Zucchini pancakes without eggs

Delicious, healthy, easy, for the whole family! Zucchini pancakes without eggs are prepared from the minimum set of available products — zucchini are now sold all year round. This recipe is suitable not only for those who observe fasting, but also for everyone who seeks to reduce the calorie content of cooked dishes.
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 2 g
Fats 33 % 8 g
Carbohydrates 58 % 14 g
133 kcal
GI: 29 / 0 / 71

Step-by-step cooking

Cooking time: 25 min
  1. Step 1:

    Step 1.

    How to make zucchini pancakes without eggs? Prepare the products. Rinse the squash thoroughly with a brush. If the squash is young with a tender skin and small grains, then it does not need to be cleaned. If the squash is large, overripe, with a hard hard skin and large seeds, then it needs to be cleaned from both the skin and the seeds. I had a young squash, but I still partially cut off the darkened areas of the skin.

  2. Step 2:

    Step 2.

    Grate the zucchini on a medium grater. You can also use a large one, but for a more delicate consistency of pancakes, it is better to use a medium grater. The released juice does not need to be drained at the same time. Since egg is not used in this version of pancakes, this juice will serve for a better connection of flour with zucchini and the formation of a homogeneous semi-viscous mass.

  3. Step 3:

    Step 3.

    Add salt, pepper and mix. Again, if juice is released from the squash at the same time, do not drain it.

  4. Step 4:

    Step 4.

    Pour the sifted flour (I sift it directly into a bowl with zucchini) and mix. A sufficiently dense homogeneous semi-viscous mass should be obtained.

  5. Step 5:

    Step 5.

    If the mass turns out to be too dry and the juice from the squash is not enough to get all the flour wet, then you can add 1-2 tablespoons of water to the dough. If desired, you can add chopped dill, parsley or cilantro to the dough. To get a sharper taste, you can add a clove of peeled garlic passed through a press to the squash dough.

  6. Step 6:

    Step 6.

    Heat a little vegetable oil in a frying pan. Spoon out the zucchini mass and form small round pancakes. Fry the squash fritters over medium heat (I have a 5-6 mode) on both sides until golden brown for about 3-5 minutes on each side.

  7. Step 7:

    Step 7.

    Put the finished pancakes on a plate, sprinkle with chopped herbs if desired and serve to the table. Bon appetit!

In addition to the usual pale green zucchini, you can use zucchini or zucchini with a bright yellow skin.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Instead of wheat flour, you can take whole grain or first grade.

Caloric content of the products possible in the composition of the dish

  • Zucchini - 23   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g

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