The pancake recipes presented today will suit the taste of lovers of zucchini (zucchini, squash) and cottage cheese.
– this is such a tasty and interesting presentation of quite ordinary products.
By the way, squash releases less juice during cooking than zucchini. Because of its relationship with pumpkin, these simple recipes make pumpkin pancakes.
Cottage cheese pancakes with zucchini and zucchini pancakes with herbs
step-by-step photo recipes from our reader Svetlana Burova
Greens (parsley) – for decoration.
Cooking process:
Today we are immediately preparing two types of zucchini pancakes with herbs and with herbs and cottage cheese.
Place pre-washed and dried zucchini into a saucepan on a coarse grater.
Chop the greens as finely as possible. Add to the zucchini.
Beat in the eggs and salt to taste.
Sift the flour and add a little to the zucchini dough.
Mix everything, this will be a common zucchini base for pancakes.
Then we divide our dough for pancakes into two parts, into one of which we add cottage cheese.
First bake pancakes with herbs.
Using a large spoon, place the pancakes in a preheated frying pan with vegetable oil.
While baking the first side, you can cover the pan with a lid. This way the pancakes will cook better.
When they are browned, turn them over to the other side and also bring them to full readiness.
Place the zucchini pancakes with herbs beautifully on a dish and serve, garnished with herbs.
Let's start baking pancakes with the addition of cottage cheese.
We repeat everything exactly the same as with the first “green” pancakes.
When we start turning the curd pancakes over in a frying pan, we need to be careful, as they are very delicate.
We also place all the baked pancakes with cottage cheese and zucchini on a dish with a kitchen paper towel.
Both versions of pancakes turned out very tasty, tender and beautiful.
Our plates of pancakes were empty very quickly. Try to prepare delicious cottage cheese and vegetable pancakes and appreciate their wonderful taste. I think everyone will like it.
These pancakes can be eaten as a main dish on their own with the addition of sour cream or served as a snack.
If your health does not allow you to eat fried pancakes, you can make a delicious casserole from the same zucchini dough
in the oven, using our other one as a basis.
Experiment with flavors in the kitchen with us and surprise your family!
Bon appetit to everyone from the Recipe Notebook site!
P.S. By clicking on any photo you can enlarge it.
Zucchini pancakes with cottage cheese are a variation of the popular zucchini pancakes. Don’t be afraid of the unusual combination of ingredients – it turns out very tasty and unusual. You can serve sour cream with these pancakes. Pancakes are simply ideal as a cold appetizer; they can also be served on a holiday table, especially if the feast is summer. When planning some trips, when you have to satisfy your hunger on the go, you can take these pancakes with you, putting them in a plastic bag or plastic container.
Ingredients
- 1 zucchini
- 200 g cottage cheese
- 2 chicken eggs
- 100 g wheat flour
- 1 tsp. salt
- spices to taste
- oil for frying – 3-4 tbsp. l.
Preparation
1. To make the pancakes as tender as possible, you need to peel the zucchini. Then the vegetable needs to be grated on a coarse or fine grater. You can also grind it in a food processor. Transfer the grated zucchini to a bowl or pan to prepare the dough.
2. Pour fresh cottage cheese into a bowl. You can grind it in advance to a more homogeneous state.
3. Beat a couple of fresh chicken eggs into a bowl. If the eggs are small, then you can add three of them.
4. Add wheat flour to the bowl. If you wish, you can use whole grain flour - the taste will not be affected, but the pancakes will be healthier.
5. Salt the ingredients and add spices as desired, stir everything well, grind the grains of cottage cheese, then the dough will be homogeneous.
Zucchini pancakes have long been a favorite dish for many. They are prepared both without additives and with various additions. With carrots, cheese, mushrooms, boiled meat and so on. I have a version with cottage cheese and garlic. Healthy, tasty and fast.
To prepare this dish we will need zucchini, cottage cheese, egg, garlic, flour, salt, sunflower oil and parsley or dill.
Wash and clean the zucchini. Three on a grater with small holes. Squeeze out the juice so that the dough is not liquid.
We add cottage cheese of any fat content to the zucchini, preferably so that it is homogeneous, without lumps. And also a raw egg and chopped garlic. Salt to taste.
Mix grated zucchini, cottage cheese, garlic and salt.
Then add flour.
And mix thoroughly again. The dough should be quite thick.
At the end, add chopped parsley or dill.
Pour sunflower oil into a hot frying pan and place a tablespoon of dough.
Fry the pancakes on both sides until golden brown.
Soft, fluffy zucchini pancakes with a slight cottage cheese taste are ready.
