hours. This is repeated three times. Before the last cooking, add lemon zest and juice, vanilla sugar. Seal in sterilized jars.

Orange jam

• 1 kilogram of squash;
• 1 kilogram of sugar;
• Two oranges;
• Half a lemon.

The seeds of the squash are removed, cut into pieces and passed through a meat grinder along with the orange. You can also take three oranges, but without the white peel. Add sugar, stir, let stand for a couple of hours so that the squash releases its juice and cook the jam for 45-60 minutes. Add the zest of one orange and lemon juice to the jam for taste. Boil for another 15-25 minutes. The finished jam is sealed in jars.

Pineapple jam

• 1 kilogram of squash;
• 1 kilogram of granulated sugar;
• Half a liter of water;
• 1 lemon;
• 1 jar of canned pineapple chunks.

The squash is peeled from seeds, cut into cubes, blanched in water and poured into boiled syrup. Boil squash in syrup for 15 minutes twice every 8-12 hours. Then add a jar of canned pineapples, lemon juice and cook until tender. Pour into jars and seal.

Patisson can be boiled and various dishes can be prepared with it.

• 350 grams of squash;
• 140 grams of carrots;
• 3 medium potatoes;
• 75 grams of butter;
• 1.5 liters of chicken broth;
• Parsley;
• Salt to taste.

Cut vegetables randomly. Place in a multicooker bowl, add salt, add chicken broth, cover with a lid and cook for 35 minutes. Open the valve, release steam, cool, and blend the soup with an immersion blender. Add butter and herbs.

• 2 salted squash;
• 2 medium potatoes;
• 350 grams of chicken giblets;
• 2 carrots;
• Large onion;
• 3 eggs;
• Mayonnaise or sour cream.

Boil potatoes, eggs, carrots, and offal. Let it cool. All ingredients are cut into slices or cubes, carefully mixed, seasoned with mayonnaise, and salted.

• 500 grams of squash;
• 700 grams of water;
• Salt to taste;
• Chili ketchup.

Boil the squash in salted water, place it on a plate, and sprinkle with ketchup.

Here you will find the best recipes for dishes and preserves from zucchini http://woman-l.ru/recepty-blyud-i-iz-kabachkov/

You can recreate many dishes using fried squash.

• 4 chicken eggs;
• 20 grams of flour;
• Two medium onions;
• 180-200 grams of any minced meat;
• 250 grams of squash;
• 50 grams of sunflower oil;
• 100 grams of cheese;
• Salt, dill and parsley.

Beat the eggs with a whisk, add salt, add flour, and bake the scrambled eggs in a pan like a pancake. Separately, fry the minced meat with diced onions and squash until cooked. Salt and pepper. Place minced meat in the middle of the fried eggs and fold the edges on both sides, forming a roll. When serving, cut into pieces, pour over sour cream, sprinkle with finely chopped dill and parsley.

• 4 medium squash;
• 3 large tomatoes;
• 2 boiled eggs;
• 1 head of garlic;
• 450 grams of mayonnaise with 50 percent fat content;
• 250 grams of hard cheese;
• 2 eggplants;
• 180 grams of sunflower oil;
• 1 medium carrot;
• Salt to taste.

Squash, tomatoes and eggplants are cut into circles. Salt the eggplants, let them stand, and drain off the excess liquid. Squash is breaded in flour. Squash and eggplant slices are fried in sunflower oil. Eggs, garlic, carrots are crushed in a blender and mixed with mayonnaise. Place in layers and coat with prepared sauce: squash, eggplant, tomato. Sprinkle grated cheese on top. Leave it to brew for a couple of hours.

• 4 medium squash;
• 5 eggs;
• One glass of flour;
• Salt to taste.

• 400-500 grams of mayonnaise;
• 160 grams of cheese;
• 2 cloves of garlic;
• One medium carrot;
• 2 tomatoes;
• 250-300 grams of smoked sausage;
• Salt to taste.

To prepare pancakes, grate the squash on a coarse grater, squeeze it lightly, add eggs, flour, and salt. Knead the dough. Place a portion of dough on a hot frying pan, carefully spreading it over the surface. The pancake is well fried on both sides. For the filling, grind carrots, cheese, and garlic in a blender. Add these products to mayonnaise and mix. Cut tomatoes and sausage into cubes. Place the pancake on a plate and spread with mayonnaise, carrots and cheese. Sprinkle with sausage and tomatoes. This is how several layers are laid out. The top layer is decorated with greenery.

