The season of fresh vegetables is the time to change the heavy and high-calorie winter diet. The body itself pushes us towards this - spending fewer calories on heating and on movements that are not constrained by heavy outerwear, we feel less appetite.

In the summer, we crave hearty hot dishes to a much lesser extent, but we enjoy eating green salads, cold fruit yoghurts, and fruit jelly.

But not only salads can lighten the summer menu. Habitual and established recipes for high-calorie dishes can also be modified for this purpose. Draniki, or potato pancakes, which are very high in calories even without fat, can be made lighter by adding grated zucchini. The calorie content of zucchini is 4 times lower than that of potatoes; in addition, they contain a different set of vitamins and microelements and will not only make it easier, but also diversify your diet.

Ingredients

• 1 medium sized young zucchini
• 1 piece potatoes are about the same weight as zucchini
• bunch of green onions
• 1 egg
• 0.5 tbsp. flour
• 0.5 tsp salt
• 1 tbsp. l. sour cream (optional)

Yield: 2 servings.

Preparation

1. Wash the vegetables. Peel the potatoes deeply enough, since in spring harmful substances accumulate under the surface of the tubers, and peel the zucchini thinly (it is best to do this with a special vegetable knife).

2. Grate the potatoes and zucchini on the same coarse grater.

3. Mix grated vegetables, egg, salt. If the mass turns out to be very thick, add a spoonful of sour cream to it.

4. Add flour and knead the dough.

5. Fry the zucchini-potato pancakes in a very hot frying pan with a thin layer of sunflower oil. Place portions of the dough with a spoon and immediately press the mounds well so that the pancakes turn out flat, since the potatoes are cut quite roughly and in the thickness of the dough they will not be able to fry sufficiently. Serve pancakes with sour cream or garlic sauce.

Note to the hostess

1. With the choice of potatoes for mashed potatoes, everything is clear: you need crumbly ones. For a salad, on the contrary, you will need one that will maintain its integrity when cooked in its jacket. Which one should I buy for pancakes? It is better with a high starch content so that the vegetable shavings in the semi-finished product do not break up into fragments when they fall into hot oil. The starchy mixture is elastic, sticky, thanks to it it will be possible to make the dough of the desired consistency without adding additional flour to it.

2. These products, like any fried products, should not be transferred directly from the frying pan to serving dishes or personal plates. First, they get rid of excess fat in a way that is convenient for the owner. Some place the pancakes on a sieve, others place them on a multi-layer paper towel. In half a minute they will not have time to cool down, but they will dry out and look aesthetically pleasing when served.

3. This dish, flavored with a salty-spicy sauce, is appropriate to wash down with beer. Those who for some reason do not accept this drink can choose tomato juice. And in general, everything made from tomatoes goes well with zucchini and potatoes. Even if you don’t have regular ketchup in the refrigerator, you can get by with sour cream mixed with finely grated horseradish (4:1 or 5:1 - to taste) or garlic. The same additive is made on the basis of thick yogurt and mayonnaise.

Calories: Not specified
Cooking time: Not specified

Who among us doesn’t know how to make potato pancakes? This is a very simple and tasty dish that even a beginner in the kitchen can prepare. Many housewives also cook delicious fried flatbreads with a golden brown crust. And I decided to combine two recipes into one, and I got delicious zucchini and potato pancakes, the recipe with photos of the preparation of which I want to bring to your attention. As for me, this is the best option, especially in the summer, when the garden is full of zucchini and you don’t know what to cook from them. The pancakes turn out to be balanced in taste, since potato pancakes themselves have a specific taste, and the addition of tender zucchini and spicy onions complements the composition and makes the dish very tasty.
The only problem when preparing a dish is that I don’t have time to fry: I’ve just put one portion on a plate and am busy with another, when my husband and son immediately begin to actively try what I got. As a result, in order to prepare pancakes for breakfast, I have to close the door to the kitchen, otherwise the cooking process can take quite a long time.
I usually make this dish from milk zucchini, but if I come across an old one, it doesn’t matter, in this case I simply cut out the pulp with large seeds and be sure to peel the fruits, and chop what remains, using a grater. I also grate peeled potatoes and onions, and then add finely chopped dill (you can use any other greens), salt and spices to this mixture. In order for the dough to have a viscous consistency, I must add eggs and wheat flour.
I fry zucchini and potato pancakes in odorless oil until crisp on both sides. For frying, it is best to take a ceramic frying pan or one with a special coating, then nothing will stick to it.