Serve for breakfast, lunch, dinner with sour cream or your other favorite sauce.
Diet zucchini pancakes with cottage cheese can be prepared in the oven without adding oil. In 30-40 minutes you will have an interesting snack ready to take with you.
Number of servings - 12 pcs. Difficulty - easy level.
Dough preparation time: 10-15 minutes, baking: 20-25 minutes.
Ingredients for zucchini pancakes with cottage cheese
- young zucchini - 1 pc.,
- onions - ¼ pcs.,
- fresh dill - 3 sprigs,
- chicken egg - 1 pc.,
- milk 1.5% fat - 2 tbsp. spoons,
- iodized salt - ¼ teaspoon,
- Italian herbs (spices) - ½ teaspoon,
- low-fat cottage cheese - 3 tbsp. spoons,
- wheat flour - 2 tbsp. heaped spoons,
- vegetable oil - grease the parchment,
- equipment - kitchen knife, silicone mat or parchment, cutting board, grater.
Recipe
1) Peel the zucchini, wash and grate on a coarse grater. Place in a bowl.
2) Peel the onions, wash and finely chop into cubes.
3) Wash the dill and chop finely. Squeeze the grated zucchini with your hands to remove excess liquid. This must be done, otherwise the zucchini pancakes will spread on the baking sheet during baking. Place onions and herbs into a bowl.
4) Beat in a chicken egg. You can use either only yolks (2 pcs.), or only whites, whipped with a mixer until foamy (2 pcs.)
5) Pour in milk to give the dough viscosity.
6) Now you need to add salt and spices to your taste. Stir the dough.
7) Place cottage cheese of any fat content into a bowl with zucchini dough.
8) Add flour.
9) Stir the dough well, using a fork to break up any lumps of cottage cheese and flour. The dough should be homogeneous.
10) Grease the parchment with oil or use a special mat. Place equally sized flatbreads on a baking sheet. Place it in a preheated oven and bake at 180 degrees for about 20-25 minutes.
To be honest, I knew the recipe for these pancakes for a long time, but I still didn’t dare to cook them. Zucchini pancakes with cottage cheese, despite my fears, turned out incredibly tasty, juicy and tender, with a subtle creamy taste. In this recipe I used baby zucchini.
Ingredients:
- Zucchini – 1 pc. approximate weight 400 g.,
- Eggs – 1 pc.,
- Onions – 1 pc.,
- Cottage cheese – 200 gr.,
- Wheat flour - 1 cup,
- Salt and spices - to taste,
- Sunflower oil
Zucchini pancakes with cottage cheese - recipe
After all the ingredients have been prepared, you can start cooking with cottage cheese. The first step is to prepare the zucchini. Wash it and peel the skin if necessary. After cutting off both sides of the butt, grate it on a coarse or medium grater. Place the grated zucchini in a deep bowl. Press it lightly with your hands and drain the squeezed juice.
Very young zucchini can have a lot of juice. The amount of juice is affected not only by the degree of maturity of the zucchini, but also by the variety. In general, yellow squashes have firmer flesh and contain less juice than light green and zucchini squashes.
Cut the peeled onion into cubes. If you don’t like it when there are pieces of onion in or in the cutlets, then grate it on a fine grater or puree it using a blender.
Place onions in a bowl with zucchini and add cottage cheese.
Beat in the egg.
Salt the ingredients for zucchini pancakes with cottage cheese and sprinkle with spices. The spices I used for the chicken were a mixture of paprika, black pepper, coriander, dried basil, thyme and marjoram. You can limit yourself to only black pepper.
Using a fork, mix the zucchini with cottage cheese and egg until smooth.
Add sifted wheat flour to the zucchini mixture.
Stir again. That's it, the dough is ready for cooking. If desired, you can add garlic and young finely chopped dill to the finished dough. Unlike dill, you need to be careful with garlic, as it changes its taste when fried. So to speak, garlic, whether in pancakes or cutlets, is not for everyone.
Be sure to taste the zucchini dough before frying the pancakes to see if there is enough salt. To fry zucchini pancakes, it is recommended to use refined sunflower oil.
Use a tablespoon to scoop out the zucchini batter and pour it into the hot pan. Depending on the desired size of zucchini pancakes with cottage cheese, one pancake will take you from one to two spoons of dough.
After 2 minutes, turn the zucchini pancakes over to the other side. Fry them on this side too until golden brown. Serve hot zucchini pancakes with cottage cheese with sour cream. An alternative to sour cream can be tartar sauce, sour cream sauce with garlic, aioli sauce, ketchup or adjika.
Zucchini pancakes with cottage cheese. Photo
