Lean pancakes from zucchini

Cookinero 6 November 2022

Lean zucchini pancakes, like other vegetable pancakes, can be served for breakfast, dinner, or packed in a container and taken to the office to avoid meeting with not the most healthy fast food. By the way, convinced meat-eaters will also not refuse such a dish, because it goes well with pork, beef, poultry in fried, stewed or baked form. The composition of lean pancakes from zucchini includes pea flour, which enriches them with valuable vegetable protein and makes them not only tasty, but also more healthy.

How to cook Lean pancakes from zucchini

Step 1

Lean pancakes from zucchini

Prepare zucchini for pancakes. If they are large, peel and remove large seeds. Small specimens can simply be washed and dried.

Step 2

Lean pancakes from zucchini

Grate the zucchini on a coarse grater, salt a little and mix. Leave for 15 minutes, then put in a colander. Let the resulting juice drain. After that, squeezing lightly, transfer the grated zucchini to a bowl.

Step 3

Lean pancakes from zucchini

Peel the onion for pancakes and cut into thin half rings. In a skillet, heat 2 tbsp. l. vegetable oil. Put in the onion and fry until golden brown. Salt and pepper.

Step 4

Lean pancakes from zucchini

Garlic for pancakes, clean and pass through a press. Stir in 1/3 onion and grated zucchini. Add to a bowl of grated zucchini, add pea flour and mix thoroughly.

Step 5

Lean pancakes from zucchini

Gradually add wheat flour, focusing on the consistency of the dough for zucchini pancakes. It should be pretty thick. Pepper the dough, season with paprika and mix.

Step 6

Lean pancakes from zucchini

Heat some vegetable oil in a frying pan. Spread the dough with zucchini with a tablespoon and fry lean pancakes on both sides until golden brown. Place the finished pancakes in a bowl and close the lid. Serve sprinkled with fried onions.

Lean pancakes from zucchini - FAQ About Ingredients, Baking Time and Storage

Yes, you can experiment with other flours! For a gluten-free option, try using a gluten-free all-purpose blend or a combination of rice flour and tapioca starch. Keep in mind that you might need to adjust the amount of flour depending on the absorption rate of the alternative flour you choose.
Store leftover zucchini pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet, microwave, or oven until warmed through.
Yes, these zucchini pancakes are vegetarian. To make them vegan, ensure your vegetable oil is plant-based and that no animal products are used in preparation or serving.
Salting the grated zucchini and letting it sit in a colander is crucial. After that, squeeze out as much excess liquid as possible with your hands or using a clean kitchen towel. This prevents soggy pancakes.
Yes, you can freeze cooked zucchini pancakes. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 2 months. Reheat directly from frozen in a skillet, oven, or microwave.
These pancakes are delicious served with a dollop of plain yogurt or sour cream (for non-vegan diets), a sprinkle of fresh herbs like dill or parsley, or even a drizzle of hot sauce for a touch of heat. The fried onions add a nice savory element.
To adjust the portion size, simply scale the ingredients up or down proportionally. If you only need half the amount, halve all the ingredients. If you need double, double them. Remember to adjust cooking time slightly depending on the amount of batter you are frying.
Absolutely! Grated carrots, corn kernels, or finely chopped bell peppers can be added to the batter for extra flavor and nutrients. Just make sure to adjust the amount of flour as needed to maintain the right consistency.

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