Zucchini pancakes are the same recipe that saves in the summer, when there are more zucchini in the garden or in the market than ideas on what to do with them. But almost everyone at least once they came out wet inside, spread in a frying pan and absorbed so much oil that they became heavy. I have been cooking them every season for many years and during this time I have disassembled all the typical mistakes for spare parts. Here I assembled a work scheme: how to get pancakes that hold their shape, ruddy on the outside, tender on the inside and do not float in fat.
Content
Why zucchini pancakes turn out watery
The main reason is trivial: zucchini consists of 90-95% of water. When you rub it and immediately knead it into the dough, this moisture does not go anywhere – it just waits for the pancake to get on the hot pan, and then begins to evaporate just in the dough. Because of this, the mass spreads, stays raw inside, and does not have time to brown on the outside.
The second reason is too much flour “for salvation”. When the dough floats, the hand stretches to add flour. As a result, the pancakes are dense, rubber and lose the delicate taste of zucchini, for which everything was started.
The third reason is a cold pan and little heat. On a low heat, the pancakes do not stick to the crust, but begin to stew in its own juice. Therefore, even a properly squeezed dough can give a wet result if the dishes are not heated.
The good news is that all three problems are solved before you turn on the stove. Then – in order.
Which zucchini to choose
Not all zucchini are the same, and half of the success depends on the choice.
Young zucchini (approximately 15-20 cm long, with a thin light skin) – the best option. They have small seeds, tender flesh and fewer coarse fibers. The skin from such can not be cleaned: it is thin and after frying is almost not felt, but keeps the form of a grated mass.
Zucchini is a close relative of zucchini with an even softer structure. They give a little more moisture, so you need to squeeze them more carefully, but the taste is soft and pleasant.
Large overgrown zucchini with a thick skin and large seeds are also suitable, but with more work with them: cut the skin, choose the core with the seeds with a spoon and throw it out – that’s where most water and coarse fiber accumulate. We work only with dense flesh.
One young zucchini weighing 250-300 g is enough for approximately one average portion of pancakes (4-6 pieces).
How to properly remove excess moisture is a key step
This is the stage that solves everything. There are two work methods and I recommend combining both.
method with salt. Grate the zucchini on a large grater, put in a bowl, salt (approximately 1/2 teaspoon of salt per 500 g of zucchini) and mix. Leave for 10-15 minutes. Salt draws water osmotically – you will literally see a puddle at the bottom of the bowl. Then transfer the mass into a clean cotton napkin, gauze or just in the palm of your hand and squeeze well. From 500 g of grated zucchini 150-200 ml of liquid really leaves. This is not an exaggeration – so much water would you otherwise “cook” in the dough.
method without salt (fast). If there is no time at all, rub the zucchini and immediately squeeze your hands in portions without waiting. Moisture will come out less than with salt, but it’s better than nothing.
Some important details:
- Do not throw away the zucchini immediately after salt – first squeeze, otherwise the rest of the salt will go into the dough and the dish will be oversalted. Salt is then added carefully to the dough, given that the part is already soaked.
- Squeeze harder than it seems necessary. The mass should become dense, almost dry to the touch. If it is still “dripping” – press more.
- Do not rush to pour the squeezed juice: you can knead the dough for other pancakes or add to the soup. But it is in zucchini pancakes that he does not return.
After such squeezing, the dough stops floating, the flour needs a minimum of, and the pancakes are tender, because they remain the taste of zucchini, not water.
Ingredients for the basic recipe
Here are the proportions on which the classic recipe is based. They are tested and give a stable result.
| Ingredient | Number | Replacement is possible |
|---|---|---|
| Zucchini (already grated and squeezed) | 500 g | zucchini |
| Eggs | 2 pcs. | 1 egg + 2 tbsp. l. sour cream |
| Wheat flour | 4–5 Art. l. (approximately 80-100 g) | Rice, oats, corn |
| Garlic | 1-2 teeth | dried garlic, 1/2 tsp. |
| Salt | to taste (including salting) | — |
| Black pepper | a pinch of | — |
| Greens (dill, parsley) | A small beam | Optionally |
| Frying oil | 2-3 tbsp. l. For the whole portion | — |
The amount of flour is deliberately given with a fork “4-5 tablespoons”: the exact figure depends on how well you squeezed the zucchini. Focus not on the number, but on the consistency – the dough should be thick, like ordinary pancakes, and slowly slip out of the spoon, not pour.
Classic zucchini pancakes: a step-by-step recipe
- Grate the zucchini on a large grater, salt and leave for 10-15 minutes to make the juice.
