Potato and zucchini pancakes. Zucchini and potato pancakes Recipe for lean zucchini and potato pancakes

An experienced housewife knows what to cook with zucchini. This vegetable is used for stews, it is even used in soups, and many people like zucchini baked goods. I would like to offer you a very simple recipe for pancakes, which includes young zucchini. I also supplemented the zucchini with potatoes and fresh herbs. You will learn how to bake delicious zucchini and potato pancakes with herbs from my recipe, and step-by-step photos will demonstrate the preparation.

Ingredients:

• young zucchini - 1 piece;
• potatoes - 1 piece;
• egg - 1 piece;
• flour - 3 tablespoons;
• salt and ground pepper - to taste;
• green onions and dill - to taste;
• vegetable oil – 40 ml.

How to cook zucchini and potato pancakes with herbs

To begin with, I peel the zucchini and potatoes using a vegetable cutter (this is more convenient). Since I used a young zucchini, I did not remove the seeds from it, because they had not yet fully formed.

I chop the peeled vegetable ingredients on a grater. I use a grater with large cells. I combine the potato and zucchini mixture in one bowl.

I wash the fresh greens and chop them finely. I transfer the green slices into a bowl with the squash and potato mixture.

I break an egg into the ingredients.

I add flour.

Don’t forget to season with salt and black pepper (this spice is optional).

Mix the ingredients well to form a thick dough.

In the frying pan in which I will fry the zucchini pancakes, I heat the oil. Spoon the zucchini dough into the hot oil. Fry until crusty on both sides.

Zucchini pancakes with the addition of herbs and potatoes are ready! Enjoy your meal!

You can serve these pancakes with sour cream, ketchup or your other favorite sauce.

Vegetable pancakes are a great dish. They are tasty and at the same time, less calorie than regular flour pancakes. If you don’t like zucchini too much at home, prepare pancakes from zucchini and potatoes; even the most picky eaters are unlikely to taste the unloved ingredient in this dish. This dish is also good because potatoes initially contain starch, so pancakes can be prepared without flour or with a minimal amount of it.

Preparing zucchini-potato pancakes is not difficult; even the least experienced home cook can handle the preparation. But for the dish to turn out successful, you need to know some important nuances.

To prepare pancakes, you can use both young and mature zucchini. But in the latter case, it will be necessary to peel the zucchini and cut out the central part with the seeds.

It is better to use a grater to chop zucchini and potatoes. Moreover, both potatoes and zucchini need to be grated on a grater with holes of the same size. In this case, the pancakes will turn out more beautiful and bake evenly.

Advice! It is better not to grind vegetables in a blender; with this method of grinding, they will release a lot of juice, and when preparing the dough you will need to add a lot of flour, which will ruin the taste.

To reduce the amount of flour or this ingredient altogether, you need to squeeze the grated vegetables well. The juice that has been squeezed out of grated potatoes must be allowed to settle so that the starch separates. After this, the liquid must be carefully drained, and the starch can be added to the dough.

Advice! Fans of potato pancakes know that grated potatoes quickly darken. To avoid this, you should add grated onion to the dough.

You need to fry the pancakes in a well-heated frying pan in odorless vegetable oil. Spoon out the dough when the oil is well heated. If you put the dough in a cold frying pan, the pancakes will absorb a lot of oil and will be unpleasantly greasy. You need to fry over medium heat so that the pancakes are not just browned, but also baked inside.

Sour cream is often served with ready-made pancakes, but you can prepare some kind of sauce for them -,. You can also serve it with pancakes or ketchup.

Interesting facts: it’s hard to believe now, but Europeans did not recognize potatoes as a food product for a long time. The plant, imported from South America, was considered poisonous. And there was even a belief that people who eat potato dishes will certainly go to hell after death.

Zucchini and potato pancakes - a quick and tasty recipe

This is a dish option from the “quick and tasty” category.

