Bakery products

Zucchini Lenten Pancakes


Ingredients for making lean zucchini fritters

  1. Zucchini 500 grams
  2. Sifted wheat flour 100-150 grams
  3. Ground black pepper to taste
  4. Salt to taste
  5. Vegetable oil (for frying) 70-100 milliliters or how much they will take
  • Main ingredients: Zucchini, Flour
  • Serving 1 serving
  • World Cuisine

Inventory:

Kitchen paper towels, Knife, Grater, Cutting board, Deep bowl, Tablespoon, Frying pan, Stove, Kitchen spatula, Large flat dish

Cooking lean zucchini fritters:

Step 1: prepare the squash mass.

We take fresh zucchini, rinse them under running water from any kind of pollution and dry them with paper kitchen towels from excess moisture. Then we arm ourselves with a sharp knife and cut off a thin layer from each skin. Using a medium or fine grater, grind the zucchini directly into a deep bowl. There we add salt to taste and mix the mass with a tablespoon until smooth. Let the squash mass stand in this form at least 10 minutes or until the vegetable starts juice. Then we pour out half the juice, add the sifted wheat flour to the chopped zucchini, black pepper to taste and mix the ingredients with a tablespoon to a homogeneous consistency. You should get a vegetable mixture similar to batter.

Step 2: fry the zucchini fritters.

Turn on the stove to a medium level and put on it a frying pan with 2 - 3 tablespoons of vegetable oil. When the fat warms up, we collect 1 tablespoon of zucchini mass and put it in a pan so that a pancake is round in shape. In the same way we form 2 - 3 vegetable pancakes in a pan at a small distance from each other, it’s enough 3 centimeters. More than 3 - 4 fritters at the same time is not worth it, during heat treatment they spread slightly and can stick together. When one of the sides of the squash pancakes is evenly covered with a golden crust, we turn them on the other side with a kitchen spatula and fry them until blush. Then we transfer the finished pancakes to a large flat dish, pour another small portion of vegetable oil into the pan and fry the second portion of squash pancakes in it. Cook the pancakes until the vegetable mass is over, and then serve them to the table.

Step 3: serve the lean pancakes from zucchini.

Zucchini lean pancakes are served hot or chilled. In addition to this aromatic dish, you can offer lean mayonnaise based on apples, soy or starch, after seasoning it with garlic. Such pancakes can be a separate dish for dinner, lunch, as well as breakfast or go as a side dish to boiled cereals, pasta, rice, baked, boiled or steamed vegetables. Cook with love and enjoy delicious and healthy lean food! Enjoy your meal!

Recipe Tips:

- - The spices indicated in the recipe can be supplemented with any other spices that are suitable for vegetable dishes, such as cinnamon, dried dill, cumin, turmeric, ginger, cloves, shambhala, curry and many others.

- - If desired, finely chopped garlic and onions can be added to the zucchini mass, the last vegetable must be squeezed from the juice before adding, otherwise the pancakes will not hold well during frying.

- - Lenten squash pancakes can be fried on any kind of vegetable fats, such as coconut oil, corn, sunflower or olive oil.