- Transfer the mass into gauze or palms and squeeze the excess liquid well. The mass should become dense.
- Return the squeezed zucchini in a dry bowl. Add eggs and garlic passed through a press, mix.
- Add flour – first 4 tablespoons. Stir and look at the consistency. If the dough is thin, add another spoon. Do not rush to put a lot of sleep.
- Add chopped greens, peppers and, if necessary, a little salt. Let the dough stand for 5 minutes – the flour swells and thickens a little.
- Heat a frying pan over medium-high heat, pour a thin layer of oil (approximately 1 tbsp. L.) And let it warm up well. A drop of dough should immediately hiss.
- Spread the dough with a tablespoon, forming small pancakes with a diameter of 6-7 cm. Do not make them thick – thinner ones are better baked inside.
- Fry for about 2-3 minutes on one side until golden brown, then turn over and fry for another 2 minutes on the other.
- Spread the finished pancakes on a paper towel to absorb excess fat.
- Before the next batch, add a little oil if necessary, but every time let it warm up.
From this amount it turns out approximately 12-14 pancakes of medium size.
How to fry without excess oil
Zucchini pancakes are infamous in absorbing fat like a sponge. That’s what really works to avoid it.
Heat the oil properly. Cold or warm oil is absorbed into the dough. Hot – immediately seals the surface of the pancake with a crust, and inside the fat almost does not pass. This is the main secret of “fat” pancakes.
Pour a thin layer of oil, not pour a “bath”. It is enough to literally lubricate the bottom. Pancakes should not float.
Do not fry over low heat. At low heat, the pancakes lie in oil for a long time and have time to soak it until it waits for the crust. Medium-strong fire is optimal.
Be sure to transfer to a paper towel. It removes surface fat, and the finished dish becomes noticeably lighter.
good non-stick pan Allows you to do with a minimum of oil. You can fry on a quality dish literally on a couple of drops.
And if you want to completely remove the frying – then there is an option in the oven.
Tips and Common Mistakes
- Don’t skip push-ups. This is the most common mistake. Without it, everything else will not save.
- Do not add a lot of flour. If the dough floats, the problem is with wet zucchini, not a lack of flour. It is better to squeeze the mass again than to muffle it with flour.
- Do not make pancakes thick. Thicks inside remain cheesy as long as the outside is already burning. Thin – bake evenly.
- Do not put too much on the pan at a time. Pancakes should be fried, not stewed in common juice. Leave gaps.
- Salt with a look. If you salted zucchini for squeezing, some of the salt is already in the mass. Add the rest carefully and try.
- Let the dough stand for 5 minutes Before frying – the flour swells, the dough will become more obedient.
- Do not cover the finished pancakes with a stack – They get wet from the steam and lose their crust. It is better to leave on a lattice or towel in one layer.
Variation 1: Zucchini Pancakes with Cheese
Hard cheese makes pancakes richer, adds a golden crust and a pleasant creamy taste. This is one of the most popular options.
Ingredients:
- Zucchini (grated, squeezed) – 500 g
- Hard cheese – 100-120 g
- eggs – 2 pcs.
- flour – 4 tbsp. l.
- Garlic – 1 clove
- salt, pepper – to taste
- greens – optional
- Frying oil
How to cook:
- Prepare zucchini: grate, salt, let stand and squeeze well.
- Grate the cheese on a fine grater and add to the zucchini.
- Beat eggs, add garlic, stir.
- Pour the flour. Keep in mind that the cheese also binds the mass a little, so less flour may be needed.
- Fry in a preheated pan with a thin layer of oil for 2-3 minutes on each side.
Cheese can be taken any hard or semi-hard. Cheese or feta also work great, but then reduce the amount of salt – they are salty on their own.
Variation 2: Chicken zucchini pancakes (hearty lunch)
If you want the pancakes to be a full-fledged dish, not a side dish, add chopped chicken fillet. It turns out something between pancakes and cutlets – nutritious and delicious.
Ingredients:
- Zucchini (grated, squeezed) – 400 g
- Chicken fillet – 300 g
- Egg – 1 pc.
- flour – 3 tbsp. l.
- Onions – 1 small
- Garlic – 1 clove
- salt, pepper – to taste
- Frying oil
How to cook:
- Finely chop the chicken fillet with a knife or pass through a meat grinder. Finely chopped gives a more pleasant texture, minced meat – softer.
- Grate the onion or chop very finely.
- Combine squeezed zucchini, chicken, onions, egg and garlic.
- Add flour and knead the mass. It should be thicker than the classic dough, because it will hold the meat.