Squash fritters

• 800 grams of squash;
• 4-5 eggs;
• 300 grams of flour;
• Sunflower oil;
• Salt, sugar to taste;
• Soda;
• Sour cream.

The squash is grated on a coarse grater, salted, the juice is lightly squeezed, eggs, flour, soda are added to the tip of a knife, and a little sugar for taste. Let the dough rise for 15-20 minutes. Bake the pancakes covered. Served with sour cream.

Scrambled eggs with squash

• 150 grams of squash;
• 50 grams of olive oil;
• 3 eggs;
• Salt to taste;
• 30 grams of milk.

Fry the squash in oil until tender, beat the eggs with milk, salt, pour into a frying pan, and cover with a lid. You can add tomatoes. Cook covered for 5 minutes.

• 500 grams of squash;
• 100 grams of flour;
• 4 cloves of garlic;
• Hot pepper on the tip of a knife;
• 300 grams of mayonnaise.

The squash is cut into circles, breaded in flour, fried in oil, placed in a colander, and the oil is allowed to drain. Chopped garlic and pepper are added to mayonnaise. After 40-45 minutes, the cooled squash is placed on a plate, salted, and greased with mayonnaise. The finished dish is allowed to stand in the refrigerator for an hour and a half.

Patisson can be stewed and combined with other vegetables, thereby creating a new culinary masterpiece.

Squash caviar in a frying pan

• 600 grams of squash;
• 160 grams of onion;
• 250 grams of carrots;
• 2 tomatoes;
• 50 grams of sunflower oil;
• Salt and pepper to taste.

All vegetables are cut into cubes. Fry the squash in small portions in a dry frying pan until soft. In oil - onions, carrots, tomatoes. Add squash to them, simmer for 15-20 minutes over low heat under the lid, add salt. Grind the cooled caviar in a blender.

• 250 grams of squash;
• 230 grams of eggplant;
• One sweet pepper;
• 170 grams of onion;
• 170 grams of carrots;
• 3 tomatoes;
• 80 grams of sunflower or olive oil;
• Salt, sugar to taste;
• Garlic;
• Parsley, dill, basil, green onions.

Squash, eggplants, peppers, onions, carrots, cut into cubes. Onions, carrots, eggplants, sweet peppers, squash, and tomatoes cut into slices are fried in oil. Season with salt and add a third of a teaspoon of sugar. Lastly, add finely chopped garlic and herbs as desired. You can replace eggplant with pumpkin, mushrooms or broccoli.

Patisson can serve as an excellent raw material for preparing oven-baked dishes.

Squash stuffed with rice and meat

• 10 pieces of squash;
• 200 grams of pork meat;
• 250 grams of rice;
• 500 grams of water;
• 350 grams of tomato juice;
• 100 grams of sunflower oil;
• One medium onion and one carrot each;
• 20 grams of flour;
• Salt, sugar, pepper to taste;
• Fragrant herbs optional.

For stuffing, take squash 6-7 cm in diameter. Cut off the stalk. Carefully scoop out the pulp with a teaspoon to form a deep bowl. Pre-prepared filling is applied to the fruits. To make the filling, wash the rice and boil until half cooked in 400 grams of water. The meat is passed through a meat grinder, added to rice, salted, peppered, and mixed. Place the prepared squash in a frying pan, pour in 100 grams of water and steam under the lid for 10-15 minutes. For tomato sauce, cut carrots and onions into small cubes, fry in sunflower oil until soft, add flour, and after a minute add tomato juice. Let the sauce boil for 5-8 minutes, add salt, sugar and pepper to taste. Pour the sauce over the squash and simmer until done. Can be baked in the oven. The finished squash is sprinkled with chopped herbs.

Squash stuffed with meat

• 10 pieces of squash with a diameter of 6-8 cm;
• 600 grams of minced meat;
• 140 grams of onion;
• 170 grams of carrots;
• Three medium tomatoes;
• 200 grams of cheese;
• 25 grams of sunflower oil;
• Salt and pepper to taste.

The stalk of the squash is cut off and the pulp is scooped out with a spoon to form a plate. Grind onions and carrots in a blender, pour into minced meat, salt, pepper, mix well. The prepared minced meat is filled with squash. Carefully place the squash on a greased baking sheet. Tomatoes are cut into 10 circles, placed on squash, and salted. Place in the oven to bake for about 35-40 minutes. Sprinkle with grated cheese and bake for another 5-7 minutes.

Sweet dishes can be prepared from squash; the culinary specialist can only be limited by his own imagination.

