The recipe for vegetable pancakes is quite simple, like everything I cook! Almost everything :) First of all, grate the zucchini on a coarse grater, salt them, mix and set aside. The zucchini and zucchini themselves are very juicy, salt will help get rid of excess juiciness - a lot of water will be released, which we will simply squeeze out. Zucchini potato pancakes will not crumble due to moisture when frying.
After the zucchini, grate the carrots. Three on a fine grater, so it will cook faster, because it takes longer to cook than zucchini. This way the carrot pancakes will turn out tender and soft. Then finely chop the spinach, green onions and garlic.
The latter can be grated or passed through a press. Zucchini pancakes with garlic will sparkle in a completely new way, without it there will be no miracle :) Put everything in one bowl. We leave only a little greenery for the sauce. By this time, the zucchini will have released juice. We take them boldly with two palms and squeeze them directly into the sink, and also put the pulp in a bowl. Let's pepper!
Mix all the vegetable mixture. We are preparing carrot and zucchini pancakes without eggs, so we will add semolina to hold it together. And flour. I use chickpea flour, it is healthy, rich in proteins and slow carbohydrates, unlike ordinary, so to speak, empty flour :) But, of course, you can use it too.
We start with three spoons, mix thoroughly and look at the consistency. Since zucchini can be more or less juicy, you may need more or less flour. But not less than three spoons. The end result should be a mass that can easily be formed into vegetable pancakes from zucchini, carrots and spinach. But don't overdo it, add a little at a time. Eating a lot of flour is not good for the taste or for the human body.
By the way, instead of zucchini you can put zucchini, there is no difference. Zucchini pancakes will turn out brighter, by the way, due to the green skin. And if you have old zucchini, just remove the seeds and peel them. Mix the entire mixture thoroughly.
Place a frying pan over medium-low heat and pour oil into it. I have coconut, you can use sunflower, corn, etc. I already told you how to cook the latter. Now we scoop up a spoonful of the vegetable mixture and make carrot-zucchini cutlets, then press them on both sides and get flat pancakes. Place immediately into the pan.
Fry pancakes made from zucchini and carrots for about 3 minutes under the lid until golden brown. Then we turn it over.
Fry for another 2 minutes under the lid on the other side. Then remove the zucchini-carrot fritters from the pan and place them on paper towels to drain excess fat. But, by the way, my advice is this: if you don’t put a lot of butter, there won’t be a lot of excess fat either. So put a little bit, a teaspoon.
Of course, without a lot of oil, fried vegetable pancakes will not be as golden brown, but they will be much more healthy than those with a crispy crust. In any case, the choice is yours. I like diet pancakes, how about you? I’ll tell you a secret: more often I fry them without any oil at all.
It's time for the sauce! I thought: since it’s summer, it means I need to come up with something fresh. We take yogurt, the remains of chopped herbs, black pepper. To choose from: either fresh chopped garlic, or dried, or Asafoetida. Asafoetida is such an interesting garlic substitute and a very healthy vegan spice. I put it in non-vegan yogurt, but it’s also good 😀 Add a little salt.
In general, zucchini dishes go well with garlic, but so as not to smell harsh on me all day, I decided to replace it. Cut the tomatoes into small cubes and put them there. I’m wondering why I didn’t think of such a wonderful combination of products before?
And if you are vegan, you can use soy yogurt. Our zucchini pancakes are lean, so everything will go together perfectly. Or even better - cook, whatever you like to call it. It would be perfect too, my blender just broke and I couldn’t make it. Mix all the ingredients.
It's time for serving. We lay out beautifully delicious pancakes with zucchini, carrots and spinach, and put the sauce next to them.
And pour the same sauce on top.
What beauty we have! Now you know how to make zucchini, carrot and spinach pancakes!
I'll quickly summarize.
Brief recipe: vegetable fritters made from zucchini, carrots and spinach
- Grate the zucchini on a coarse grater, add salt, mix, and leave aside for 10-15 minutes.
- Grate the carrots on a fine grater.