• 4 medium-sized potatoes (about 300 g);
• 300 gr. zucchini;
• 4 tablespoons flour;
• 1 egg;
• vegetable oil for frying;
• salt, black pepper to taste;
• sour cream and herbs for serving

Peel the zucchini and potatoes, grate the vegetables on a grater with a medium hole size. If the vegetables are juicy, squeeze out some of the juice.

• 500 gr. zucchini;
• 500 kg of raw potatoes;
• 1 egg;
• 80 gr. flour;
• 100 gr. onions;
• salt, pepper to taste;
• 1 pinch of turmeric;
• vegetable oil for frying.

Peel the zucchini and grate it on a coarse grater. Sprinkle with a little salt and stir. Transfer the salted zucchini to a sieve, placing the sieve over a saucepan or bowl to allow the juices to drain.

Peel potatoes, carrots and onions. Grate the carrots and onions on a fine grater, and grate the potatoes on a coarse grater. Mix all the vegetables with the squeezed zucchini. Beat in a raw egg, add salt and spices to taste. Mix everything, add a little flour. The dough should be similar in thickness to sour cream.

Fry the pancakes in vegetable oil on both sides. Fry over medium heat on one side, then turn over, cover the pan with a lid and reduce the heat. Bring the pancakes to readiness. Serve with sour cream or thick yogurt.

Zucchini and boiled potato pancakes

Let's prepare pancakes from boiled potatoes with garlic and herbs.

• 4-5 potatoes;
• 1-2 zucchini;
• 2-3 cloves of garlic;
• 1 bunch of parsley;
• 3 eggs;
• 4 tablespoons flour;
• salt to taste;
• vegetable oil for frying;
• green salad leaves and sour cream for serving.

Wash the potatoes, boil them in their skins and cool. Then peel and rub on a fine grater. Wash the parsley thoroughly and dry it. We tear off the leaves from the stems and chop them finely.

Read also: Whey pancakes – 7 recipes

Wash the zucchini and remove the skin. And if the vegetables are mature, then you need to remove the seeds. We grate the zucchini on a fine grater, just like potatoes. Squeeze the grated zucchini to remove excess juice. Mix the zucchini with potatoes, add chopped garlic to this mixture, mix everything well.

Beat in raw eggs, add salt and pepper, mix well again. Then we begin to add flour, add until we get a mass, like dough for regular pancakes. The ingredients list shows an approximate amount of flour, you may need less or more.

Heat vegetable oil in a frying pan. Spoon the dough into small pancakes. Fry for 2-3 minutes on each side. Since our potatoes are ready-made, these pancakes fry quickly. Serve with sour cream or tomato sauce.

Mashed Potato Recipe

You can make zucchini pancakes with mashed potatoes. The puree for the dish can be prepared specially, or you can use leftovers from lunch or dinner.

• 1 zucchini (250-300 gr.);
• 200 gr. ready-made mashed potatoes;
• 2 eggs;
• 1 onion;
• 3 tablespoons flour;
• salt, pepper to taste;
• frying oil;
• 2 cloves garlic optional.

Wash the zucchini, peel it and grate it on a coarse grater. Salt it and leave it to release the excess juice. Peel the onion and cut into small cubes. Fry the onion in a small amount of vegetable oil. If desired, fry finely chopped garlic along with the onion. Mix fried onions with mashed potatoes.

Squeeze the juice out of the zucchini and add it to the potato mixture. Beat in raw eggs, mix, season with spices to taste. Add sifted flour. We determine the amount of flour by eye, focusing on the consistency of the dough. It should be like regular pancake dough, that is, its thickness can be compared to sour cream.

Pour a small amount of oil into the frying pan and heat it. Spread the prepared mixture with a spoon, forming oval or round pancakes. Fry on both sides until golden brown.

Cooking pancakes in the oven

If you don’t eat fried foods, you can cook zucchini-potato pancakes in the oven. They can be prepared with the addition of boiled meat, chicken or sausage.

