Fritters - lush pancakes of small size, fried in oil.
Vegetable pancakes are very popular.
This is especially true of squash pancakes with cheese and garlic.
Who love not only for taste and aroma, but also for the simplicity of preparation.
Zucchini fritters with cheese and garlic - the basic principles of cooking
In half an hour you can cook a whole mountain of delicious and fragrant fritters. Zucchini for this dish is better to use young, which have not yet formed seeds. Wash the vegetables, wipe with a napkin and rub on a fine grater. Peel and chop the onion as small as possible. Garlic is squeezed through a garlic squeezer. The cheese is crushed into large chips. Egg, onion, cheese and garlic are added to the squash. Season with salt and spices. Slightly add flour and knead the dough, the consistency of homemade sour cream.
Fritters are fried in hot oil on both sides until golden brown. Serve pancakes with sour cream or sauce based on it.
Zucchini pancakes with cheese and garlic can be prepared in different ways. Adding greens, lemon juice, other vegetables, mushrooms and spices to the dough, you can completely change the taste of the finished dish. To make pancakes nutritious, they add minced meat, sausages or bacon.
If you want to get a diet dish, you can not fry the pancakes, but bake them in the oven.
Recipe 1. Zucchini pancakes with cheese and garlic
Ingredients
two young zucchini;
salt;
two eggs;
a bunch of young dill;
100 g of cheese;
sunflower oil;
three cloves of garlic;
100 g of flour.
Cooking method
1. Wash zucchini under the tap and wipe with a towel. Remove the peel with a sharp knife and rub finely. Transfer the squash mass into a deep bowl and beat the eggs into it.
2. Peel the cloves of garlic and squeeze them through a press into the zucchini mass. Rinse a bunch of dill, shake off excess moisture and chop finely. Grind the cheese into small chips.
3. Send the garlic, cheese and dill to the zucchini mixture. Salt, pepper and, gradually adding the sifted flour, knead the dough, as on ordinary pancakes.
4. Heat the oil in a pan. Spread the dough with a spoon, pressing lightly to form round cakes. Fry for a couple of minutes, then turn over and cover. Sauté until golden brown. Serve with sour cream, sprinkled with herbs.
Recipe 2. Zucchini fritters with cheese, garlic and bacon
Ingredients
small young zucchini;
six plates of bacon;
carrot;
salt;
clove of garlic;
egg;
cheese - 60 g;
a glass of kefir;
parsley greens;
flour - 50 g;
breadcrumbs - 100 g.
Cooking method
1. Rinse the zucchini under running water and wipe with a cloth. Remove thin peel with a vegetable cutter. Grind the vegetable on a fine grater.
2. Wash the carrots by rubbing them with an iron brush. Finely grate.
3. Rinse the greens, dry and chop finely. Grind the cheese into small chips. Crush the peeled garlic through a press.
4. In a deep dish, transfer the zucchini, carrots, cheese, herbs and garlic. Pour kefir into the cheese and vegetable mixture and salt. Slowly add breadcrumbs and flour. Knead a thick dough, like on ordinary pancakes. Leave the mass to infuse for ten minutes.
5. Spoon the dough onto a hot frying pan with butter. Put a plate of bacon on top. Fry until the edges are browned. Then turn over and fry for another three minutes. Serve fritters with garlic sauce or sour cream.
Recipe 3. Diet squash pancakes with cheese and garlic in the oven
Ingredients
a pound of young zucchini;
table salt;
cheese - 200 g;
black pepper;
a pound of potatoes;
bulb;
egg.
Sauce
two fresh cucumbers;
black pepper;
natural yogurt - 200 g;
salt;
two cloves of garlic;
a bunch of dill and parsley.
Cooking method
1. Zucchini clean with a vegetable cutter. Grate the vegetable on a fine grater. Peel and chop the potatoes in the same way as zucchini. Combine them into one mass and wring out. Transfer to a separate bowl.
2. Peel and chop the onion as finely as possible. Add the onions to the zucchini-potato mixture. Drive an egg here, pepper, add grated cheese, salt and mix well.
3. Cover the baking sheet with parchment and put the resulting mass with a spoon at a certain distance from each other. Put the pancakes in the oven for 20 minutes. Bake at 200 C.