- Finely chop the spinach, green onions, very finely chop the garlic, add everything to the carrots, except for a small amount of greens (for the sauce).
- Squeeze the water from the zucchini, add the pulp to the vegetables, pepper, and mix.
- Add semolina and 3 tablespoons of flour, mix and, if the mixture still does not hold its shape, add more flour one spoon at a time, checking the consistency each time (if you come across juicy zucchini, the pancakes may not hold, so squeeze it well and add a little more flour a little at a time) .
- Place a frying pan over low-medium heat and heat the vegetable oil.
- We form vegetable pancakes in our hands and place them in a frying pan.
- Cover with a lid, fry on one side for 3 minutes until golden brown, turn over, cover again and fry for another 2 minutes.
- Remove the pancakes from the heat and place on a paper towel to drain excess fat.
- Prepare the sauce: cut the tomato into small cubes, pour in some yogurt, add a little salt, add the remaining herbs, pepper, add grated garlic or granulated garlic, or Asafoetida, mix everything.
- Serve vegetable pancakes made from carrots, zucchini and spinach topped with tomato-yogurt sauce.
- Now you know how to make vegetable pancakes!
That's all! Zucchini pancakes lie ready on the table. Yo! 😀 Run to eat, otherwise they’ll get cold! I really liked them, I couldn’t tear them away by the ears! By the way, how is the weather? It’s already summer-summer here in Kyiv, but I know that in many parts the heat just doesn’t want to come. Where are you from, how are you doing? By the way, I like the coolness of spring more than the lazy heat.
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Before preparing vegetable pancakes, I naturally wash the potato tubers and zucchini. As I already said, it is better to use young zucchini, then you don’t have to peel it from the seeds. But I remove the peel (and from the potatoes, of course, too). Then I cut both vegetable ingredients into cubes. To prepare vegetable dough, I used to use a regular grater. Now that almost every housewife has a blender in her kitchen, you can use its “services” for convenience. I transfer the potato cubes into the blender.
Next - zucchini.
I turn on the blender (the attachment is a knife) and in a couple of minutes I “transform” the vegetables into a mass that will serve as the basis for future vegetable pancakes.
Now I add some salt to the resulting vegetable mass (this is a matter of individual preference). I don't add any more spices.
I break one chicken egg into a blender, which will allow future pancakes to “not spread” in the pan.
The binding link in the vegetable dough for children's pancakes will be ordinary wheat flour. Three to four tablespoons will be enough.
Mix all the added ingredients again. The result is a fairly viscous vegetable mass, which I simply spoon into a frying pan, preheated and sprinkled with vegetable oil. I'm baking pancakes. During this process, I try to ensure that the pancakes do not fry too much and that their color is golden. Dinner with such a simple dish is always both satisfying and without frills.
Cooking instructions
30 minutes Print
1. Turn on the oven at 200 degrees and preheat well (I bake pancakes on turbo/convection). Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
2. Zucchini, if young, do not peel, if old, peel and grate either on a coarse grater, or with a food processor on a fine grater, as for Korean carrots. Tool Grater holder
3. Potatoes (I take medium pink ones and don’t peel them - they turn out crispier) - grate them the same way. Tool Grater holder The main requirement for a grater is that the product is crushed and your hands are intact. It is especially difficult if the piece is small and you want to chop it without leaving any residue. This is where holders come to the rescue. They come in several types: some are like a potholder that serves as a buffer between the fingers and the blade, others are like a fork or a comb on which, say, an onion is pricked. There are also special graters that look and work like a mechanical meat grinder. They are equipped with several interchangeable drums that match the different surfaces of a classic grater.
4. Finely chop the onion or grate it with a food processor - I use a food processor to process everything to save time.
Crib How to cut onions
5. Place everything in a bowl and squeeze well with your husband’s hands. I usually don’t drain the juice, but pour it into small bags and put it in the freezer - added to any soups and stir-fries.
6. Add eggs, herbs, finely garlic, flour to the squeezed mixture - I personally add large ciabatta breadcrumbs instead of flour (I make it myself). Salt and pepper.