• 2 zucchini;
• 2 potatoes, pre-boiled in their skins and cooled;
• 300 gr. boiled chicken (can be replaced with boiled meat, sausages and other prepared meat products);
• 2 eggs;
• 3-4 spoons of oatmeal;
• 100 gr. grated cheese;
• salt, pepper to taste;
• oil for lubricating molds; if you use silicone molds, you do not need to lubricate them with oil.

Peel and grate the zucchini and add some salt. After a few minutes, squeeze out the juice. Grate the boiled potatoes and combine with the zucchini. Cut the boiled chicken meat into small pieces and add to the vegetables.

No one will argue that zucchini is both a healthy and tasty vegetable. There are many recipes for its preparation, and one of them is potato and zucchini pancakes with the addition of herbs.

Ingredients:

• 500 g potatoes
• 500 g zucchini
• 1 onion (50-70 g)
• 1 egg
• 2 tbsp. l. flour
• 1-2 cloves of garlic
• dill
• salt, pepper to taste

This quantity of products makes 12-14 pancakes.

Preparation:

First you need to grate the zucchini. If the zucchini is young, peel it together; if it is old, remove the peel and seeds. Which grater to grate on is a matter of taste. I usually use a coarse grater, as in the recipe or, but once I saw a recipe on the Internet that suggested chopping the zucchini and potatoes in a blender. Well, I somehow didn’t dare use a blender, but grate vegetables on a fine grater - why not? I must say that I was pleased with the result; the pancakes turned out tender and tasty.

So, three zucchini on a fine grater. Then salt it, mix it, put it in a colander and set it aside for 10 minutes to allow the released juice to drain. Almost a glass of juice came out of my young zucchini, after I squeezed it some more.

We also grate the potatoes on a fine grater, add a small grated onion to it and mix. Onions will prevent the potatoes from darkening, and, of course, improve the taste. Potatoes also release a lot of juice, which needs to be drained and the potatoes squeezed out.

In a wide cup, place squeezed zucchini, squeezed potatoes, pressed garlic, 2 tbsp. l. heaped flour, 1 egg and about 2 tbsp. l. finely chopped dill.

Salt, pepper to taste and mix. The dough for potato and zucchini pancakes is ready.

As the pancakes cook, the zucchini and potatoes will still release juice. I advise you not to add more flour, but simply drain this liquid, slightly pushing the squash-potato mixture to the side.

Spoon the dough into the heated frying pan, forming small pancakes. We make the pancakes thin enough so that they are well fried. Cook over medium heat.

Fry the pancakes on both sides until golden brown.

If desired, you can place the finished potato and zucchini pancakes on a paper towel to absorb excess fat. Serve them warm with a simple, tasty sauce of sour cream, a clove of garlic, chopped dill and salt.

Zucchini pancakes are good for everyone, except that they require a lot of flour or other binding ingredients to prepare them. It is much easier to bake pancakes from zucchini and potatoes, which initially contain a lot of starch. In addition, this dish turns out tasty, satisfying and tender. Many people like zucchini-potato pancakes even more than those made from zucchini alone or regular potato pancakes. In addition, this dish has many cooking options, which makes it possible to choose a recipe for every taste.

Cooking features

Preparing zucchini and potato pancakes is almost the same as potato pancakes. Even an inexperienced housewife can make delicious and smooth pancakes from these vegetables if she knows a few points and takes them into account.

• In order for the zucchini and potato pancakes to turn out beautifully, you should use a grater with holes of the same size to chop the vegetables.
• Vegetables can be grated on a coarse or fine grater, but it is not advisable to grind them in a blender, as this may make the dough too liquid and require a lot of flour to thicken it.
• Chopped vegetables must be squeezed to remove excess liquid. It is better to collect the potato juice in a separate container so that you can then carefully drain the liquid and preserve the starch remaining at the bottom. It is returned to the dough for greater density.
• Zucchini and potato pancakes will not darken if chopped onions are added to the dough. The onion can be finely chopped or coarsely grated.
• Vegetable pancakes will be appetizing and rosy only if they are fried in a hot frying pan in a large amount of oil. However, excess oil must be removed. In order to do this, place the pancakes on a napkin, which will quickly absorb excess fat.