4. Pour yogurt into a deep bowl. Wash the cucumber, wipe and grate finely. Peel and squeeze the garlic into the bowl through a press. Add the grated cucumber to the yogurt and mix. Remove the pancakes from the oven, transfer to a dish and pour the sauce.
Recipe 4. Zucchini pancakes with cheese, garlic and semolina
Ingredients
kilogram of squash;
sunflower oil;
two eggs;
fresh dill - a bunch;
a glass of flour;
ground ginger - a pinch;
100 g semolina;
nutmeg - a pinch;
100 g of processed cheese;
black pepper;
five large cloves of garlic;
table salt.
Cooking method
1. Rinse the squash under running water. If there are seeds, remove them. Three on a coarse grater.
2. Put the processed cheese in the freezer for half an hour. Then grind it into small chips. We shift to zucchini
3. Pass the peeled garlic through a press and add to the zucchini-cheese mass.
4. Separate the whites from the yolks. Last send in a bowl with zucchini. Beat the whites in a strong foam and very carefully interfere them in the squash. Salt, add ginger, chopped dill and nutmeg, pepper.
5. Combine flour with semolina. Gradually add flour and semolina to the zucchini mixture and knead a rather thick dough.
6. Heat the pan with oil. We spread the squash mass with a spoon, forming round pancakes. Fry until the edges are browned, then turn over and continue to fry for another five minutes. Serve pancakes with sour cream or garlic sauce.
Recipe 5. Zucchini fritters with cheese, garlic, cottage cheese and tomatoes
Ingredients
60 ml of sunflower oil;
young zucchini;
three cloves of garlic;
two eggs;
cheese - 100 g;
flour - 100 g;
a tomato;
5 g of granulated sugar;
100 g of cheese;
5 ml of Worcester sauce;
100 g of cottage cheese;
a large bunch of parsley.
Cooking method
1. My zucchini, wipe with a napkin and remove a thin peel with a special knife. We clean the seeds. Grind the pulp on a fine grater.
2. Peel the garlic and pass through the garlic squeezer into the squash. We shift it to a sieve to get rid of excess fluid.
3. Rinse the parsley, dry and finely chop.
4. Squash mass squeeze and spread in a deep bowl. Add chopped greens, salt, eggs, sugar and Worcestershire sauce to it. Mix. Gradually add flour and knead a fairly thick dough.
5. Rub the cottage cheese through a fine sieve. Add the squeezed clove of garlic and chopped greens into it. Solim. Grind cheese into small chips. Rinse the tomato, wipe and cut it into thin circles with a very sharp knife.
6. We spread the squash mass with a spoon on a hot frying pan with oil. We form a round pancakes. Put a pinch of grated cheese on top, a circle of tomato, cottage cheese. Spread another spoonful of dough on top. Fry on both sides until golden brown. Then turn off the fire and leave it under the lid for about ten minutes. Serve with sour cream or mayonnaise sauce.
Recipe 6. Zucchini pancakes with cheese, garlic and sausage
Ingredients
young zucchini;
sunflower oil;
egg;
table salt;
bulb;
black pepper;
120 g of sausage with bacon;
50 g of flour;
60 g of cheese;
a small bunch of dill;
garlic - clove.
Cooking method
1. Wash zucchini under the tap, peel and finely rub. Squeeze well to get rid of excess fluid. Peel the onion and finely chop. Add onion and egg to the zucchini mass.
2. Cheese finely three. We shift it into a bowl with zucchini, pepper.
3. Cut the sausage into small cubes. Rinse the dill, slightly dry and finely chop. A piece of garlic is freed from the husks and finely crumbled. Sausage, garlic and dill are sent to the squash mass. Solim. Mix well, gradually adding flour.
4. We put the pan on the fire, pour in the vegetable oil and warm it well. Put the sausage-squash mass in the form of a fritters in the preheated oil and fry until the edges are browned. Then turn over and fry on the other side until golden brown. Put the prepared pancakes on a plate and sprinkle with grated cheese.
Pancakes with cheese and garlic - tips and tricks
Salt the zucchini dough before frying, so the vegetable will give less juice.
Instead of flour, you can use oatmeal or semolina.
Any vegetable oil is suitable for frying fritters: olive, corn, etc.
In order not to clog the dough with flour, squeeze the grated squash thoroughly to get rid of excess fluid.