• 1 kilogram of squash;
• 1 kilogram of sugar;
• Half a liter of water;
• 3 grams of citric acid.

The squash is cut into slices, blanched in water for 1-2 minutes, poured into boiling syrup with citric acid, boiled for 10 minutes three times, letting it brew for 10-12 hours. Place the squash in a colander, allow to drain and dry until tender for 2-3 days at room temperature.

• 400 grams of squash;
• 2-3 eggs;
• 1 cup flour;
• 135 grams of sunflower oil;
• 5 grams of salt;
• Soda;
• Half a teaspoon of sugar;
• Sour cream.

Grate the squash, lightly squeeze out the juice, add eggs, flour, salt, sugar, and a pinch of salt. Knead the dough and fry the pancakes in sunflower oil. Serve with sour cream, yogurt or whipped cream.

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Zucchini dishes, Squash dishes, Fluffy pancakes, Step-by-step, With photos

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Thin squash pancakes (step-by-step recipe with photos)

The squash has ripened in our garden. They are so beautiful and delicious. This means it’s time to diversify the usual menu and add a few goodies from this vegetable. I'll start with the pancakes.

I prepare squash pancakes according to a special recipe. When you chop or grate a vegetable, it turns into a very liquid mass. It is important to add flour last. Personally, I don't like pancakes that taste like just batter. Still, it is the squash that should dominate the taste. That's why my pancakes are thin and almost flourless.

Kids love to eat pancakes during snack time. Although they taste salty, children love to eat them with sour cream and jam or jam.

Cooking steps:

1) First you need to wash the squash and dry it with a paper towel. If you cook from a young vegetable, do not cut off the peel.

2) Grate the vegetable on a fine grater. You can use a meat grinder. Add salt, add a raw egg and mix. Sprinkle with baking soda, stir again and leave for 10 minutes at room temperature.

3) Beat milk mixed with sour cream. Add salt, sugar, ground black and white pepper here. Mix.

4) Combine the prepared mass with the squash. Add just a little flour. Knead. The dough for thin squash pancakes is ready.

5) Let's start frying. Pour vegetable oil into a frying pan and heat it thoroughly. Using a spoon, place the flatbreads into the pan. Fry them on both sides until nicely browned. After frying, dip with a napkin and serve. Now the squash pancakes can be served.

Patisson 250 g, milk 100 ml, sour cream 50 g, egg 1 pc. flour 1 tbsp. spoon, sugar 1 tbsp. spoon, pepper mixture 1 pinch, salt 0.5 teaspoon, soda 1 pinch, vegetable oil 3-4 tbsp. spoons.

Squash pancakes with cheese

Despite the end of September, we don’t even think about running out of squash! What a fruitful vegetable - on a piece of land the size of a square meter there was such an abundance of them! From the beginning of July until today we collected them every day. And how many things I cooked with them! In general, squash is a very necessary vegetable :)

So today I thought that it would be nice to bake pancakes from this wonderful vegetable. I also added 2 types of cheese to the dough.

Cooking time – no more than 30 minutes.

Calorie content – ​​235 kcal per 100 g.

To prepare squash pancakes, I needed the following products:

processed cheese approx – 100 g

vegetable oil for frying

First, I poured boiling water over the oatmeal, covered it with a lid and let it sit for a while.

I washed the squash and grated it on a medium-sized grater.
I also grated processed and hard cheeses.

When the oatmeal steamed, I put it on the squash.

Added eggs, hard cheese and processed cheese.
I added salt. For some reason I wanted these pancakes to be salty, so I added almost half a teaspoon of salt.
Then I added flour.

The whole mass was mixed well until smooth, so that there was no hint of lumps.
I poured a little vegetable oil into the frying pan - about 2 tbsp. l. Spoon the dough onto the hot frying pan. Fry until done over medium heat on both sides.
That's all, their squash pancakes are ready. By the way, in this recipe, squash can easily be replaced with zucchini. It turns out very tasty too.
I served pancakes with sour cream.
I wish you bon appetit too!

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Each season has its own special dishes. At the beginning of autumn, amateur gourmets recall with pleasure recipes made from squash. The taste of these vegetables is similar to squash, but still has its own notes. Here are the best ideas for squash pancakes. This dish can be eaten on its own or used as a side dish for meat.