Ingredients:
- potato tubers – 4 pcs.,
- zucchini fruit – 1 pc.,
- chicken table egg – 2 pcs.,
- greens (dill, parsley) - a couple of sprigs,
- wheat flour – 0.5 – 1 tbsp.,
- finely ground salt - to taste,
- spices - to taste,
- vegetable oil - a couple of tablespoons.

How to cook with photos step by step

First, we wash the zucchini fruit from dirt. If necessary, peel and cut out the pulp and seeds. Then grate the zucchini on a fine grater and lightly squeeze the juice out of the mixture.




We peel the washed potato tubers and chop them in the same way as zucchini, using a grater.




Peel the onion, wash it and grate it into a puree on a fine grater.
Add salt and spices.






Beat the eggs in a separate container.
Add them to the rest of the ingredients.




Next, add the sifted flour in parts.




And knead a viscous thick mass.






Finely chop the greens and add to the dough. Mix.




Pour oil into a well-heated frying pan and place the flatbreads using a tablespoon. Then turn down the heat slightly and fry them for a few minutes until they are browned.




Then turn it over to the other side and fry until crusty.










Serve zucchini and potato pancakes with sour cream or sauce.




They also turn out very tasty

We invite you to prepare incredibly tasty and healthy potatoes. They are great for a quick snack or a hearty breakfast. They are best served with low-fat sour cream, yogurt or.

Recipe for zucchini and potato pancakes

Ingredients:

• premium flour - 2 tbsp. spoons;
• zucchini – 1 pc.;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• garlic – 2 cloves;
• fresh dill – 0.5 bunch;
• egg – 1 pc.;
• vegetable oil;
• spices.

Preparation

We wash the zucchini, cut off the skin if necessary, grate it, let the pulp sit for a while, and then squeeze out all the excess juice. We also grate the peeled potatoes, chop the fresh herbs coarsely, and throw in the grated onion and garlic. Add all the vegetables to the zucchini, mix the mixture with a spoon, add flour and beat in the egg. Then season with spices to taste and mix thoroughly again. Heat the oil in a frying pan and lay out the vegetable dough in a heap, lightly pressing the top. When the bottom side of the pancakes is browned, carefully turn them over and fry until done. Serve them with fresh vegetables and sour cream.

Lenten zucchini and potato pancakes

Ingredients:

• potatoes – 200 g;
• zucchini – 500 g;
• flour – 100 g;
• vegetable oil.

Preparation

So, we wash the vegetables thoroughly, process them, chop them into small slices, and then put them in a blender bowl and beat. Then, add the sifted flour in small portions and knead the mixture thoroughly. From the resulting dough we form small pancakes, spoon them into a frying pan, and fry them in hot oil on both sides. After this, place the pancakes on a plate and serve with sour cream and fresh vegetables.

Zucchini and potato pancakes

Ingredients:

• flour – 5 tbsp. spoon;
• zucchini – 2 pcs.;
• low-fat sour cream - 3 tbsp. spoons;
• potatoes – 8 pcs.;
• chilled egg whites – 3 pcs.;
• green onion – 200 g;
• cheese – 100 g;
• spices;
• vegetable oil.

Preparation

Wash the zucchini and potatoes, peel and chop on a coarse grater into a deep bowl. Then add the beaten egg whites, add the flour, add chopped dill, green onions and spices to taste. Mix the mixture with a spoon until smooth and liquid. Now we form pancakes with a spoon, put them in a frying pan with butter and fry on each side. Next, place them on a baking sheet and bake in a hot oven for about 15 minutes. A few minutes before the end of cooking, sprinkle the zucchini and potato pancakes with grated cheese and put them back in the oven. Serve the dish immediately to the table along with low-fat sour cream and any fresh vegetables.

How to make zucchini and potato pancakes?

Ingredients:

• potatoes – 600 g;
• potato starch – 2 teaspoons;
• zucchini – 500 g;
• flour - 3 tbsp. spoons;
• grated nutmeg - to taste;
• egg – 1 pc.;
• applesauce - for serving;
• fresh salad – 0.5 bunch;
• vegetable oil.

Preparation

Rinse the fresh salad, dry it and chop it coarsely with a knife. We wash the potatoes and zucchini, process them, grate them on a coarse grater and squeeze the juice out of them. After this, thoroughly mix the vegetable mass with the salad, add sifted flour, starch, add an egg, add salt to taste and add ground nutmeg if desired. Mix everything again and fry the pancakes in hot oil for 3 minutes on each side until an appetizing crust appears. We first transfer the finished pancakes onto paper napkins to absorb excess oil, and then serve with freshly prepared applesauce.

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 herbs 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.

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, the pancakes need to be placed 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 has 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 it on a napkin and wait until it absorbs 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.