Typically, zucchini and potato pancakes are served with sour cream, but there are other serving options. The most original one is with applesauce, the most dietary one is with low-fat yogurt.

A simple recipe for zucchini and potato pancakes

• zucchini – 0.5 kg;
• potatoes – 0.2 kg;
• wheat flour – 100 g;
• chicken egg – 1 pc.;
• salt, pepper - to taste;

Cooking method:

• Wash and peel the zucchini. Cut into two parts and scoop out the seeds with a spoon. Grate the pulp on a fine grater. If the zucchini is young, they are not pre-cleaned, but only washed and dried with a towel, and the nose and tail are cut off.
• Peel the potatoes and finely grate them into a separate bowl.
• Squeeze the potatoes through a sieve. Let the drained liquid stand for 5 minutes, then pour it out, leaving the starch that has settled to the bottom. Return it to the potatoes.
• Squeeze out the zucchini puree. Combine zucchini with potatoes.
• Salt and pepper the vegetables, add the egg, stir.
• Thicken the dough with flour, adding it in small portions.
• Heat oil in a frying pan. Place a tablespoon of dough onto it. When the pancakes are fried on one side, turn them over with a spatula and fry until cooked.

This simple recipe is one of the classics, but there are other equally popular and well-known recipes that are also considered traditional. For example, zucchini and potato pancakes are often prepared with onions, carrots, garlic, and herbs.

Zucchini and potato pancakes with onions and carrots

• zucchini – 0.5 kg;
• potatoes – 0.5 kg;
• chicken egg – 1 pc.;
• wheat flour – 80 g;
• onions – 100 g;
• carrots – 100 g;
• salt, pepper - to taste;
• turmeric – a pinch;
• vegetable oil - as much as needed.

Cooking method:

• After peeling and seeds, coarsely grate the zucchini and place in a colander. After 20 minutes, squeeze them out and place them in a bowl.
• Peel the carrots and chop on a fine grater, add to the zucchini.
• Peel the onion. Finely chop it with a knife and mix with the rest of the vegetables.
• Peel the potatoes, grate them coarsely, add them to the bowl with other vegetables, and stir them.
• Break an egg into the vegetables, add salt and spices. Mix well.
• Add flour and stir until the dough reaches a uniform consistency.
• Fry the pancakes on both sides in boiling oil, placing them in a hot frying pan by tablespoons and pressing down lightly.

You can serve with any fermented milk product: low-fat sour cream, white yogurt, yogurt. In this case, it would be a good idea to sprinkle the dish with fresh herbs, finely chopped with a knife.

Zucchini and potato pancakes with garlic and dill

• zucchini – 0.25 kg;
• potatoes – 0.25 kg;
• onion – 75 g;
• garlic – 3 cloves;
• fresh dill – 100 g;
• chicken egg – 1 pc.;
• wheat flour – 40 g;
• white yogurt – 0.25 l;
• salt, pepper - to taste;
• vegetable oil - as much as needed.

Cooking method:

• Pass the garlic through a press, finely chop the dill with a knife, mix and divide into 3 parts. Mix one part with yogurt - this will be a sauce for pancakes. Leave the rest for making the pancakes themselves.
• Grate the onion on a coarse grater, after removing the skins from it.
• Mix onion puree with garlic and dill.
• Peel the potatoes, finely grate and squeeze. Place the potatoes in a bowl with the other ingredients, but do not pour out the potato juice yet: wait for the starch to settle at the bottom, drain the liquid, and add the starch to the vegetables.
• Grate the zucchini on a fine grater, place in a sieve and leave for 10 minutes. Squeeze and transfer to a bowl with other vegetables.
• Salt and pepper the vegetables, add an egg to them, stir.
• Add flour and stir well until the dough has an even consistency.
• Fry the pancakes in boiling oil, place on a napkin to drain excess oil.