Classic recipe

Pancakes according to this recipe are fried in egg. For a regular portion of flatbreads for 2-3 people, a couple of medium squashes are required. These are vegetables whose cut width is approximately 12 cm. Other ingredients for classic pancakes:

• onion - 1 pc.;
• flour - 1 tbsp;
• vegetable oil - 5 tbsp. l.;
• salt - at your discretion.

Method for preparing squash pancakes:

1. Wash and peel the main ingredients. Remove the seeds.
2. Grate on a coarse grater (for Korean carrots). The resulting mass for future pancakes must be additionally cut a little with a knife.
3. Chop the onion. Mix with vegetables. Break the egg and add salt. Stir.
4. Add flour and mix again. Leave the semi-finished product for a few minutes so that the vegetables release their juice. The consistency of the dough should resemble thick sour cream without lumps. This is one of the secrets of the splendor of future pancakes.
5. Heat a frying pan with oil. Stir the mixture again and start frying.
6. Turn the pancakes over as they turn brown. Fry evenly on both sides.

Advice. The more oil you use and the more often you update it, the healthier the squash pancakes will be. Remove them to a wide plate lined with napkins to absorb excess vegetable fat.

Recipe with cheese

Cheese flatbreads are also appreciated by chefs and connoisseurs of delicious food. This dish is quick and easy to prepare. Components:

• squash - 2 pcs.;
• processed cheese - 100 g;
• hard cheese - 70 g;
• flour - 5 tbsp. l.;
• oatmeal - half a glass;
• water - half a glass;
• chicken egg - 2 pcs.;
• salt;
• sunflower oil - 5 tbsp. l. (for frying).

Step by step:

1. Boil water and pour it over the oatmeal 1:1. Cover with a lid and leave to swell.
2. Wash the squash. Peel them and grate them on a medium grater.
3. Pass both types of cheese through the same grater.
4. Mix steamed oatmeal with grated squash. Add raw eggs and salt to your taste.
5. Pour the flour in there too. Now the crushed mass should be mixed thoroughly until smooth, without lumps.
6. Grease the pan well with oil. Fry the pancakes on both sides until done. Burner intensity is medium. It's a good idea to completely change the oil in the pan halfway through the process.

Advice. Pancakes taste better hot with sour cream.

Sweet cakes

This recipe includes sugar. These pancakes are served with jam, honey or sour cream for tea. For an average serving for a family of 2-3 people you will need:

• squash - 1 large specimen;
• eggs - 2 pcs.;
• sugar - 2-3 tbsp. l. (can be reduced or increased to taste);
• flour - approximately 5 tbsp. l. with a slide;
• vegetable oil - 2 tbsp. l. for dough and the same amount for frying;
• soda - 1-2 g (at the tip of a knife);
• vanillin and salt - to taste;
• butter.

Procedure for preparing pancakes:

Advice. Wet the spoon or ladle with water every time. The dough will separate easily when placed in the pan.

Secrets of housewives for obtaining fluffy pancakes from squash or other vegetables:

• any flour must be of good quality, sifted;
• It is still advisable to use wheat;
• Do not under any circumstances mix the dough again after it has rested under the lid;
• You can add dill to salted pancakes - it complements the taste well and enhances the aroma;
• an excess of small ingredients and the presence of lumps negatively affects the pomp;
• the frying pan must be well heated, then oil for frying is poured onto it and only then the dough mass is laid out.

The optimal heat for frying pancakes is medium. Cover them with a lid. Delicious squash flatbreads will add variety to the menu and remind you of summer.

What is your favorite squash dish?

Squash pancakes: video

Squashes are the closest relative of pumpkin and zucchini. They differ in the color of their peel and unusual shape. They look like a beautiful plate framed with unusual lace. Squash is rich in vitamins C, PP, E, and also contains large quantities of ascorbic acid, calcium and potassium.

Regular consumption of this vegetable contributes to the rapid recovery of patients with diseases associated with the cardiac and urinary systems. Patisson is a very tender and beautiful vegetable, therefore, most often, they prefer to cook it whole. There are also a lot of interesting recipes where the vegetable needs to be chopped.

1. Squash – 250 g;
2. Milk – 100 ml;
3. Medium fat sour cream – 50 g;
4. Egg – 1 pc.;
5. Wheat flour – 25 g;
6. Sugar – 25 g;
7. Ground black pepper and other spices - to taste;
8. Salt, soda - 1 tsp.

Delicious DIY squash pancakes

Pancakes are one of the favorite dishes in every family.

They have become popular due to their quick preparation and the huge variety of products that can be used to prepare them.

Squash pancakes with garlic can be served as an appetizer or snack.