- Fry over medium heat a little longer – 3-4 minutes on each side, so that the chicken inside is fully cooked. If the pancakes are thick, cover the pan with a lid for the last minute on each side.
Check the readiness: break one pancake – the juice inside should be transparent and the meat white.
Variation 3: zucchini pancakes in the oven (without frying)
The easiest option is without a drop of oil in a pan. Ideally, when you need to feed many at the same time or just want less fat.
Ingredients:
- Zucchini (grated, squeezed) – 500 g
- eggs – 2 pcs.
- flour – 4 tbsp. l.
- Hard cheese – 50 g (optional, for crust)
- Garlic, salt, pepper – to taste
- a little oil to lubricate the form or brush of pancakes
How to cook:
- Knead the dough in the same way as for a classic recipe.
- Cover the pan with parchment and lightly grease it with oil.
- Spread the dough with a spoon, forming small pancakes. You can lightly grease them with oil with a brush, so they will brown.
- Bake in a preheated 200 ° C oven for about 20-25 minutes. In the 15th minute, turn the pancakes over so that they are browned on both sides.
- If you want an appetizing cheese crust, sprinkle the pancakes with grated cheese 5 minutes before cooking.
In the oven, pancakes are a little drier and denser than fried, but much lighter. Serve them warm – chilled they lose some tenderness.
Variation 4: Songs Zucchini Pancakes Without Eggs
Suitable for fasting or those who do not eat eggs. A bunch of flour and a little starch work instead of eggs.
Ingredients:
- Zucchini (grated, squeezed) – 500 g
- flour – 5-6 tbsp. l.
- Starch (potato or corn) – 1 tbsp. l.
- Garlic – 1 clove
- salt, pepper, herbs – to taste
- Frying oil
How to cook:
- Add garlic, salt, pepper and herbs to well-squeezed zucchini.
- Add flour and starch. Starch here is the main binder instead of the egg, so don’t skip it.
- Stir and let the dough stand for 10 minutes – it is important that the gluten of the flour works and the mass set.
- Fry in a preheated pan with a thin layer of oil. Turn carefully – without eggs, the pancakes are a little more fragile, so make them smaller in size.
To keep the pancakes in shape, squeeze the zucchini especially carefully: here excess moisture will not be “saved”.
Variation 5: Oatmeal PP pancakes
A lighter, more filling option for those who monitor nutrition. Oatmeal gives a nice texture and more fiber.
Ingredients:
- Zucchini (grated, squeezed) – 500 g
- oatmeal – 4 tbsp. l. (or oatmeal ground in a blender)
- eggs – 2 pcs.
- Garlic, salt, pepper – to taste
- greens – optional
- a little oil or frying in the oven
How to cook:
- If there is no ready-made oatmeal, grind the flakes in a blender to a state of flour.
- Combine squeezed zucchini, eggs, flour and seasonings.
- Let the dough stand for 10 minutes – oatmeal absorbs moisture more slowly than wheat and thickens during this time.
- Fry in a pan with a minimum of oil or bake in the oven according to the scheme of variation 3.
Oatmeal pancakes are a little denser and more filling. They go well with Greek yogurt instead of sour cream.
Variation 6: sweet zucchini pancakes
Yes, zucchini works great in the sweet version – its taste is neutral, so it easily becomes the basis for dessert pancakes, similar to delicate pancakes.
Ingredients:
- Zucchini (grated, squeezed) – 300 g
- eggs – 2 pcs.
- flour – 5-6 tbsp. l.
- sugar – 2 tbsp. l.
- vanilla sugar – 1 tsp.
- a pinch of salt
- a pinch of soda or 1/2 tsp. baking powder
- Frying oil
How to cook:
- Squeeze the zucchini for the sweet version, but without salting – just rub and squeeze with your hands so that there is no salty taste.
- Combine zucchini with eggs, sugar, vanilla sugar and a pinch of salt.
- Add flour with baking powder and knead the dough. It should be thicker than ordinary pancakes.
- Fry in a pan with a little oil for 2 minutes on each side until golden.
Serve with honey, sour cream, yogurt or berries. Children usually do not even guess that the basis of zucchini.
How to serve zucchini pancakes
Salty zucchini pancakes love simple, fresh sauces based on fermented milk products. A few win-win options:
- Sour cream with garlic and dill – A classic that always fits.
- Greek yogurt with greens – A lighter alternative to sour cream.
- Garlic sauce From yogurt, grated garlic and a little lemon juice.
- Tomato sauce Or a light salsa – if you want something brighter.
As a side dish, pancakes go well with fresh vegetables, a light salad or as a supplement to the main course. Sweet – with honey, condensed milk, fruit toppings or just a cup of tea.