Pancakes prepared according to this recipe are served with yoghurt-garlic sauce made earlier. However, it can be replaced with regular sour cream.

Zucchini and potato pancakes with watercress

• zucchini – 0.25 kg;
• potatoes – 0.3 kg;
• watercress – 50 g;
• chicken egg – 1 pc.;
• wheat flour – 30 g;
• potato starch – 5 g;
• grated nutmeg - a pinch;
• salt - to taste;
• vegetable oil - as much as needed;
• applesauce - to taste.

Cooking method:

• Peel and chop the zucchini and potatoes on a coarse grater. Place them in a colander, after 15 minutes, squeeze out and transfer to a bowl.
• Coarsely chop the watercress with a knife and add to the vegetables.
• Break an egg into a bowl with vegetables and stir.
• Add spices, salt, flour and starch. Stir until smooth.
• Fry on both sides. Place on a napkin and wait for it to absorb excess oil.

Pancakes prepared according to this recipe are served with applesauce. Of course, it should be without added sugar: just peel and finely grate fresh apples.

Zucchini and potato pancakes are traditional dishes of many Slavic cuisines, but there are also unusual recipes that will seriously diversify the menu and discover new tastes of familiar dishes.

Calories: Not specified
Cooking time: Not indicated

While the zucchini season is not yet over, you need to try as many dishes as possible using this summer vegetable. These pancakes are a cross between traditional potato pancakes and zucchini pancakes. Very tasty, nutritious and original. Let's make zucchini and potato pancakes. The recipe with photo is in front of you.

Ingredients:

- zucchini – 1 pc. (small size);
- potatoes (medium tubers) – 3-4 pcs.;
- onion – 1 pc.;
- chicken eggs – 1-2 pcs.;
- salt - to taste;
- ground black pepper - to taste;
- fresh or dried garlic - to taste;
- wheat flour – 3-5 spoons;
- vegetable oil - for frying pancakes.

Recipe with photos step by step:

1. First, work on the main ingredients - zucchini and potatoes. Zucchini pancakes can be made from any zucchini - both old and young. Only in the case of the latter there will be less hassle. Old zucchini will need to be peeled and seeds removed. Grate the remaining pulp on a medium or fine grater. I don’t recommend grinding with a blender, because it will be more difficult to separate the juice. And the more juice, the more flour you will need. So just grate the vegetable and set it aside for now.

By the way, such zucchini can be cooked not only in summer. Find out and spoil your loved ones with zucchini pancakes in winter too.

2. Peel the potatoes, wash them and grate them too. Rinse it thoroughly to remove starch. Squeeze. And also “forget” about it for now.




3. There are onions left. You can grind it in a blender or chop it finely. Drain the juice.




4. Return to vegetables. Squeeze the zucchini thoroughly and place in a bowl. Do the same with potatoes. Add onion, beat in egg, add pepper and salt. Add garlic. It can be used either fresh (passed through a press or finely chopped) or dried, granulated. Add sifted flour.






5. First add 2-3 heaped spoons. Stir if the zucchini-potato dough turns out watery, add more flour.




6. Heat a frying pan with vegetable oil. Form the pancakes with your hands or using a spoon, place them in hot oil to fry. Cook over low heat. Better - under the lid. To ensure that the zucchini and potato pancakes cook well and evenly, do not make them too thick. After frying until golden brown on one side, turn the pancakes over and fry on the other. Cook the pancakes until all the dough is gone. While the still raw dough is standing in the bowl, waiting for its turn, juice may be released again. Be sure to drain it so that the pancakes do not fall apart in the pan.




Serve the potato and zucchini pancakes while they are still hot. Very tasty with sour cream sauce.