Our best recipes for squash fritters. Culinary blog

Before starting recipes for squash pancakes, we want to share with you a simple trick that solves the main problem of the squash pancake test – water content.

Zucchini is 95% water, so it is not surprising that the dough with zucchini always turns out so saturated with moisture. What solutions can there be? The most obvious thing is to pour more flour into the dough and thicken it like that. But this is not our option, because in zucchini we value low calorie content and harmlessness for the figure, but we don’t want to reduce it to nothing with flour.

How to be Salt draws moisture, so before you mix grated zucchini with other components of the dough, salt it! Throw it in a colander, let it drain for 10-15 minutes! After a quarter of an hour, you will have an almost dehydrated squash mass ready to be poisoned in the pan! The pancakes prepared from it do not fall apart and do not flow.
So, here is our top recipes for squash fritters.

Classic squash pancakes

  • young zucchini – 1 kg

  • garlic – 1 clove

  • eggs – 3 pcs.

  • flour – 3 tbsp

  • dill, parsley – 1 bunch

  • ground black pepper – ¼ tsp

  • salt to taste

  • vegetable oil – for frying

  • sour cream – for serving

Wash the zucchini, dry it, cut the tails and the area where the flower used to be. If you come across very young dairy specimens, zucchini with a thin pale green skin, you can not clean it off, but rub it directly with it. If the skin is coarse, you need to peel it, of course.

So, grate the zucchini, lightly salt and mix. Transfer the mass to a colander for 10-15 minutes. During this time, squash juice drains.

Dried zucchini should be mixed with finely chopped herbs, black pepper, garlic, passed through a press and eggs. Stir until smooth and add flour, stir again.

Bake in a well-heated pan greased with vegetable oil. Spread the dough with massive plops to make the pancakes thick.

Zucchini pancakes with cheese

For these fritters you need cheese with a bright taste. If there were no sanctions, we would say that you need to put parmesan or gran padano. But if you operate with a publicly available assortment, a Belarusian grocer will do. The less intense the taste of cheese is, the less it will be felt in pancakes.

We choose whole grain flour for these fritters. Fritters will not be as tender as with ordinary flour, but whole grain flour gives a pleasant texture.

  • milk squash – 500-600 g

  • whole grain flour – 2 tbsp

  • grated cheese – 150 g

  • eggs – 2 pcs

  • salt to taste

  • vegetable oil – for frying

Zucchini grated, salt, drain. Add cheese to zucchini, mix. Then add eggs, mix again. Then add flour. Bring the dough to homogeneity. Fritters spread on a very hot pan with a tablespoon. We wait a minute and a half when the surface grasps well, and then turn it over and fry it on the other side.

Squash pancakes with feta and mint

  • milk squash – 500-600 g

  • feta – 150 g

  • egg – 1 pc.

  • onions, finely chopped – 1 pc.

  • mint – leaves from 4-5 branches (without the branches themselves)

  • flour – 2 tbsp

  • salt to taste

  • vegetable oil – for frying

Zucchini grated, salt, drain. Drain the feta, mash it with a nest of mashed potatoes, add to the zucchini, stir. Add onion, egg and finely chopped mint. After that you can pour in flour and finally stir. Stove as usual – in a well-heated pan for two to three minutes on each side.

Oatmeal squash pancakes

  • milk squash – 500-600 g

  • 5-6 sprigs of parsley

  • egg – 1 pc.

  • onions, finely chopped – 1 pc.

  • medium grinding oat flakes – 4 tbsp.

  • flour – 1 tbsp

  • salt to taste

  • vegetable oil – for frying

Zucchini grate, add salt, recline in a colander, let drain. At this time, finely chop with a knife or with a blender onion and parsley. Mix them with the egg. Combine zucchini with oatmeal and a mixture of onions, parsley and eggs. Let her stand for 10-15 minutes so that the oatmeal has a little time to disperse.

After that, add the flour, mix – now you can bake.

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