Frying pan, oven or air grill: what to choose
The same dough can be prepared in three ways, and the result will be a little different each time. Here’s a short comparison for you to choose to fit your mood and need.
| Way | Temperature / fire | Time | Texture | Oil |
|---|---|---|---|---|
| Frying pan | Medium-strong fire | 2-3 min from the side | Ruddy, tender inside | Thin layer |
| Oven | 200 ° C | 20-25 minutes | denser, lighter | Minimum, brush |
| Air grill | 180 ° C | 12-15 minutes | Crisp on the outside | A couple of drops |
The frying pan gives the most tender and tastiest result – it’s a classic. The oven is convenient when you need many portions at the same time and a minimum of fat. Air grill (air fryer) – a compromise: pancakes come out with a crispy crust almost without oil, but make sure that they do not dry out, and do not make them too thin.
Regardless of the method, the basic preparation is the same: grate, salt, squeeze, knead. Only the final stage changes.
Which flour to use
The classic choice is wheat flour, it gives the usual texture and binds the mass well. But zucchini pancakes are great with alternatives if you want a different taste or less gluten:
- Rice flour Makes pancakes lighter and a little crisper, well suited for a gluten-free version.
- Corn flour Adds a nice yellow color and a soft grainy texture.
- Oatmeal Gives satiety and more fiber, but absorbs moisture more slowly – let the dough stand.
- Chickpea flour Makes pancakes denser and more protein, with a characteristic nutty taste.
If you mix the species, start with a proportion of about 70% wheat and 30% alternative – so the structure is preserved, but there is a new nuance of taste. Gluten-free options are better kept if you add a spoonful of starch.
Variation 7: Zucchini Pancakes with Carrots
Carrots add a light sweetness, bright color and make pancakes even more appetizing in appearance. This option is especially loved by children.
Ingredients:
- Zucchini (grated, squeezed) – 400 g
- Carrots – 1 average (approximately 100 g)
- eggs – 2 pcs.
- flour – 4-5 tbsp. l.
- Garlic – 1 clove
- salt, pepper, herbs – to taste
- Frying oil
How to cook:
- Grate the carrots on a fine grater. Unlike zucchini, it does not need to be squeezed – it gives almost no moisture.
- Combine squeezed zucchini with carrots, eggs and garlic.
- Add flour and mix until thick.
- Fry in a preheated pan for 2-3 minutes on each side.
Carrots become softer a little longer, so rub it finely and do not make the pancakes thick. You can add a pinch of ground coriander – it fits very well with carrots.
How to store ready-made pancakes
Ready-made zucchini pancakes are stored in the refrigerator for up to 2 days in a closed container. It is better to heat them in a dry pan or oven – in the microwave they become soft and lose their crust.
It is better not to keep the dough ready: the zucchini continues to give off moisture, and in a few hours the mass will become liquid again. If you need to prepare in advance, grate and squeeze the zucchini, put in a container, and add eggs and flour just before frying.
Ready-made pancakes can also be frozen. Put them in one layer, freeze, then pour into a bag. Simply preheat from the freezer in the oven at 180 °C for about 10-12 minutes.
FAQ
Why do zucchini pancakes spread in a frying pan?
Most often due to excess moisture in the dough or too low fire. First, squeeze the grated zucchini well, and fry in a well-heated pan with heated oil – then the pancake immediately grabs the crust and holds its shape.
How much flour to add to zucchini pancakes?
Approximately 4-5 tablespoons per 500 g of squeezed zucchini. But the exact amount depends on the moisture content of the mass: it is better to add gradually and look at the consistency. The dough should be thick, not liquid.
Do I need to peel zucchini before rubbing?
It is not necessary to peel young zucchini with a thin skin – the skin is almost not felt and helps the mass to stay. In large overgrown zucchini, the skin is cut off, and the core with the seeds is chosen.
How to make zucchini pancakes less oily?
Fry in a well-heated oil in a thin layer, not on low heat, and be sure to spread the finished pancakes on a paper towel. An even easier option is to bake them in the oven at 200 ° C without frying.
Is it possible to cook zucchini pancakes without eggs?
yes. Instead of eggs, use 1 tablespoon of starch plus a little more flour as a bunch, and squeeze the zucchini especially carefully. Pancakes are a little more fragile, so make them small.
Why are pancakes raw inside?
Either they are too thick, or fried on too high a fire – they managed to burn on the outside, but not inside. Make the pancakes thinner and fry over medium-high heat, if necessary, cover the pan with a lid for the last minute.