Cooking process:

1. It all starts with washing and peeling the vegetable. The vegetable should be washed in warm water and dried with a paper towel.
2. You can peel the skin in a thin layer with a small knife.
3. The squash pulp should be crushed using a fine grater or a blender.
4. A chicken egg, salt and soda are added to the resulting vegetable mass.
5. All contents should be mixed thoroughly. You can stir with a spoon or metal whisk.
6. The mixed mass must be left for 10-15 minutes. to a warm place. This action helps the pancakes rise when frying.
7. When time has passed, you need to add pre-mixed sour cream and milk to the vegetable mass.

To prevent the mass from being too liquid, add flour and mix well. The result is a dough of medium consistency. It is necessary to fry squash pancakes in a hot frying pan with a small addition of vegetable oil.

Making squash pancakes: recipe and ingredients

To prepare any dish from squash, you need to choose young vegetables.

They have more delicate pulp, a pleasant aroma and a large amount of juice.

Very interesting recipes for squash pancakes with garlic. Preparing such a delicious dish will not be difficult.

Ingredients:

1. Small squash – 2 pcs.;
2. Potatoes – 2 pcs.;
3. Chicken eggs – 2 pcs.;
4. Sifted white flour – 2 tbsp. l.;
5. Garlic - to taste;
6. Salt - to taste;
7. Greens - optional.

After chopping the squash pulp, you need to add salt and leave them for several minutes. During this time, you should wash and peel the potatoes. Potatoes and garlic are chopped in the same way as squash.

When the pulp is infused, you need to drain off the excess juice and add potatoes, garlic, eggs, salt and herbs to taste. All ingredients are thoroughly mixed together. While stirring, add flour little by little until a batter forms. Next comes the frying process, as in the classic version. Pancakes according to this recipe have a very interesting and piquant taste.

Unusual squash and zucchini pancakes for the whole family

Squash is a vegetable that can be combined with many foods. Particularly tasty pancakes are obtained if you combine squash with zucchini.

Ingredients:

1. Zucchini and squash - 1 pc.;
2. Onion – 1 pc.;
3. Egg – 1 pc.;
4. Semolina – 1/2 cup;
5. Spices - to taste.

Vegetables must be chopped and mixed together. Then you need to beat the egg into the grated mass and add semolina. The semolina needs some time to absorb the juice, so you need to leave the mixture for 5-10 minutes. After time has passed, mix all components. When the dough is ready, you can start frying. Thanks to semolina, a golden crispy crust will form on the pancakes.

Squash pancakes are quick and easy to prepare. If desired, squash can be combined with hard cheese. It is also worth considering that preparing squash pancakes without eggs and soda is impossible. Eggs give the dough viscosity, and soda gives it fluffiness.

Original squash pancakes (video)

You can serve such a simple dish with any sauces that will add piquancy and originality to the dish.

This quick-to-prepare dish can be made for breakfast or as a light snack throughout the day. Squash pancakes, prepared according to our simple step-by-step recipe with photos, will appeal not only to adults, but also to children. We advise you not to shelve the recipe, but try to cook it with us.
Squash are distant relatives of pumpkin and zucchini. Adherents of a healthy diet are familiar with these products. Young squashes have crispy white flesh, they are tasty and healthy. They contain pectin substances, fats, dry substances and crude protein. In addition, they are rich in mineral salts, glucose, fructose and vitamins. When eating low-calorie squash:

- vision and metabolism will improve;
- bad cholesterol will be removed;
- the cardiovascular system will be strengthened;
- intestinal function is activated;
- weight is normalized.

You can quickly and tasty prepare squash pancakes by frying them in a frying pan, as in the photo recipe presented, or you can make a more dietary version by placing them in the oven.

How to cook squash pancakes

Very tasty, tender and fluffy squash pancakes are obtained if you do not use flour. One small squash makes three small servings for tea. To prepare squash pancakes, we will use semolina instead of flour. And adding a little sugar, we get moderately sweet squash pancakes.

• Patisson - 1 piece;
• Egg - 1 pc.;
• A pinch of salt;
• Sugar - 1 spoon;
• Semolina - 7 tbsp. spoon;
• Sunflower oil.

Making fluffy squash pancakes

Step 1.

Peel the squash and grate it on a coarse grater.

Step 2.

Add a broken egg, salt, sugar, and 5 tablespoons of semolina.

Step 3.

Mix everything thoroughly and leave for 5 minutes. The squash will give a little juice, add semolina again so that the dough is not liquid.