7. Stir the mixture well and, forming small flat pancakes, place on greased (good!) parchment or simply on a baking sheet. Fry until golden brown. On convection it takes me about 25 minutes.
Tool Baking paper
For even baking, it is better to place open pies and quiches in the oven on a wire rack, and to prevent the sauce boiling from the heat from dripping between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And nothing more is required from paper.
8. Serve with sour cream/hot sauce/low-fat curd cream.
Somewhere they are called potato pancakes, and in Turkey they are called mujver (mücver). This word is very similar to the word m ücevher(jewel) and it seems to me that there is some kind of mysterious meaning in this. Because a dish like vegetable pancakes, in terms of its nutritional value, is truly an invaluable find for culinary experts.
Wait to turn the page! If until now all your acquaintance with vegetable pancakes has been limited to potato pancakes, then this post is just for you!
After a few lines, you will be convinced that knowing just a few simple rules, you will master all the secrets of preparing vegetable pancakes in such a wide assortment that any restaurant will envy!
So, the main secret of making vegetable pancakes is three constant products: flour, onion and egg.
The main process is chopping vegetables. Whether we cut them with a knife or grate them, the basic rule is to strain the water as best as possible.
As an auxiliary product we can use soft cheeses that melt easily.
You can and should add various kinds of spices and seasonings, nuts and herbs. For example, vegetable zucchini pancakes cannot be imagined without the addition of dill...
Sometimes the most unexpected combinations of vegetables lead to great results; you just need to not be afraid to experiment. A clear proof of this is the English restaurant. Providores, in the menu of which one of the main places belongs to vegetable pancakes, and a customer favorite is pancakes from kohlrabi cabbage.
Let's say this year you have nowhere to put your pumpkin, zucchini or carrots, but it's just a pity to throw away beetroot or cabbage leaves... Now is the time to remember about vegetable pancakes!
Recipe 1. MUSHROOM PANCAKES.
500 g mushrooms
2 large onions
4-5 cloves of garlic
3-4 eggs (depending on their size)
4 tablespoons flour
Salt and ground black pepper to taste
Finely chop the onion, garlic and mushrooms.
Add eggs and flour, salt and black pepper and mix everything together well.
If the consistency is too runny, you can add another spoonful of flour...
Heat vegetable oil (preferably olive) in a deep frying pan.
Take the resulting mixture with two spoons, place it in a frying pan and give it the desired shape.
Fry the vegetable pancakes on both sides and then place them on a paper towel.
NOTE: if you want to make pancakes in the oven, add a little vegetable oil to the vegetable mixture, form vegetable pancakes on a baking sheet and place in the oven at a temperature of 200-220 degrees for 15-20 minutes
Yogurt goes well with these vegetable pancakes.
The original name of the dish is mantar mucver
Recipe 2. VEGETABLE PUMPKIN Pancakes
500 g pumpkin
1 large onion
5-6 pcs green onions
8 tbsp flour
4 cloves garlic
10 pcs clove seeds
1 piece dried red pepper or 1/2 tsp coarsely ground red pepper
100 g pumpkin seeds
Salt to taste
Ground black and allspice
For all recipes in which grated fruit is present, one rule remains unchanged - grate the pumpkin on the largest grater and not with small, frequent movements, and without tearing the pumpkin off the grater. This is done so that it does not release a lot of juice right away.
Add finely chopped onion, garlic, red pepper and clove seeds crushed in a mortar to the grated pumpkin.
Mix with eggs and flour. Salt and pepper to taste.
Fry or bake in the oven, as in the previous recipe.
Since yogurt goes well with these vegetable pancakes, below I will tell you one sauce recipe for all occasions.
Original name of the dish - balkabakli mucver
YOGURT SAUCE
1/2 kg yogurt
Half a bunch of fresh mint
100 g olive oil
A few lettuce leaves
Salt to taste
Whisk yogurt with olive oil, salt and grated nutmeg.
Before serving, thinly slice the lettuce leaves on top of the yogurt.
