Healthy and Delicious Zucchini Pancakes

Fragrant, tender, rosy, for any filling! Zucchini pancakes are traditionally fried in a frying pan with milk, but vegetable pulp is added to the dough, which is not at all noticeable in the finished baked goods. This makes them incredibly tasty and healthier.
cook time: 1h
Lucas Halstead
Healthy and Delicious Zucchini Pancakes

Nutrition Facts (per serving)

190
Calories
11g
Fat
16g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Sugar 1 tbsp
Wheat flour 1 cup
Milk 1 cup
Eggs 3 pc
Zucchini (1 cup grated pulp) 200 g
Vegetable oil (odorless, 2 for dough, 1 for frying pan) 3 tbsp

Recipe instructions

Step 1

Step 1
How to make zucchini pancakes in a frying pan? Prepare your food. Any zucchini will do, both young and mature. Milk — any fat content. You may need more or less flour than the specified amount. Everything will depend on the juiciness of the zucchini. It is better if all the products are at room temperature, then the dough will knead faster and better.

Step 2

Step 2
Wash the zucchini and remove the skin. I have a young fruit, but I still peeled it to make the pancakes more tender. If you have a large and mature zucchini, cut it open and remove the seeds.

Step 3

Step 3
Grate the zucchini pulp using the finest grater, the one that grinds almost into a puree. You can also grind it in a blender, immersion or stationary. But I like it better on a grater. Measure out a glass of the resulting puree.

Step 4

Step 4
Place it in a bowl and beat in the eggs. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Add sugar and salt. You can change their quantity to your liking. These proportions seemed very successful to me.

Step 5

Step 5
Mix the mixture with a whisk. Pour milk and two tablespoons of odorless vegetable oil into it — it will prevent the pancakes from sticking when frying. Mix everything again.

Step 6

Step 6
Sift flour into liquid mixture. Knead the dough, achieving a homogeneous consistency without lumps. You can use a mixer; a hand whisk was enough for me. The dough should become standard, like thin pancakes, similar to liquid kefir. If the dough seems too liquid, add a little more flour. If it is too thick, dilute it with milk. Leave the dough to stand for 15 minutes — it will become more homogeneous and will not stick to the pan.

Step 7

Step 7
Heat a frying pan over high heat, preferably a pancake frying pan with a thick bottom and non-stick coating. Lubricate it with vegetable oil. Pour half a ladle of dough and spread it over the entire bottom using circular movements. If your dough is of the right consistency, then it will take quite a bit, and the pancake will turn out thin.

Step 8

Step 8
Fry the pancake until golden brown on one side, then flip to the other. Adjust the heat so that the pancake fries for about a minute, but does not burn. Remove the finished pancake from the pan. Pour in the next portion. There is no need to grease the pan anymore — the oil contained in the dough will start working. Fry all the pancakes this way. I got 11 pancakes with a diameter of 18 cm.

Step 9

Step 9
Serve zucchini pancakes with milk and sour cream. Bon appetit!

Additional rubrics

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